Cook

Join to apply for the Cook role at Transitions | Drug Rehabilitation & Immediate Care | Residential Treatment
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Pay range: $17.00/hr - $19.00/hr

Reports to: Food Service Manager

• Basic culinary skills.
• Good organization, communication skills, self-motivated.

• Arrive on time for scheduled shift.
• Contact supervisor as soon as possible if unable to work scheduled shift.
• Maintain a professional attitude and atmosphere through strict adherence to policies:
  Code of Ethics, Non-Fraternization policy, Infection Control Policy, Fire‑Safety Policy, Drug Free Workplace standards, dress code, etc., as outlined in Personnel Policies and Appendixes.
• Uphold and maintain the Personnel Policies (including appendixes).

• Maintain inventory of all needed supplies including menu items, snacks, drinks, and special needs items for clients (weekday/weekend).
• Prepare pre‑determined weekday lunches and dinners as needed.
• Monitor cleanliness of kitchen, pantry, and cafeteria.
• Attend all mandatory staff meetings and in‑services including food service certifications when requested.
• Pull supplies for weekend and holiday meals when requested.
• Manually wash dishes used in food preparation as needed.
• Quantity distribution of food consistent with each program’s needs.
• Remain alert, awake, and attentive throughout shift.
• Communicate (both oral and written) with other staff, staff from outside agencies or supply sources, the public, and emergency personnel.
• Adhere to all sanitation rules in accordance with county and state food service regulations.
• Remain aware and cognizant of client activity and activities within the house and monitor signs of client sobriety through visual, auditory and olfactory observation.
• Remain aware and cognizant of client activities within the kitchen and dining room, notify staff on duty of any unusual circumstances.
• Prepare meals as needed.
• Provide in‑service training for staff and residents regarding proper kitchen procedures in compliance with all applicable county, state and federal food service regulations.
• Other duties as needed or assigned.

Entry level

Full‑time

Management and Manufacturing

Hospitals and Health Care