Cook (P/T- Fri thru Sun)

Description:
Dismas Charities, Inc. is one of the nations largest
not-for-profit provider's specializing in community
based adult re-entry programs. Dismas Charities provides
both residential and non-residential supervision and
treatment services for federal, state, and local
criminal justice jurisdictions.
Title: Cook
Schedule: Part-Time - Friday through Sunday (16 to 32
hrs/wk)
Compensation: $9.77 base pay with $3.59 for health and
welfare.
Summary: Responsible for the preparation of meals and
supplements for the correctional center and the
maintenance and upkeep of food service equipment.
Essential Duties and Responsibilities: Complies with all
agency policies and procedures. Prepares meals and
supplements for residents. Ensures that all aspects of
the food service operation comply with applicable
regulations, requirements and standards; Assists the
Director in planning and implementing menus Ensures an
adequate inventory of food and equipment is on hand.
Maintains required written records regarding the food
service operation. Communicates relevant information to
the Director. Performs other work duties as may be
assigned.
Competencies:
Ethics - Upholds organizational values; Treats people
with respect; works with integrity; Maintains
confidentiality
Customer Service - Responds to requests for service and
assistance
Planning/Organizing - Prioritizes and plans work
activities; Uses time efficiently; Plans for
additional/future resources
Safety/Security - Reports potentially unsafe conditions;
Uses equipment and materials properly
Quality - Demonstrates accuracy and thoroughness;
Monitors own work to ensure quality
Dependability - Follows instructions, responds to
management direction; Completes tasks on time or
notifies appropriate person with an alternate plan; Is
consistently at work and on time
Initiative - Self starter; Asks for and offers help when
needed Requirements:
Minimum Requirements:
High school diploma or general education degree (GED);
Candidate must have at least two years of paid food
service experience with at least one year of food
service experience requiring administrative duties such
as food ordering, budget management, inspection planning
and compliance, and equipment operations and repair.
Demonstrated ability to cook, organize and manage a food
service operation within the budgetary guidelines
outlined by the company. Must be at least 21 years of
age.