Position Function:
Under the general direction of the Director of Programs and Initiatives, the Cook and Nutrition Manager is responsible for planning, preparing, and managing all meals and snacks for youth in the residential program. This position ensures that all nutritional needs are met through thoughtful meal planning, grocery management, and adherence to dietary restrictions while maintaining a safe, organized, and well-stocked kitchen environment.
Requirements:
Education and Licensure Requirements:
Education: High School Diploma or equivalent required. Additional coursework or certification in nutrition, culinary arts, or a related field is preferred.
Certification: Food safety certification (e.g., Food Handler’s or ServSafe) required or must be obtained within 60 days of hire.
Experience Requirements:
A minimum of one year of experience in food preparation, meal planning, or nutrition services is required. Experience working in residential settings, group homes, schools, or high-volume meal service environments is preferred.
Working Conditions:
Residential Programs operate 24/7; however, this position typically works a structured 40-hour work week. The role includes advance preparation of meals for weekends and holidays and may require occasional flexibility to ensure adequate meal coverage. The position requires the ability to stand for extended periods, lift groceries and kitchen supplies up to 30 pounds, and maintain pace in a food service environment. The Cook and Nutrition Manager must maintain awareness that youth with behavioral needs are present at all times.
Exposure to Confidential Information:
This position may have access to sensitive client dietary and medical information, including allergies and dietary restrictions, and must maintain confidentiality in accordance with agency policies and legal requirements.
Key Expectations & Responsibilities:
Meal Planning & Preparation:
- Learn, understand, and support the agency’s mission, purpose, and function.
- Plan, prepare, and serve nutritious, high-quality meals for youth in residential programs, ensuring breakfast, lunch, and dinner are provided daily, seven days per week, including weekends and holidays.
- Prepare approximately 210–300 meals per day.
- Prepare detailed instructions for preparation and reheating of meals that staff will serve when the Cook and Nutrition Manager is not on duty.
- Ensure meals meet nutritional standards, accommodate dietary needs, and are prepared in a timely and consistent manner.
- Prepare and organize meals and snacks in advance to ensure coverage for weekends while maintaining a standard 40-hour work schedule.
- Develop weekly meal plans that are balanced, age-appropriate, and aligned with nutritional guidelines.
- Accommodate food allergies, dietary restrictions, and cultural preferences in all meal planning and preparation.
- Plan and provide healthy snacks throughout the day and ensure consistent access for youth within each program.
Inventory & Purchasing Management:
- Purchase groceries and kitchen supplies in a cost-effective manner while ensuring consistent availability of needed items.
- Manage ingredients by utilizing leftovers creatively and managing overstock efficiently.
- Maintain accurate food inventory records, monitor expiration dates, and ensure proper food storage practices.
- Monitor food consumption trends and adjust ordering and preparation accordingly to reduce waste.
- Manage food purchasing within approved budget parameters.
- Track expenditures and submit receipts and documentation in a timely manner.
Food Safety & Compliance:
- Ensure the kitchen and food preparation areas meet health, safety, and sanitation standards at all times, including HACCP requirements.
- Maintain cleanliness and organization of pantry areas, refrigerators, freezers, and kitchen equipment.
- Maintain documentation related to food inventory, meal planning, and dietary accommodations.
- Ensure all kitchen, storage, and food preparation areas remain secured when not in direct use.
- Ensure potentially hazardous items such as knives, cleaning supplies, and hot equipment are properly stored, secured, and kept out of reach of youth.
- Consistently follow all safety procedures and protocols to prevent accidents and ensure a safe environment.
- Ensure compliance with all applicable licensing, health department, and agency standards related to food service operations.
Program Collaboration & Support:
- Collaborate with program staff to understand youth needs and preferences to support overall well-being.
- Provide guidance and instruction to residential staff related to meal preparation, food handling, and serving procedures as needed.
- Complete all required agency, licensing, and safety trainings within designated timelines.
#ACH1
The above noted job description is not intended to describe, in detail, the multitude of tasks that may be assigned but rather to give the employee a general sense of the responsibilities and expectations of his/her position. As the nature of business demands change so, too, may the essential functions of this position.
Education and Licensure Requirements:
Education: High School Diploma or equivalent required. Additional coursework or certification in nutrition, culinary arts, or a related field is preferred.
Certification: Food safety certification (e.g., Food Handler’s or ServSafe) required or must be obtained within 60 days of hire.
Experience Requirements:
A minimum of one year of experience in food preparation, meal planning, or nutrition services is required. Experience working in residential settings, group homes, schools, or high-volume meal service environments is preferred.