This requisition is for Part- Time Weekend. Candidates must regularly be available to work every Saturday and Sunday. Additional weekday availability (Monday-Friday) is welcomed.

GENERAL SUMMARY:

To prepare meals as planned and maintain/provide cleanliness throughout the kitchen & cafeteria.

DUTIES & RESPONSIBILITIES:

• Initiate and maintain positive, professional, and mentoring relationships with youth and staff in accordance with the Covenant House Mission, Principles, and Core Values.
• Promote a peaceful, healing environment by utilizing the principles and practices of trauma-informed care and positive youth development in all aspects of work and youth engagement, including crisis prevention, intervention, and de-escalation.
• Ensure that Covenant House New Orleans is a welcoming, safe, and secure “homelike” environment for youth receiving services.
• The cook will be responsible for production/preparation of all menu items to include seasoning, marinating and cooking of salads, soups, fish, meats, vegetables, desserts, allergen, dietary, vegan and vegetarian option or other foods as instructed by the Facilities manager.
• Prepare daily SFS-6, Daily Food Service Production Record (required by the Louisiana Department of Education, Division of Nutrition Assistance).
• Assist in ordering supplies and keep records and accounts as necessary according to standard policy and procedures of the organization.
• Maintain a clean and sanitary work and dining area.
• Serve prepared meals in a timely and organized fashion.
• Maintain proper documentation of meals served, food quantities used and prepare other reports as needed.
• Operate the dishwasher, ensuring that it is running at the proper temperatures with proper chemical cleaners, washing all dishes generated by youth and staff.
• Cleaning the food service equipment and facility daily in accordance with the established schedule.
• Responsible in checking and organizing fridge and freezer for inventory.
• Perform regular preventative maintenance on appliances and fixtures.
• Maintain utility and storage areas in a neat and orderly condition.
• Perform other duties as assigned.

KNOWLEDGE, SKILLS & EXPERIENCE:

• High School diploma or GED
• Minimum 2-5 years’ experience in the hospitality/customer service industry.
• Able to accurately weigh and measure food quantities.
• Current food handler’s certificate.
• Ability to prioritize and read orders, menus, standard recipes and task sheets, plan, prepare and execute meals within set deadlines with attention to standards of wholesomeness, quality and quantity as instructed.
• Supervisory skills to provide guidance, training, direction and to coordinate, assign, schedule, check and supervise the work of staff in food production
• Should be familiar with the operation and cleaning of all food service equipment, particularly an automatic dishwasher.
• Familiar in preparing meal with allergen and dietary need (i.e gluten free, lactose free, vegan and vegetarian etc.).