Job Description

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.

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 Certification in food safety (e.g., Food Handler’s or ServSafe) required or 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 30lbs), and maintain pace in a food service environment. The cook 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 restrictions, and must maintain confidentiality in accordance with agency policies and legal requirements.

Key Expectations & Responsibilities:

• 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 (Approximately 210-300 meals per day).
• Prepare detailed instruction for preparation and reheating of any meals that staff will serve when 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.
• Purchase groceries and kitchen supplies in a cost-effective manner while ensuring consistent availability of needed items.
• Manage ingredients by using innovative ways to utilize leftovers and manage overstock efficiently.
• Maintain accurate inventory of food, monitor expiration dates, and ensure proper food storage practices.
• Ensure the kitchen and food preparation areas meet health, safety, and sanitation standards at all times (HACCP).
• Maintain cleanliness and organization of pantry, refrigerators, and all kitchen equipment.
• Maintain documentation related to food inventory, meal planning, and any dietary accommodations.
• All kitchen, storage, and food preparation areas must remain secured when not in direct use.
• Potentially hazardous items (e.g., knives, cleaning supplies, hot equipment) must be properly stored, locked, and kept out of reach of youth.
• Responsible for consistently following all safety procedures and protocols to prevent accidents and ensure a safe environment.
• Plan and provide healthy snacks throughout the day and ensure consistent access for youth within each program.
• Monitor food consumption trends and adjust ordering and preparation accordingly to reduce waste.
• Collaborate with program staff to understand youth needs and preferences to support overall well-being.
• Ensure compliance with all applicable licensing, health department, and agency standards related to food service operations.
• 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.
• Manage food purchasing within approved budget parameters.
• Track expenditures and submit receipts/documentation timely.

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