Culinary Program Assistant - Exceptional Childrens Foundation

Title: Culinary Program Assistant
Reports to: Exceptional Training Academy Manager
Department: Exceptional Works - Exceptional Training Academy/Culinary Training Program
Location: Kayne Eras Center, Exceptional Building (different community sites)
FLSA Status: Non-Exempt
Program Hours: Part-Time (schedule will vary)
Supervisory Responsibility: None
 Under supervision, the Culinary Program Assistant will focus primarily on the implementation of the Culinary Program by providing support to students who have learning, emotional, and developmental challenges.Employee will be responsible for assisting in culinary arts instruction, administering ServSafe training materials to kitchen trainees, and coordinating with different community integration activities to satisfy HCBS guidelines.
 Following Culinary Instructor’s instruction, the Culinary Assistant will provide active supervision by circulating through the kitchen and lunchroom to provide culinary support to students who have learning, emotional, and developmental challenges. Assistant will update Culinary Instructor on client information, behavioral changes, and other pertinent information (inform CM team as needed). Essential duties and responsibilities include but not limited to:

• Culinary Instruction and Meal Preparation
  • Conduct hands-on culinary assistance to the Culinary Instructor by following the developed Culinary Training Program curriculum.
  • Supervise kitchen trainees while they wash their hands, dishwashing, measuring ingredients, cooking, etc.
  • Review ServSafe materials: questions, exercises, key terms, etc…
  • Assist in accurately documenting hands-on training that takes place in the kitchen.
  • Review participant assessments and support areas that need development.
  • Collaborate with Culinary Instructor in creating menus and preparing different culinary meals to be distributed among participants and ECF staff members.

• Documentation
  • Assist in maintaining all required records and reports including weekly reports pertaining to the scope of assigned procurement activities (types of food and quality of meals prepared by participants).
  • Observe, document, and report participant’s ability to comprehend, perform, and retain practical techniques for future use. Support participants individually as needed to ensure comprehension of lessons and information that is being presented to them.
• Submit reports and records to the supervisor at regular intervals or upon request.
• Adhere to all agency and regulatory requirements, such as CARF, Department of Rehabilitation, etc.

• Recruitment & Employment Services
  • Assist in recruitment and assessment of potential referrals into the Culinary Training Program.
  • Assist in training participants to be successful in kitchen trials in preparation for entry-level employment in the culinary field (if applicable).
  • Assist in conducting mock interviews and evaluating participant readiness for community employment.
  • Collaborate with ECF Job Developer in assessing culinary training participants who have received a certificate of completion and have demonstrated to be strong candidates for employment in the community.

Community Outreach

• Support and be active in special Culinary Training Program events including cooking demonstrations, KEC events, and community fundraisers.
• Support as needed with day-to-day culinary instruction, community integration activities, planning and providing updates during team meetings.

 

• Comply with ECF’s Injury and Illness Prevention Program.  Ensure safe use and operation of tools and/or equipment.
• Comply with ECF policies and procedures, including mandated reporting requirements and medical emergency guidelines. Implement first aid/CPR as necessary.
• Complete special projects and other assignments designated by the Training Academy Manager and/or Production Manager on a temporary and infrequent basis.
•  Assist in maintaining a classroom environment that is appropriate, clean, and safe.
• Observe regular, on-site work hours.

  
Education/Licenses/Certifications:

• High School Diploma or GED equivalent
• ServSafe certified

Experience:

• At least 1 year working with adults with special needs, learning, behavioral, emotional and/or developmental disabilities in a direct service capacity.
• At least 6 months experience of food preparation, cooking methods, and health and safety standards utilized in a food service operation.

Knowledge/Abilities/Skills:

• Ability to effectively organize, prioritize, and coordinate multiple projects/assignments with competing deadlines.

• Ability to perform basic math calculations.
• Utilize computer programs to complete reports and other tasks.
• Ability to demonstrate concern and sensitivity to culinary participants and their individual needs and learning styles.
• Ability to establish and maintain positive relationships by maintaining professional appearance, demeanor, and boundaries.

• Driving is an essential function of this position.  Proof of valid California driver’s license, reliable transportation, evidence of state-mandated car insurance, and insurable driving record are required.  While driving for work, should a need arise, the employee’s insurance is deemed primary and ECF’s coverage is secondary. 
• Pass a DOJ background investigation.
• Provide evidence of a negative TB test initially and every three years thereafter.
• Obtain and maintain First Aid and CPR certification.

Duties are performed at a location that is shared with other ECF programs that service adults and students with varying degrees of learning, behavioral, emotional, and developmental disabilities. Employee may encounter consumers who are in crisis, exhibiting emotional/psychological distress or behaving in an aggressive manner. Duties will be performed in a kitchen setting/lunchroom setting and will require navigations through work program production and instruction areas. Environment may include frequent interruptions, loud noises, odors, varying indoor temperatures, and drafts. Noise level is moderate to loud.
 The physical demands described here are representative of those that must be met by an employee to successfully perform the essential responsibilities and functions of the job and are not meant to be all inclusive. Reasonable accommodation may be made to enable individuals with disabilities to perform the essential responsibilities and functions of the job.

• Ability to circulate in a kitchen/lunchroom area approximately 75% of work hours providing guidance and training to participants with disabilities and direct service personnel.
• Require the use of hands to produce records and/or documentation in manual or electronic format.
• Communicate effectively with a wide variety of individuals including vendors, customers, employees, etc.
• Repeated lifting and/or moving of items (up to 50 pounds with assistance) bending, squatting, reaching (some overhead reaching), pulling, and pushing required.
• Ability to implement NCI, First Aid and CPR. 

 

• Ability to safely handle knives, related kitchen utensils and kitchen equipment including: ranges and ovens, grills and griddles, refrigeration, fryers, and other appliances.
• Standard office equipment i.e., personal computer, fax machine, copier, printer, and telephone, and automobiles.