Position and Company: Cook/Job Coach with Oparc

Location: ADC Monte Vista, Montclair, CA 91763

Salary: $20.19 per hour

Function: Oversee the operations, cooking and training in the Culinary Arts Program.

Essential Functions:
Direct Support Service
•Provide accurate and complete documentation for participant records to include daily activity records, bi-weekly data collection/goal tracking, emergency drills, skills training and progress reports.
•Use good judgment to initiate and assist Participants with concerns relative to their work activities.
•Provide social and vocational skills training by working alongside the Participants using instructional strategies and Task Analysis.
•Use Effective Communication using verbal, non-verbal, and demonstrational cues.
•Ensure successful customer service interactions are maintained
•Assist case managers in developing and implementing Individual Habilitation Service Plan (IHSP) goals and objectives; to include continual assessment and communication of strengths, challenges, progress and interventions.
•Advocate on behalf of the Participant as needed. Continually observe potential barriers and assess needs for reasonable accommodations. Effectively address inappropriate behavior, grooming and hygiene, attendance issues, productivity, etc.
•Must spend 75% or more of the workday providing direct care to program participants.
•Assist in coordination, implementation and direct support of activities and fundraisers for the organization.

Café and Program Operations
•Create Menus, Recipe Cards and Training Guides for Program Participants
•Set a good example and role model by following rules and directives of the program and demonstrate to Participants the proper techniques, habits, hygiene and work ethic for community employment.
•Ensure the Participant is working safely while maintaining the highest level of quality industry standards through continual inspection of the individual’s work.
•Operate equipment and use materials in a manner that adheres to all safety regulations, while ensuring the safety of all persons served.
•Maintain A grade with the Department of Health for safety and compliance in the café.
•Place weekly orders to maintain an appropriate inventory of supplies including food, equipment, and cleaning chemicals.
•Manage and minimize waste.
•Create and apply healthy portion control and consistency standards for food prep and service.

Duties and Responsibilities:
•Operate the Culinary Arts Program in accordance with the Board approved budget.
•Train Program Participants and paid workers to properly adhere to all safety standards of the agency and the County Dept. of Public Health; Train workers in the proper methods of food handling practices and performing all tasks associated with maintaining cleanliness and overall appearance of the cafeteria, and the proper care and maintenance of all equipment, machines and supplies 
•Ensure a healthy, nutritious, cost-effective menu for cafeteria customers
•Coordinate food preparation; assign workers to duties best suited to their abilities; establish and maintain proper workstations, focusing on work methods that best simulate those used competitively in the field of food service
•All other duties and responsibilities assigned

Authority: n/a
Supervised By: Business Services Manager

Requirements:
•High School diploma or equivalent. 

Minimum of one of the following:
-AA degree in Culinary Arts and three years experience in restaurant operations
-Certificate of completion in Culinary Arts or Restaurant Management and three years experience in restaurant operations
▪BA in Culinary Arts Management or Hospitality Management desired
•Experience in vocational training or developmental disabilities preferred but not required
•Must demonstrate ability to communicate effectively, both orally and in writing
•Must have current CPR and First Aid training or be capable of obtaining certification.
•Current San Bernardino County, Environmental Health Services Food Handler’s Card.
•Current County of San Bernardino, Environmental Health Services Food Manager Certification

Physical Requirements:
•Able to lift up to 25 lbs. by self and 50lb, 2-man lift on occasion.
•Walking up to 100% of the day, standing up to 100% of the day, sitting up to 25% of the day, bending up to 25% of the day, pushing up to 25% of the day, and pulling up to 25% of the day is required; squatting up to 25% and repetitive motion up to 50% of the day may be necessary.
•Repetitive motion may be necessary
•Ability to tolerate working in commercial kitchen conditions (without heat and air conditioning, cement floors)

Hours: 8:00 am-4:30pm, Monday through Friday