Description
The role prepares, plans, and serves nutritious meals for individuals served in a residential or program setting, while maintaining food safety, sanitation, dietary accommodations, and kitchen standards. Responsibilities include menu planning, food ordering, allergy and special-diet documentation, nutrition education, interdisciplinary collaboration, and direct support professional coverage. Qualifications include a New York State driver’s license, food-handling certification, high school diploma, food-service experience, English proficiency, clearance checks, PPD compliance, ability to cook for large groups, and at least one year of professional experience.
