Chef: REGIONS Staff Secure Residential Treatment Program for Male Youth

Head Chef for Regions Staff Secure Residential Treatment Program for Male Youth

Location: Hartford, CT

Salary: $28.10

The REGIONS Staff Secure Residential Treatment Program is a residential treatment program for up to eight male youth. The mission of the program is to provide a home-like environment with a trauma-informed, culturally responsive, gender-specific, linguistically appropriate, strengths-based, and relationship-driven milieu for the youth to help them improve their social, physical, and emotional well-being.

Our vision is to therapeutically intervene in the cycle of offending to reduce the youth's risk factors and prevent them from transitioning into the adult justice system. Our treatment philosophy is one that is individualized, designed to help the youth develop a positive self-image, learn effective coping skills, experience success, gain confidence, build positive relationships, achieve behavioral changes, and re-enter their communities better equipped to succeed.

The youth in this program may have a high violence risk but it is not likely to be chronic and/or had later onset. The youth are not likely to have a history of violence nor be at risk for future violence. They are at a reduced risk to public safety and if they AWOL their behavior is not likely to involve violence or public safety risk. The youth in the REGIONS Staff Secure Program are amenable to treatment.

Position Requirements

The ideal candidate will have a high school diploma or GED. At least two years of experience with food ordering and meal preparation in a group setting. The Head Chef leads the culinary team, controls food costs, orders supplies, and ensures efficient kitchen workflow. This role involves planning menus, managing kitchen staff, maintaining high standards of food quality, and ensuring compliance with health and safety regulations. Possess a clear understanding of the State of Connecticut's food service regulations and experience in meeting all Department of Health regulations. Must be a certified Qualified Food Operator or able to qualify, and able to instruct all staff in food preparation. Capacity to provide vocational training to program youth. Ability to interact with multi-cultural populations; decision making, communication, interpersonal and organizational/prioritization skills; adaptability, flexibility, resourcefulness and emotional intelligence. Must share the belief that people can change and individuals in need deserve quality services and an opportunity to succeed. Must have and maintain a valid CT driver's license and reliable transportation. Willingness to work a flexible schedule, including some weekends. Bilingual (English/Spanish) preferred. Individuals with lived experience are encouraged to apply.

Responsibilities

• Plan and prepare three healthy, home-like meals daily, for approximately 20 youth and staff.
• Manage inventory and weekly food orders to ensure sufficient supplies.
• Follow dietary guidelines as determined by licensed dietician.
• Provide Assistant Chef with supervision and guidance in meal planning, preparation and kitchen sanitation and safety.
• Develop and maintain relationships with vendors.
• Maintain sanitation in accordance with agency specifications and the Health Department.
• Monitor Fire Safety Standards in accordance with local and state law.
• Manage expenses within budget guidelines.
• Provide vocational training to youth on food service and safe food handling procedures.
• Promote a culture of respect, empathy, mutual support and belonging, working to eliminate any unconscious bias or discrimination in our beliefs, rules and systems.
• Comply with all agency and program policies and procedures.
• Establish and maintain professional boundaries with all staff and youth.
• Serve as a role model to youth and staff modeling pro-social behavior.
• Participate in all required trainings.
• Regular, reliable attendance and timeliness are essential functions of this role.
• Perform all other duties assigned.

Physical Demands

Continuously standing or moving in the kitchen and service areas for the majority of the shift, frequently lifting up to 25 - 50 lbs., bending reaching and twisting to access supplies, equipment and storage areas. Communication- hear and respond to verbal instructions and kitchen calls. Vision - read, monitor cooking progress, and check food presentation.

Work Environment

Commercial kitchen environment with exposure to hot surfaces, open flame, steam and sharp utensils. Notice level is often loud due to equipment operation, ventilation systems and team communication; frequently warm to hot; occasional exposure to cold storage areas.

An Equal Opportunity Employer Committed to Affirmative Action

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