Sous Chef - Residential Treatment

Job Description

Job Description

JOB TITLE: Sous Chef

STATUS: Full Time Hourly, Non-Exempt

REPORTS TO: Head Chef

Schedule: Monday to Friday 10am - 6:30pm

SUMMARY:

The Sous-Chef at AMFM Healthcare works directly under the Head Chef to provide appetizing and nutritious meals for clients in our care as well as the members of the staff on shift. The chef is responsible for daily meal prep, assisting with food purchasing, and maintaining the kitchen according to county and state health codes and ServSafe standards. The Sous Chef is familiar with standard concepts, practices and procedures for individuals with eating disorders. This position requires working out of a private residential facility preparing lunch and dinner for our clients, including delivering meals to multiple residential facilities.

QUALIFICATIONS:

1. Minimum Education Requirement: High School Diploma or GED.

2. Food Handler's Certification required, ServSafe management certification preferred.

3. Valid driver's license and reliable transportation.

4. Current TB test clearance

5. Current and Valid CPR and First Aid Certification on file

6. Must pass a DSS Live Scan fingerprinting as well as an ADP Selective Screening Services background check

7. Physical Requirements: occasionally lift and/or move up to 25 pounds and in some instances up to 40 pounds.  Often required to stand and sit; reach with hands and arms; and stoop, kneel, crouch, or crawl

8. Experience preparing meals in a residential setting is preferred.

DUTIES AND RESPONSIBILITIES:

The Sous Chef will be assigned tasks, based on his/her level of expertise, that include any, or all the following job responsibilities. 

1. Planning and providing lunch and dinner for clients

2. Preparing and providing staff guidance on breakfast and weekend meal service. 

3. Ensuring kitchen safety i.e. cleaning up spills, keeping kitchen knives locked up when not in use, etc.

4. Ability to substitute items based on dietary needs of clients as needed.

5. Responsible for safe food standards including sanitation duties, food temperatures, refrigerator temperatures and food handling.

6. Communicates information to the appropriate personnel about unsafe conditions, defective equipment, and emergent situations immediately. Removes any unsafe equipment from use and notifies maintenance.

7. Creating and managing food supply purchases as needed to operate kitchen, menu development and other duties.

8. Be responsible for maintaining and reconciling monthly expense report

9. Keeping a respectful and positive attitude with the clients and staff.

10. Completes all tasks assigned by program management