Facility Chef

Description

The Facility Chef is responsible for planning and providing services to ensure the clients have nutritious meals while they are staying at the Detox program and is responsible for following proper and efficient food handling and sanitation practices. The Facility Chef needs to have a commitment to the mission of the agency and furthering that mission in the community and must understand and fully adhere to the BCTS Ethics Statement and all policies and practices of BestCare and the regulatory agencies.

QUALIFICATIONS:

EDUCATION AND/OR EXPERIENCE REQUIREMENTS:

• Associate’s Degree or Certificate or college-level courses in Culinary Arts or related specialty OR High School Diploma (or equivalent) plus 2 years of successful higher-level experience in meal planning/preparation in a commercial or institutional kitchen (hospital, school, restaurant)

• Minimum of five years’ meal planning and preparation in a commercial or institutional kitchen (hospital, school, restaurant)

• For individuals in recovery from substance-use disorder, must have maintained continuous recovery for the previous two years at the time of hire

LICENSES AND CERTIFICATIONS:

• Must maintain a valid Oregon Driver License or ability to obtain one upon hire, and be insurable under the organization’s auto liability coverage policy (minimum 21 years of age and with no Type A violations in the past 3 years, or three (3) or more Type B violations)

• Must have a current Oregon Food Handler’s Card or ability to obtain upon hiring

• CPR Certification or ability to obtain within 3 months

PREFERRED:

• Bilingual in English/Spanish a plus

ESSENTIAL FUNCTIONS:

1. Completes the meal planning at least a week in advance as directed;

2. Responsible for tracking/maintaining food inventory and purchases within budget guidelines as directed;

3. May assist with ordering of food and kitchen supplies;

4. Is responsible for all kitchen facilities, sanitation, and care and maintenance of equipment;

5. Ensures all health guidelines and standards are observed;

6. Works with Dietician on menu/meal planning to ensure that meals are nutritious as directed;

7. Prepares three meals per day for the scheduled days of work according to the scheduled meal plan;

8. Ensures tracking and maintaining special dietary needs of individual clients is followed;

9. Keeps all cooking and food preparation areas clean and sanitary;

10. Washes dishes, pots and pans, flatware and other kitchen utensils as needed;

11. Manages client food and beverage rules and guidelines;

12. May need to drive to pick up supplies needed for meal preparation;

13. Maintains strict confidentiality of all clients who are receiving services at this facility;

14. Demonstrates compassion, respect, empathy and understanding in a culture of diverse backgrounds;

15. Performs other duties as assigned by supervisor.