Job Title: Sous-Chef
Reports to: Executive Chef
Department: Administration/Operations
Salary: DOE + Employer Paid Benefits
Hours: Full-time
Start Date: Grand opening July 2021
Job Title: Sous-Chef
Reports to: Clinical Director
Department: Clinical
Salary: DOE + Benefits (after successful completion of introductory period)
Hours: Full-time
Start Date: Grand opening July 2021
Summary
Help us build a movement-towards a revolutionary food/lifestyle recovery brand as a Sous-Chef with knowledge of gluten-free, paleo, and specialty diet options. This exciting position will allow for creativity, initiative, and shaping of the food program and will be the perfect position for someone with a passion for wellness and nutrition. You must possess strong nutrition knowledge and have experience with using high-quality local, seasonal ingredients to prepare and develop recipes and menus and enjoy sharing your knowledge with others. Knowledge of alcohol-free cocktail beverages is a plus. The Sous-Chef will assist be part of a culinary team and assist with the development of a rotating menu, as well as the standard operating procedures for the kitchen. The Sous-chef will prepare the food items ready for the clients. The Sous-chef will assist with identifying how much food will be needed for the week and obtaining supplies.
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Essential Duties
- Maintain professional relationships with the staff, residents, families, and visitors
- Maintain knowledge of job functions within the organization
- Clean food preparation areas, cooking surfaces, and utensils
- Prepare and cook meals that are nutritional and meet the needs of all the clients
- Maintain sanitation, health, and safety standards in work areas
- Measure ingredients required for specific food items being prepared
- Operate cooking equipment such as grills, griddles, ovens
- Pre-cook items when needed
- Prepare and serve beverages such as coffee and fountain drinks
- Prepare specialty foods following specific methods that usually require short preparation time
- Read or receive verbal instructions as to food required by patron and prepare and cook food per instructions
- Verify that prepared food meets requirements for quality and quantity
- Wash, cut, and prepare foods designated for cooking
- Clean, stock, and restock workstations and display cases
- Food Safety
- Infection control officer will make sure that all will food have an ‘open on,’ or ‘stored on,’ and/or expiration date
- Infection control officer will ensure that all food is stored 4 inches off the ground
- Temperature of Fridges
- All fridges and freezers will be checked daily and logged for temperature to be below 41 degrees and 32 degrees respectively
- Maintain a consistent, and open channel of communication with the Facility Director
- Performs any other duties as needed
Qualifications/Requirements
Preferred
Completion of a Culinary Arts/Chef Apprenticeship program from an accredited institution.
*The job duties listed above should not be construed as an exhaustive list of all job duties required. Other duties will be assigned as need arises and according to programmatic need.
Minimum
- Minimum of 4 years Chef experience
- Ability to teach healthy food presentation and cooking in an engaging and knowledgeable manner
- Good communication skills, ability to read, write and speak in English
- Basic computer skills
- Deep curiosity about the principles of nutrition, health, and wellness
- Knowledge in food preparation, cleanliness, and nutrition
- Able to work independently, and prepare food for clients with health conditions, allergies, and nutritional needs
- Able to maintain a professional manner with staff, clients, and visitors
- Able to work in a fast-paced setting, under pressure, and maintain open, and proper communication
- Knowledge and experience working in the treatment setting with chemical dependency/mental health
- Must be fluent in speaking, reading, and writing English
- Demonstrate professionalism, and strong boundaries with the clients
- Current certification in First Aid/CPR
- Valid Driver’s License and clean driving record
- Current TB test clearance
- Job offer is conditioned upon successful background check clearance
Qualifications/Requirements
Preferred
Completion of a Culinary Arts/Chef Apprenticeship program from an accredited institution.
*The job duties listed above should not be construed as an exhaustive list of all job duties required. Other duties will be assigned as need arises and according to programmatic need.
Minimum
- Minimum of 4 years Chef experience
- Ability to teach healthy food presentation and cooking in an engaging and knowledgeable manner
- Good communication skills, ability to read, write and speak in English
- Basic computer skills
- Deep curiosity about the principles of nutrition, health, and wellness
- Knowledge in food preparation, cleanliness, and nutrition
- Able to work independently, and prepare food for clients with health conditions, allergies, and nutritional needs
- Able to maintain a professional manner with staff, clients, and visitors
- Able to work in a fast-paced setting, under pressure, and maintain open, and proper communication
- Knowledge and experience working in the treatment setting with chemical dependency/mental health
- Must be fluent in speaking, reading, and writing English
- Demonstrate professionalism, and strong boundaries with the clients
- Current certification in First Aid/CPR
- Valid Driver’s License and clean driving record
- Current TB test clearance
- Job offer is conditioned upon successful background check clearance