Assistant Chef

A: Graduation from high school preferred
B: Must have an excellent safety record, be self-directed and maintain a professional and courteous attitude with clients and staff.
C: Ability to read and follow recipes and to modify them to increase or decrease yield.
D: Maintain a neat, clean well-groomed appearance
E: Must be physically and mentally able to assist in an emergency situation.
F: Must obtain and keep current TB requirements.

Personal Qualifications:
A: Possess a genuine interest and concern for persistently chemically dependent individuals.
B: Possess ability and interest in acquiring professional growth through continuing education.
C: Have ability to develop and maintain good working relationships with all center personnel, professional staff, representatives from government and community agencies, clients and their families, and the public.

Food Preparation and Service:
A: Prepare meals, including modified and therapeutic food items, in accordance with planned menus and standardized recipes.
B: Prepare and serve meals that are palatable and appetizing in appearance.
C: Serve food in accordance with established portion control procedures.
D: Coordinate and supervise preparation of cold food items and beverages.
E: Assure special dietary needs are being considered during the service of meals to clients, utilizing the dietary census form.
F: Make sure all plates and cooking utensils are clean and safe to use.
G: Review production menus prior to preparation of each meal to assure that all food items, including foods for modified menu items, are available at time of service.
H: Review meals for the following days to ensure that food and supplies are readily available and coordinate with House Technicians if food items will need to be prepared ahead of time.
I: Monitor temperatures of food products at time of service.

Customer Service:
A: Consistently communicates in a positive and professional manner with staff members, clients and visitors.
B: Develop and maintain a good working relationship with inter-departmental personnel, as well as, with other departments within the facility to assure that food service can be properly maintained to meet the needs of the clients.
C: Create and maintain an atmosphere of warmth, personal interest and positive emphasis, as well as calm environment throughout the department.
D: Maintain confidentiality of all pertinent client care information.
E: Review requests, comments and/or complaints and make necessary oral/written reports to the Program Director.

If interested, please send resume and cover letter to: