Sous Chef - Weekend (Part Time)

Job Description

Report directly to the Executive Chef. Quickly amass an in depth familiarity in all kitchen/dining room operations. Assist the EC as needed managing, directing and developing staff in all daily aspects of kitchen and facility operations. Possess the knowledge of executing and maintaining all HACCP requirements along with Health and Safety requirements set by the County, State and Federal Health Codes for commercial kitchens.

**Responsibilities**

• Reports directly to the Executive Chef
• Directly responsible for kitchen and dining room operations during scheduled open and closing shifts
• Managing the adherence of all site policies and procedures
• Oversee, manage and execute the day to day production of all food items including food production sheets, temperature log books, rotation of goods (FIFO), monitoring of production and serving times, staff scheduling and planning,
• Follow all food safety rules
• Follow all Physical Safety rules
• Ensure that all meals are correctly prepared and ready to be served at designated meal times
• Oversee and help with dishwashing and daily garbage removal
• Oversee and adhere to all kitchen, dining room and site HACCP procedures
• Manage all shift employees ensuring that all cleaning and sanitizing procedures are adhered to
• Ensure that receipt of all foods are stored properly and rotated
• All clients are served in a friendly, quick and courteous manner, using proper service techniques and portioning guidelines. The Sous Chef shall be completely knowledgeable with the day’s menu prior to beginning of meal service. Each customer is greeted, served and thanked appropriately
• Client/customer complaints and/or concerns are handled positively and efficiently. All concerns are immediately brought to the Executive Chef’s attention. In the event the Executive Chef is not on site, contact the Operations Director or the Operations/Clinical Supervisor on staff
• In conjunction with the Executive Chef, train kitchen employees in all facets of kitchen operations including, dish room, deep sink, serving meals, dining room service line, set up, breakdown, daily prep
• Conduct frequent inspections of kitchen, dining room, dish room, storeroom, and coolers. Promptly act to correct deficiencies during inspections
• Maintain effective and constant communication with the Executive Chef and with kitchen staff. Be responsive to staff’s comments and concerns
• Maintain effective working and communication relationship with all staff and departments working at the Ambrosia Treatment Center
• Ensure that all kitchen staff adhere to the highest standards of personal hygiene, grooming and personal appearance
  
  

For a virtual tour of the facility, please visit our website at _pinelandsrecovery.com_.

Qualifications

• Culinary degree or in process of completion of a Culinary degree, preferred.
• The Chef must possess a thorough knowledge of Culinary skills and have the ability to cook well for a difficult population.
• The ability to flex recipes to meet the nutritional needs and taste preferences of the pop
  
  

Not sure if you meet all the qualifications? Apply anyway! To provide truly innovative care, we need to have a diverse team around us. That’s why Discovery Behavioral Health is committed to creating an inclusive environment. If you find yourself meeting some but not all the above, we’d be happy to consider your application.

Additional Information

We are proud to be an EEO employer M/F/D/V. We maintain a drug-free workplace and perform pre-employment substance abuse testing. All qualified applicants will receive consideration for employment without regard to age, race, color, religion, sex, or national origin.

For more information about our company benefits, please visit us at _discoverybehavioralhealth.com/careers/_

**Discovery Behavioral Health seeks to build a diverse staff that is reflective of the patients we serve and the communities where we work. DBH encourages multiple perspectives, experiences, and strives to hire and retain a diverse workforce.**