Warriors Heart is hiring a chef! Be a part of healing our nations warriors by providing wonderful meals. The Chef at WARRIORS HEART is responsible for food quality, preparation, presentation, special dietary needs, equipment safety, health department standards, clean up and client experience. Prior Military or 1st Responder experience (self or family) preferred.

QUALIFICATIONS

• A minimum of 4 years of experience in culinary field as a chef
• Culinary degree recommended
• Must be open to supporting on call, weekend, evening and holidays (when required)
• Good physical and mental health
• Able to work under pressure and communicate effectively
• Must be fluent in reading, writing and speaking the English language
• Basic computer skills (mac platforms, word, excel, etc)
• CPR and First Aid Certification
• Food handlers permit
• Current cleared TB skin test
• Valid Drivers License in good standings
• Pass an annual Background Clearance
• Willing to submit to random drug and alcohol screening (and pass)

It is imperative that the culinary department adheres to all food ordinances and instills these regulations into all kitchen personnel. Below is a list of responsibilities that the Chef must contribute and adhere to, but not limited too.

• Dress code, (uniform, hygiene).
• Food storage: Clean/organize on a daily basis. Food storage must adhere to all food safety regulations (no food on the ground – food must be 6” from the floor. Shelves get to be neatly stacked and same type foods placed together).
• Cold Storage: Organize and clean the refrigerators on a daily basis.
• Leftovers must be discarded after (3) days. All leftovers must be labels after each meal.
• All spills within the refrigerators/freezers must be cleaned immediately.
• The culinary department must be locked and secured when not in use.
• All equipment that could pose a threat to self of others must be accounted for at all times. When not in use, must be double locked.
• All chemicals used in the culinary department must to securely stored and accounted for when not in use.
• Chef works in the reduction of food cost and waste.
• It is essential that all Chefs’ are aware of the client “special needs” food practices.
• Maintain a food supply inventory spreadsheet. This will assist the when ordering food to reduce overstocking and waste.

Job Type: Full-time

Shift:

• 8 hour shift

Work Location: In person