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Food Services Lead/ Sous Chef

Under the supervision of the Food Service Manager, The Food Services Lead/Sous Chef will be responsible for all aspects of the Food Services Department; insure adherence to Company Policy; Quality Assurance and Nutritional Menu Planning. This includes working within a monthly budget, placing orders, supervising the Food Services Lead & Food Services Assistant, supervising the consumer work team, maintaining the kitchen per Florida Department of Health standards, and ensuring the proper cooking, cleaning, preparing and storing of food.
ESSENTIAL DUTIES AND RESPONSIBILITIES 1. Supervise the preparation of food, the serving line, and portion control in accordance with the weekly menu. 2. Ensure all food preparation areas are sanitary, safe, and free of all hazardous conditions. 3. Supervise and maintain food inventory, supplies, and equipment, reorder as needed by submitting purchase orders in advance to the Program Director, The Preserve or Accounting Manager. 4. Train consumers in basic skills of food prep, sanitation, and safe food handling and storage procedures. Oversee the use of Hazard Analysis and Critical Control points (HACCP) standards by staff and consumers. 5. Monitor consumers and report any unacceptable behavior to Staff on Duty or Program Director. 6. Supervise kitchen staff to include interviews, selection, training, scheduling, problem solving, performance reviews, disciplinary procedures, and providing suggestions to help staff improve overall job performance. 7. Maintain kitchen budget, assist in yearly budget process, and participate in quarterly budget meetings; prepare reports as requested. 8. Adhere to all Phoenix House policies and procedures, contracting, licensing regulations, and quality assurance program goals and objectives. 9. This position requires a flexible schedule to include weekend and evening hours. 10. Serve as a role model for our consumers. 11. Perform other duties as assigned.
QUALIFICATIONS To perform this position successfully, you must be able to perform each essential duty and responsibility satisfactorily. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential duties and responsibilities. The requirements listed below are representative of the knowledge, skills and/or abilities required. 1. Knowledge of food preparation in an institutional setting, government regulations, and health and safety codes. 2. Working knowledge of Hazardous Analysis and Critical Control Points Standards (HACCP). 3. Ability to effectively supervise staff and consumers in daily kitchen operations. 4. Ability to evaluate needs and make recommendations for kitchen equipment, set up and production. 5. Ability to work with a diverse criminal justice population. 6. Ability to work and communicate with consumers, staff, the general public, and vendors. 7. Ability to establish appropriate boundaries and professional relationships with all consumers in treatment, including former consumers served. 8. Ability to take a teamwork approach to the job by cooperating with others, offering to help others when needed, and considering larger organization or team goals rather than individual concerns. Includes the ability to build a constructive team spirit where team members are committed to the goals and objectives of the team. 9. Ability to operate, clean, and sanitize general kitchen equipment.
EDUCATION/EXPERIENCE 2-5 years supervisory experience, meal coordination, and overall food and kitchen safety experience in a kitchen, cafeteria, restaurant, or other similar environment.
LICENSES/CERTIFICATIONS ? A Bachelor?s Degree from an accredited college or university in nutrition, hotel/restaurant management or related field preferred. An equivalent combination of education/experience will be accepted. ? Clinical Dietary Management or Servesafe certification preferred. ? State of Florida certified food handler card required. ? Minimum of 2 years of satisfactory, responsible, full time experience in any Food Related areas in a management or administrative setting. ? Valid Florida driver license with a clean driving record (no more than 4 points)
PHYSICAL DEMANDS The physical demands described here are representative of those that must be met by an employee to successfully perform the essential duties and responsibilities of this position. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential duties and responsibilities. REGULARLY REQUIRED: You are regularly required to stand, walk, stoop, kneel or crouch; use hands to finger, handle or feel objects, tools or controls; reach with hands and arms; and lift or move up to 50 pounds.
WORK ENVIRONMENT The work environment characteristics described here are representative of those an employee encounters while performing the essential duties and responsibilities of this position. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential duties and responsibilities. 1. The work environment is that of an industrial kitchen, office, residential treatment program or outdoor setting. Exposures to dish washing equipment, cookware, utensils, slicers, mixers, fridges, freezers, steam tables, cleaning chemicals, etc. 2. Exposure to consumers infected with Hepatitis B, HIV, TB or other infectious diseases is possible. 3. Business related travel is required.
SCHEDULING NEEDS Scheduling flexibility. Emergency situations may arise where response by the Executive Chef may be necessary.
Phoenix House is an Equal Opportunity Employer providing equality of opportunity to all who are protected against discrimination by law, regulation or executive order, including veterans and individuals with disabilities.
EEO is the Law: Applicants and employees are protected under Federal law from discrimination. Click http://www.dol.gov/ofccp/regs/compliance/posters/pdf/eeopost.pdf to learn more.
EOE Minorities / Females / Protected Veterans / Disabled



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