Chef De Partie

Prototypes Women’s Center in Oxnard provides residential substance abuse treatment and detoxification to women. Our program is unique in that women can bring their children into treatment with them. Up to 56 women and up to 28 children can be brought into treatment.    The Chef De Partie executes food preparation, organizes catering in-house operations, ordering, and transporting/budgetary objectives for the agency.  Additionally, the Chef De Partie ensures the safety of food handling practices, proper sanitation, utilization of the First In, First Out (FIFO) method and keeps supplies stocked. The Chef De Partie operates with a focus on service and support, takes pride in the quality of their work, holds themselves and others accountable, follows through on obligations, effectively communicates and responds to inquiries, and engages their role with a sense of compassion and partnership to help further the agency’s mission and goals.    KEY RESPONSIBILITIES     Catering Responsibilities: Oversee, plan, organize, and execute catering offsite events in collaboration with Food Services Management team.    Food Service Responsibilities: Ensure meals are well balanced, nutritious, and appealing. Reduce unnecessary costs whenever possible and ensure all production and meal products are staged.               Follow standard production menu.  Order food online within budget. Prepare food for residents and catering as needed. Drive food services van to transport food, meals, and other supplies between facilities. Monitor on sites, productivity, etc. Guides cooks and client volunteers, provide training on safe food handling, proper sanitation, and utilization of the FIFO method of inventory control, and coach team members on proper interaction with clients.      Food Storage and Safety Responsibilities: Manage food storage, proper refrigeration, and inventory control. Maintain professional safety standards, cleanliness, and sanitation in accordance with health and safety codes. Coordinate service and repair of equipment. Notify supervisor of equipment needs.    Treatment Setting Responsibilities: Ensure that all kitchen client workers are familiar with agency and departmental policies, procedures, practices safe food handling and hold clients accountable. Train and evaluate clients assigned to kitchen. Maintain team spirit and morale within kitchen. Work as part of the team and perform other functions that further department and agency needs.    QUALIFICATIONS    Education, Certification, or Licensure  High school diploma or equivalent required. Culinary degree from a recognized culinary institution preferred.  Current certification in food safety and sanitation.  Current First Aid and CPR certification or ability to obtain within 30 days of hire.  Possess a valid CA driver’s license.    Experience  Experience in a professional kitchen, preferably in various culinary roles.  Experience with FIFO method.  Proven experience in a Chef de Partie or similar position, demonstrating leadership in the kitchen.   Background Check and Other Requirements  Complete background check and livescan clearance

Salary : $25 - $27