Chef

Description

ABOUT FIRST CITY RECOVERY CENTER 

First City Recovery Center is a trusted residential treatment center that provides comprehensive care and support to individuals struggling with addiction and mental health challenges. We are dedicated to fostering a supportive and nurturing environment where individuals can embark on a journey of healing and transformation.

SPECIFIC AREAS OF RESPONSIBILITY TO POSITION

1. Assist in the development of menus.
2. Establishes a methodology for assessing the nutritional needs of patients and ensuring that the nutritional care component of the patient care plan is developed and implemented for each patient and that is periodically reviewed and modified as necessary.
3. Assures that the facility’s patient care policies and procedures and including those related to the environment of care, which relate to dietary services are implemented.
4. Direct and supervises personnel in dietary unit concerned with planning, preparing, and serving basic regular or special diets to patients and others as assigned.
5. Requisition food, supplies and equipment.
6. Inspect and taste food for quality.
7. Order the quantities of food needed to meet menu requirements.
8. Inspect and supervise serving of food. Performs related duties.
9. Responsible for quality and quantity of food served.
10. Assure preparation and handling of food in accordance with sanitary regulations and with national and local standards, acting within administrative policies and within budgetary requirements.
11. Assure preparation of sufficient quantities of food in time to meet meal schedules.
12. Assure storage of perishables and avoidance of food spoilage and waste.
13. Assure palatability and appetizing appearance of meals.
14. Assure care of kitchen equipment.
15. Supervise work of all employees engaged in preparing and cooking food, and subsequent cleaning up of food services and dining room area.
16. Cooperate with dietary personnel and with other departments.
17. Ability to work cooperatively with others and supervise a variety of employees.
18. Demonstrate initiative and sound judgement involved in planning menus, in consultation with Dietician, utilization of left-overs, ordering of food to meet menu requirements and preparation of attractive, nutritious, and palatable meals.

Requirements

1. EDUCATION: High School Diploma or equivalent
2. EXPERIENCE: At least One to Two years experience required composed of evidence of experience in above noted areas of practice, to include experience in the area of sanitation, hygiene, and food preparation.
3. LICENSURE/CERTIFICATION: CPR Trained, Food Manager Certification

Salary : $20,000 - $75,000