Assistant Chef

Job Scope:  The Assistant Executive Chef is a supervisory position providing and overseeing direct service work. This position is primarily responsible for all aspects of Kitchen operation at their assigned location, and works under the managerial direction of the Executive Chef.  The Assistant Executive Chef may be required to cross train as a supervisor in other aspects of their program and will operate as a member of a larger Management Team.  The position is responsible for costs containment associated with a food catering operation, including food acquisition, preparation, delivery, and storage. Work may include monitoring and documenting client behaviors and activities; participating and assisting with educational, social, and recreational activities; providing a safe and therapeutic environment; interacting in a warm compassionate manner; and promoting client achievement of treatment plan goals and objectives. The Assistant Executive Chef will conduct all phases of the Culinary Arts Educational Program in the absence of the Culinary Instructor.

Essential Job Functions: 

• Works in collaboration with the Executive Chef to ensure that the selection, purchase, preparation, and delivery of all food, including Special Diet meals, to all assigned locations is appropriate as to quantity, economy, and within stated quality standards as dictated by governing authorities, including the Health Department, Contract requirements, and CARF.
• Conducts all aspects of instruction of the Culinary Arts Education program in the absence of the Culinary Instructor.
• Assumes complete charge of the kitchen in the absence of the Executive Chef.
• Writes program reports; documents program progress; reviews daily, weekly, and monthly reports and case files; prepares reports for internal and external reviews and audits; provides information regarding problem resolution, program progress, staff development.
• Completes local state, and federal requirements to ensure facility licensing; conducts facility inspections to ensure compliance with facility safety procedures and guidelines.
• Participates in team meetings; internal and external to the agency, to ensure continuity of care and positive community relations.
• Participates in related program activities with other human services organizations, facilities, committees, and government agencies.
• Attends training/in-services as required.
• Develops staff schedules, in accordance with FDOC contractual standards. Responsible for daily coverage in the kitchen.
• Schedules clients and assigns work details for the efficient operation of the kitchen.
• Communicates to the Executive Chef any concerns regarding food, price, production process, delivery problems, shortages, equipment problems, or personnel issues.
• Prepares & supervises kitchen staff responsible for the daily preparation of all food items to ensure that methods of cooking, quantity, and portion sizes are per the specifications.
• Conducts monthly inventories, pricing and cost controls.
• Assists Executive Chef with the supervision, coaching, evaluating, promoting and training of employees and DOC clients.
• Assists Executive Chef with sanitation and safety, food rotation, menu planning, recipe development and related production activities.
• Consistently maintains standards of quality, cost, eye appeal and flavor of foods.
• Assists in food order, delivery, and storage.
• Works with management team as liaison with Health Department and participate in all health inspections.
• Conduct Daily shift change meetings and monthly kitchen staff meetings.
• Conduct regular mini and full inspections of the food service areas for health code violations and food safety issues.
• Performs miscellaneous job-related duties as assigned.

Qualification Requirements: To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Minimum Education and/or Experience:  Possession of a Diploma or Bachelor's Degree from an accredited culinary school, university or college with a major in Culinary and/or Hospitality Management or proof of at least one of the 16 certifications available through American Culinary Federation (ACF) and/or World Association of Chefs Societies (WACS) required. Two (2) years of experience in the culinary field required.  Institutional food service experience preferred.  One (1) year supervisory experience in any type of culinary entity required.  Food Safety Manager Certification required or required to be obtained within six (6) months of employment.

Knowledge/Skills/and Abilities: 

The following competencies must be attained prior to the conclusion of the Assistant Executive Chef's Introductory Period:

The Assistant Executive Chef must consistently demonstrate a thorough knowledge of:

• Personnel and administrative policies and procedures.
• Principles of supervision. 
• Federal and state third party billing procedures and other revenue procedures.

The Assistant Executive Chef must possess the skill to:

• Write clear and concise reports.
• Operate standard office equipment.
• Communicate effectively, both orally and in writing, with other employees, program staff, clients, outside organizations, and others.

The Assistant Executive Chef must possess the ability to:

• Handle verbally and/or physically abusive and aggressive clients and utilize aggression control techniques to ensure the safety and well-being of the client, other clients, and employees. 
• Maintain an effective working relationship with clients, co-workers, professionals, and the general public in a tactful and courteous manner. 
• Supervise and guide the work of others in making client treatment decision. 
• Review client case files and treatment plans and make proper recommendations. 
• Communicate effectively with suicidal, mentally, emotionally, and/or psychologically disturbed clients in person and over the telephone.
• Maintain an effective working relationship with clients, co-workers, professionals, and the general public and other service agencies in a tactful and courteous manner.

Necessary Special Requirements: Possession of a valid Florida driver's license, acceptable driving record, and proof of personal automobile insurance if required to drive an SMA vehicle and/or use a personal vehicle for SMA business. Complete State of Florida mandatory background screening prior to start of employment.  Complete SMA required training during the first six (6) months of employment and updated if required.

Physical: Mobility and ability to bend and reach during an 8-12 hour day. Able to lift minimum 50 pounds. Visual and auditory acuity sufficient to evaluate, intervene, treat, and record client health care needs. Fine motor skills for legible and accurate charting, daily correspondence and presentation, either manually or orally. Work endurance ability to work 8-12 hour shifts with a meal break, as possible. Routine 8-12 hour shifts. Hours and days off may vary. Extra hours may be required. Work assignment locations may vary.

Application: This position description has been designed to indicate the general nature and level of work performed by employees within this classification. It is not designed to contain or be interpreted as a comprehensive inventory of all duties, responsibilities and qualifications which may be required of the employee assigned to the position. It should not be used to limit the nature and extent of assignments such individuals may be given.