Sous Chef, Residential

Report directly to the Executive Chef. Quickly amass an in depth familiarity in all kitchen/dining roomoperations. Assist the EC as needed managing, directing and developing staff in all daily aspects of kitchenand facility operations. Possess the knowledge of executing and maintaining all HACCP requirementsalong with Health and Safety requirements set by the County, State and Federal Health Codes forcommercial kitchens. Essential Job Functions: Reports directly to the Executive Chef Directly responsible for kitchen and dining room operations during scheduled open and closingshifts Managing the adherence of all site policies and procedures Oversee, manage and execute the day to day production of all food items including foodproduction sheets, temperature log books, rotation of goods (FIFO), monitoring of production and serving times, staff scheduling and planning, Follow all food safety rules Follow all Physical Safety rules Ensure that all meals are correctly prepared and ready to be served at designated meal times Oversee and help with dishwashing and daily garbage removal Oversee and adhere to all kitchen, dining room and site HACCP procedures Manage all shift employees ensuring that all cleaning and sanitizing procedures are adhered to Ensure that receipt of all foods are stored properly and rotated All clients are served in a friendly, quick and courteous manner, using proper service techniquesand portioning guidelines. The Sous Chef shall be completely knowledgeable with the day’s menu prior to beginning of meal service. Each customer is greeted, served and thanked appropriately Client/customer complaints and/or concerns are handled positively and efficiently. All concernsare immediately brought to the Executive Chef’s attention. In the event the Executive Chef is not on site, contact the Operations Director or the Operations/Clinical Supervisor on staff In conjunction with the Executive Chef, train kitchen employees in all facets of kitchen operationsincluding, dish room, deep sink, serving meals, dining room service line, set up, breakdown, daily prep Conduct frequent inspections of kitchen, dining room, dish room, storeroom, and coolers.Promptly act to correct deficiencies during inspections Maintain effective and constant communication with the Executive Chef and with kitchen staff.Be responsive to staff’s comments and concerns Maintain effective working and communication relationship with all staff and departments Ensure that all kitchen staff adhere to the highest standards of personal hygiene, grooming andpersonal appearance Core Competencies: Must be able to cook a variety of foods in large quantities. Must be knowledgeable of food service safety practices and procedures. Strong interpersonal and communication skills. Must be able to read, write, speak and understand the English language. Knowledge of crisis management and therapeutic intervention Knowledge of addiction, co-occurring disorders and dual diagnosis, as well as 12-Step programs Effective written, oral, and computer skills, including presentations Organizational, time management, and problem-solving skills Ability to work effectively as a member of a competent multidisciplinary team Knowledge, Education, & Experience: Culinary degree or in process of completion of a Culinary degree, preferred. The Chef must possess a thorough knowledge of Culinary skills and can cook well for a difficult population. The ability to flex recipes to meet the nutritional needs and taste preferences of the pop Physical Demands: The physical demands outlined here represent those that are typically required of an employee to successfully perform the essential functions of this position. Reasonable accommodation may be made to enable individuals with disabilities to perform these essential functions. While performing the duties of this job, the employee is regularly required to do the following: Engages in sustained power grasping and pushing/pulling motions Exposure to dust, gas, odors, liquids, or fumes Intermittent lifting and carrying up to 40 pounds, transporting object usually by hand, arm, or shoulder Hand/eye coordination: Performing work using both Working with hands: Seizing, holding, and grasping Able to lift by raising or lowering an object from one level to another The ability to respond quickly to emergency situations, which may involve running or moving rapidly. Frequent standing and walking for extended periods, often throughout the entire shift. Potential exposure to infectious diseases, bloodborne pathogens, and hazardous materials, requiring adherence to safety and PPE protocols. Arbitration Agreement: As a condition of employment, all candidates must agree to and sign a pre-employment arbitration agreement. This agreement requires that any disputes arising out of or related to employment with Discovery Practice Management will be resolved through binding arbitration rather than through litigation in court. Reference Number: 1300 Department: Food Service Employment Type: Full-Time Pay Range: $24.00 - $28.00 Virtual: No Check Out the Discovery Benefits & Perks

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