Sous Chef - Residential Treatment

A-Better-Life-Recovery-LLC; Vienna (VA); On-site; USD 68,770,000 - 80,231,000; Full time

Job summary

AMFM Healthcare in Vienna, VA seeks a Sous Chef to work in a private residential facility, preparing lunch and dinner for clients and staff. You will assist with meal prep, health code compliance, and ServSafe standards.

The role requires a High School Diploma or GED, Food Handler’s certification, and a valid driver’s license. Experience in a residential setting is preferred; expect fingerprinting and background checks as part of the process.

Qualifications

• Minimum education: High School Diploma or GED.
• Food Handler's Certification required; ServSafe management certification preferred.
• Valid driver's license and reliable transportation.
• Current TB test clearance; CPR and First Aid Certification on file.
• Must pass DSS Live Scan fingerprinting and background check.

Responsibilities

• Planning and providing lunch and dinner for clients.
• Preparing and providing staff guidance on breakfast and weekend meal service.
• Ensuring kitchen safety by cleaning up spills and keeping knives secured.
• Ability to substitute items based on dietary needs of clients.
• Maintaining safe food standards including sanitation and temperature controls.
• Communicating unsafe conditions and defective equipment to maintenance immediately.
• Creating and managing food supply purchases for kitchen operations.
• Maintaining and reconciling monthly expense reports.
• Keeping a respectful and positive attitude with clients and staff.
• Completing all tasks assigned by program management.

Skills

Valid driver's license

CPR and First Aid Certification

TB test clearance

Education

High School Diploma or GED

Food Handler's Certification

ServSafe management certification

Job description

If you are unable to complete this application due to a disability, contact this employer to ask for an accommodation or an alternative application process.

Sous Chef - Residential Treatment

FullTime Professional Vienna, VA, US

3 days ago Requisition ID: 4410

Salary Range: $24.00 To $28.00 Annually

JOB TITLE: Sous Chef

STATUS: Full Time Hourly, Non-Exempt

REPORTS TO: Head Chef

Schedule: Monday to Friday 10am - 6:30pm

SUMMARY:

The Sous-Chef at AMFM Healthcare works directly under the Head Chef to provide appetizing and nutritious meals for clients in our care as well as the members of the staff on shift. The chef is responsible for daily meal prep, assisting with food purchasing, and maintaining the kitchen according to county and state health codes and ServSafe standards. The Sous Chef is familiar with standard concepts, practices and procedures for individuals with eating disorders. This position requires working out of a private residential facility preparing lunch and dinner for our clients, including delivering meals to multiple residential facilities.

QUALIFICATIONS:

Minimum Education Requirement: High School Diploma or GED.

Food Handler's Certification required, ServSafe management certification preferred.

Valid driver's license and reliable transportation.

Current TB test clearance

Current and Valid CPR and First Aid Certification on file

Must pass a DSS Live Scan fingerprinting as well as an ADP Selective Screening Services background check

Physical Requirements: occasionally lift and/or move up to 25 pounds and in some instances up to 40 pounds. Often required to stand and sit; reach with hands and arms; and stoop, kneel, crouch, or crawl

Experience preparing meals in a residential setting is preferred.

DUTIES AND RESPONSIBILITIES:

The Sous Chef will be assigned tasks, based on his/her level of expertise, that include any, or all the following job responsibilities.

Planning and providing lunch and dinner for clients

Preparing and providing staff guidance on breakfast and weekend meal service.

Ensuring kitchen safety i.e. cleaning up spills, keeping kitchen knives locked up when not in use, etc.

Ability to substitute items based on dietary needs of clients as needed.

Responsible for safe food standards including sanitation duties, food temperatures, refrigerator temperatures and food handling.

Communicates information to the appropriate personnel about unsafe conditions, defective equipment, and emergent situations immediately. Removes any unsafe equipment from use and notifies maintenance.

Creating and managing food supply purchases as needed to operate kitchen, menu development and other duties.

Be responsible for maintaining and reconciling monthly expense report

Keeping a respectful and positive attitude with the clients and staff.

Completes all tasks assigned by program management