Job Description
Job Description
Job Summary: The Chef is responsible for preparing meals in accordance with food safety standards and requirements. This includes meal planning, food preparation, maintaining cleanliness and safety in the kitchen, and ensuring compliance with dietary guidelines. The Chef will work independently and is expected to maintain a high level of professionalism and culinary expertise. The Chef will provide training and supervision of peers who are interested in learning culinary skills and want to assist in the kitchen.
Essential Functions: Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
Productivity
- Plan, prepare, and serve meals as outlined in the service agreement.
- Maintain cleanliness and sanitation of kitchen and food preparation areas.
- Ensure compliance with food safety regulations and dietary requirements.
- Maintain inventory and order supplies as needed.
- Communicate with staff and clients regarding meal preferences and dietary restrictions.
Required Knowledge & Skills
- Knowledge of food preparation techniques and culinary practices.
- Understanding of food safety and sanitation standards.
- Ability to plan menus and prepare meals for diverse dietary needs.
- Strong organizational and time management skills.
- Ability to work independently and manage kitchen operations.
Documentation and Compliance
- Records services accurately that relate directly to the treatment outcomes, within approved timeframes. Completes required clinical documentation according to agency standards.
- Maintain all documentation in accordance with applicable policies, laws and instructions.
- Ensure that all services provided are within the guidelines and document care in compliance with agency requirements and standards.
- Must be in compliance with Human Resources requirements with all trainings (including Relias).
Community Outreach
- Collaborate with behavioral health providers and the community through regular meetings in order to engage and transition consumers throughout systems of inpatient and or community care.
Corporate Responsibilities
- Treat those we serve, co-workers and supervisors with respect.
- Provide high quality customer service focused on outcomes of improved health.
- Carry out job responsibilities in a competent and ethical manner.
- Utilize our resources effectively, efficiently and without abuse.
- Contribute to an environment that encourages passion, creativity and team work.
Required Knowledge & Skills:
- Knowledge of food preparation techniques and culinary practices.
- Understanding of food safety and sanitation standards.
- Ability to plan menus and prepare meals for diverse dietary needs.
- Strong organizational and time management skills.
- Ability to work independently and manage kitchen operations.
- Working knowledge of the nature of serious mental illness; self-help techniques, provides enhance consumers empowerment skills and successful community living, community resources and information on specific topics, as assigned.
- Knowledge of consumers’ rights; agency and federal policies, procedures and guidelines.
- Knowledge of client record documentation requirements; and implementation of client services plan development.
- Knowledge of crisis intervention protocol.
- Observe, record and report on an individual’s functioning;
- Ability to assist consumers cultivate their independence, self-confidence, and self-esteem.
- Ability to empower other individuals with disabilities to explore new options, resources, relationships, feelings, attitudes and rights.
- Ability to effectively interact and communicate with consumers in diverse populations.
- Ability to communicate effectively, verbally and in writing, to maintain confidentiality, and to work independently under general supervision.
- Ability to demonstrate strong interpersonal and “Listening” skills.
- Ability to Establish and prioritize goals and objectives of assigned program.
Competencies:
- Communication
- Accountability/Responsibility
- Cooperation/Teamwork
- Creative Thinking
- Customer Service
- Dependability
- Flexibility
- Initiative
- Analytical Thinking
- Job Knowledge
- Judgement
- Professionalism
- Quality/Quantity of Work
- Goal Orientation
- Stress Management
- Planning/Organization
- Planning/Organization
Required Education & Experience:
- High school diploma or equivalent required.
- Culinary certification or degree preferred.
- Minimum 2 years of experience in a professional kitchen setting.
Supervisory Responsibilities: None
Work Environment:
This job operates in a kitchen environment. The role routinely uses kitchen equipment such as ovens, stoves, knives, and mixers. The employee may be exposed to heat, cold, and cleaning chemicals.
Physical Demands:
This job operates in a kitchen environment. The role routinely uses kitchen equipment such as ovens, stoves, knives, and mixers. The employee may be exposed to heat, cold, and cleaning chemicals.
Employee is frequently required to walk, sit, stand or kneel and occasionally required to climb or balance and stoop. Employee must frequently lift and/or move up to 25 pounds. Must have the ability to sit for long periods of time at a computer. Employee frequently uses fine hand/eye coordination, hearing and visual acuity. Lighting and temperature are adequate, and there are not hazardous or unpleasant condition caused by noise, dust, etc. Employee must be able to travel between Gateway sites. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
Gateway CSB promotes a drug/alcohol free work environment through the use of mandatory pre-employment drug testing.
ServSafe Certification preferred. Culinary certification or degree preferred.
Culinary experience of 2 years.