Cook/Chef Helper (Saturday and Sunday)

Uprising Addiction Center•Shreveport, LA

8d•Onsite

About The Position

The cook/chef at UPRISING ADDICTION CENTER is responsible for preparing and/or directing the preparation of food to be served, complying with all applicable sanitation, health and personal hygiene standards and following established food production programs and procedures. The cook/chef is responsible for appropriate use of facility supplies and equipment to minimize loss, waste and fraud. This position serves adults (18 and older) with substance use disorders, potentially with co-occurring psychiatric illnesses.

Requirements

Prior experience in a related food service position.
Knowledge of industry standards as related to the position of healthcare facility cook.
Basic knowledge of PC software programs, particularly Microsoft Word and Excel is preferred.
Written and oral communication skills; must be able to concentrate on work amid distractions such as noise, conversations and foot traffic
Must maintain self-control in volatile or hostile situations such as when verbally or physically confronted in an aggressive manner
Must be able to work independently with little supervision in an unstructured environment with multiple demands
Must possess a reading and writing level that provides for clear expression and/or understanding of assignments related to job description.
Ability to represent the program well in interactions both inside and outside the facility

Nice To Haves

Basic knowledge of PC software programs, particularly Microsoft Word and Excel is preferred.

Responsibilities

Prepares or directs preparation of food served using established production procedures and systems.
Determines amount and type of food and supplies required using production systems.
Ensures availability of supplies and food or approved substitutions in adequate time for preparation.
Serves or ensures proper serving of food for tray line or dining room.
Complies with established sanitation standards, personal hygiene and health standards.
Observes proper food preparation and handling techniques.
Stores food properly and safely, marking the date and item.
Reports necessary equipment repair and maintenance to supervisor.
Correctly prepares all food served following standard recipes and special diet orders.
Plans food production to coordinate with meal serving hours so that excellence, quality, temperature and appearance of food are preserved.
Apportions food for serving.
Maintains daily production records.
Keeps work area neat and clean at all times; cleans and maintains equipment used in food preparation.
Completes food temperature checks before service.
Other duties and tasks as assigned.