Food Service - Sous Chef (Part-time)

Discovery Behavioral Health•Irving, TX

3d•$22 - $24•Onsite

About The Position

Discovery Mood and Anxiety Program is a national leader in behavioral healthcare and one of the fastest growing companies in the field. DBH offers world-class treatment for those struggling with mental health and places a high priority on seeking employees who share our passion for improving the lives we serve. Since 1997, Discovery Mood and Anxiety Programs, DBH’s Mental Health Disorder Division, has helped thousands of patients discover their path to the full and rewarding lives they deserve with evidence-based and inclusive treatment options. Position Summary: Report directly to the Executive Chef. Quickly amass an in depth familiarity in all kitchen/dining room operations. Assist the EC as needed managing, directing and developing staff in all daily aspects of kitchen and facility operations. Possess the knowledge of executing and maintaining all HACCP requirements along with Health and Safety requirements set by the County, State and Federal Health Codes for commercial kitchens.

Requirements

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
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
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.

Responsibilities

Reports directly to the Executive Chef
Directly responsible for kitchen and dining room operations during scheduled open and closing shifts
Managing the adherence of all site policies and procedures
Oversee, manage and execute the day to day production of all food items including food production 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 techniques and 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 concerns are 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 operations including, 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 and personal appearance