Chef

QUALIFICATIONS

REQUIRED:

• Must have a minimum of five years experience in food services including responsibility for the following:
  • Menu planning and cost control.
  • Food preparation for large groups (300 or more persons).
  • Food purchasing.
• Two years experience in a supervisory capacity in food services.
• A High School Diploma or GED Certificate.
• Ability to spend long periods of time on your feet and the ability to lift heavy objects (25 pounds repetitively, 50 pounds maximum).
• Evidence of good organizational and time management skills.
• Evidence of good interpersonal skills.
• A valid Montana drivers license.

PREFERRED:

• Formal vocational training as a food service worker.
• Experience in working with offenders or as an employee in a residential treatment program.

WORKSITE AND CONDITIONS

Alternatives, Inc. is a non-profit corporation based in Billings, Montana. Since opening in 1980, the organization has provided both residential and non-residential supervision and treatment programs for state and federal inmates in Yellowstone, Carbon, and Stillwater Counties. We promote public safety and challenge offenders to become responsible, productive citizens though firm, fair, consistent supervision, treatment, and education.

STAFF SKILLS AND VALUES

Staff are hired based on key skills and values, including: strong support for offender treatment and a belief that people can change their thinking and in doing so, change their behaviors, empathy, fairness, life experiences, being non-confrontational but firm, problem solving, and prior training or licensure. Indicators may include: observations of staff during the assessment, responses from staff, program director, and program participants, written criteria for job applications, job descriptions, and screening prior to employment.

SALARY AND BENEFITS

The current starting salary for the position is $52,000, although consideration will be given to the successful candidate's experience and educational background.

Permanent full-time employees of Alternatives, Inc. are entitled to sick leave, vacation leave, individual health insurance, and retirement benefits. Alternatives, Inc. participates in the State Workers Compensation and Unemployment Insurance plans.

Permanent part-time employees are entitled to a pro-rata share of benefits based on the percentage of full-time hours worked (full-time = 40 hours per week).

Specific detail regarding benefits will be provided upon request at the time of interview or at the time of hire.

DUTIES AND RESPONSIBILITIES

General Overview:

The Chef is directly accountable to the Director of Facilities of Alternatives, Inc.

It is the responsibility of the Chef to assure that food service operations are conducted in accordance with state, federal, and local standards including the USDA Food Code, Department of Corrections' policies, and contract requirements, the Federal Bureau of Prisons Statement of Work and contract agreement, the standards of County Health Department, and the Standard Operating Procedures of Alternatives, Inc. The Chef shall coordinate the activities of and delegate food services duties to his/her staff, but is expected to keep a hand in the day-to-day preparations as well. The Chef is responsible for all aspects of the supervision and management of the food services operation at Alternatives, Inc. Meal service occurs three times daily, seven days per week for 400 clients and staff choosing to attend meals while on duty.

General Requirements:

• All employees of Alternatives, Inc. are responsible for reading and complying with standards and procedures in the following documents:
  • Standard Operating Procedures
  • Employee Handbook

Specific Duties:

The Chef will fulfill the following duties:

• The Chef is responsible for the compliance of the Alternatives' food service operation with the standards described under General Duties. Emphasis is to be placed on oversight of operations, delegation of duties, and accountability for the completion of staff responsibilities. The food service operation is an essential support service for treatment and supervision programs.

Specific Chef duties, whether for oversight, delegation, or direct hands on performance includes but are not limited to:

• The supervision and training of all food service personnel including staff members and inmate workers.
• Menu planning including the development of a rotating cycle of meals that provides variety and good nutrition. Menu cycles are to be reviewed and approved annually by a licensed dietician.
• The preparation of special diets and related documentation.
• Posting of menus.
• Purchasing of food and household supplies within budget guidelines and consistent with the requirements of the menu cycle.
• Maintenance of a safe, sanitary, and healthy environment including but not limited to safe storage of foods, chemicals, regular inspections, tool control, sound standards for food preparation, identification of communicable diseases in workers, and posting of rules and standards.
• Preparation and service of food in accordance with a routine schedule compatible with staff and resident functions.
• The maintenance, servicing, and replacement of food service equipment.
• The timely preparation and maintenance of records including financial documentation and meal counts.
• Preparations for inspections, monitoring, and audits.
• Services related to special events, board meetings, and holidays.
• Meeting attendance as required by the Administrator.
• Development of Standard Operating Procedures.

Other:

• The Chef is responsible for informing their supervisor of significant developments related to Alternatives, Inc. Such issues are to be reported expediently, based on his/her assessment of the importance of the issue. Examples include:
  • Any resident involvement in the legal system or in violation of program rules and regulations.
  • Threats of legal action.
  • Public Relations problems.
  • Resident complaints.
  • Fraternization issues.
  • Medical incidents/accidents.
  • Repair requirements on van or facility.
  • Schedule changes, leave requests, reporting in sick and any unauthorized departures from the office.
  • Any suspected or confirmed violation of agency rules by clients.
• The Chef is expected to report to his/her supervisor in an expedient fashion all areas of noncompliance with program procedures, along with suggested remedial plans or interventions.
• The Chef is expected to be flexible in assuming new duties and schedule changes. He/she is to be creative in establishing or modifying program operation procedures and obtaining approval of the appropriate authority previous to implementation.
• Assume all other duties as assigned.