Head Chef

Description

Summary/Objective
The Briarwood Detox Head Chef position responsibilities include, but are not limited to the purchasing, production, and execution of food services to clients at the detox facility.

Essential Functions

Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

1. Collaborates with Executive Chef in menu development and recipe writing.
2. Purchases all food product for the facility, but limits purchasing of product to pre-approved items and pre-determined menus.
3. Maintains timely task accomplishment and monitors proper food production for adherence to budgetary guidelines.
4. Adheres to company approved budgets with weekly and monthly updates.
5. Ensures all hygiene and food safety standards are met in all stages of food preparation.
6. Ensures all professional equipment is in good conditions and communicates any malfunction before it affects the staff or the clients.
7. Ensures completion of all necessary forms, including Temperature Logs, Medical Diet Restrictions, and Meal Counts.
8. Completes a daily chemical check to ensure all sanitation chemicals are full, including the three-compartment sink, dishwasher, and hand sink.
9. Produces dishes in accordance with approved menus.
10. Overall utilization of on hand product to minimize food cost via unnecessary purchasing
11. Follows established facility, personnel, and food service policies.
12. Ability to work a flexible schedule.
13. Creates and maintains cleaning schedule.
14. Communicates inspection results from various regulatory agencies with the Executive Chef, as well as any licensing or permit update needs.
15. Maintains confidentiality in all matters pertaining to patients, staff, and any other information this position may be privy to.
16. Demonstrates competency in the safety procedures of Nova by passing an exam on such matters, as warranted.

Work Environment

This job operates in a professional kitchen environment. This role routinely uses standard commercial kitchen equipment.

Physical Demands

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job.

While performing the duties of this job, the employee is regularly required to talk and hear. This position requires standing, walking, bending, kneeling, stooping, crouching, crawling and climbing. This position requires lifting and/or moving items up to 50 pounds. Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception and ability to adjust focus.

Position Type/Expected Hours of Work

This is a full-time position. This position will require working various shifts, including half and double shifts, weekends and holidays.

Travel

This position may travel to other Nova locations in the State of Texas.

Required Education and Experience

High school diploma or GED required. A minimum of 3-year prior experience in various forms of food service platforms, including restaurant line cooking, catering, cafeteria or institutional cooking. Previous experience in catering, inventory control and ordering are beneficial for this position.

Must be able to perform basic math, including measurement conversions. Some basic computer skills required, as well.

Must have a Food Managers Certification.

Other Duties

Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties, or responsibilities that are required of the employee for this job. Duties, responsibilities and activities may change at any time with or without notice.

Qualifications

General Qualifications

Must have a valid driver’s license and good driving record to transport food between locations. Must have good customer service skills, as well as good verbal and written communication skills, computer skills, and the ability to be a self-starter with minimal supervision.