SUMMARY

Under the supervision of the Manager Food Services, the Food Services Assistant will be responsible for all aspects of the kitchen. This is to include, but not limited to supervising the client work team, maintaining the kitchen per Florida Department of Health standards, cooking, cleaning, preparing and storing food.

1. Supervise the preparation of food, the serving line, and portion control in accordance with the weekly menu.
2. Ensure all food preparation areas are sanitary, safe, and free of all hazardous conditions.
3. Train residents the basic skills of sanitation and food preparation, handling and storage procedures.
4. Oversee the use of Hazard Analysis and Critical Control points (HACCP) standards by staff and clients.
5. Monitor clients and report any unacceptable behavior to Staff on Duty or Program Director.
6. Adhere to all Phoenix House policies and procedures, contracting, licensing regulations, and quality assurance program goals and objectives.
7. This position requires a flexible schedule, weekends, and evening hours.
8. Serve as a role model for our clients.
9. Perform other duties as assigned.
10. Demonstrate proficiency in Phoenix House's electronic health record system (Welligent) sufficient to fulfill the duties required by this position within 30 days of employment.

QUALIFICATIONS

To perform this position successfully, you must be able to perform each essential duty and responsibility satisfactorily.  Reasonable accommodations may be made to enable individuals with disabilities to perform the essential duties and responsibilities.  The requirements listed below are representative of the knowledge, skills and/or abilities required 

1. Knowledge of food preparation in an institutional setting, government regulations, and health and safety codes.
2. Working knowledge of Hazardous Analysis and Critical Control Points Standards (HACCP).
3. Ability to effectively supervise clients in daily kitchen operations.
4. Ability to work with a diverse criminal justice population.
5. Ability to work and communicate with clients, staff, the general public, and vendors.
6. Ability to establish appropriate boundaries and professional relationships with all residents in treatment, including former clients served.
7. Ability to take a teamwork approach to the job by cooperating with others, offering to help others when needed, and considering larger organization or team goals rather than individual concerns.  Includes the ability to build a constructive team spirit where team members are committed to the goals and objectives of the team.
8. Ability to operate, clean, and sanitize general kitchen equipment.

• High School Diploma or General Education Diploma. A combination of directly related experience may be considered in lieu of High School Diploma or GED.
• Minimum of One year overall experience cooking or coordinating meals using safe food handling and kitchen safety procedures in a kitchen, cafeteria, restaurant, or similar environment.

Florida Food Safety Manager Certification

Valid Florida driver’s license with clean driving record; no more than 4 points

PHYSICAL DEMANDS

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential duties and responsibilities of this position.  Reasonable accommodations may be made to enable individuals with disabilities to perform the essential duties and responsibilities.

REGULARLY REQUIRED:   You are regularly required to stand, walk, stoop, kneel or crouch; use hands to finger, handle or feel objects, tools or controls; reach with hands and arms; and lift or move up to 50 pounds.

WORK ENVIRONMENT

The work environment characteristics described here are representative of those an employee encounters while performing the essential duties and responsibilities of this position.  Reasonable accommodations may be made to enable individuals with disabilities to perform the essential duties and responsibilities.

1. The work environment is that of an industrial kitchen, office, residential treatment program or outdoor setting.

Exposure to dishwashing equipment, cookware, utensils, slicers, mixers, refrigerators, freezers, steam tables, cleaning chemicals, foods, etc.

1. Exposure to clients infected with Hepatitis B, HIV, TB or other infectious diseases is possible.
2. Business related travel may be required.