The chef is responsible for all food service activities for the agency including, but not limited to, centralized purchasing, distribution of food items to Whitney's four community residences, menu adherence, portion control and the preperation of special diets as specified by the dietitian and/or physician. This is a "hands-on" position with the chef involved in all aspects of food preperation. As such, the chef must be competent in "all stations" within a restaurant kitchen. Whitney's food service program would be best described as a Banquet operation serving 50 with special orders. For the most part, Whitney does not use pre-prepared foods.
Responsibilities Include:
- Meal preperation and service
- Purchasing food and staples
- Distribution of supplies
- Budget Compliance
- Monitoring food inventory
- Other assigned duties identified by the Food Service Director
Qualifications:
- Minimum, High School Diploma
- Culinary Arts degree preferred
- 2 years of prior cooking experience as a Sous Chef
- Valid Driver's license
- Safe Serv certification
- Attention to detail from preperation to presentation
- CORI and DCF background conducted
Benefits:
See Careers Overview