Facility Chef, Part Time (Temporary) at BestCare Treatment Services, Inc in Klamath Falls, Oregon

Job Description:

JOB SUMMARY: The Facility Chef is responsible for planning and providing services to ensure the clients have nutritious meals while they are staying at the residential program and is responsible for following proper and efficient food handling and sanitation practices. The Facility Chef needs to have a commitment to the mission of the agency and furthering that mission in the community and must understand and fully adhere to the BCTS Ethics Statement and all policies and practices of BestCare and the regulatory agencies.

ESSENTIAL FUNCTIONS:

Completes the meal planning at least a week in advance as directed;
Responsible for tracking/maintaining food inventory and purchases within budget guidelines as directed;
May assist with ordering of food and kitchen supplies;
Is responsible for all kitchen facilities, sanitation, and care and maintenance of equipment;
Ensures all health guidelines and standards are observed;
Works with Dietician on menu/meal planning to ensure that meals are nutritious as directed;
Prepares three meals per day for the scheduled days of work according to the scheduled meal plan;
Ensures tracking and maintaining special dietary needs of individual clients is followed;
Keeps all cooking and food preparation areas clean and sanitary;
Washes dishes, pots and pans, flatware and other kitchen utensils as needed;
Manages client food and beverage rules and guidelines;
May need to drive to pick up supplies needed for meal preparation;
Maintains strict confidentiality of all clients who are receiving services at this facility;
Demonstrates compassion, respect, empathy and understanding in a culture of diverse backgrounds;
Performs other duties as assigned by supervisor.

ORGANIZATIONAL RESPONSIBILITIES:

Performs work in alignment with the BestCare's mission, vision, values;
Supports the organization's commitment to diversity, equity, and inclusion by fostering a culture of open-mindedness, cultural awareness, compassion, and respect for all individuals;
Strives to meet Program/Department goals and supports the organization's strategic goals;
Adheres to the organization's Code of Conduct, Business Ethics, Employee Handbook, and all other relevant policies, procedures, and other compliance needs;
Understands and maintains professionalism and confidentiality per HIPAA, 42 CFR, and Oregon Statutes;
Attends required program/staff meetings and completes assigned training timely and satisfactorily;
Ensures that any required certifications and/or licenses are kept current and renewed timely;
Works independently as well as participates as a positive, collaborative team member.
Performs other organizational duties as needed.

QUALIFICATIONS:

EDUCATION AND/OR EXPERIENCE REQUIREMENTS:

Associate's Degree or Certificate or college-level courses in Culinary Arts or related specialty OR High School Diploma (or equivalent) plus 2 years of successful higher-level experience in meal planning/preparation in a commercial or institutional kitchen (hospital, school, restaurant)
Minimum of five years' meal planning and preparation in a commercial or institutional kitchen (hospital, school, restaurant)
For individuals in recovery from substance-use disorder, must have maintained continuous recovery for the previous two years at the time of hire

LICENSES AND CERTIFICATIONS:

Must maintain a valid Oregon Driver License or ability to obtain one upon hire, and be insurable under the organization's auto liability coverage policy (minimum 21 years of age and with no Type A violations in the past 3 years, or three (3) or more Type B violations)
Must have a current Oregon Food Handler's Card or ability to obtain upon hiring
CPR Certification or ability to obtain within 3 months

PREFERRED:

Bilingual in English/Spanish a plus

REQUIRED COMPETENCIES: Must have demonstrated competency or ability to attain competency for each of the following within a reasonable period:

Knowledge and ability to comply with all standards and regulations related to food preparation and handling (Health Department, CARF, etc.)
Knowledge and demonstrated ability to follow all safety practices and wear designated Personal Protective Equipment (PPE) to work safely at all times (OSHA)
Ability to read, comprehend, and follow written materials and instructions in the English language and perform basic mathematical calculations
Ability to read, write and communicate verbally in the English language
Ability to use Microsoft Office 365 (Outlook, Word, Excel) and ability learn new software as needed
Strong interpersonal and customer service skills
Strong organizational skills and attention to detail, accuracy, and follow-through
Excellent time management skills with a proven ability to meet deadlines
Critical thinking and problem-solving skills
Ability to maintain strict confidence as required by HIPAA, 42 CFR, and Oregon Statutes
Ability to build and maintain positive relationships
Ability to function well and use good judgment in a high-paced and at times stressful environment
Ability to manage conflict resolution and anger/fear/hostility/violence of others appropriately and effectively
Ability to work effectively and respectfully in a diverse, multi-cultural environment
Ability to work independently as well as participating as a positive, collaborative team member