Café Head Chef

Description

About the Position:

The Café Head Chef is an enthusiastic and creative chef responsible for all restaurant kitchen functions including: food purchasing, inventory, preparation and maintenance of quality standards; sanitation and cleanliness; training of employees in methods of cooking, preparation, plate presentation, portion and cost control; supervises line cooks and all kitchen staff.

Schedule:

Wednesday - Sunday, varied hours between 6:30 am and 4:00 pm

Your Role:

• Comply with all federal, state and accreditation regulatory requirements.
• Proven ability to create seasonal menus which include: the freshest local fruits and vegetables, exceptional flavors with simple ingredients, breads and grains within a healthy orientated cooking style
• Ensure that recipe cards are developed for all menus to ensure the menu is consistently prepared and served according to the restaurant’s recipes, portioning, cooking and serving standards.
• Ensure that all products are ordered according to predetermined product specifications and received in correct unit count and condition and deliveries are performed in accordance with health code policies and procedures.
• Control food cost and usage by following proper requisition of products from storage areas, product storage procedures, standard recipes and waste control procedures.
• Provide orientation of company and department rules, policies and procedures and oversee training of new kitchen and other employees. Maintain all scheduled goals on ADP per direct reports..
• Fill in where needed to ensure guest service standards and efficient operations.
• Prepare all required paperwork, including forms, reports and schedules in an organized and timely manner.
• Ensure that all equipment is kept clean and kept in excellent working condition through personal inspection and by following preventative maintenance programs.
• Be knowledgeable of restaurant policies regarding personnel and administer prompt, fair and consistent corrective action for any and all violations of company policies, rules and procedures.
• Oversee the training of kitchen personnel in safe operation of all kitchen equipment and utensils.
• Responsible for training kitchen personnel in cleanliness and sanitation practices.
• Responsible for maintaining appropriate cleaning schedules for kitchen floors, mats, walls, hoods, other equipment and food storage areas in addition, ensure kitchen is in compliance with all state and local health ordinances.
• Check and maintain proper food holding and refrigeration temperature control points.
• To assist and share in other responsibilities and duties as assigned by the General Manager or their representative while maintaining deadlines issued.
• Ability to integrate recovery clients into basic kitchen operation duties on a continuous basis.
• Oversee all aspects pertaining to the front of house & ensure impeccable service standards
• Complete and submit monthly inventory
• Allocate and approve invoices

Qualifications:

 Education and Qualifications

• Culinary degree preferred. 
• Bachelor’s degree in hospitality management, food science or relatable field preferred.
• High school diploma or equivalent required.
• A minimum of 5 years of experience in varied kitchen positions including food preparation, line cook, fry cook and expediter required. 
• ServSafe certification required.
• Ability to reach, bend, stoop and frequently lift to 50 pounds required.
• Ability to work in a standing position for long periods of time (up to 12 hours) required.

Skills and Abilities 

• Must have basic computer skills including competence in software applications such as Microsoft Office suite and use of internet applications, and in using and/or connecting wireless computer hardware, the ability to project to remote devices, etc.
• Ability to work both independently and collaboratively as necessary.  
• Awareness and sensitivity to addiction, socioeconomics and strong cultural competency.
• Strong oral and written communication skills.
• Excellent organization and time management skills.
• Travel may be required for occasional deliveries, visits to other locations, or company meetings.
• Use of a Point-of-Sale System (when applicable)
• Knowledge of cooking techniques
• Awareness of local, state and federal health and sanitation laws
• Commitment to quality service, and food and beverage knowledge

Compensation:

The base rate of pay for this position is $58,000 - $65,000 per year. Actual pay is determined based on a number of job-related factors including skills, education, training, credentials, experience, scope and complexity of role responsibilities, geographic location, performance, and working conditions.

Benefits:

• Comprehensive benefit package
• Paid Time Off (which increases after 1 year with Mountainside)
• Paid holidays including a Multicultural Holiday
• 401(k) with employer matching
• Free meals while working
• Monthly $75.00 wellness reimbursement. Our Wellness Reimbursement benefit is meant to encourage employees to engage in productive self-care to avoid burnout and compassion fatigue.

About Mountainside:

Mountainside Treatment Center is a dynamic, fast-paced and growing recovery facility that values innovation and an obsession with providing Best in Class service to our Clients. Founded in 1998, we are a leading behavioral healthcare provider dedicated to treating alcohol dependency and drug addiction. Accredited by The Joint Commission and CARF for its high standards of care, Mountainside seeks out passionate and talented individuals to join its staff. We believe that every employee, regardless of position, plays a vital role in our success.