Position Details

Food Services Assistant

SUMMARY

Under the supervision of the Food Services Manager, 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.

ESSENTIAL DUTIES AND RESPONSIBILITIES

  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.

Required Key Performance Indicators (KPI):

  • Client Satisfaction rate must be 90% or better.
  • Treat all clients and internal staff with professionalism at all times.
  • 100% of required training will be completed within specified time frames.
  • Food equipment is operational 100% of the time.
  • Maintain accurate inventory levels to reduce waste.
  • Maintain cleanliness of the kitchen area 100% of the time.
  • Organize, clean and store utensils and other equipment 100% of the time.
  • Ensure food safety by following proper food storage 100% of the time.
  • Support Food Services Manager in completing all required inspections on time with no finding.

QUALIFICATIONS

  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.

EDUCATION/EXPERIENCE

  • 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.

LICENSES/CERTIFICATIONS

Florida ServSafe Food Handler Certification

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

PHYSICAL DEMANDS

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

  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.

SCHEDULING NEEDS

This is a 24/7 facility; emergency situations may arise where response by the Food Services Assistant may be necessary.