Cook for Detox Center

The Cook/Kitchen Staff member at New Hampshire Detox is responsible for making sure all clients receive three hot meals per day based on the Dietician's recommendations, snacks are always available and stocked, drinks are always available, and all dietary restrictions are met and honored. Chefs should take pride in their work and their workspace.

FTE & PTE available, 9am - 5:30pm

Required:

• High school diploma or GED
• ServSafe Food Handlers certifications
• Must be able to read and comprehend written recipes.
• Ability to perform simple calculations by hand or with use of a calculator.
• Must be able to work well with others and perform a variety of tasks under supervision.
• Knowledge of food production and service.
• Ability to delegate duties and maintain efficient standards of operation.

• Ensure all patients' diet plans are followed and determine what ingredients will be required
• Prepare food items by cutting, chopping, marinating, and cubing meats, vegetables, and fruits.
• Make soups and stocks, according to specified recipes, making sure that the right amount of seasoning is used.
• Create and posts daily menus.
• Assist the management in creating recipes, along with help from doctors and other healthcare professionals.
• Cook nutritious meals, according to standardized protocols, ensuring that cleanliness is given the highest priority.
• Ensure food items are prepared and served at correct times to ensure high nutritive quality, flavor, and appearance.
• Use proper methods and cooking temperatures to prevent contamination, spoilage, and waste.
• Perform portioning activities on trays or platters, by following set instructions, on a per patient basis.
• Ensure that patients' meals are completed and/or delivered promptly.
• Oversee the cleanliness and sanitization of kitchen areas, such as counters, floors, and walls.
• Perform predictive, preventative, and regular maintenance on kitchen appliances such as stoves, ovens, grills, fridges, and freezers.
• Remove trash and clean trash cans as needed.
• Maintain clean dishes, utensils or cooking equipment in storage areas.
• Take daily food and equipment temperatures.
• Ensure snacks and drinks are always stocked.
• Ensure inventory is completed based on management's expectations.
• Ensure we minimize waste of food. To track, report waste calculations to the Director of Operations monthly.