Cook (Broward Addiction Recovery Center)

The Broward County Board of County Commissioners is seeking qualified candidates for Cook within the Broward Addiction Recovery Center (BARC).

The Broward Addiction Recovery Center (BARC) has been serving Broward County residents since 1973 and, with strong support from the Board of County Commissioners and the community, continues to expand services to meet the needs of adults affected by substance use and co-occurring disorders. In 2018, BARC opened its flagship "BARC Central," a 48,900 sq. ft. LEED Gold Certified facility offering inpatient detoxification and withdrawal management, Medication Assisted Treatment (MAT), and Intensive Outpatient Programming (IOP). BARC provides a full continuum of care-including detoxification, residential, outpatient, intensive outpatient, and case management services-supported by a multidisciplinary team of medical, clinical, and support staff. Accredited by the Joint Commission and licensed by the Florida Department of Children and Families, BARC is recognized nationally for its innovative programs and award-winning facility. A video tour is available at: https://youtu.be/f0bEChxQmOM?si=OdgQcLAmLBPp16Kp

General Description

Performs skilled cooking and food preparation and service tasks. Works under close to general supervision according to set procedures, but determines how or when to complete tasks.

Minimum Education and Experience Requirements

Requires two (2) years experience in food preparation, handling, storage, and kitchen sanitation or closely related experience.

Special Requirements

Must be able to work flexible schedule including mornings, evenings, weekends, and holidays.

Special Certifications and Licenses

Must obtain Florida Food Manager Certification (i.e., ServSafe or similar) within sixty (60) days of hire and maintain for duration of employment.

Preferences

The functions listed below are those that represent the majority of the time spent working in this class. Management may assign additional functions related to the type of work of the job as necessary.

Work is performed according to established food service procedures and State health and nutritional guidelines, with employees responsible for applying knowledge and experience to tasks performed. Work is reviewed for quality, quantity and/or accuracy.

Performs a variety of essential kitchen safety and sanitation duties in receiving, stocking, storing, preparing, and serving of foods.

Maintains all equipment used in cooking, food preparation, food storage, and cleaning/sanitation in a safe and efficient manner.

Uses recipes and job knowledge to prepare or supervise the preparation of foods, vegetables, meats, and beverages for various meals giving due care to achieve high quality taste and appearance.

Prepares foods for therapeutic or special diets.

Assists with recipe development, general nutrition, and large quantity food preparation.

Responsible for cooking and preparation of trays and/or loading of food carts or steam tables for serving clients.

Assists in the planning of menus to provide adequate nutrition to clients.

Ability to adapt to changes (i.e., food substitutions and numbers served).

Participates in cost containment and efficient food production procedures.

Receives, stocks supplies, cleans food preparation and serving areas, and other related work as required.

Assists in ordering supplies in proper quantity, checking orders received for proper weight and satisfactory quality.

Cleans stoves, cookers, kettles, pots, pans, refrigerators, food grinders, mixers, tables and * kitchen utensils and kitchen areas as to meet sanitation standards.

Makes independent decisions in a logical, responsible, and compassionate manner.

Works cooperatively with a diverse group of staff and clients.

Performs inventory management under the supervision of the supervisor.

Attends staff trainings and supervision meetings as necessary and/or required. Attend appropriate staff meetings as assigned.

Participates in conducting food satisfaction surveys.

Assists in the development of improvement plans based on client feedback. May participate in performance improvement program.

Prepares and completes simple reports and forms related to job duties.

Assists in training and development of food service workers and temporary staff.

Assists with guiding and instructing new employees or temporary workers.

Assists in planning and running the kitchen and food service operations and in scheduling staff in the absence of the regular supervisor or as assigned.

Performs related work as assigned.

Physical Demands

Physical demands refer to the requirements for physical exertion and coordination of limb and body movement.

Performs medium to heavy work that involves walking, standing, stooping, lifting, digging, pushing and raising objects and also involves exerting between 20 to 50 pounds of force on a regular and recurring basis and 50 to 100 pounds of force on an occasional basis.

Unavoidable hazards refer to the job conditions that may lead to injury or health hazards even though precautions have been taken.

None.

Competencies

• Action Oriented

• Plans and Aligns

• Ensures Accountability

• Drives Results

• Collaborates: Building partnerships and working collaboratively with others to meet shared objectives.
• Customer focus: Building strong customer relationships and delivering customer-centric solutions.
• Instills trust: Gaining the confidence and trust of others through honesty, integrity, and authenticity.
• Values differences: Recognizing the value that different perspectives and cultures bring to an organization.