Food Service Worker

Description

The cook is responsible for preparing food for clients according to the facility menu while adhering to all safety procedures.

Duties/Responsibilities

· Prepare food according to facility recipes at a high standard

· Keeps assigned work areas clean and in an orderly manner.

· Transport food to other sites if necessary

· Checks and logs food and equipment temperatures and reports any problems to the supervisor. Reports all needed equipment repair.

· Records over production and run outs. Writes directions and calculates production quantities.

· Receive orders, take inventory

· Serve food to clients/staff.

· Wash dishes.

· Performs other duties as assigned by management.

Who is Axiom Care?

Founded in 2012, Axiom Care is a Phoenix-based behavioral health organization that aims to ensure every Arizonan has access to compassionate, effective substance use treatment. With facilities in Maricopa and Pinal Counties, we offer comprehensive services including 24/7 observation, inpatient detoxification, residential treatment, outpatient treatment, and recovery housing with a focus on underserved populations.

Beyond our full-continuum community programs, we proudly operate specialty programs for the justice-involved (in partnership with ADCRR), for members of the Navajo Nation (in partnership with the Navajo Department of Health), and for Veterans (co-located on the Victory Place campus).

Together, we’re building a future where compassionate care is accessible to all – come be a part of it!

What we offer

· Medical, Dental, and Vision

· 401(k) with up to 3.5% match

· Paid time off (PTO), paid sick time, and paid holidays

· Tuition Reimbursement

· Reimbursement for CMEs

· Free criminal record clearance for eligible justice-impacted staff through a partnership with Rasa Legal

· Employee Assistance Program (EAP)

· Voluntary benefits including group term life, voluntary term life, AD&D, short term disability, and accident coverage

Requirements

Required Skills/Abilities:

· Demonstrated knowledge of food safety procedures.

· Demonstrated knowledge of federal, state and local regulations and requirements.

· Ability to work with minimal supervision.

Required Competencies:

· Collaboration - Builds constructive working relationships with clients/customers, other work units, community organizations and others to meet mutual goals and objectives. Behaves professionally and supportively when working with individuals from a variety of ethnic, social, and educational backgrounds.

· Communication - Clearly conveys and receives information and ideas. Demonstrates good written, oral, and listening skills. Communicates issues with direct supervisor if issue can’t be resolved independently.

· Planning and Organizing - Organizes work, sets priorities, and determines resources requirements; determines necessary sequence of activities needed to achieve goals.

· Infection Control Practices - Practices appropriate hand hygiene and glove use when necessary. Demonstrates proper hand washing in all aspects.

· Food Safety Requirements - Implements rules of safe practice for handling and discarding of foods. Keeps daily temperature records of the equipment and food, noting deficiencies and corrections. Cooks food adequately to required internal temperatures for potentially hazardous foods. Labels, dates, and stores all food items correctly and in a timely manner. Knows time and temperature relationships associated with microbiological safety.

· Knowledge of foodborne illnesses and infections - Demonstrates proper knowledge of all foodborne illnesses and takes precautions to prevent foodborne illnesses. Covers open sores, or cuts completely when handling food.

· Proper Food Storage- Stores raw and cooked foods separately. Keeps the refrigerator/freezer clean. Keeps food stored in proper containers. Clears area of debris and keeps area clean. Knows state and local food code requirements for food service establishment. Practices the first-in, first-out method of inventory rotation.

· Menus and Nutritional Adequacy- Understands menu substitutions and use of nutritionally equivalent foods. Monitors portion sizes of meal components served to clients to ensure that meals are nutritionally adequate. Understands that menus are developed and is prepared to meet resident choices including nutritional, religious, cultural, and ethnic needs while using established national guidelines.

Education and Experience:

· One year experience as a cook in a commercial kitchen require