Cook - Emergency Services & Crisis Care

Job Announcement

Works as part of the Wellness Circle Crisis Stabilization Unit (formerly Woodburn Place Crisis Care Program.) Plans, purchases, stores and prepares nutritionally balanced meals, box lunches, and snacks for on-site consumption for up to 16 consumers and staff, 7 days a week. Wellness Circle is a 16 bed, short-term residential crisis stabilization unit that serves individuals with mental illness and co-occurring disorders or developmental disabilities who are in psychiatric crisis. Responsible for cleaning the kitchen, dining room, cooking utensils, and maintaining a safe and sanitary kitchen environment. Along with ensuring compliance with state and county health code requirements for food service establishments. Must be able to lift up to 50 pounds. Evening, weekend and/or holiday coverage is required. This position is considered Emergency Personnel.

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Illustrative Duties

• Estimates food consumption, requisitions and/or purchases food accordingly;
• Assists and instructs personnel engaged in preparing and serving meals;
• Maintains a safe and sanitary kitchen environment, ensuring compliance with state, and county health code requirements for food service establishments.
• Prepares and/or assists in the preparation of food for cooking, cleans and peels vegetables, cuts and trims meats, etc.;
• Prepares and/or assists in the preparation of soups, salads, sandwiches, desserts;
• Aware of safety in use of kitchen equipment at all times;
• Prepares dishes, pots and pans for washer and operates same;
• Cleans counter units, working tables, sinks and food equipment;
• Provides maintenance for cleanliness of kitchen and dining area floors; and ensures proper food safety handling of all food;
• Keeps daily records of silverware/before and after meals;
• Keeps daily records of meals served and their content;
• Organizes store and rotates food items and supplies.

Required Knowledge Skills and Abilities

• Knowledge of food groupings and nutritional values;
• Ability to order food with a view toward economy and future needs;
• Ability to keep consumption records and make reports.
• Knowledge of various cleaning tasks performed in a large kitchen operation;
• Knowledge of Health Department and FDA standards;
• Knowledge of operating a commercial dishwasher;
• Knowledge in the operation of other modern kitchen equipment;
• Knowledge of cleaning materials and methods for kitchen use;
• Ability to understand and follow simple oral and written directions;
• Ability to prepare daily reports using simple arithmetic;
• Ability to communicate effectively;
• Ability to work in large kitchen, follow instructions and manage time;
• Ability to establish and maintain effective working relationships with senior participants and volunteers.

Employment Standards

MINIMUM QUALIFICATIONS:
Any combination of education, experience, and training equivalent to the following: (Click on the aforementioned link to learn how Fairfax County interprets) graduation from high school or GED issued by a state department of education; plus one year of experience in a small to medium size kitchen operation, specifically in food preparation.

CERTIFICATES AND LICENSES REQUIRED:

• Certification as a Certified Food Manager (CFM) within 1 month of hire.
• A valid driver's license.
• MANDT - required within 3 months of hire

NECESSARY SPECIAL REQUIREMENTS:
The appointee to this position will be required to complete a criminal background check, a Child Protective Services Registry check, a driving record check, and sanction screening to the satisfaction of the employer. A TB screening upon hire.

This position is emergency/essential services personnel. (Required to report for duty during inclement weather and/or other emergencies).

All newly hired employees are required to be fully vaccinated against COVID-19 (two weeks after the last required dose) as a condition of employment or obtain approval of a medical or religious exemption prior to their start date. Proof of an exemption or vaccination status will be required during the pre-employment onboarding process. New employees who obtain an exemption from the vaccine mandate for medical or sincerely held religious beliefs may be subject to a weekly testing requirement. Vaccinated employees and employees with a medical or religious exemption will complete the attestation online on their first day of employment or shortly thereafter.

PREFERRED QUALIFICATIONS:

• Experience with stocking, inventorying, and ordering for a large kitchen.
• Experience or training in food preparation in an institutional setting or residential program for adults with behavioral health challenges
• Current certification as a Certified Food Manager (CFM).

PHYSICAL REQUIREMENTS:
Ability to lift up to 50 pounds; push/pull weight up 35 pounds with wheels; twist/rotate at the waist; continuously stand and walk; frequently reach at or above the shoulder height; handle full/empty pot and pans; and bend at the waist. Must be able to transport supplies. All duties performed with or without reasonable accommodations.

SELECTION PROCEDURE:
Panel Interview and may include a practical exercise.

The population of Fairfax County is very diverse where 39.8% of residents speak a language other than English at home (Spanish, Asian/Pacific Islander, Indo-European, and others) and we encourage candidates bilingual in English and a foreign language to apply to this opportunity.

Fairfax County Government prohibits discrimination on the basis of race, color, religion, national origin, sex, pregnancy, childbirth or related medical conditions, age, marital status, disability, sexual orientation, gender identity, genetics, political affiliation, or military status in the recruitment, selection, and hiring of its workforce.

Reasonable accommodations are available to persons with disabilities during application and/or interview processes per the Americans with Disabilities Act. Contact 703-324-4900 for assistance. TTY 703-222-7314. EEO/AA/TTY.