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- Job Announcement
The Fairfax-Falls Church Community Services Board (CSB) is hiring for a Cook in the Emergency Services and Crisis Care division. This position in the Wellness Circle Crisis Stabilization Unit is responsible for planning, purchasing, storing, and preparing 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. This position is responsible for cleaning the kitchen, dining room, cooking utensils, and maintaining a safe and sanitary kitchen environment 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.
This is a full-time merit position. Must be flexible with work hours that would include evenings, weekends, and holidays. The position requires Food Handler's Certification. Must have a valid driver's license.
Here are some of the benefits CSB employees enjoy:- The population of Fairfax County is very diverse where 38.7% of residents speak a language other than English at home (Spanish, Asian/Pacific Islander, Indo-European, and others) and CSB recognizes that staff competence speaking a variety of languages is necessary to meet client needs. We encourage candidate's bilingual in English and a foreign language to apply. A foreign language skills stipend of up to $1,300/year (full-time) may be given for qualified bi-lingual employees.
- To find out more about the benefits of working with Fairfax County Government, please visit the CSB Careers Page.
Note: To learn more about careers that make a difference, watch our video "CSB Celebrates 50th Anniversary of Providing Care."- 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 graduation from high school or G.E.D. 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 30 days from date of hire.
- MANDT certification within 3 months of hire
- Valid driver's license.
- 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 and annually thereafter.
- This position is emergency/essential services personnel. (Required to report for duty during inclement weather and/or other emergencies.)
Experience or training in food preparation in an institutional setting or residential program for adults with behavioral health challenges.
PHYSICAL REQUIREMENTS:
Ability to lift up to 50 lbs.; pushing/pulling weight up 35 lbs. with wheels; twisting/rotating at the waist; continues standing and walking; frequently reaching at or above the shoulder height; handling full/empty pot and pans; and bending 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.
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. DHREmployment@fairfaxcounty.gov. EEO/AA/TTY.
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