McLean Hospital Borden Cottage, Camden, ME is a residential treatment program for dual-diagnosis substance use disorders with capacity for eight clients and is located on a lovely walking campus overlooking Penobscot Bay..

The per diem chef is responsible primarily for preparing the meals in collaboration with the Executive Chef to provide high quality cuisine for clients in a large, well-equipped kitchen and pantry. This is a part-time, per diem position and will work closely with the Executive Chef in providing up to 16 hours per week and added coverage on as needed basis.

• Works in collaboration with the Executive Chef to prepare meals for patients including continental-style breakfast, hot lunch and dinner choices from menu selection.
• Assists Executive Chef in providing quality food prepared to be consistent with the industry standard for a quality restaurant; exceptional food that is made with an exceptional attention to ingredient sourcing, respect for seasons, sensational taste calibration, careful execution of the cuisine and a high level of originality and style. Menu selections will include USDA meats, fish and seafood, fresh fruits and vegetables brought in daily.
• Operates in full accordance with laws, regulations, and ordinances pertaining to the hospital residential services.
• Adheres to all expectations outlined in the Infection Control policies for McLean Staff in Community Residences/Partial Hospital/Ambulatory Care available upon request of chef.

• Set up involves setting the table, preparing and warming, if needed, and presenting the meals. The chef serves and is responsible for cleaning the dining table, counters and cleaning and putting away or removing dishes. The chef will clean all surfaces within the food service area and wash, sanitize, air dry and put away any dishes, utensils or pots and pans utilized for patient meals.
• The menus will be customized to patient dietary needs to the extent possible and as approved by hospital staff. The Hospital will provide dietician consults to assist chef with development of special diets, if needed.
• Maintains records of food served on site in ninety-day intervals and has the ability to produce upon request.
• Prepares all meals ensuring the appropriate, safe temperature of the food is maintained during prep and when served. The chef will maintain food content and date labeling of all storage areas, refrigerator and freezers to ensure product freshness and minimal spoilage to comply with Joint Commission regulations.
• Immediately reports any damage to the Food Service Area to Executive Chef, Program Director or to the Business Manager.
• Attends monthly kitchen meetings.
• Complies with specific tasks for the chef as outlined in Food Service Checklist, a copy of which will be available at the Facility.