Chef/Cook

Evolve Treatment Centers•Danville, CA

5d•$32 - $35•Onsite

About The Position

Evolve Treatment Centers is hiring a Residential Chef (Cook) for our 6-bed adolescent residential treatment homes in Danville and Walnut Creek/Lafayette. This is more than a culinary job — it’s a chance to use your passion for food to support teens on their healing journey.

Requirements

High School Diploma
Experience in food service and preparation required
Must hold current certification or licensure for operating a kitchen. (ServSafe, Food Handlers Card).
Must be 21 years or older
Must be able to pass a LiveScan background check and clear federal and state criminal background checks, and child abuse indexes.
Must be willing to interact with COVID-positive clients, as needed

Nice To Haves

Experience working with teens in a behavioral health setting, school/college or healthcare.
A desire to combine culinary skills with a greater purpose

Responsibilities

Prepare fresh, balanced meals for clients and on-site staff
Plate and serve lunch and dinner for clients Monday through Friday; ensure that enough food is prepared to provide meals to staff on-site (including Overnight Residential Counselors) as well as second servings to all clients
Prepare fresh re-heatable lunches and dinners for clients and staff on weekends
Ensure that items for continental breakfast are available for clients to self-serve 7 days per week
Prepare a homemade AM and a PM snack for the clients daily, Monday through Friday
Ensure that all meals are balanced and appropriately portioned for adolescent clients; each meal should contain a protein, a carb, and a fruit or vegetable
Follow the Evolve Menu Nutrition Standards in creating weekly menu and prepare meals in line with client dietary needs, including gluten-free, vegetarian, vegan, lactose-free, etc.
Post menus weekly and review with clients individually to determine weekly opt outs
Meet with clients individually after admissions to review their preferences, dietary needs and restrictions
Maintain inventory of food and shop 1-2 times weekly to keep the kitchen stocked
Ensure that the client refrigerator is stocked with whole fruit, string cheese, and yogurt
Purchase food within the monthly budget provided, adjusting budget based on census
Submit receipts at the beginning of each month for the previous month
Monitor functioning of all kitchen equipment and alert Facility Nurse to needed repairs and replacements
Properly store, handle, and prepare all food items, per licensing and accreditation standards
Label and dispose of food per licensing and accreditation standards
Post Menu each week, maintain refrigerator, freezer, and dishwasher temperature logs per licensing and accreditation standards
Ensure that the kitchen is kept neat and clean
Ensure that kitchen sharps (knives, cheese graters, peelers, etc.) are locked in the sharps box when not in use; complete the sharps sign-out log when needed
Provide meals and snacks for other Programs in the region if a Chef is out
Other duties, as assigned by Program Director