Chef/Cook

Evolve Treatment Centers•Danville, CA

1d•$32 - $34•Onsite

About The Position

Evolve Treatment Centers is hiring a Residential Chef (Cook) for our 6-bed adolescent residential treatment home in Danville, CA. This role is an opportunity to use your passion for food to support teens on their healing journey. The position involves preparing fresh, balanced meals for clients and on-site staff, adhering to nutrition standards, managing inventory and budget, and maintaining kitchen hygiene and equipment. The role also requires interacting with clients to understand their dietary needs and preferences, and potentially providing meals for other programs in the region if a chef is unavailable. The work environment is a supportive, mission-driven culture within a residential home setting.

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 seven days per week.
Plate and serve lunch and dinner for clients Monday through Friday, ensuring sufficient food for staff and second servings for clients.
Prepare fresh re-heatable lunches and dinners for clients and staff on weekends.
Ensure continental breakfast items are available for clients to self-serve daily.
Prepare a homemade AM and PM snack for clients daily, Monday through Friday.
Ensure all meals are balanced and appropriately portioned for adolescent clients, including a protein, carb, and fruit or vegetable.
Follow Evolve Menu Nutrition Standards, create weekly menus, and prepare meals according to client dietary needs (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 the client refrigerator is stocked with whole fruit, string cheese, and yogurt.
Purchase food within the monthly budget, adjusting based on census.
Submit receipts at the beginning of each month for the previous month.
Monitor kitchen equipment functionality and alert Facility Nurse to needed repairs.
Properly store, handle, and prepare all food items per licensing and accreditation standards.
Label and dispose of food per licensing and accreditation standards.
Post menus each week and maintain refrigerator, freezer, and dishwasher temperature logs per licensing and accreditation standards.
Ensure the kitchen is kept neat and clean.
Ensure kitchen sharps are locked in the sharps box when not in use and complete the sharps sign-out log when needed.
Provide meals and snacks for other Programs in the region if a Chef is out.
Perform other duties as assigned by the Program Director.