Chef De Partie - Food Services

HealthRIGHT 360•San Francisco, CA

About The Position

HealthRIGHT 360, a nonprofit organization and a family of programs, is committed to providing accessible and comprehensive healthcare services to vulnerable populations. Our mission is to tackle systemic barriers to healthcare and promote health equity for all. We offer a wide range of services, including mental health care, residential and outpatient substance use treatment, and primary health services. Additionally, we provide transitional support for individuals re-entering the community after involvement in the criminal justice system. By integrating physical and behavioral health, we empower individuals to overcome challenges by addressing social determinants of health, fostering resilience, and facilitating recovery. The Food Services Department plays a crucial role in promoting the health and well-being of residents through the provision of nutritious and appealing meals. This department is dedicated to creating a supportive and therapeutic environment by ensuring that all dietary needs are met and that meals contribute to the overall recovery process. The Chef De Partie guides a team of staff and clients, executes food preparation, organizes catering in-house operations, ordering, and transporting/budgetary objectives for the agency. Additionally, the Chef De Partie ensures the safety of food handling practices, proper sanitation, utilization of the First In, First Out (FIFO) method and keeps supplies stocked. The Chef De Partie operates with a focus on service and support, takes pride in the quality of their work, holds themselves and others accountable, follows through on obligations, effectively communicates and responds to inquiries, and engages their role with a sense of compassion and partnership to help further the agency’s mission and goals.

Requirements

High school diploma or GED or Culinary certificate or degree.
Food Handler certification.
First Aid and CPR certification.
Valid CA driver’s license.
Experience as a chef/head cook/chef de Partie required.
Experience with FIFO method.
Industrial kitchen tools and equipment and cooking methods techniques.
Inventory control management.
Volume preparation, portion control, and food preservation.
Nutrition and special dietary requirements.
Health and safety rules in a kitchen.
Knowledge of approaches to recovery such as 12 step, social, or medical models.
Proficiency with Microsoft Office applications and internet applications.
Excellent verbal, written, and interpersonal skills.
Integrity to handle sensitive information in a confidential manner.
Excellent organization skills and ability to multitask and juggle multiple priorities.
Ability to lead and run a kitchen effectively.

Responsibilities

Oversee, plan, organize, and execute catering offsite events in collaboration with Food Services Management team.
Ensure meals are well balanced, nutritious, and appealing.
Reduce unnecessary costs whenever possible and ensure all production and meal products are staged.
Follow standard production menu.
Order food online within budget.
Prepare food for residents and catering as needed.
Drive food services van to transport food, meals, and other supplies between facilities.
Monitor on sites, productivity, etc.
Guides cooks and client volunteers, provide training on safe food handling, proper sanitation, and utilization of the FIFO method of inventory control, and coach team members on proper interaction with clients.
Manage food storage, proper refrigeration, and inventory control.
Maintain professional safety standards, cleanliness, and sanitation in accordance with health and safety codes.
Coordinate service and repair of equipment.
Notify supervisor of equipment needs.
Ensure that all kitchen client workers are familiar with agency and departmental policies, procedures, practices safe food handling and hold clients accountable.
Train and evaluate clients assigned to kitchen.
Maintain team spirit and morale within kitchen.
Work as part of the team and perform other functions that further department and agency need.
And other duties as assigned.