Chef

Discovery Behavioral Health•Los Angeles, CA

4d•$30 - $37•Onsite

About The Position

The Chef is responsible for food production, including food for onsite catering and meetings. The role develops menus, food purchase specifications, and recipes; supervises staff; develops and monitors the department’s food and labor budget; and maintains high food-quality and sanitation standards. The Chef oversees kitchen and dining room operations during scheduled opening and closing shifts, manages compliance with site policies and procedures, and directs daily food production and service. This includes food production sheets, temperature logs, FIFO rotation, production and serving times, and staff scheduling and planning. The Chef ensures meals are prepared and ready at designated times, oversees dishwashing and garbage removal, and follows food safety, physical safety, and HACCP procedures. The Chef manages shift employees and ensures cleaning, sanitizing, food storage, and rotation procedures are followed. The role supports friendly, timely, and courteous client service, handles concerns efficiently, and brings concerns to the Executive Chef or, when unavailable, the Operations Director or Operations/Clinical Supervisor. In conjunction with the Executive Chef, the Chef trains kitchen employees across kitchen operations and service tasks, conducts frequent inspections, corrects deficiencies, and maintains communication with the Executive Chef and kitchen staff. This is a full-time position scheduled Friday through Sunday, 7:00 a.m. to 5:30 p.m., in West Los Angeles, California. Compensation is $30–$37 per hour.

Requirements

Thorough knowledge of culinary skills.
Ability to cook well for a difficult population.
Ability to adapt recipes to meet the nutritional needs and taste preferences of the population.
Familiarity with food-service ordering, budget management, and food presentation.

Nice To Haves

Culinary degree, or be in the process of completing a culinary degree.

Responsibilities

Oversee kitchen and dining room operations during scheduled opening and closing shifts.
Manage adherence to all site policies and procedures.
Oversee and execute daily food production, including production sheets, temperature logs, FIFO rotation, production and serving times, and staff scheduling and planning.
Follow food safety, physical safety, and kitchen, dining room, and site HACCP procedures.
Ensure meals are correctly prepared and ready to serve at designated meal times.
Oversee and assist with dishwashing and daily garbage removal.
Manage shift employees and ensure cleaning and sanitizing procedures are followed.
Ensure received food is stored properly and rotated.
Ensure clients are served in a friendly, quick, and courteous manner using proper service techniques and portioning guidelines.
Know the day’s menu before meal service and ensure customers are greeted, served, and thanked appropriately.
Handle client or customer complaints and concerns positively and efficiently, escalating them to the Executive Chef or the designated onsite supervisor when the Executive Chef is unavailable.
Train kitchen employees, in conjunction with the Executive Chef, in kitchen operations including dish room work, deep sink use, meal service, dining room service line, setup, breakdown, and daily prep.
Inspect the kitchen, dining room, dish room, storeroom, and coolers frequently and promptly correct deficiencies.
Maintain effective and constant communication with the Executive Chef and kitchen staff.
Respond to staff comments and concerns.
Ensure kitchen staff meet high standards of personal hygiene, grooming, and appearance.
Develop menus, food purchase specifications, and recipes.
Supervise staff and develop and monitor the department’s food and labor budget.
Maintain professional food quality and sanitation standards.