CHEF

NORTH EAST MEDICAL SERVICES•San Francisco, CA

10h•$40 - $45

About The Position

The Chef – Asian Cuisine is responsible for planning, preparing, and serving culturally appropriate, nutritionally balanced meals for participants/residents in a PACE program and RCFE setting. This role emphasizes authentic Asian cuisine while ensuring compliance with all applicable federal, state, and local regulations. The Chef works closely with the Registered Dietitian, interdisciplinary care team, and food service staff to support participant health, safety, and quality of life.

Requirements

Minimum of a High School certificate or higher
Minimum of 3 years of experience as a cook or related field.
Proven experience as a Chef or Cook, preferably in healthcare, senior living, PACE, RCFE, or institutional food service
Demonstrated expertise in Asian cuisine and cooking techniques
Knowledge of therapeutic diets and texture-modified food preparation
Familiarity with food safety, sanitation, and regulatory compliance requirements
Ability to work collaboratively with dietitians and interdisciplinary care teams
Strong organizational, time management, and communication skills
Must be able to fluently speak, read and write English.

Nice To Haves

Culinary degree or formal culinary training preferred.
Experience working in PACE, skilled nursing, assisted living, or RCFE environments preferred.
ServSafe Food Protection Manager certification preferred.
Experience with culturally diverse senior populations preferred.
Fluent in Chinese (Cantonese and/or Mandarin) preferred
Fluency in other languages are an asset.

Responsibilities

Prepare high-quality, culturally appropriate Asian cuisine that meets the nutritional and therapeutic needs of PACE participants and RCFE residents
Execute menus that reflect diverse Asian culinary traditions (e.g., Chinese, Japanese, Korean, Thai, Vietnamese, Filipino, or pan-Asian), adapted for senior and medically complex populations
Modify textures and consistencies (e.g., mechanical soft, chopped, pureed) as ordered by the dietitian or medical provider
Prepare meals that accommodate therapeutic diets, including but not limited to: Diabetic, Cardiac/low sodium, Renal ,Dysphagia and texture-modified diets
Ensure meals are visually appealing, flavorful, and served at appropriate temperatures
Work collaboratively with the Registered Dietitian to:
Implement approved menus and standardized recipes
Ensure nutritional adequacy and regulatory compliance
Adjust menus based on participant preferences, medical needs, and cultural considerations
Participate in interdisciplinary team meetings as appropriate to support participant-centered care
Communicate effectively with nursing, social services, and program leadership regarding dietary needs and concerns
Maintain full compliance with applicable regulations, including but not limited to:
CMS PACE regulations (42 CFR Part 460)
California Title 22 regulations for RCFE food service
Local and state public health department requirements
Ensure proper food handling, storage, preparation, and service in accordance with food safety standards (e.g., ServSafe principles)
Maintain accurate documentation related to menus, temperature logs, sanitation, and special diets
Support regulatory surveys, audits, and inspections by ensuring food service operations meet all requirements
Oversee daily kitchen operations to ensure efficiency, cleanliness, and consistency
Train and mentor kitchen staff on Asian cooking techniques, safe food practices, and special diet preparation
Monitor food inventory, ordering, and waste to support budget and sustainability goals
Ensure kitchen equipment is used safely and maintained properly
Incorporate participant/resident feedback into menu planning and meal service improvements
Support a dignified, respectful dining experience aligned with PACE’s person-centered care model
Stay informed on best practices in senior nutrition, culturally competent care, and Asian cuisine adaptations for older adults
Performs other job duties as required by manager/supervisor.