Chef
About The Position
The Chef is responsible for day-to-day nutritional management and meal planning for clients receiving treatment. This role leads food service operations, ensuring food quality and safety while meeting clients’ nutritional needs. The Chef hires, manages, schedules, coaches, and teaches the culinary team, and covers kitchen shifts as needed to avoid gaps in client care. The Chef works closely with clinical and culinary staff to plan meals around clients’ dietary needs and restrictions, consults with medical team members as needed, and documents and communicates meal plans, supplementation, protocols, and special dietary requirements. The role also educates clients about balanced nutrition and recovery, leads nutrition and cooking groups and physical activity groups, conducts individual sessions, and participates in family days. The position requires an associate degree in Foodservice Management or equivalent, at least three years of food management experience in a healthcare setting, at least one year of leadership experience, and a ServSafe Manager Food Handler Certification. Eating-disorder treatment experience is preferred. The Chef must also have a valid driver’s license, vehicle insurance, an acceptable driving record, current CPR and First Aid certification, and required clearances.
Requirements
- Associate degree in Foodservice Management or equivalent.
- At least 3 years of experience in a food management position within a healthcare setting.
- At least 1 year of experience in a leadership position.
- ServSafe Manager Food Handler Certification required; the posting also lists ServeSafe Certification under additional requirements.
- Valid driver’s license, vehicle insurance, and acceptable driving record.
- Clearance of a TB test and any other mandatory state or federal requirements.
- Current CPR and First Aid certification.
- Strong problem-solving and analytical skills and sound judgment.
- Excellent verbal and written communication skills and ability to build and maintain professional relationships.
- Ability to assess participants using standards of care.
- Strong customer service, organization, and prioritization skills.
- Proficiency in Microsoft Office Suite.
- Ability to follow meal plans, supplementation, protocols, and special dietary needs.
- Ability to include religious, cultural, and ethnic preferences in nutrition assessments.
- Ability to set nutrition goals in the care-plan process and complete assessments and summarize results.
- Ability to prepare the kitchen and staff for regulatory reviews and ensure compliant operations.
- Ability to respect participant confidentiality.
- Ability to communicate with peers, clients, families, other facilities, and vendors.
- Ability to move up to 50 pounds.
- Ability to perform duties involving sitting or remaining stationary for extended periods, moving throughout the building and potentially facility grounds, and activities such as standing, walking, reaching, climbing or balancing, stooping, kneeling, crouching or crawling, tasting, and smelling.
Nice To Haves
- Experience treating eating disorders.
Responsibilities
- Collaborate with clinical and culinary team members to create meal plans based on clients’ dietary needs and restrictions.
- Oversee purchasing, preparation, service, and cleanliness for client food activities and food service areas.
- Select and standardize recipes to create healthy menu plans.
- Ensure kitchens and staff comply with regulatory, health, and food-related standards.
- Approve menus and snacks and ensure food quality and quantity are appropriate.
- Oversee meal planning and preparation with the culinary team.
- Create and communicate meal-plan modifications to accommodate dietary needs, including food allergies.
- Document and communicate meal plans, supplementation, protocols, and special dietary needs.
- Consult with medical team members as needed to ensure individual clients’ nutritional needs are met.
- Educate and counsel clients about balanced diets and their role in health and recovery.
- Conduct nutrition groups, cooking groups, physical activity groups, and individual sessions; participate in family days.
- Hire, onboard, supervise, schedule, coach, and provide corrective action for culinary team members as needed.
- Complete documentation and charting in a timely manner.
- Reduce food waste through accurate forecasting and ordering when possible.
- Work in accordance with the facility’s Code of Ethics and corporate compliance guidelines.
- Represent the program at community events as requested.
- Support understanding and active promotion of the organization’s values, mission, goals, and objectives.
- Perform other duties as assigned.
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What This Job Offers
Job Type
Full-time
Career Level
Mid Level
Education Level
Associate degree
