Culinary Lead Line Cook

Behavioral Health Network•Worcester, MA

8d•Onsite

About The Position

Behavioral Health Network (BHN) is a leading statewide provider of behavioral health services and a Certified Great Place to Work. Since 1938, BHN has helped individuals, families, and communities thrive through compassionate, high-quality care and support. With deep roots in Western Massachusetts and a growing presence in communities throughout the state, we are currently seeking a Lead Line Cook to serve as the on-site culinary leader within our Substance Use Disorder (SUD) programs, driving daily kitchen operations that support recovery and well-being.

Requirements

ServSafe certification required
Valid driver's license and vehicle available for use during all working hours required
Good verbal and written communication skills
Familiarity with internet, word processing, and email systems
Weekend availability required

Nice To Haves

High School Diploma or GED preferred
Food preparation experience in a program setting preferred
Two years of sobriety preferred
Supervisory experience preferred
Committed to individual empowerment and growth, human rights, and community integration

Responsibilities

Lead daily meal production and service according to approved menus and recipes, ensuring meals are served on time, at proper temperatures, and with consistency
Maintain uninterrupted kitchen operations during scheduled service, serving as the primary on-site point of accountability for kitchen performance
Enforce all food safety, sanitation, and hygiene standards, maintaining and reporting required temperature logs, cleaning schedules, and compliance documentation
Ensure the kitchen remains inspection ready at all times and address food safety or compliance issues immediately
Order food and supplies through approved vendors, maintaining appropriate par levels to support uninterrupted service
Receive, inspect, and verify deliveries for accuracy and quality, ensuring proper storage, labeling, and FIFO rotation
Track inventory usage, waste, and shortages, reporting discrepancies and purchasing activity as required
Lead and direct kitchen staff during assigned shifts, assigning tasks and managing workflow during prep and service
Adjust in real time to callouts, volume changes, or operational issues, stepping directly into production or service roles as needed
Execute daily operations within approved labor and food cost targets, minimizing waste, over-ordering, and unnecessary overtime
Communicate professionally and effectively with Program Directors and site leadership, collaborating with program teams to support individuals served
Respond respectfully to individuals served and staff regarding feedback related to meal service
Maintain a professional demeanor in all interactions, modeling accountability and reliability for kitchen staff