FOOD SERVICES PLANNER/COOK

BUCKELEW PROGRAMS•San Rafael, CA

4d•$24 - $26

About The Position

Work with great people doing great things! Join Buckelew Programs and play a pivotal role in making a meaningful impact on the lives of individuals facing mental health and substance use challenges in the North Bay. We are hiring a Food Services Planner/Cook to join Buckelew Programs' new Rising Recovery Center, a new short-term residential treatment center providing support to individuals experiencing co-occurring substance use and mental health disorders. As the Food Services Planner/Cook, you will plan and prepare nutritious meals in alignment with program needs and client dietary requirements. You will be responsible for menu planning, food ordering, safe food handling, kitchen sanitation, and budget adherence. This role ensures compliance with food safety standards and actively involves clients in meal preparation as part of life skills development.

Requirements

High school diploma or equivalent (required)
Minimum of 2 years of experience cooking in a residential, school, group home, or catering environment
Experience planning and preparing balanced meals for groups of 10–15 people
Experience with vegetarian and non-vegetarian menu planning
Self-motivated and able to work independently and as part of a team
Knowledge of healthy nutrition, meal planning, and portion control
Ability to modify menus to accommodate dietary restrictions (e.g., allergies, diabetes, vegetarian)
Strong organizational and time management skills
Attention to detail and ability to prioritize multiple tasks
Proficient in basic computer use, including Microsoft Word and online ordering
Typing speed of at least 45 WPM with accuracy
Reliable, trustworthy, and able to maintain confidentiality
Excellent interpersonal and communication skills; able to be warm, welcoming, firm, and supportive with clients
Sound judgment, patience, and composure under pressure
Ability to build and maintain professional, respectful working relationships
Regularly required to stand, walk, reach, talk, and hear throughout the shift
Frequently lifts up to 25 pounds
Requires fine motor skills and the use of both hands for cooking and kitchen tasks
Vision requirements: ability to safely use sharp knives, kitchen tools, and read printed/electronic information
Hearing requirements: ability to hear verbal communication in person and by phone
Must be able to work efficiently despite interruptions or distractions in a shared workspace

Nice To Haves

Coursework or training in culinary arts, nutrition, menu planning, or food sanitation (preferred)
Experience teaching independent living or cooking skills (preferred)
Familiarity with agency policies and regulatory compliance (preferred)

Responsibilities

Plan and develop weekly menus that are nutritionally balanced and accommodate dietary restrictions (e.g., vegetarian, low-sodium, diabetic-friendly)
Order food and beverages, schedule and receive deliveries, and verify product quality and quantity upon arrival
Maintain proper food storage, rotation, and labeling practices to ensure hygiene, minimize waste, and meet safety standards
Monitor food preparation, portion sizes, and food presentation to ensure meals are safe, appealing, and nutritious
Teach clients and staff proper food handling, nutrition, and portion control
Maintain kitchen cleanliness and ensure all equipment, appliances, and surfaces are regularly cleaned and sanitized
Monitor and maintain food inventory within budgetary guidelines
Prepare daily meals including: Seven (7) hot dinners per week Three to four (3–4) simple lunches per week Adjust meals to meet individual dietary needs as appropriate
Comply with all food safety, hygiene, and temperature standards
Involve clients in meal preparation through hands-on guidance and skills teaching
Support a welcoming and respectful environment for clients and staff
Assist program staff in preparing and distributing snacks and lunches to clients
Answer program phone and relay calls or messages as needed
Perform other related duties as assigned by the Program Director