Managing Chef (Food Services) – Residential Treatment Facility

Banyan Brand • Baldwinville, MA

7d • $62,000 - $70,000 • Onsite

About The Position

Banyan Treatment Centers is seeking a reliable Managing Chef to oversee daily food service operations within our residential treatment facility. This role is responsible for managing kitchen operations, supervising staff, and ensuring all food service activities meet established health, safety, and sanitation standards. The Managing Chef is responsible for efficient kitchen operations by ensuring meal service is consistent, compliant, and aligned with organizational standards. Position Details Reporting To: Operations Leadership Schedule: Full-time; schedule may include weekends and holidays Location: Baldwinville, MA (On-site) Compensation: $62,000 – $70,000 annually

Requirements

• High school diploma or equivalent required; culinary training preferred
• 3+ years of experience in food service management, kitchen management, or similar role
• Experience in high-volume or institutional food service environments preferred
• Knowledge of food safety regulations and sanitation standards
• ServSafe certification required
• Strong leadership, organizational, and problem-solving skills
• Ability to work in a fast-paced, structured environment

Nice To Haves

• culinary training preferred
• Experience in high-volume or institutional food service environments preferred

Responsibilities

• Oversee daily meal preparation and service for residents and staff
• Develop and implement menus in accordance with facility standards and dietary requirements
• Ensure consistency in food quality, portioning, and meal presentation
• Coordinate kitchen workflow to maintain timely and efficient service
• Ensure full compliance with all local, state, and federal health and sanitation regulations
• Enforce proper food handling, storage, and temperature control procedures
• Maintain a clean, organized, and inspection-ready kitchen environment at all times
• Monitor adherence to infection control and safety protocols
• Supervise kitchen staff, including scheduling, training, and performance management
• Assign daily tasks and ensure accountability across food service operations
• Maintain appropriate staffing levels to support operational needs
• Support onboarding and ongoing training of kitchen personnel
• Manage food inventory, ordering, and vendor relationships
• Monitor food and labor costs to ensure adherence to budget targets
• Minimize waste through proper inventory management and portion control
• Ensure accurate tracking of supplies and kitchen resources

Benefits

• Eligible team members may enjoy comprehensive benefits, including medical, dental, and vision insurance; paid time off and holidays; a 401(k) with employer match; wellness incentives; and employee assistance programs.

What This Job Offers

• Job Type: Full-time
• Career Level: Manager
• Education Level: High school or GED
• Number of Employees: 251-500 employees