Chef Jobs

About The Position

Requirements

• 3+ years of managing a kitchen or similar operation
• ServSafe Manager certification, or the ability to obtain it within 30–60 days
• Experience preparing meals for special dietary needs
• Strong leadership, organization, and communication skills
• Ability to manage ambiguous situations and adapt to changing operational needs
• Ability to pass an extensive background check and drug screen
• Cooking and food preparation
• Fiscal controls and management
• Effective marketing and presentation
• General nutrition
• Human relations and diplomacy
• Active listening
• Institutional food service equipment
• Effective problem solving
• Adaptability and willingness to learn
• Ability to manage ambiguous situations and make sound decisions in changing circumstances
• Ability to read, write, and perform basic math at a high school graduate level
• Must be able to bend, stoop, and perform extensive walking; must be able to exert well-paced mobility to move quickly to different areas of the operation as demands arise.
• Must be able to stand for long periods and lift up to 50 lbs.
• Work may involve exposure to a hot kitchen environment.
• Must maintain good personal hygiene and adhere to corporate dress policy.
• Subject to wet floors, temperature extremes, and excessive noise.
• Position involves varied duties and may require extended periods of standing and physical activity based on operational needs.

Nice To Haves

• Healthcare, behavioral health, or institutional food service experience is a plus
• Culinary degree, bachelor's degree in food service management, food and nutrition, business management, or a related field preferred. In lieu of a degree, a minimum of 5 years of experience in an institutional or commercial food operation, with increasing food service supervisory or management responsibilities, may be considered.
• Must have a passion for food service and enjoy working with people!

Responsibilities

• Prepare and serve three meals a day plus snacks for adult residents
• Manage and produce daily meals based on a cycle menu. Demonstrate flexibility in preparing meals to accommodate special dietary needs, including food allergies.
• Work with assistant managers to lead, train, and develop a team of cooks and food service workers.
• Place responsible food and supply orders, manage inventory, and develop employee schedules, all in adherence to the site budget and operational needs.
• Keep the kitchen clean, safe, and inspection-ready
• Follow facility safety rules, including knife and sharps control and alcohol-free ingredients
• Work with nursing and clinical staff to address residents' dietary and food service needs
• Treat residents with respect and maintain confidentiality

Benefits

• Full-time benefits package
• Daily operating hours between 5:00 AM and 8:00 PM
• No late restaurant nights