Chef

Position: Chef

Type: Hourly, Full-Time, Non-Exempt

Compensation: $25-$27 per hour

Shift: Monday-Friday 8:30am-5pm (with potential for overtime as needed)

Key Responsibilities and Duties

• Plan and submit weekly lunch and dinner menus (covering all 7 days) for approval by the Culinary Director, ensuring variety, nutrition, and program alignment.
• Maintain strict adherence to a per-client food budget while placing orders and managing food costs.
• Develop and follow detailed prep instructions and portioning guidelines to support multiple dietary programs.
• Oversee and execute weekend meal preparations, including clear re-heating instructions to ensure meal quality and consistency.
• Submit accurate and timely expense reports through the Brex platform for all food and kitchen-related purchases.
• Complete and maintain daily temperature logs for all refrigeration and freezer units, ensuring compliance with food safety regulations.
• Coordinate and deliver meals for satellite programs as needed, ensuring timely service and adherence to quality standards.
• Prepare, cook, and serve lunch and dinner for up to 90 clients in a residential behavioral healthcare environment.
• Order all necessary food and kitchen supplies from approved vendors in alignment with the approved menu and budget constraints.
• Set up and serve meals during lunch and dinner service, ensuring proper food handling, temperature control, and client satisfaction.
• Manage food and supply inventory with a focus on rotation, labeling, proper storage, and minimizing waste.
• Ensure the kitchen remains clean, organized, and in compliance with all local health and safety regulations.
• Safely deliver meals using a company vehicle when required, maintaining food integrity during transport.