Reports to: Executive Chef, Sous Chef and Operations Manager
Under the general supervision of the Executive Chef, this position is responsible for assisting in the preparation of nutritious meals, maintaining an above standard approach to kitchen cleanliness and hygiene, and providing a welcome environment for clients and staff.
Essential Duties and Responsibilities: include, but are not limited to the following;
Adherence to an approved budget
Assist in the development of a nutritious menu plan and preparation of
Adherence to specific dietary restrictions and individual needs
Ensures Kitchen area, food storage and utensils are kept sanitary
Purchase and storage of food items; including well planned shopping trips for groceries and orders etc.
Capable of duties that require heavy lifting i.e. dishwashing, rotation of inventory, shopping etc.
Assists in establishing and maintaining procedures and policies to ensure proper residential treatment.
Follow established procedures and document proper oversight of residential treatment services.
Prepares and submits reports as deemed necessary.
Participates in any quality assurance program and seeks to continuously improve the program within fiscal and departmental parameters
Knowledge skills and abilities
Must have culinary experience.
Must be able to work independently, with little supervision.
Must demonstrate an in-depth knowledge of proper food storage, hygiene, and food preparation.
Demonstrated experience creating nutritional, balanced, creative meals.
Must be caring, compassionate and understanding while working with a healing population.
Must be prepared to demonstrate appropriate lifestyle modeling.
Ability to work with diverse populations of clients
Ability to maintain confidentiality at all times.
Ability to maintain integrity in the profession despite legal and/or outside influences
Skills in communicating clearly
Skills in working in a diverse work setting.
Ability to pass an extensive criminal background check.
Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedures manuals.
Ability to write routine reports and correspondence.
Ability to speak effectively in front of groups of clients or their family members.
Education and Experience
Minimum of a High school or equivalent diploma
Professional Cook Training or equivalent culinary work experience
Food Safe Level 1
An average of 20 hours per week, 8 hours on Tuesday, 6 hours on Friday, and 6 hours on a third day, TBD.
Relief holiday coverage for the Chef and Sous Chef
Additional hours during the Ranch’s Family Intensive Program every 6 weeks
Hours may vary depending on client census
Please send your resume to firstname.lastname@example.org to apply.