Chef

Chef Job Description

Position Summary

The Chef is responsible for the planning, preparation, and service of nutritious meals and snacks in a behavioral health treatment environment. This position plays an important role in supporting a safe, structured, and welcoming setting for patients and staff by ensuring that all food service operations meet standards for quality, cleanliness, safety, and dietary appropriateness.

The Chef ensures that all food service operations are conducted in accordance with applicable California Department of Health Care Services regulations, Community Care Licensing standards, food safety requirements, and company policies and procedures.

Essential Duties and Responsibilities

• Prepare and serve meals and snacks in accordance with approved menus, dietary guidelines, and facility schedules.
• Ensure food preparation accommodates any prescribed diets, allergies, religious considerations, or other special nutritional needs.
• Maintain clean, sanitary, and organized kitchen, dining, food storage, and preparation areas at all times.
• Follow all food handling, labeling, storage, temperature control, and sanitation procedures in compliance with health and safety regulations.
• Monitor food and kitchen supply inventory, rotate stock appropriately, and report low inventory or expired items.
• Order food, kitchen supplies, and related materials as needed in coordination with approved purchasing processes.
• Operate and maintain kitchen equipment safely and report any malfunctioning or unsafe equipment promptly.
• Collaborate with facility leadership and clinical staff regarding dietary needs, meal planning, and any food-related patient care considerations.
• Assist in maintaining overall facility cleanliness and infection control practices as needed.
• Attend required trainings, staff meetings, and other organizational meetings as assigned.
• Maintain confidentiality of patient and organizational information in accordance with HIPAA and company policy.
• Perform other duties as assigned by supervisor or facility leadership.

Qualifications

Education and Certifications

• High school diploma or equivalent required.
• Culinary training, certification, or related coursework preferred.
• Current Food Handler Card required.

Experience

• Previous experience in food preparation, kitchen operations, or institutional cooking preferred.
• Experience working in healthcare, behavioral health, residential treatment, or hospitality environments preferred.
• Minimum of one year of relevant work experience preferred.

Knowledge, Skills, and Abilities

• Knowledge of basic nutrition, food safety, sanitation, and infection control practices.
• Ability to prepare meals for multiple individuals in a timely and efficient manner.
• Ability to follow menus, portion guidelines, and special dietary instructions.
• Strong organizational skills and attention to cleanliness and detail.
• Ability to maintain professionalism, appropriate boundaries, and respect when interacting with patients.
• Ability to work cooperatively with facility staff and support a team-based environment.

Physical Requirements

• Ability to stand for extended periods.
• Ability to lift and carry food, supplies, and equipment up to 50 pounds.
• Ability to safely operate commercial kitchen equipment and perform repetitive kitchen tasks.
• Ability to bend, reach, and move as needed to perform essential kitchen duties.