Lead Line Cook

Hanley Foundation is a West Palm Beach-based non-profit organization that aims to eliminate addiction through prevention, treatment, advocacy, and recovery support. We are seeking a Lead Line Cook to join our growing team at our substance use/mental health treatment facility. 

The Lead Line Cook prepares, cooks, portions, and serves meals in accordance with established menus, recipes, food safety standards, sanitation requirements, and service schedules. This position provides day-to-day support to food service operations by assisting with inventory, compliance, documentation, and kitchen coordination. 

Duties & Responsibilities:

Reasonable accommodation may be made to enable individuals with disabilities to perform the essential functions.

• Prepare, cook, portion, and serve menu items in accordance with established recipes, production standards, and quality expectations.
• Follow recipes, portion controls, and presentation guidelines.
• Maintain adequate food quantities during meal service based on daily census, menu requirements, and operational needs.
• Maintain a clean and sanitary work area including but not limited to walk-in and reach-in refrigerators, tables, shelves, grills, ovens, fryers, steamers, racks, and sinks.
• Correctly store, handle, and rotate food items.
• Safely operate, clean, and assist in maintaining kitchen equipment according to manufacturer guidelines and facility procedures.
• Safely operate, clean, and assist in maintaining kitchen equipment according to manufacturer guidelines and facility procedures.
• Ensure daily worksheets are completed and enter data at month’s end.
• Monitor food temperatures and complete required food safety documentation.
• Order produce and other approved food items as directed to support operational needs and daily census requirements.
• Monitor inventory levels and notify the Chef Manager of supply needs.
• Assist the Chef Manager in maintaining efficient kitchen operations and positive staff morale.
• Promptly report equipment malfunctions, repair needs, and safety concerns to the supervisor.
• Handle food in accordance with ServSafe standards, local health regulations, and facility policies.
• Comply with the department's dress code, personal hygiene, and safety attire standards.
• Oversee the correct storage of food items during delivery. 
• Assist with maintaining department compliance with state licensure standards, accrediting bodies, and other regulatory requirements.
• Assist with meal preparation, production, and service for special events or facility needs.
• Perform other job-related duties as assigned by the supervisor.
• Uphold all Hanley Foundation policies and procedures.
• Maintain client and potential client confidentiality in accordance with Hanley Foundation policy.

Supervisory Responsibility: This position has no supervisory responsibilities.

Work Environment:

This job operates in a kitchen and food service environment. This role routinely involves preparing, cooking, portioning, and serving food; using commercial kitchen equipment and utensils; and working near hot surfaces, ovens, grills, fryers, steamers, refrigerators, freezers, sinks, and other food service equipment.

Physical Demands:

The employee is regularly required to stand and walk for extended periods; communicate effectively; use hands and arms to prepare and serve food; and operate kitchen equipment. Frequent bending, stooping, kneeling, crouching, reaching, pushing, pulling, lifting, and carrying are required. The employee must frequently lift or move up to 25 pounds and occasionally move heavier items with assistance. Specific vision abilities include close vision, distance vision, peripheral vision, depth perception, and the ability to adjust focus.

Travel: No travel is expected for this position.

Education/ Experience/Qualifications:

• Culinary degree or at least four (4) years of experience in a similar food service environment preferred.
• Hold and maintain a valid ServSafe Food Handler Certificate or equivalent food safety certification.
• Must hold and maintain a valid driver's license, as driving between campus buildings may be required.
• Must be 21 years of age or older.
• If in recovery, one (1) year of continuous sobriety is preferred. 

Knowledge/Skills/Abilities:

• Ability to communicate clearly and professionally with supervisors, coworkers, patients, visitors, and other facility staff.
• Ability to remain focused, organized, and productive in a fast-paced kitchen environment.
• Ability to follow written and verbal instructions, including recipes, production sheets, sanitation procedures, and safety requirements.
• Working knowledge of food preparation, portion control, menu production, and basic nutrition.
• Knowledge of safe food handling, sanitation standards, cross-contamination prevention, allergen awareness, and proper food storage practices.
• Basic computer skills sufficient to complete required documentation and reports.
• Ability to solve routine operational problems and prioritize multiple tasks.
• Ability to work cooperatively as part of a food service team and provide day-to-day guidance to staff.
• Ability to safely and properly use kitchen tools, utensils, and equipment.
• Working knowledge of state licensure, accreditation, and healthcare food service standards.
• Commitment to preparing and serving quality food with quality service.
• Ability to work a flexible schedule, including overtime and unscheduled hours as operational needs require.
• Ability to provide polite, friendly, and respectful service to patients, visitors, and staff.

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