Culinary Chef As

Job Summary
The Chef oversees day-to-day kitchen operations, ensuring safe, sanitary, and efficient food preparation in compliance with all applicable federal, state, and local regulations. This role is responsible for maintaining food quality standards, managing inventory, and supporting the development and execution of menus in alignment with facility policies and nutritional guidelines.
Essential Functions
Oversees and participates in the preparation of meals, ensuring adherence to standardized recipes, portion control, and presentation standards.
Conducts taste checks to ensure food quality and consistency before service.
Trains and supervises kitchen staff in food preparation, safe equipment operation, sanitation practices, and compliance with regulatory standards.
Maintains a clean and organized kitchen environment by establishing and enforcing cleaning and maintenance schedules.
Monitors food and supply inventory levels, ensuring availability of necessary items while minimizing waste and staying within budgetary guidelines.
Utilizes production worksheets and waste logs to support accurate forecasting and operational efficiency.
Determines proper utilization of leftover products in accordance with corporate food safety and quality guidelines.
Collaborates with Nutrition Services leadership to plan and execute menus for special events or facility-sponsored activities.
Performs other duties as assigned.
Maintains regular and reliable attendance.
Complies with all policies and standards.
Qualifications

• Associate Degree or formal training in Culinary Arts or a related field required
• 2-4 years of experience in food preparation and kitchen operations required, with supervisory experience required

Knowledge, Skills and Abilities
Strong knowledge of food preparation techniques, safety regulations, and sanitation standards.
Ability to lead, train, and supervise kitchen staff in a fast-paced environment.
Excellent organizational and time management skills.
Ability to manage inventory and reduce food waste effectively.
Strong communication skills and ability to work collaboratively with staff and leadership.
Proficiency in reading and preparing recipes, production schedules, and dietary guidelines.
Licenses and Certifications
~ Food Safety Certification SERV-SAFE required

State Specific Requirements
~ Arizona: Arizona Health Department Sanitation Certificate, ServeSafe Certificate, or Arizona Food Handler Certificate required.

Equal Employment Opportunity
This organization does not discriminate in any way to deprive any person of employment opportunities or otherwise adversely affect the status of any employee because of race, color, religion, sex, sexual orientation, genetic information, gender identity, national origin, age, disability, citizenship, veteran status, or military or uniformed services, in accordance with all applicable governmental laws and regulations. In addition, the facility complies with all applicable federal, state and local laws governing nondiscrimination in employment. This applies to all terms and conditions of employment including, but not limited to: hiring, placement, promotion, termination, layoff, recall, transfer, leaves of absence, compensation and training. If you are an applicant with a mental or physical disability who needs a reasonable accommodation for any part of the application or hiring process, contact the director of Human Resources at the facility to which you are seeking employment; Simply go to to obtain the main telephone number of the facility and ask for Human Resources.