Job Description
Job DescriptionSalary: 55,000 - $85,000 DOE
Summary:
The Chef is responsible for preparing nutritious, well-balanced meals in accordance with client dietary needs, food safety regulations, and program schedules at The Annexs client housing or onsite facility. This role contributes to the overall therapeutic environment by providing consistent, high-quality meals and maintaining a clean, safe kitchen and dining area. This position reports directly to the Director of Operations.
Supervisory Responsibilities:
- This position has no immediate direct supervisory responsibilities but may guide kitchen support or cleaning staff during scheduled shifts. If needed, this position may require the hiring and direct supervision of cook staff.
Detailed Responsibilities:
- Prepare and serve breakfast, lunch, and/or dinner meals for clients and staff as scheduled.
- Follow approved menus and accommodate special dietary restrictions (e.g., allergies, vegetarian, diabetic-friendly).
- Maintain a clean and sanitary kitchen in accordance with local health codes and food safety regulations.
- Monitor food inventory levels, report shortages, and manage supply ordering and deliveries.
- Ensure all food is properly stored, labeled, and rotated using FIFO standards.
- Maintain kitchen equipment and notify supervisor of malfunctions or safety concerns.
- Support a therapeutic environment by modeling respectful, professional behavior in all client interactions.
- Participate in kitchen-related inspections and audits as required.
- Complete required documentation (e.g., temperature logs, cleaning checklists).
- Attend staff meetings and required trainings.
- Develop, manage, and regularly update the kitchens annual budget, ensuring high-quality meals and ingredients are sourced and prepared within fixed financial parameters; consistently seek cost-saving opportunities without compromising culinary standards.
Required Knowledge, Skills, and Abilities:
- Knowledge of basic nutrition and dietary needs in mental health or healthcare settings.
- Knowledge of infection control practices per Joint Commission standards.
- Safe food handling and kitchen sanitation practices.
- Ability to work independently and manage time efficiently.
- Strong communication and teamwork skills.
- Attention to detail and cleanliness.
- Cultural sensitivity and professionalism in a client-centered setting.
Education/Experience:
- High school diploma or equivalent required.
- ServSafe or other food handler certification required or obtained within 30 days of hire.
- 1+ year experience in commercial or institutional cooking preferred.
- Cleared Background Check/Pre-Employment UDS
- Valid Texas Drivers License required.