Job Description
Job DescriptionDescription:
Job Summary:
The Head Chef is responsible for overseeing all aspects of meal planning, preparation, and kitchen operations, ensuring that all food served supports the nutritional needs of clients in recovery. This role involves creating balanced, appealing menus in collaboration with dietitians, managing food inventory and budgeting, maintaining strict hygiene and safety standards, and supervising a team of kitchen staff to ensure smooth, efficient service. The Head Chef plays a key role in fostering a supportive, respectful kitchen environment that aligns with the facility’s therapeutic mission and promotes healing through nutrition.
Key Responsibilities:
- Meal Planning & Preparation:
- Develop daily menus for breakfast, lunch, and dinner that accommodate clients' nutritional needs, allergies, and dietary restrictions.
- Prepare and cook fresh, healthy, and balanced meals that support the recovery process.
- Incorporate seasonal ingredients and ensure variety while adhering to budgetary constraints.
- Adjust menus based on feedback and specific medical requirements from healthcare professionals.
- Kitchen Management:
- Supervise and manage all kitchen staff, including cooks and kitchen assistants.
- Ensure proper food handling, hygiene, and safety standards are met in compliance with health regulations.
- Manage inventory, order supplies, and maintain equipment in good working condition.
- Ensure that the kitchen is clean, organized, and operates efficiently.
- Dietary Consultation:
- Collaborate with dietitians, nutritionists, and healthcare staff to create meal plans tailored to the recovery needs of clients.
- Address individual dietary concerns and ensure meals are aligned with therapeutic objectives.
- Monitor client feedback and adjust meals to ensure satisfaction and nutritional balance.
- Staff & Training:
- Train kitchen staff on proper cooking techniques, food safety, and portion control.
- Create a positive kitchen environment that encourages teamwork and professional development.
- Set performance expectations and provide regular feedback to kitchen staff.
- Budget & Cost Control:
- Manage food costs while maintaining quality, ensuring that the kitchen operates within the established budget.
- Monitor portion sizes and minimize food waste.
- Track and report on food expenses, working closely with the facility's administration.
- Compliance & Safety:
- Ensure compliance with all local, state, and federal regulations regarding food safety, sanitation, and kitchen operations.
- Develop and implement food safety and sanitation protocols, including regular inspections and staff training.
Requirements:
Qualifications:
- Proven experience as a Head Chef, Executive Chef, or similar leadership role.
- Culinary degree or equivalent experience required.
- ServeSafe certification required.
- Experience in creating menus for special dietary needs, especially in health-focused environments such as hospitals, rehab centers, or similar institutions.
- Strong understanding of nutrition, particularly in relation to addiction recovery and mental health.
- Knowledge of food safety regulations and best practices.
- Leadership skills with the ability to manage a team effectively.
- Excellent organizational skills and the ability to work under pressure.
- Compassionate, patient, and understanding of the sensitive nature of working in a rehabilitation environment.