<h3>Job Description</h3>
Job Description
OVERVIEW: 
Gosnold, Inc. has been a nationally accredited non-profit leader in the prevention, treatment and recovery of mental health and substance use disorders for over 50 years. We offer a full, end-to-end continuum of care offering a wide range of treatment options. Highly regarded for innovation, we offer a comprehensive patient centered continuum of care tailored to fit the needs of each individual. Gosnold welcomes like-minded individuals who are passionate about our mission to support people and families affected by these disorders, and to promote lasting recovery.
SUMMARY:
The Chef oversees the daily food preparation while adhering to all standards and requirements of JCAHO, Department of Public Health and Town Health Departments, and also according to Gosnold’s policies and procedures. This role requires planning and directing food preparation and culinary activities. The Chef must have a willingness and temperamental capacity for respecting and enjoying people, working with and understanding persons with substance abuse and/or mental health problems. 
ESSENTIAL JOB FUNCTIONS/DUTIES/RESPONSIBILITIES:
<ul>
<li>Participate, direct and coordinate all food preparation and cooking.</li>
<li>Assist the Director of Food Services with cycle menu and function planning.</li>
<li>Ensure that proper ordering procedures are followed, and within budgetary constraints.</li>
<li>Assist the Director of Food Services with scheduling of dietary staff. </li>
<li>Inspect and oversee food product deliveries to ensure that products are of sufficient quality.</li>
<li>Maintain the care and use of supplies, equipment, etc. Maintain the appearance of work areas; inspect food service areas for sanitation, order and safety.</li>
<li>Assist the Director of Food Services in developing, implementing and coordinating department policies and procedures.</li>
<li>Solicit feedback from patients to ensure patient satisfaction.</li>
<li>Participate in the recruitment, hiring and training of dietary staff. </li>
<li>Direct supervision of the dietary staff.</li>
<li>Attend and participate in continuing in-service trainings</li>
<li>Perform all other duties as assigned.</li>
</ul>
SUPERVISORY RESPONSIBILITIES: N/A
MINIMUM KNOWLEDGE, Experience, AND SKILLS REQUIRED:
The requirements listed below are representative of the knowledge, skills, and/or abilities required to perform the job. 
<ul>
<li>Education: Associate’s degree in culinary arts, or equivalent culinary training and/or experience working in the field.</li>
<li>Experience: Minimum of five (5) years of experience as a Chef.</li>
<li>Skills: Ability to plan successful and exciting menus. Able to bend, stoop, lift (up to 60 lbs.), stand and move intermittently throughout the work day.</li>
<li>Certificates, Licenses, and Registrations: Must maintain current ServSafe certification.</li>
<li>BENEFITS (based on full-time employment):
<ul>
<li>Blue Cross &amp; Blue Shield health and dental insurance</li>
<li>Vision insurance</li>
<li>Medical and dependent care flexible spending accounts </li>
<li>Generous paid vacation, sick, and holiday time</li>
<li>403b retirement savings plan with employer match </li>
<li>Personal financial management services</li>
<li>Life and supplemental life insurance</li>
<li>Critical illness and accident insurance </li>
<li>Employee Assistance Program</li>
<li>Pet insurance</li>
<li>Tuition assistance Gosnold is an equal opportunity employer</li>
</ul>
</li>
</ul>

Chef

<h3>Job Description</h3>
Job Description
 
JOB DESCRIPTION 
CHEF
Reports To: Kitchen Manager
Job Type: Full Time
Hours Per Week: +40 hours
GENERAL DESCRIPTION
The Chef will be responsible for menu planning, food preparation, back-of-the-house management, and cost management for the property. The Chef will work as part of the management team to build sales and grow the business. The position requires excellent communication and team management skills, professional appearance, and the ability to maintain the highest of culinary standards. 
We are looking for candidates who possess initiative, dedication, and a true passion for both hospitality and fine cuisine. Ideal candidates will have 7+ years of culinary management experience in a hotel or catering environment. Applicants must be professional, organized, and flexible.
RESPONSIBILITIES AND DUTIES
<ul>
<li>Effectively executes the planning, design, coordination, and organizational phases of all food production for the kitchen as determined together with corporate team.</li>
<li>Effectively communicates with department heads in the food services, beverage and related support and operating departments. </li>
<li>Oversees execution of menus and food production. </li>
<li>Ensures food quality &amp; food safety measures are executed while maintaining food costs at targeted levels. </li>
<li>Maintains systems &amp; procedures for ordering, receiving, storage, preparation &amp; service of food. </li>
<li>Oversees department selection, hiring, training, standards &amp; procedures, evaluating, and scheduling processes. </li>
<li>Continually evaluates and documents the performance of all culinary positions. </li>
<li>Oversees &amp; operates capital budgeting process including day to day forecasting of associated labor and operating costs. </li>
<li>Effectively handles employee issues with appropriate documentation and follow up. </li>
<li>Continually evaluates equipment, stock levels, labor, &amp; business volume forecasting taking appropriate actions to ensure all areas are prepared and in working order. </li>
<li>Demonstrates a comprehensive knowledge of products offered including food recipes, prices, presentation, and all company as well as department policies. </li>
<li>Ensures all operations follow safety and health guidelines in accordance with public health &amp; sanitation regulations. </li>
</ul>
SUPPORTIVE FUNCTIONS
In addition to performance of the essential functions, this position is required to perform a combination of the following supportive functions, with the percentage of time performing each function to be solely determined by the manager based upon the requirements of the business: 
<ul>
<li>Work towards camp goals and objectives in conjunction with offsite corporate team.</li>
<li>Exhibit leader qualities and functions, as determined by corporate team to all employees.</li>
<li>Additional duties as necessary and assigned</li>
<li>Ability to use modern technology to execute efficiency in food production, i.e., Rational equipment knowledge.</li>
</ul>
PHYSICAL DEMANDS
<ul>
<li>Most work tasks are performed indoors, temperature can be very hot with or without control of environmental systems.</li>
<li>Must be able to stand for long periods of time. </li>
<li>Must be able to maneuver between stations and areas efficiently and easily. </li>
<li>Must be able to lift up to 40 lbs.</li>
<li>Requires manual dexterity to use and operate kitchen and other equipment</li>
<li>Must have a Safe Serve certificate </li>
</ul>
COMPENSATION AND BENEFITS
<ul>
<li>Dental Insurance</li>
<li>Food provided</li>
<li>Health insurance</li>
<li>Paid time off</li>
<li>Vision insurance</li>
<li>Housing provided</li>
<li>Quarterly Bonus</li>
<li>After one year of employment, the company will cover Allied medical to employer costs.</li>
</ul>

<h3>Job Description</h3>
Job DescriptionDefinition: This position is responsible for planning, preparing, and serving high volume meals in a community correction facility in downtown Pittsburgh. Other responsibilities include cleaning up after meals, placing food orders, accepting deliveries, storing orders in the appropriate designated storage areas and tracking inventory of food and supplies. This individual will provide direct supervision to reentrants during meal preparation, serving of food, and during post-meal clean up. Eligibility Requirements:To perform this job successfully, an individual msut be able to pefrom each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skilll, and/or ability required. Education and/or Experience:Individual must be a skilled cook and demonstrate the physical an academic ability to fulfill the job responsibilities with and without direction. Individual must have the ability to multi-task in a fast paced, high volume fold production environment. Individual must be able to work well in a team environment and on own. Must be able to work well with diverse groups of people, have the ability to be assertive and remain calm in the event of a crisis and be capable of maintaining control in any given situation. Interpersonal skills are a prerequisite to employment. Minimum of a high school diploma or GED equivalency and two (2) years related experience required. Annual physical and "Food Handler's," Certificate required. A Certificate from an accredited culinary program or Associates' Degree preferred. Prior supervisory experience preferred. Equal Opportunity Employer/Minorities/Female/Protected Veteran/Individual with Disabilities

<h3>Job Description</h3>
Job Description 
We are seeking an experienced and dynamic Chef who is passionate about seafood and dedicated to culinary excellence.
For over 25 years, the Water Grill has sated the palates of seafood lovers in Southern California. Hailed as "the best seafood in Southern California" by the internationally recognized Zagat Guide, Water Grill consistently offers dazzling fish preparations of superior quality and freshness.
Here's What We'll Bring To The Table for Executive Chef/Chef:
<ul>
<li>Competitive Salary: $105,000 - $125,000 based on experience + realized bonus</li>
<li>Paid Vacation and Sick Days</li>
<li>Dining Discount for you and up to 5 guests</li>
<li>401k with a Match</li>
<li>Education Reimbursement </li>
<li>Medical insurance, Dental insurance, Vision insurance, Life insurance, and Pet Healthcare Savings Account</li>
</ul>
Our Chefs are held at a high standard with clear expectations to be the leader of the restaurant, the ambassadors of our product and the executor of our hospitality. As the Executive Chef, you will be partnered with the General Manager and serve as an integral member of our leadership team. You will be the expert on kitchen operations from ordering, to troubleshooting variances, to developing the line cooks, prep cooks, and dishwashers. You will be responsible for maintaining our high quality product, the integrity of our kitchen systems, and the financial well-being of the back of the house.
Once hired, you will be joining a stable company that has a proven track record of developing successful operators over the past 30 plus years. You will be fully trained in financial acumen, quality assurance, daily operations, and leadership. You will have the opportunity to learn all aspects of operations from sophisticated operating systems to managing a product centric menu, to the behind-the-scene process of creating cutting edge restaurant designs and concepts.
Your career path is driven by your own goals and we are prepared to give you all the tools needed to take you to any level of leadership you desire. A successful Chef with us is “standards-driven” and vigilant, showing a high-level of integrity in their work. They always interact with crewmembers and Guests in a professional manner and take a positive approach to resolving issues.
Essential Responsibilities:
<ul>
<li>Lead a team of culinary professionals focused on quality of product, consistency, and development.</li>
<li>Lead all roll out programs to the menu, seasonal items, and recipe changes.</li>
<li>Develop all Sous Chefs and kitchen crew for cross training and promotion through daily feedback and annual performance reviews. </li>
<li>Ensures that all food products meet company recipe specifications for preparation and quality.</li>
<li>Oversees the pass and approves dishes before they go to guest tables.</li>
<li>Complete opening and closing duties as assigned to set up the day for success.</li>
<li>Monitor and maintain cleanliness, sanitation and organization of assigned station and service areas.</li>
<li>Trouble shoot any deficiencies of food items and/or any maintenance needs or safety hazards.</li>
<li>Write/Approve the schedule for Kitchen crew by forecasting business trends, outside elements, performance measures</li>
<li>Monthly End of Period inventory (all kitchen)</li>
<li>Interface and communicate with GM on financial responsibilities, results and recipe adherence.</li>
<li>Creates and is responsible for execution of corrective action plans for kitchen.</li>
<li>Interviews and selects new kitchen crew</li>
<li>Interacts with Guests - table visits, concerns, special requests</li>
<li>Leads and is responsible for MIT training (classroom)</li>
<li>Leads all kitchen crew meeting</li>
</ul>
Essential Skills/Experience:
<ul>
<li>Minimum of 21 years of age.</li>
<li>4 years kitchen management experience in a high-volume, full service, restaurant (annual sales over $18M)</li>
<li>High school graduate.</li>
<li>Culinary training.</li>
<li>Ability to analyze financial reports.</li>
<li>Ability to communicate verbal and written English with Guests, management and co-workers.</li>
<li>Ability to maintain complete knowledge of all cooking techniques, which are required to prepare restaurant menu items.</li>
<li>Ability to maintain complete knowledge of all menu and special items, their preparation method/time, all ingredients and quality standards, taste, appearance, texture, temperature, garnish and method of presentation.</li>
<li>Ability to lift up to 40 lbs., 10-20 is typical</li>
<li>Ability to carry up to 120 feet</li>
<li>Ability to reach up to 6 feet, 4 is typical</li>
<li>Ability to work off counter heights of 36 - 42 inches</li>
<li>Ability to move through 24 inch aisles and spaces as small as 12 inches</li>
</ul>

<ul></ul>

Executive Chef/Chef

<h3>Job Description</h3>
Job Description 
We at the 555 East American Steakhouse have been serving Downtown Long Beach for nearly 4 decades. With a recent renovation, expanded outdoor seating, and cutting-edge meat-centric cuisine, we look forward to offering both modern dining experiences and a trip back into a more traditional culinary world.
Here's What We'll Bring To The Table for Executive Chef/Chef:
<ul>
<li>Competitive Salary: $105,000 - $125,000 based on experience + realized bonus </li>
<li>Paid Vacation and Sick Days</li>
<li>Dining Discount for you and up to 5 guests</li>
<li>401k with a Match</li>
<li>Education Reimbursement </li>
<li>Medical insurance, Dental insurance, Vision insurance, Life insurance, and Pet Healthcare Savings Account</li>
</ul>
Our Chefs are held at a high standard with clear expectations to be the leader of the restaurant, the ambassadors or our product and the executor of our hospitality. As the Executive Chef, you will be partnered with the General Manager and serve as an integral member of our leadership team. You will be the expert on kitchen operations from ordering, to troubleshooting variances, to developing the line cooks, prep cooks, and dishwashers. You will be responsible for maintaining our high quality product, the integrity of our kitchen systems, and the financial well-being of the back of the house.
 Once hired, you will be joining a stable company that has a proven track record of developing successful operators over the past 35 plus years. You will be fully trained in financial acumen, quality assurance, daily operations, and leadership. You will have the opportunity to learn all aspects of operations from sophisticated operating systems to managing a product centric menu, to the behind-the-scene process of creating cutting edge restaurant designs and concepts.
 Your career path is driven by your own goals and we are prepared to give you all the tools needed to take you to any level of leadership you desire. A successful Chef with us is “standards-driven” and vigilant, showing a high-level of integrity in their work. They always interact with crewmembers and Guests in a professional manner and take a positive approach to resolving issues.
Essential Responsibilities:
<ul>
<li>Complete opening and closing duties as assigned to set up the day for success.</li>
<li>Creating prep lists for all kitchen crew.</li>
<li>Support the preparation of all food items for meal period and next service.</li>
<li>Monitor and maintain cleanliness, sanitation and organization of assigned station and service areas.</li>
<li>Trouble shoot any deficiencies of food items and/or any maintenance needs or safety hazards.</li>
<li>Develop all kitchen crew for cross training and promotion.</li>
<li>Lead all roll out programs to the menu, seasonal items, and recipe changes.</li>
<li>Write/Approve the schedule for Kitchen crew by forecasting business trends, outside elements, performance measures</li>
<li>Monthly End of Period inventory (all kitchen)</li>
<li>Interface and communicate with RCP/GM on financial responsibilities and results</li>
<li>Ensures that all food products meet company recipe specifications for preparation and quality.</li>
<li>Inspects and approve dishes before they go to guest tables. Examine and assess the quality of ingredients and presentation. </li>
<li>Interface and communicate with RCP/GM on recipe adherence </li>
<li>Creates and is responsible for execution of corrective action plans for kitchen.</li>
<li>Interviews and selects new kitchen crew</li>
<li>Conducts annual performance reviews on kitchen crew and Sous Chef</li>
<li>Interacts with Guests - table visits, complaints, special requests</li>
<li>Leads and is responsible for MIT training (classroom)</li>
<li>Leads all kitchen crew meeting</li>
</ul>
Essential Skills/Experience:
<ul>
<li>Minimum of 21 years of age.</li>
<li>4 years kitchen management experience in a high-volume, full service, restaurant (annual sales over $8M)</li>
<li>High school graduate.</li>
<li>Culinary training.</li>
<li>Ability to analyze financial reports.</li>
<li>Ability to communicate verbal and written English with Guests, management and co-workers.</li>
<li>Ability to maintain complete knowledge of all cooking techniques, which are required to prepare restaurant menu items.</li>
<li>Ability to maintain complete knowledge of all menu and special items, their preparation method/time, all ingredients and quality standards, taste, appearance, texture, temperature, garnish and method of presentation.</li>
<li>Ability to lift up to 40 lbs., 10-20 is typical</li>
<li>Ability to carry up to 120 feet</li>
<li>Ability to reach up to 6 feet, 4 is typical</li>
<li>Ability to work off counter heights of 36 - 42 inches</li>
<li>Ability to move through 24 inch aisles and spaces as small as 12 inches</li>
</ul>

<h3>Job Description</h3>
Job DescriptionJob Summary: We are seeking an experienced Executive Chef or Sous Chef to join our the culinary team at Crossed Keys Estate, a luxury wedding venue! Responsibilities include overseeing all aspects of the kitchen to include food production, food safety, and sanitation. Your main goal will be to ensure that our guests receive the highest quality dining experience possible. Minimum Qualifications: 
<ul>
<li>Proven experience as a Head Chef, Executive Chef or Sous Chef</li>
<li>In-depth knowledge of menu planning, food production, and kitchen management.</li>
<li>Strong leadership and communication skills.</li>
<li>Ability to manage food costs and inventory.</li>
<li>Knowledge of food safety and sanitation guidelines.</li>
</ul>
Preferred Qualifications: 
<ul>
<li>Culinary degree or equivalent certification.</li>
<li>Experience with banquet and catering.</li>
<li>Experience managing a team of culinary professionals.</li>
<li>Experience with international cuisine.</li>
</ul>
Responsibilities: 
<ul>
<li>Develop and execute menu plans that meet the needs of our guests and align with our venue's vision and goals.</li>
<li>Oversee food production and ensure that all dishes are prepared to the highest standards of quality and presentation.</li>
<li>Manage food costs and inventory to ensure that we are operating within budget.</li>
<li>Lead and mentor our culinary team, providing guidance and support to help them grow and develop their skills.</li>
<li>Maintain a safe and sanitary kitchen environment, adhering to all food safety and sanitation guidelines.</li>
</ul>
Skills: You will be using your exceptional culinary skills and knowledge of kitchen management to lead our team in creating exceptional dining experiences for our couples and their guests. Your strong leadership and communication skills will be essential in leading and mentoring our culinary team to success. Benefits:
<ul>
<li>401k plan with matching benefit</li>
<li>2 weeks paid vacation days</li>
<li>7 sick days</li>
</ul>

Executive Chef/Sous Chef

<h3>Job Description</h3>
Job DescriptionSalary: Competitive Salary 
We are looking for a full-time Chef to join our fun and hardworking team. Be part of a growing, innovative restaurant that values teamwork, positivity and a true passion for great food and service. If youre enthusiastic, self-motivated and love being part of a close-knit team, wed love to hear from you!
 
What Were Offering:
At Scotty Browns Poipu, were more than a restaurant were a team built on culture, connection and craft. As part of the Browns Restaurant Group, youll be joining a company with over 80 locations across North America and a strong reputation for culinary excellence, hospitality and opportunity.
 
Heres what you can expect when you join our team:
<ul>
<li>A Culture of Hospitality: We believe how you do one thing is how you do everything. Every guest, every plate, every shift matters, and we treat our people with the same respect and care we show our guests.</li>
<li>Growth &amp; Development: Whether youre starting your hospitality career or taking the next step, youll have access to structured training, leadership development, and advancement opportunities across our growing network.</li>
<li>A Beautiful Place to Work: Located in the heart of Poipu, youll work steps from the ocean in an energetic, upscale-causal environment that blends island living with modern restaurant culture.</li>
<li>Competitive Compensation: We offer fair wages, performance incentives, and benefits that reflect your experience and contribution.</li>
<li>Work-Live Balance: Our schedules are designed with flexibility and sustainability in mind so you can enjoy the same sense of connection and quality of life that we bring to our guests.</li>
<li>Team Perks: Staff dining discounts, health insurance, company events, recognition programs and an inclusive team that celebrates wins together.</li>
<li>A Commitment to Excellence: Youll be part of a group known for its attention to detail from ingredient sourcing and kitchen design to guest experience and leadership values.</li>
</ul>
 
Responsibilities Include but Are Not Limited To:
<ul>
<li>Execute Scotty Browns systems and operations.</li>
<li>Serve consistently excellent foods to our specifications.</li>
<li>Champion and lead menu rollouts to kitchen team, including training of new menu items and product updates.</li>
<li>Manage food, kitchen labor, and other kitchen-related costs.</li>
<li>Lead an immaculate kitchen and follow food safety practices.</li>
<li>Continually train, develop and inspire kitchen staff.</li>
</ul>
 
Ideal Candidates Will Have:
<ul>
<li>2+ years Chef experience.</li>
<li>1+ years Kitchen Management experience.</li>
<li>Effective communication skills, both written and verbal.</li>
<li>Demonstrates professional attitude and fosters fun, collaborative environment.</li>
<li>A positive, upbeat attitude.</li>
<li>Availability to work flexible hours.</li>
<li>Team player mentality and fantastic work ethic</li>
</ul>

Join Our Team! 
Please email your resume to <a href="mailto:ngunn@brownsrestaurantgroup.com" target="_blank">ngunn@brownsrestaurantgroup.com</a> with Assistant Manager in the subject line.
 
We are committed to creating and maintaining a diverse and inclusive workplace. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex (including gender identity or expression and sexual orientation), age, disability, or any other characteristic protected under applicable federal, state or local laws.

<h3>Job Description</h3>
Job DescriptionSalary: 23.00 
SUMMARY The chef is responsible to preparing/presenting meals for clients in accordance with prescribed resident diet specifications, facility procedures, and dietary and sanitary regulations. ESSENTIAL DUTIES AND RESPONSIBILITIES 1. Responsible for weekly budgeting, menus, and the overall functioning of the kitchen. 2. Plan breakfast for morning staff to present to clients. 3. Prepare/present lunch and dinner daily. Make up daily and weekly menus and post. 4. Clean up kitchen after preparing meals. 5. In charge of kitchen maintenance, refrigerators cleaned, ovens cleaned, etc. 6. Keep track of inventory. 7. Prepare shopping list for Operations Manager. 8. Supervise Housekeeper kitchen duties. 9. Track food expenses and provide weekly reports. 10. Maintain monthly food budget. 11. Other duties assigned. JOB REQUIREMENTS Minimum of a high school diploma (college degree preferred). Minimum of one (1) year training/experience in addiction preferred Demonstrated ability to cooperate with team members and work in collaborative team setting, flexible in accepting assignments that correspond with a varied work load. Communication skills sufficient to assess clients and interpret information in terms of chemical dependency. Maintains current CPR and First Aid training. Current TB Test or secured at time of hire. Assumes responsibility for personal and professional growth. Valid unrestricted state driver's license. PHYSICAL DEMAND/WORK ENVIRONMENT The employee is required to stand for long periods as well as walk, bend and stoop. The position requires working taste buds, ability to smell, feel with fingers and visually inspect, including close and distance vision. The position requires ability to use arms, hands and manipulate fingers to reach, stir, measure, pour, cut, chop, dice, decorate, etc. KEY COMPETENCIES 1. Food Safety: Maintain a safe, hygienic and secure working environment. Maintains food safety when storing, preparing and cooking food. 2. Communication proficiency: Excellent verbal and written communication skills. 3. Strategic thinking: Provide a service in line with Alpha Recovery Center Inc. standard of quality whilst remaining within budget. 4. Business acumen: Committed to providing a high-quality service. Responsive to residents individual dietary and cultural needs. Capable of creating and working to a budget. Aptitude towards continuous learning and development. Maintains current CPR and First Aid training. Current TB Test or secured at time of hire. Assumes responsibility for personal and professional growth. Valid unrestricted state driver's license. PHYSICAL DEMAND/WORK ENVIRONMENT The employee is required to stand for long periods as well as walk, bend and stoop. The position requires working taste buds, ability to smell, feel with fingers and visually inspect, including

<h3>Job Description</h3>
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:
<ul>
<li>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.</li>
</ul>
Detailed Responsibilities:
<ul>
<li>Prepare and serve breakfast, lunch, and/or dinner meals for clients and staff as scheduled.</li>
<li>Follow approved menus and accommodate special dietary restrictions (e.g., allergies, vegetarian, diabetic-friendly).</li>
<li>Maintain a clean and sanitary kitchen in accordance with local health codes and food safety regulations.</li>
<li>Monitor food inventory levels, report shortages, and manage supply ordering and deliveries.</li>
<li>Ensure all food is properly stored, labeled, and rotated using FIFO standards.</li>
<li>Maintain kitchen equipment and notify supervisor of malfunctions or safety concerns.</li>
<li>Support a therapeutic environment by modeling respectful, professional behavior in all client interactions.</li>
<li>Participate in kitchen-related inspections and audits as required.</li>
<li>Complete required documentation (e.g., temperature logs, cleaning checklists).</li>
<li>Attend staff meetings and required trainings.</li>
<li>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.</li>
</ul>
Required Knowledge, Skills, and Abilities:
<ul>
<li>Knowledge of basic nutrition and dietary needs in mental health or healthcare settings.</li>
<li>Knowledge of infection control practices per Joint Commission standards.</li>
<li>Safe food handling and kitchen sanitation practices.</li>
<li>Ability to work independently and manage time efficiently.</li>
<li>Strong communication and teamwork skills.</li>
<li>Attention to detail and cleanliness.</li>
<li>Cultural sensitivity and professionalism in a client-centered setting.</li>
</ul>
Education/Experience:
<ul>
<li>High school diploma or equivalent required.</li>
<li>ServSafe or other food handler certification required or obtained within 30 days of hire.</li>
<li>1+ year experience in commercial or institutional cooking preferred.</li>
<li>Cleared Background Check/Pre-Employment UDS</li>
<li>Valid Texas Drivers License required.</li>
</ul>

<h3>Job Description</h3>
Job Description
In this role, you will support in managing day-to-day foodservice operations, including production oversight, quality assurance, team development, and client engagement. You’ll play a key role in delivering high-quality food and service experiences, maintaining safety and sanitation standards, and ensuring operational efficiency across the board. Your experience in culinary operations, staff training, and resource management will be essential in driving success.&nbsp; 
Job Summary
Summary: As a Chef, you will ensure client and customer service satisfaction is attained by providing culinary resources and support. You may be responsible for managing the departments scheduling, discipline, and/or hiring. You may assist the Executive Chef and/or Sous Chef in developing new menus, recipes, and ordering. This is an exciting opportunity for an energetic, entrepreneurial Culinary professional.

Essential Duties and Responsibilities:

<ul>
<li>Provides frontline culinary resources and support.</li>
<li>Assists with food cost control, menu planning, purchasing, and ensures food quality guidelines are followed.</li>
<li>Assists with planning and creating menus.</li>
<li>Produces and executes catering events.</li>
<li>Rolls out new culinary programs in conjunction with marketing and culinary team.</li>
<li>Assists with managing cost controls and control expenditures for the account.</li>
<li>Performs other duties as assigned.</li>
</ul>

Qualifications: 

<ul>
<li>1 to 3 years of culinary management experience.</li>
<li>Experience in restaurants, hotels, corporate dining, education, military, health care, and/or related food service operations.</li>
<li>Hands-on chef experience is required.</li>
<li>Extensive catering experience is preferred.</li>
<li>High volume batch cooking and complex food service operations experience is preferred.</li>
<li>Comprehensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation.</li>
<li>ServSafe Certification is preferred.</li>
</ul>
<ul>
<li>Computer skills and knowledge of MS Office products including Excel.</li>
<li>Associate’s degree in Culinary Arts is preferred.</li>
</ul>
We are looking for someone with a proven ability to lead kitchen teams, maintain high food quality standards, and build strong working relationships with clients and team members. A passion for culinary excellence, strong communication skills, and a focus on continuous improvement are critical to thriving in this role. At CSG, you’ll be part of a collaborative and supportive environment that values your contributions. We offer ongoing training, professional development opportunities, and recognition for your achievements. If you’re ready to make a meaningful impact and grow with a company that is reshaping food service in healthcare and senior living, we invite you to submit your resume and connect with us.

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