Head Chef

Key Responsibilities

• Develop and implement seasonal menus that accommodate the dietary requirements of clients while promoting overall wellness
• Supervise, mentor, and train kitchen staff to uphold food quality and safety standards
• Ensure efficient kitchen operations, including inventory management, food ordering, and cost control
• Maintain compliance with health and safety regulations, ensuring a clean and safe working environment
• Collaborate with clinical and operational teams to cater to special dietary needs and therapeutic meal plans
• Maintain food temperature logs and ensure quality control measures are consistently followed
• Foster a positive, team-oriented kitchen environment that values creativity and respect

Requirements

• Prior experience as a lead cook/chef in healthcare, residential, or institutional settings, with responsibility for menu planning and food safety oversight
• Current Certified Food Protection Manager credential (ServSafe or equivalent)
• Able to serve as the “person in charge” for the kitchen
• Knowledge of special diets (e.g., diabetic, low-sodium) and food allergy management, including posting and documentation requirements
• Able to supervise food service personnel or trained residents in accordance with BSAS standards and maintain sanitary equipment and work areas

Benefits

• Health Insurance
• Retail Plans
• Disability Coverage
• Paid Time Off
• Continuing Education & Professional Development Opportunities

Pay

Competitive salary, based on experience and certification

Schedule

Full-Time