Chef

Morning Star Boys Ranch; Spokane, Northern (WA, KY); Hybrid; USD 42,000 - 62,000; Full time

Job summary

Morning Star is seeking a Chef to provide balanced and nutritious meals for residents and staff. The role includes planning menus, purchasing inventory, and preparing meals in a compliant, sanitary kitchen environment.

You will ensure servings meet nutritional guidelines, supervise portions, and maintain daily production records while coordinating with serving hours. Strong organizational and communication skills are essential.

Qualifications

• 2-3 years of experience with food preparation in a commercial environment.
• Education can substitute for experience and culinary students are encouraged to apply.
• Must be at least 21 years old.

Responsibilities

• Plan and prepare meals five days a week for residents and staff.
• Ensure meals are balanced and nutritious with limited sugar and sweets.
• Order and purchase food, track inventory and ensure ingredients are fresh/unspoiled.
• Adhere to budget guidelines and sanitation and health standards.
• Maintain production records and coordinate with meal serving hours.

Skills

Organization

Communication skills

Work with children

Age 21+

Job description

Job Summary:

The Chef is responsible for the successful provision of balanced and nutritious meals for the residents and staff of Morning Star. This comprises, but is not limited to planning, purchasing inventory for and preparation of all meals and snacks. This also includes compliance with all applicable sanitation, health and personal hygiene standards and following established food production programs and procedures.

Essential Functions include but are not limited to:

Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• Menu development and meal preparation five days a week to include breakfast, lunch, dinner and snacks for the residents and staff. Plans and prepares meals and snacks that can be cooked or reheated by residential staff and served in the cook’s absence. Collaborate with staff to ensure meals and snacks are served according to direction.
• Ensures meals are balanced and nutritious with limited sugar and sweets.
• Serves meals to the residents using proper portions; cleans up after meal prep ensuring food safety guidelines are adhered to.
• Orders and purchases food, tracks food inventory and ensures ingredients are fresh/unspoiled.
• Supplemental shopping as needed.
• Have on hand a minimum of seven days of food: rotate food stock per food industry protocols.
• Adhere to budget guidelines and responsibilities as established with management.
• Complies with established sanitation standards, personal hygiene, and health standards.
• Observes proper food preparation and handling techniques. Stores food properly and safely, marking the date and item.
• Reports necessary equipment repair and maintenance to supervisor.
• Correctly prepares all food served following established menu and resident food restrictions.
• Plans food production to coordinate with meal serving hours so that excellence, quality, temperature, and appearance of food are preserved; Maintains daily production records.

Supervisory Responsibilities:

None

Qualifications:

• Proper organization and ability to maintain cleanliness, safety and sanitary standards in the kitchen and storage areas.
• Effective, professional written and verbal communication skills; Sound decision making ability
• Ability to successfully work with the special needs of children in care
• Must be at least 21 years old

Certificates, Licenses and Registrations:

• First Aid/CPR
• Food Handler Card

Physical and Sensory Requirements:

This position requires standing, reaching, lifting, bending. The employee must be able to navigate stairs and frequently lift up to 50 pounds. The position requires manual dexterity; auditory and visual skills; and the ability to follow written and oral instructions and procedures.

Work Environment:

• Industrial kitchen
• Licensed Residential Facilities
• Community based activities

Expected Hours of Work:

This is a full-time position, requiring a minimum of 40 hours a week. The schedule may vary based on program needs and includes holidays and weekends.

Travel:

None, unless for training purposes.

Other Duties:

Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties, or responsibilities. Duties, responsibilities, and activities may change at any time with or without notice.

Requirements

Education and Experience:

• 2-3 years of experience with food preparation in a commercial environment.
• Education can substitute for experience and culinary students are encouraged to apply.

Pre-Employment and Continuing Requirements

• Fingerprint clearance through Federal and State Agencies
• TB exam
• Valid Driver License
• Proof of current automobile insurance
• Clean DMV printout; must be insurable through MSBR