Chef

Odyssey Behavioral Group; Sylvania (OH); On-site; USD 55,000 - 75,000; Full time

Job summary

Odyssey Behavioral Group in Sylvania, OH is hiring an Experienced Food Service Manager to lead dietary operations in our healthcare program. You will oversee meal planning, purchasing, service, and compliance with health and regulatory standards, working closely with clinical and culinary teams to ensure high-quality nutrition for clients.

The role requires an associate degree in Foodservice Management or equivalent, 3+ years in healthcare food management, ServSafe Manager certification, CPR and

Qualifications

• Requires an associate degree in Foodservice Management or equivalent.
• 3+ years’ experience in a Food Management position within healthcare setting.
• ServSafe Manager Certification required.
• CPR and First Aid certification required.

Responsibilities

• Collaborates with clinical and culinary teams to create meal plans based on dietary needs.
• Oversees purchasing, preparation, service, and cleanliness of all client-related food activities.
• Selects, standardizes, and utilizes recipes to create healthy menu plans.
• Ensures kitchens and staff maintain compliance with regulatory and health standards.
• Approves menus and snacks to ensure quality and appropriateness.
• Educates and counsels clients on nutritionally balanced diets.

Skills

Problem solving

Communication

Customer service

Organization

MS Office

Meal planning adherence

Dietary needs

Education

Associate degree in Foodservice Management or equivalent

3+ years’ experience in a Food Management position within healthcare

ServSafe Manager Certification

CPR and First Aid certification

Job description

Job DetailsLevel: ExperiencedJob Location: Sylvania, OH 43560Position Type: Full TimeEducation Level: Not SpecifiedJob Category: Health CarePosition Summary

Relationships and Contacts

Within the organization: Maintains frequent and close working relationships with the Executive Director, Business Development team members, Admissions team members, Nursing leadership, milieu leadership, and all clinical team members.

Outside the organization: Initiates and maintains professional working relationships with clients and their families, referral partners, clinical partners, and vendors, as needed.

Position Responsibilities

Essential Responsibilities

• Collaborates with clinical and culinary team members to create meal plans based on dietary needs and restrictions.
• Oversees purchasing, preparation, service, and cleanliness of all client-related food activities and food service areas.
• Selects, standardizes, and utilizes recipes to create healthy menu plans.
• Ensures kitchens and staff maintain compliance with all regulatory and health and food-related standards.
• Approves menus and snacks for the clients and ensures the quality and quantity of food is appropriate.
• Works closely with the culinary team, overseeing meal planning and preparation.
• Creates and communicates meal plan modifications to accommodate dietary needs including food allergies.
• Documents and communicates meal plans, supplementation, protocols, and special dietary needs.
• Consults with medical team members to ensure that the nutritional needs of individual clients are being met, as needed.
• Educates and counsels clients to increase awareness of the importance of nutritionally balanced diets in achieving good health and recovery.
• Conducts nutrition group, cooking group, and physical activity groups and individual sessions; participates in family days.
• Supervise culinary team, including hiring, onboarding, scheduling, corrective action as needed, scheduling and coaching.
• Completes proper documentation and charting in a timely manner.
• Avoids food waste, when possible, through accurate forecasting and ordering.

Additional Responsibilities

• Functions within the guidelines of the facility’s Code of Ethics and in accordance with corporate compliance.
• Represents the program within the community at local, regional, and national events, as requested.
• Assists in promoting and ensuring the organization’s values, mission, goals, and objectives are understood and actively supported by the employees.
• Performs other duties as assigned.

QualificationsMinimum Requirements

Education and Experience

Position requires an associate degree in Foodservice Management or equivalent and 3+ years’ experience in a Food Management position within a healthcare setting, and a minimum of 1 year experience in a leadership position. A ServSafe Manager Food Handler Certification required. Experience in treating eating disorders is preferred.

Physical Requirements

• While performing the duties of this job, the employee will be required to communicate with peers, clients, families’ other facilities and/or vendors.
• Performs duties that require the employee to sit or remain stationary for extended periods of time.
• Job performance will require the ability to move throughout the building and may require walking around facility grounds.
• While performing duties may be required to sit stationary for long periods of time.
• While performing the duties of this job, the employee may be required to talk or hear, sit, stand, walk, reach, climb or balance, stoop, kneel, crouch or crawl, taste, or smell.
• Ability to move up to 50 pounds.

Additional Requirements

• Position requires incumbent to have a valid driver’s license, vehicle insurance and acceptable driving record.
• Clearance of TB test, [insert background clearance requirements if applicable], and any other mandatory state/federal requirements.
• Current CPR and First Aid certification.
• ServeSafe Certification

Skill Competencies

• Demonstrates strong problem solving and analytical skills and the ability to use sound judgement.
• Demonstrates excellent verbal and written communication skills, while building and maintaining professional relationships.
• Demonstrates the ability to accurately assess participants utilizing the standards of care.
• Demonstrates an elevated level of customer service.
• Demonstrates an elevated level of organizing and prioritizing skills.
• Demonstrates proficiency in Microsoft Office Suite.
• Follows meal plans, supplementation, protocols, and special dietary needs.
• Approves menus for the clients and ensures that the quality and quantity of food is adequate.
• Includes religious, cultural, and ethnic preferences when completing nutrition assessments.
• Conducts nutrition group and cooking groups for clients.
• Sets nutrition goals in care plan process.
• Completes assessments and appropriately summarizes the results.
• Prepares kitchen and staff for review by regulatory bodies and ensures operations are in compliance.
• Respects participants confidentiality.

Aster Springs provides equal employment opportunities without regard to race, color, creed, ancestry, national origin, ethnicity, sex, gender, sexual orientation, marital status, religion, age, disability, gender identity, genetic information, service in the military, or any other characteristic protected under applicable federal, state, or local law. Equal employment opportunities apply to all terms and conditions of employment. Aster Springs reserves the rights to modify, interpret, or apply this job description in any way the organization desires. This job description in no way implies that these are the only duties, including essential duties, to be performed by the employee occupying this position. Reasonable accommodations may be made to reasonably accommodate qualified individuals with disabilities. This job description is not an employment contract, implied or otherwise. The employment relationship remains “At-Will.”