Chef

Aster Springs; Sylvania (OH); On-site; USD 55,000 - 75,000; Full time

Job summary

Aster Springs in Ohio is seeking a Chef to lead daily nutritional management and meal planning for clients in treatment, ensuring high-quality and safe food service.

You will hire, manage, schedule, coach, and train the culinary team, cover shifts as needed, and collaborate with clinical staff to meet dietary needs and regulatory standards.

This role emphasizes patient education on balanced diets, conducting nutrition and cooking groups, and contributing to overall recovery efforts.

Qualifications

• Associate degree or equivalent in a relevant field is required.
• ServSafe Manager Certification is required.
• 3+ years experience in food management within a healthcare setting is required.
• Experience treating eating disorders is preferred.

Responsibilities

• Collaborates with clinical and culinary teams to create meal plans.
• Oversees purchasing, preparation, service, and cleanliness of client food activities.
• Approves menus and snacks ensuring quality and quantity.
• Educates and counsels clients on nutritionally balanced diets.
• Conducts nutrition and cooking groups and other client sessions.

Skills

Leadership

Nutrition planning

Team coaching

Education

Associate degree in Foodservice Management or equivalent

ServSafe Manager Certification

3+ years’ experience in healthcare food management

Tools

Microsoft Office Suite

Job description

Position SummaryThe Chef is directly responsible for the day-to-day nutritional management and meal planning for the clients while in treatment. Position provides leadership and oversight for food service operations ensuring a high level of quality and safety while meeting the nutritional needs of clients. Hire, manage, schedule, coach and teach culinary team. Cover shifts as needed in the kitchen to ensure no gap in client care.Relationships and ContactsWithin 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 ResponsibilitiesEssential ResponsibilitiesCollaborates 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 ResponsibilitiesFunctions 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.Minimum RequirementsEducation and ExperiencePosition 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 RequirementsWhile 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 RequirementsPosition 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 CertificationSkill CompetenciesDemonstrates 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.”isjp123