Culinary Lead: Nutritious Meals & Kitchen Operations

Acadia Healthcare; Peachtree Corners (GA); On-site; USD 26,000 - 38,000; Full time

Job summary

Acadia Healthcare is seeking a kitchen team member to implement menus, prepare meals and support dining operations at our facility. The role focuses on consistent food quality, sanitation and timely service.

You will supervise prep staff, coordinate with leadership and dietitians, and ensure adherence to safety standards and budget parameters. A high school diploma is preferred; ServSafe or equivalent certification is required where applicable, with two+ years in institutional food service

Qualifications

• High school diploma or equivalent preferred.
• Additional education or training in the culinary field preferred.
• Two or more years’ experience in food service role in preparing food for institutions, such as school, hospital or cafeteria preferred.

Responsibilities

• Cook and prepare food according to approved menus.
• Direct activities of workers who assist in preparing and serving meals.
• Clean and inspect equipment, kitchen appliances and work areas to ensure cleanliness and functional operation.
• Take inventory of supplies and equipment.
• Work with Food Service leadership or Dietitian to ensure menus are varied, nutritionally balanced and appetizing.
• Perform and coordinate food production, cleaning, maintenance, and inventory control activities.
• Ensure compliance with established policies and procedures, quality standards, cost parameters, and appropriate regulatory requirements.

Skills

Food safety

Menu planning

Team supervision

Education

High school diploma or equivalent

Culinary training

Job description

Acadia Healthcare is seeking a kitchen team member to implement menus, prepare meals and support dining operations at our facility. The role focuses on consistent food quality, sanitation and timely service.

You will supervise prep staff, coordinate with leadership and dietitians, and ensure adherence to safety standards and budget parameters. A high school diploma is preferred; ServSafe or equivalent certification is required where applicable, with two+ years in institutional food service