Food Service - Chef

Discovery Behavioral Health; Irving (TX); On-site; USD 42,000 - 65,000; Full time

Job summary

Discovery Behavioral Health is seeking a Chef responsible for all food production, onsite catering, and meetings. The role includes developing menus, purchase specifications, recipes, supervising staff, and monitoring the department's food and labor budgets to uphold top sanitation and quality standards.

The Chef will lead kitchen and dining operations, ensure adherence to policies, manage production and serving times, and maintain HACCP compliance while delivering friendly, efficient service to

Qualifications

• Culinary degree or in progress of completion of a culinary degree, preferred.
• The Chef must possess a thorough knowledge of culinary skills and have the ability to cook well for a difficult population.
• The ability to flex recipes to meet the nutritional needs and taste preferences of the population.
• Be familiar with food service ordering and budget management and food presentation.

Responsibilities

• Oversee kitchen and dining room operations during scheduled shifts.
• Ensure adherence to all site policies and procedures.
• Manage day-to-day production including production sheets, temperature logs, FIFO, and serving times.
• Follow all food safety and physical safety rules.
• Ensure meals are prepared and served on time.
• Oversee dishwashing, garbage disposal, and sanitation procedures.
• Maintain HACCP procedures and hygiene standards across kitchen and dining areas.
• Supervise shift employees and ensure cleaning and sanitizing procedures are followed.
• Ensure proper storage and rotation of received foods.
• Greet and serve clients with proper service techniques and portioning guidelines.
• Be fully knowledgeable of the day's menu before service and address customer concerns with the appropriate supervisor.

Skills

Culinary skills

Staff supervision

Budget management

Food safety

Menu development

Education

Culinary degree

In progress of culinary degree

Job description

Position Summary

The Chef is responsible for all food production including that used for onsite catering and meetings. Develop menus, food purchase specifications and recipes. Supervise staff. Develop and monitor food and labor budget for the department. Maintain the highest professional food quality and sanitation standards.

Position Summary

The Chef is responsible for all food production including that used for onsite catering and meetings. Develop menus, food purchase specifications and recipes. Supervise staff. Develop and monitor food and labor budget for the department. Maintain the highest professional food quality and sanitation standards.

Essential Job Functions

• Responsible for kitchen and dining room operations during scheduled open and closing shifts
• Managing the adherence of all site policies and procedures
• Oversee, manage and execute the day to day production of all food items including food production sheets, temperature log books, rotation of goods (FIFO), monitoring of production and serving times, staff scheduling and planning,
• Follow all food safety rules
• Follow all Physical Safety rules
• Ensure that all meals are correctly prepared and ready to be served at designated meal times
• Oversee and help with dishwashing and daily garbage removal
• Oversee and adhere to all kitchen, dining room and site HACCP procedures
• Manage all shift employees ensuring that all cleaning and sanitizing procedures are adhered to
• Ensure that receipt of all foods are stored properly and rotated
• All clients are served in a friendly, quick and courteous manner, using proper service techniques and portioning guidelines.
• The Chef shall be completely knowledgeable with the day's menu prior to beginning of meal service. Each customer is greeted, served and thanked appropriately
• Client/customer complaints and/or concerns are handled positively and efficiently. All concerns are immediately brought to the Executive Chef's attention. In the event the Executive Chef is not on site, contact the Operations Director or the Operations/Clinical Supervisor on staff
• In conjunction with the Executive Chef, train kitchen employees in all facets of kitchen operations including, dish room, deep sink, serving meals, dining room service line, set up, breakdown, daily prep
• Conduct frequent inspections of kitchen, dining room, dish room, storeroom, coolers. Promptly act to correct deficiencies during inspections
• Maintain effective and constant communication with the Executive Chef and with kitchen staff.
• Be responsive to staff's comments and concerns
• Ensure that all kitchen staff adhere to the highest standards of personal hygiene, grooming and personal appearance.

Knowledge, Education, & Experience:

• Culinary degree or in process of completion of a culinary degree, preferred.
• The Chef must possess a thorough knowledge of culinary skills and have the ability to cook well for a difficult population.
• The ability to flex recipes to meet the nutritional needs and taste preferences of the population.
• Be familiar with food service ordering and budget management and food presentation.