Head Chef

Linke Resources; Chester (NJ); On-site; USD 50,000 - 70,000; Full time

Job summary

Linke Resources is hiring a Head Chef located in Chester, New Jersey. This role involves ensuring kitchen safety, managing culinary staff, and creating meal plans that meet patient needs. You will work within an interdisciplinary mental health treatment team dedicated to patient recovery.

The ideal candidate should hold a ServSafe certification and have a culinary certificate, with at least 2 years of management experience in a similar setting. Strong communication skills are also required.

Qualifications

• ServSafe certification is required.
• Culinary certificate preferred for this position.
• Must have a minimum of 2 years of management experience.

Responsibilities

• Responsible for the safety of the kitchen and compliance with regulations.
• Manage culinary staff performance according to company policy.
• Develop and maintain a team atmosphere emphasizing cooperation.

Skills

ServSafe certification

Food preparation experience

Hygiene and sanitation standards

Strong communication skills

Education

Culinary certificate

2 years of management experience

Job description

Role Description

We are currently hiring a Head Chef (Monday through Friday) to join an interdisciplinary mental health treatment team. The team is highly collaborative and passionate about helping patients recover. We pride ourselves on offering excellent care to the girls and young women who receive care in our beautiful treatment setting.

Responsibilities

• Responsible for the safety of the kitchen and related facility features in order to stay compliant with all requirements from Chester Township, State of New Jersey and Joint Commission
• Responsible to monitor, evaluate, and address culinary staff performance according to company policy.
• Oversee administrative duties including but not limited to staff schedules, staff camaraderie and staff discipline (in conjunction with the HR department and Executive Director).
• Develop and manage a team atmosphere emphasizing interdepartmental cooperation and service.
• Develop and maintain one weekly department meeting.
• Responsible to ensure all kitchen-related FF&E (Furniture, Fixtures, and Equipment) is in good working order
• Responsible to manage communication with all culinary service vendors including submitting product orders, vendor repair orders, and escorting vendors to work areas and inspecting work once completed
• Responsible to coordinate with the maintenance department for scheduling the maintenance and inspections of all kitchen’s mechanical systems
• Responsible to oversee kitchen related housekeeping services provided by vendor
• Participate in orientation process for new employees
• Responsible for creating the menu that meets the nutritional needs outlined by the Registered Dietitians.
• Prepare meals and fulfill meal plans within the methodology for assessing the nutritional needs of patients in accordance with the treatment team and Registered Dietician
• Will periodically review and modify the meals, and meal plans as directed by the Registered Dietitian.
• Assure that the facility’s patient care policies and procedures, including those related to the environment of care, which relate to culinary preparations and dietary services are implemented.
• Direct and supervise three or more personnel in culinary services concerned with planning, preparing, and serving basic regular or special diets to patients and others as assigned.
• Inspect food presentation and taste food for quality.
• Responsible for preparing all meals and snacks in accordance with patient care requirements.

Qualifications

• ServSafe certification, required
• Culinary certificate, preferred
• Minimum of 2 years of management experience
• Mental health or medical services (preferred)
• Experience in with food preparation, hygiene, and sanitation
• Strong written and verbal communication skills