Head Chef & Kitchen Manager – Senior Nutrition Programs

Riverside San Bernardino County Indian Health

Banning (CA)

On-site

USD 54,000 - 58,000

Full time

11 days ago

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Job summary

Morongo Indian Health Clinic is seeking a Head Chef/Kitchen Manager to lead kitchen staff in preparing nutritious meals for Indian elders and other seniors. The role requires an Associate Degree in Culinary Arts, a Food Handler Card, and ServSafe certification, with two years of chef experience preferred.

A California driver's license and DMV record are required for program coverage. The position reports to the Senior Nutrition Supervisor and involves menu planning, inventory, and coordinating

Qualifications

  • Associates Degree in Culinary Arts and required food-safety certifications.
  • Food Handler Card and ServSafe Certification are required or obtainable soon after hire.
  • Two years of chef experience preferred and knowledge of elder nutrition.

Responsibilities

  • Supervise staff and volunteers to provide nutritious meals.
  • Oversee cooking methods and guide food preparation for uniform meals.
  • Provide weekly task instructions and ensure site operations run smoothly.
  • Maintain records, inventory, and reports for the Morongo Senior Nutrition Center.
  • Assist menu planning with Senior Nutrition Supervisor-Dietitian.
  • Coordinate activities to meet contract requirements and participant needs.

Skills

Cooking techniques
Food preparation
Knife skills
Menu planning

Education

Associates Degree in Culinary Arts
Food Handler Card
ServSafe Certification

Job description

Morongo Indian Health Clinic is seeking a Head Chef/Kitchen Manager to lead kitchen staff in preparing nutritious meals for Indian elders and other seniors. The role requires an Associate Degree in Culinary Arts, a Food Handler Card, and ServSafe certification, with two years of chef experience preferred.

A California driver's license and DMV record are required for program coverage. The position reports to the Senior Nutrition Supervisor and involves menu planning, inventory, and coordinating

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