Head Cook & Kitchen Manager - Menu Planning & Food Safety

Arise Treatment Center; Zionsville (IN); On-site; USD 42,000 - 64,000; Full time

Job summary

Arise Treatment Center seeks a Head Cook / Kitchen Manager to lead food production and manage the Culinary department. You will own food safety, plan menus, order supplies, schedule staff, and ensure inspections and dietary accommodations are met.

The role requires CFPM certification, a 410 IAC 7-22 food handler credential, and experience in commercial or institutional food service, with knowledge of therapeutic diets and FDA Food Code compliance.

Qualifications

• CFPM credential required.
• Food handler certification per 410 IAC 7-22.
• Experience leading commercial or institutional food service.
• Knowledge of therapeutic diets, allergen management, and the FDA Food Code.

Responsibilities

• Lead food production and serve as kitchen manager for the Culinary department.
• Own food safety directly: temperature control, sanitation, FDA Food Code compliance.
• Plan the RD-approved 2-week rotating menu and dietary accommodations.
• Manage food purchasing, inventory, FIFO rotation, and date marking.
• Supervise and schedule Cooks and culinary staff; ensure minimum kitchen coverage.
• Conduct and pass biweekly kitchen inspections.
• Manage allergen identification and cross-contact prevention.
• File the Culinary department report; maintain kitchen health & safety.
• Enforce ill-worker exclusion and report communicable-illness symptoms.
• Maintain CFPM / food handler certification and required CE.

Skills

CFPM credential

Food handler certification

Kitchen leadership

Therapeutic diets knowledge

FDA Food Code knowledge

Job description

Arise Treatment Center seeks a Head Cook / Kitchen Manager to lead food production and manage the Culinary department. You will own food safety, plan menus, order supplies, schedule staff, and ensure inspections and dietary accommodations are met.

The role requires CFPM certification, a 410 IAC 7-22 food handler credential, and experience in commercial or institutional food service, with knowledge of therapeutic diets and FDA Food Code compliance.