Lead Cook

CKF Addiction Treatment; Salina (KS); On-site; USD 42,000 - 54,000; Full time

Benefits offered by this job

Health insurance

Retirement plan

Job summary

CKF Addiction Treatment is seeking a Kitchen Manager to oversee day-to-day operations of a SUD residential kitchen, including food preparation, inventory management, and menu planning. You will ensure food quality, safety, and supervise kitchen staff in a busy, on-site setting.

Responsibilities include ordering, menu development, inventory records, and compliance with health and sanitation standards. The role requires strong leadership and excellent communication in a high-paced environment.

Qualifications

• High school diploma or GED required.
• One year of cooking and kitchen management experience required.
• Preferred: two to three years of cooking and kitchen management experience; ServSafe Certification.

Responsibilities

• Manage ordering, receipt and compliance of USDA commodities and food bank donations.
• Prepare menus to ensure nutritional adequacy and quality, submit for approval.
• Order food supplies and manage inventory logs and records in compliance with required standards and programs.
• Assist with Kansas Food Code compliance, enforce health, safety, and sanitation codes.
• Maintain kitchen and storage facility and prepare for site visits.
• Oversee delivery truck orders, pick up and deliver supplies and food.
• Oversee and train kitchen staff.

Skills

Leadership

Interpersonal skills

Customer service

Organizational skills

Attention to detail

Communication

Confidentiality

Food safety

Infection control

Task prioritization

Delegation

Education

High school diploma or GED

Tools

ServSafe Certification

Inventory management

Job description

• One year of cooking and kitchen management experience

Reports To:

Vice President of Operations

Required Qualifications:

• High school diploma or GED
• One year of cooking and kitchen management experience

Preferred Qualifications:

• Two to three years of cooking and kitchen management experience
• ServSafe Certification
• One year of experience with inventory control, purchasing, and/or cost management practices

Knowledge, Skills, Abilities:

• Strong leadership skills
• Excellent interpersonal and customer service skills
• Excellent organizational skills and attention to detail
• Ability to function well in a high-paced and at time stressful environment
• Effective oral and written communication skills
• Ability to interact effectively and professionally with employees and patients
• Ability to prioritize tasks and delegate when appropriate
• Ability to always maintain confidentiality and professionalism
• Knowledge of food safety, sanitation, and infection control regulations

Position Summary:

Oversee the day-to-day operations of a SUD residential kitchen, including food preparation, inventory, and menu planning. This role ensures food quality and safety and oversees kitchen staff.

Essential Job Functions:

• Manage the ordering, receipt and compliance of USDA commodities and food bank donations.
• Prepare menus to ensure nutritional adequacy and quality, submit for approval.
• Order food supplies and manage inventory logs and maintain records in compliance with required standards, Kansas Food Bank, and State Food Commodities programs.
• Assist with Kansas Food Code compliance, enforce health, safety, and sanitation codes.
• Maintain kitchen and storage facility and keep prepared for site visits.
• Oversee delivery truck orders, pick up and deliver supplies and food.
• Oversee and train kitchen staff.
• Wash and clean tools, surfaces in the overall kitchen space and dining area.
• Restock paper items and dry goods.
• Store food in proper containers with labels in designated areas.
• Serve meals utilizing PPE, ensure proper plating, and serve on time as scheduled.
• Comply with all CKF policies and procedures and related clinical licensure standards.
• Other duties as assigned

Physical Requirements:

• Sit – Occasionally .25 – 5.5 hrs daily
• Stand – Frequently 2.5 – 5.5 hrs daily
• Lift/Carry 10-50 lbs. – Frequently 2.5 – 8 hrs daily
• Walk – Continuously 5.5 – 8 hrs daily
• Drive – Occasionally .25 – 5.5 hrs daily
• Reach Above – Continuously 5.5 – 8 hrs daily
• Bend/Stoop – Continuously 5.5 – 8 hrs daily
• Use of hands – Pushing/Pulling – Continuously 5.5 – 8 hrs daily
• Use of hands – Fine Manipulation - Continuously 5.5 – 8 hrs dailyStress Level - Medium

PHI Access Level:

Level 1 – This position has limited access to patient medical information for purposes of preparing meals for special dietary requirements, no access to employee medical information.

Work Environment:

On-Site: Kitchen environment with moderate noise level.

Benefits:

Competitive benefits with partial employer paid contributions for health insurance and up to 4% for retirement plans.

FLSA Classification:

Hourly non-exempt

Department:

Cook

Schedule:

M-F; 8am – 4pm 40 hours

Location / Category:

On site; Salina – Main; Some travel required