Wellness Kitchen Coordinator & Chef (Mon-Fri)

Mental Health Association in Ulster County, Inc.; City of Kingston (NY); On-site; USD 25,000 - 35,000; Full time

Job summary

Mental Health Association in Ulster County, Inc. is seeking a Full Time Food Service Coordinator to develop and coordinate food programs within the Clubhouse structure and psychiatric rehabilitation model.

The position runs Monday–Friday with specific daily hours, located in Kingston, NY, and offers a hourly pay rate of $21.70. Responsibilities include menu development, quality assurance, health-compliant operations, shopping for supplies, and teaching participants about cooking and nutrition.

Qualifications

• Associate’s Degree with 2 years relevant food industry experience or High School Diploma with 3 years relevant experience.
• Experience with adults in Mental Health/OPWDD fields preferred but not required.

Responsibilities

• Interface with internal and external departments and agencies as needed.
• Ensure QA standards and regulations are met.
• Develop nutritious menus weekly/monthly.
• Meet and maintain all Board of Health regulations.
• Shop for supplies and manage orders (Hannaford, Sysco).
• Maintain food storage areas, keep clean and organized; prevent expired items.
• Prepare and serve meals (breakfast, lunch, and Tuesday dinners).
• Oversee kitchen and pantry cleanliness.
• Work with participants and teach cooking and nutrition.

Skills

Interdepartmental liaison

Quality assurance

Menu planning

Board of Health compliance

Supply ordering

Food storage management

Meal preparation

Kitchen cleanliness

Nutrition education

Education

Associate’s Degree

High School Diploma or equivalent

Job description

Mental Health Association in Ulster County, Inc. is seeking a Full Time Food Service Coordinator to develop and coordinate food programs within the Clubhouse structure and psychiatric rehabilitation model.

The position runs Monday–Friday with specific daily hours, located in Kingston, NY, and offers a hourly pay rate of $21.70. Responsibilities include menu development, quality assurance, health-compliant operations, shopping for supplies, and teaching participants about cooking and nutrition.