The purpose of the
Chef is to ensure the efficient management of the kitchen operations. This position plays a leading role in managing the entire food service operation, while ensuring client and internal customer satisfaction and meeting company
and agency regulations.
leadership in culinary production, operations and procurement.
menus as directed by Food Service Coordinator
team members through appropriate coaching, training and mentoring.
leadership and guidance to team members in preparation and servicing of high
quality cost effective meals. Implements and monitors compliance to standards
and policies through understanding of
regulated agency standards.
and implements continuous quality improvement procedures and maintains
appropriate sanitation and safety levels in all areas.
established budgetary guidelines for the food services department.
proper knife handling skills with regard to food preparation
to established HACCP guidelines.
high quality service to internal customers for employee events and meetings.
and enforces nutrition and sanitation standards for the facility.
all purchasing, production and financial data to immediate supervisor and
accounting within established timeframes.
trains and develops assigned staff. Partners with Human Resources to maintain
consistency as it relates to employee relations policy.
annual performance evaluations for staff, including goal setting and counseling
regularly scheduled meetings with staff to communicate issues regarding
procedures, processes and overall effectiveness.
School or equivalent
degree from an accredited school preferred
years experience as a cook with three years supervisory responsibility
maintain a valid Texas Food Handlers permit form the local health department
with Microsoft Office including Word, Excel, and Outlook.
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