Chef MG

Centered Health LLC•Moorpark, CA

About The Position

The Chef is responsible for the preparation, as well as cooking three meals presented to the clients and staff daily. Each meal should be a complete course compiled of a protein, vegetable, salad, carbohydrate, and a dessert. Together with the Facility Manager and other Chefs, this position is responsible for planning and pricing menu items and ordering supplies. The Chef writes weekly menus and disseminates them appropriately. All purchased supplies must be checked for quality and an accounting of each delivered item is to be made by the Chef.

Requirements

3-5 years or more experience cooking in a family style, catering, group home or treatment center environment
Experience cooking for 15 or more persons (per meal)
Current Serve Safe Permit
1 year of experience in menu development
Current drivers’ license, current auto insurance, clear DMV report
Ability to cut, dice cook, etc. food items.
Required to lift, carry, walk, sit, push, and pull.
To move continuously during work hours and able to lift and/or carry 20 to 35 pounds.
Ability to work flexible schedules.
Proof of negative TB test
Ability to drive a vehicle.

Responsibilities

Prepares and cooks a variety of dishes for regular service, special guests, and events, ensuring quality, presentation and adherence to clients' dietary requirements and preferences.
Develops and maintains menus to prevent duplication across chefs and supports effective ordering and budget management.
Ensures cleanliness and organization of the kitchen, cooking, and storage areas at all times.
Regularly cleans and sanitizes refrigerators and food storage areas to maintain food safety standards.
Keeps food storage areas tidy, ensuring no unopened products are left out and all items are properly organized.
Seals and labels all food containers with dates for proper inventory and food safety.
Breaks down all food delivery boxes before the end of each shift.
Plans food presentation and creates visually appealing decorative displays to enhance dining experiences.
Adjusts and develops recipes and menus based on factors like seasonal ingredients and expected guest count.
Monitors and enforces sanitation practices, ensuring compliance with health regulations.
Inspects both raw and cooked food to verify quality and consistency with standards.
Regularly inspects supplies, equipment, and work areas for adherence to established standards.
Compiles and maintains an accurate inventory of required food and supplies to ensure smooth operations.
Collaborates with sales representatives to order necessary supplies in a timely manner.
Assists the Facility Manager with equipment purchases, maintenance, and repairs.
Adheres to the supervisor’s budget guidelines when placing orders for supplies based on weekly menu needs.
Verifies the quality and quantity of delivered products to ensure they meet required standards.
Follows all safety precautions and best practices during food preparation and service.
Keeps all receipts for approved purchases and completes monthly expense reports on time, submitting them to the Facility Manager for review.