Head Cook/Kitchen Manager

RIMROCK TRAILS TREATMENT SERVICES•Prineville, OR

8d•Onsite

About The Position

We are seeking a motivated and experienced Kitchen Manager to join our residential treatment team. This position is responsible for managing the day-to-day operations of the residential kitchen and all food services, ensuring meals are nutritious, safe, and compliant with all applicable regulations. The Kitchen Manager works collaboratively and respectfully with staff, clients, vendors, and leadership to support a healthy and therapeutic residential environment. If you are passionate about supporting youth in recovery and bring strong organizational and leadership skills, we encourage you to apply for this opportunity.

Requirements

Rimrock Trails seeks candidates with three (3) to five (5) years of experience in commercial and/or institutional food service, including experience in menu planning, food safety, inventory management, and kitchen operations.
In addition, this position must meet National School Lunch Program (NSLP) hiring standards.
To comply with NSLP requirements, candidates must meet one (1) of the following minimum qualifications: • Bachelor’s degree or equivalent educational experience with an academic major in a related field¹; OR • Bachelor’s degree in any academic major and a State-recognized certification for school nutrition directors; OR • Bachelor’s degree in any academic major and at least one (1) year of relevant food service experience; OR • Associate’s degree or equivalent educational experience with an academic major in a related field¹ and at least one (1) year of relevant food service experience; OR • High school diploma or GED and at least three (3) years of relevant food service experience.
Applicant must be able to pass a pre-employment drug screening and background check.
Strong leadership and team management skills.
Ability to perform all duties in alignment with Rimrock Trails’ Mission and Core Values.
Effective verbal and written communication skills.
Ability to remain calm and organized in a fast-paced environment.
Strong attention to detail and ability to manage budgets and resources effectively.
Ability to maintain confidentiality and adhere to a drug-free workplace.
Working knowledge of National School Lunch Program (NSLP) requirements (can train)
Ability to operate and maintain commercial kitchen equipment.
Proficiency with computer systems, inventory tracking, and documentation.

Responsibilities

Plan, supervise, prepare, and serve daily meals including breakfast, lunch, dinner, and snacks for 15-30 people.
Manage and monitor kitchen inventory and order food according to menu plans.
Ensure proper food storage, rotation, and sanitation practices are followed.
Train staff on kitchen policies, procedures, and safe food handling.
Maintain required documentation, meal records, temperature logs, and inventory records in compliance with regulations.
Monitor food quality, kitchen efficiency, and minimize food waste.
Clean and maintain kitchen and dining areas to professional standards.
Collaborate with staff, students, vendors, parents/guardians, and community partners.
Develop, implement, and ensure adherence to kitchen policies and procedures.
Maintain required certifications and participate in ongoing training.
Manage kitchen operations in a fiscally responsible manner, including budget oversight and cost containment.