About the position:
The Chef works 40 hours, Monday-Friday 6am-2pm and is responsible for the preparation of all food provided, including general kitchen and dining hall oversight, budgeting and ordering, preparation and directing food preparation. This position is a key leader in establishing a holistic, recovery-oriented, safe dining experience clients to begin to heal from drug use and co-occurring mental health challenges.
Minimum Requirements:

• Required: High School Diploma and ServSafe certificate.
• Number of Years of Experience: 5 years cooking experience
• Position currently oversees non-management cook staff.
• Ability to problem-solve. Ability to meet deadlines and establish and prioritize multiple tasks.
• Able to work flexible hours when necessary.
• Must meet and maintain all required trainings, certifications etc. as needed.
• Must maintain and provide proof of valid driver’s license and automobile insurance in good standing.

Benefits:

• Generous paid vacation, sick, and personal time plus paid holidays
• Affordable, employer-sponsored medical and dental insurance (Gilead pays 88%)
• Employer-provided long-term disability and life insurance (Gilead pays 100%)
• Scholarship, and professional development opportunities
• Hands-on learning experience and mentorship
• Paid training, education, and certification as necessary (including CPR training)

This is a non-union position.
Duties and Responsibilities

• Creates the daily menu and correctly prepares or directs preparation of all food served following standard recipes and special diet orders.
• Hires, orients, trains, and provides ongoing supervision for all kitchen staff.
• Responsible for determining the amount and type of food and supplies required using production systems and ordering food and supplies as needed.
• Ensures availability of supplies and food or approved substitutions in adequate time for preparation.
• Holds and maintains up-to-date knowledge of the latest standards from oversight and compliance bodies, such as the Town Health, Building and Fire Departments, the DPH, Serv Safe, and CARF and assures compliance with these standards by all kitchen staff.
• Provides and directs proper food preparation and handling techniques.
• Stores food properly and safely, marking date and item.