Head Chef

Hygea Healthcare is a behavioral health company with facilities in Maryland and Pennsylvania that provides a continuum of addiction and mental health treatment. Their services include medically supervised detox, residential stabilization, intensive outpatient programs, and aftercare planning. Hygea emphasizes evidence-based, trauma-informed care, a holistic approach that integrates traditional and alternative therapies, and has a mission to improve patient outcomes.

The Head Cook / Kitchen Manager is responsible for overseeing the day-to-day operations of two commercial kitchens and one residential-style kitchen, including staff management, menu planning, inventory management, and ensuring the highest quality of food production and service. This role requires strong leadership skills, culinary expertise, and the ability to maintain a clean and efficient kitchen environment.

Essential Job Functions

1. Staff Management:

o Hire, train, supervise, and evaluate kitchen staff.

o Create and manage staff schedules to ensure adequate coverage.

o Foster a positive and productive work environment.

1. Menu Planning and Development:

o Develop and update the menu in collaboration with the restaurant management.

o Ensure the menu meets quality standards and customer preferences.

o Introduce new dishes and seasonal specials.

1. Food Preparation and Quality Control:

o Oversee all aspects of food preparation and presentation.

o Ensure all dishes are prepared according to recipe specifications and quality standards.

o Conduct regular quality checks on ingredients and finished dishes.

o Be mindful of client allergies.

1. Inventory and Cost Management:

o Manage inventory levels to ensure freshness and minimize waste.

o Conduct regular inventory checks and order supplies as needed.

o Monitor food costs and implement strategies to minimize expenses.

1. Health and Safety Compliance:

o Ensure the kitchen complies with all health and safety regulations.

o Maintain cleanliness and organization in the kitchen.

o Implement and enforce food safety protocols.

1. Operational Efficiency:

o Develop and implement kitchen policies and procedures to enhance efficiency.

o Coordinate with other departments to ensure smooth operation.

o Troubleshoot and resolve any kitchen-related issues promptly.

1. Customer Satisfaction:

o Interact with customers to receive feedback and address concerns.

o Ensure customer satisfaction through high-quality food and service.

o Adjust recipes and presentation based on customer feedback and preferences.

1. Budgeting and Financial Reporting:

o Assist in the preparation of the kitchen budget.

o Monitor financial performance and report on kitchen operations.

o Identify cost-saving opportunities without compromising quality.

Education and Experience

• Proven experience as a Head Cook, Kitchen Manager, or similar role.
• Culinary degree or equivalent experience preferred.
• Strong knowledge of culinary techniques and practices.
• Excellent leadership and management skills.
• Ability to work under pressure and in a fast-paced environment.
• Strong organizational and multitasking abilities.
• Knowledge of health and safety regulations and food handling practices.
• Good communication and interpersonal skills. Excellentcustomer service skills
• Follow infection control procedures and safety standards.
• Serve Safe Manager Certification REQUIRED
• Basic computer skills (web and email).