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.
EssentialJobFunctions
1. Staff Management:
oHire, train, supervise, and evaluate kitchen staff.
oCreate and manage staff schedules to ensure adequate coverage.
oFoster a positive and productive work environment.
2. Menu Planning and Development:
oDevelop and update the menu in collaboration with the restaurant management.
oEnsure the menu meets quality standards and customer preferences.
oIntroduce new dishes and seasonal specials.
3. Food Preparation and Quality Control:
oOversee all aspects of food preparation and presentation.
oEnsure all dishes are prepared according to recipe specifications and quality standards.
oConduct regular quality checks on ingredients and finished dishes.
oBe mindful of client allergies.
4. Inventory and Cost Management:
oManage inventory levels to ensure freshness and minimize waste.
oConduct regular inventory checks and order supplies as needed.
oMonitor food costs and implement strategies to minimize expenses.
5. Health and Safety Compliance:
oEnsure the kitchen complies with all health and safety regulations.
oMaintain cleanliness and organization in the kitchen.
oImplement and enforce food safety protocols.
6. Operational Efficiency:
oDevelop and implement kitchen policies and procedures to enhance efficiency.
oCoordinate with other departments to ensure smooth operation.
oTroubleshoot and resolve any kitchen-related issues promptly.
7. Customer Satisfaction:
oInteract with customers to receive feedback and address concerns.
oEnsure customer satisfaction through high-quality food and service.
oAdjust recipes and presentation based on customer feedback and preferences.
8. Budgeting and Financial Reporting:
oAssist in the preparation of the kitchen budget.
oMonitor financial performance and report on kitchen operations.
oIdentify 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 interpersonalskills.Excellentcustomer service skills
•Follow infection control procedures and safety standards.
•Serve Safe Manager Certification REQUIRED
•Basic computer skills (web and email).
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