Chef De Partee

Job Overview

The regional Chef De Partee supervises a team of staff and clients, executes food preparation and organizational skills for catering to locations, such as in-house operations, ordering, and transporting/budgetary objectives for the agency. Through oversight, planning and organizing, the Chef De Partee is responsible for ensuring all catering operations is execute/staged/production with a hands on approach while overseeing other food services functions at facilities are executed. Additionally, the Chef De Partee/Level 1 Cook ensures the safety of food handling practices, proper sanitation, utilization of the FIFO method and more on site or off site keeping supplies stocked.

Key Responsibilities

Food Service Responsibilities: Ensure meals are well balanced, nutritious and appealing. Reduce unnecessary costs whenever possible and insures all production and meal products are staged.               Follow standard production menu.  Orders food online within budget and prepares food for residents and catering as needed. Drive food services van to transport food, meals, and other supplies between facilities. Monitor on sites, productivity, etc.


Food Storage and Safety Responsibilities: Manage food storage, proper refrigeration and inventory control. Maintain professional safety standards, cleanliness and sanitation in accordance with health and safety codes. Ensure servicing and repair of equipment. Notify supervisor of equipment needs.


Treatment Setting Responsibilities: Ensure that all kitchen client workers are familiar with agency and departmental policies, procedures, practices safe food handling and hold clients accountable. Train and evaluate clients assigned to kitchen. Maintain team spirit and morale within kitchen. Work as a team with Food Services and performs functions that further Department and Agency needs.


And, other duties as assigned.


Education and Knowledge, Skills and Abilities

Education and Experience

- Food handling and preparation certification or experience as chef/head cook

- Industrial kitchen tools and equipment &cooking methods techniques



- Safety and FIFO’ Health department guidelines

- Nutrition and special dietary requirements

- Volume preparation, portion control and food preservation

- Inventory Control System transporting monitoring


Skills and abilities

- Temperament to work with and train emotionally disturbed clients

- Knowledge of approaches to recovery such as 12 step, social, or medical models

- Professionalism, punctuality, flexibility and reliability are imperative

- Excellent verbal, written, and interpersonal skills

- Culturally competent and able to work with a diverse population

- Experience with Microsoft Office applications, specifically Word Outlook and internet applications

- Integrity to handle sensitive information in a confidential manner

- Action oriented. Strong problem-solving skills

- Excellent organization skills and ability to multitask and juggle multiple priorities. Outstanding ability to follow-through with tasks

- Strong initiative and enthusiasm and willingness to pitch in whenever needed

- Supervisory skills

- Understanding of and ability to demonstrate professional boundaries with clients


Certifications and licenses

- High school diploma or GED or Culinary certificate or degree
- Valid California driver’s license insurable by HealthRIGHT 360
- First Aid Certified within 30 days of employment
- CPR Certified within 30 days of employment

Compensation: $20.00
Type: Hourly/ Non-exempt
Benefits: HealthRight 360 offers a competitive benefits package.
City: Treasure Island
Hours/wk: 40

Job Location