Assistant Chef in Catherdral City, California at ABHS

Position Summary

We are seeking a dependable, organized, and skilled Assistant Chef / Prep Cook to support daily culinary operations and ensure the consistent preparation and delivery of high-quality meals for clients within our behavioral healthcare programs. Working under the direction of the Executive Chef, this position is responsible for assisting with lunch and dinner preparation, ingredient preparation, meal production, food storage, and maintaining a clean and sanitary kitchen environment.

The Assistant Chef / Prep Cook will also independently manage designated meal services, including taking primary responsibility for preparing Saturday and Sunday lunch and dinner. The ideal candidate will demonstrate strong food preparation skills, attention to detail, and the ability to maintain consistent food quality while accommodating client dietary needs.

This position requires flexibility, teamwork, and a commitment to providing nutritious, well-prepared meals in a professional healthcare environment.

Essential Duties and Responsibilities

• Meal Preparation and Culinary Support

• • Assist the Executive Chef with the preparation and execution of daily lunch and dinner menus.
  • Coordinate with the Executive Chef regarding menu items, recipes, portion sizes, production quantities, dietary requirements, and preparation priorities.
  • Prepare ingredients, sauces, vegetables, proteins, grains, and other meal components according to established recipes and specifications.
  • Complete advance food preparation and kitchen tasks to support efficient meal service.
  • Assist with weekly meal preparation and batch cooking when the primary prep cook is unavailable or not scheduled.
  • Prepare, organize, and stage food in advance to ensure meals are ready for scheduled service.
  • Maintain consistency in food quality, taste, presentation, and portion sizes.
  • Assist with special meals, dietary accommodations, events, and additional culinary needs as requested.

• Weekend Meal Production and Service

• • Take primary responsibility for the preparation and execution of Saturday and Sunday lunch and dinner services.
  • Independently follow established menus, recipes, and meal production schedules.
  • Ensure meals are prepared accurately, safely, and within designated service times.
  • Coordinate with the Executive Chef in advance to confirm weekend menus, ingredient availability, and production expectations.
  • Address routine kitchen and meal preparation needs independently while escalating significant concerns appropriately.
  • Ensure proper kitchen cleaning, food storage, and end-of-shift procedures following meal service.

• Food Safety, Sanitation, and Quality Control

• • Properly portion, label, date, and store prepared food in accordance with applicable food-safety standards.
  • Follow established procedures for food handling, sanitation, temperature control, and food storage.
  • Monitor food quality, freshness, and presentation throughout preparation and service.
  • Maintain clean, organized, and sanitary kitchen and food-preparation areas.
  • Wash, sanitize, and properly store kitchen equipment, utensils, cookware, and work surfaces.
  • Follow established food-safety protocols to prevent cross-contamination and foodborne illness.
  • Maintain appropriate food temperatures during preparation, storage, transportation, and service.
  • Follow organizational policies and applicable local and state health department requirements.

• Inventory and Kitchen Organization

• • Assist with organizing food inventory, supplies, and kitchen equipment.
  • Communicate low-stock items, ingredient shortages, and supply needs to the Executive Chef.
  • Assist with receiving, inspecting, organizing, and properly storing food deliveries.
  • Minimize food waste through appropriate preparation, portioning, storage, and inventory rotation.
  • Maintain organized refrigeration, freezer, dry-storage, and food-preparation areas.
  • Notify the Executive Chef of equipment issues, food-quality concerns, or other operational needs.

• Meal Delivery and Client Service

• • Deliver prepared meals and food items to designated program locations as needed.
  • Safely transport prepared food while maintaining appropriate temperature controls and food-safety standards.
  • Heat, plate, and/or serve dinner to clients at Verano Home as assigned.
  • Follow established meal-service procedures to ensure timely, accurate, and professional food service.
  • Accommodate approved dietary modifications, allergies, and special meal requirements as directed.
  • Maintain a professional, courteous, and respectful demeanor when interacting with clients and staff.
  • Communicate any meal-service concerns or dietary discrepancies to the Executive Chef or appropriate program leadership.

• Communication and Team Collaboration

• • Maintain consistent communication with the Executive Chef regarding daily preparation needs, menu changes, food availability, and kitchen priorities.
  • Collaborate with other kitchen employees to support efficient food production and meal service.
  • Communicate promptly regarding shortages, delays, preparation concerns, or food-safety issues.
  • Follow established kitchen procedures, organizational policies, and supervisory direction.
  • Assist with additional kitchen and food-service responsibilities as assigned.

Qualifications

Required Qualifications

Ability to follow recipes, written instructions, preparation schedules, and established food-safety procedures.Strong organizational and time-management skills.Ability to work independently and effectively as part of a culinary team.Ability to prepare multiple food items while maintaining quality and meeting service deadlines.Dependable attendance, punctuality, and willingness to work weekends.Ability to maintain a clean, organized, and professional kitchen environment.Ability to safely lift, carry, and move food supplies, ingredients, and kitchen equipment.Ability to obtain and maintain applicable California food-handler certification or other required food-safety credentials.Comfortable preparing and handling a variety of foods in a professional kitchen environment.

Preferred Qualifications

Previous experience as a Prep Cook, Line Cook, Assistant Chef, or in a similar professional food-service position.Experience preparing meals for groups or in a high-volume kitchen.Experience working in healthcare, residential treatment, hospitality, or institutional food-service settings.Familiarity with batch cooking, meal planning, food storage, and inventory management.Experience accommodating dietary restrictions, food allergies, and specialized meal requirements.

Physical Requirements and Working Conditions

Ability to stand and walk for extended periods during scheduled shifts.Ability to perform repetitive food-preparation tasks, including chopping, mixing, lifting, and handling kitchen equipment.Ability to work safely around commercial cooking equipment, hot surfaces, sharp utensils, and refrigerated storage areas.Ability to lift and transport food supplies and kitchen equipment consistent with job requirements and applicable accommodations.Ability to work in a fast-paced kitchen environment while maintaining attention to safety and quality.Ability to travel between designated program locations when assigned and appropriately authorized.

Key Performance Expectations

Success in this position will be measured by:

Timely and accurate preparation of lunch and dinner services.Reliable execution of assigned weekend meal preparation responsibilities.Consistent food quality, presentation, and portion control.Compliance with food-safety, sanitation, and storage standards.Effective preparation and organization of ingredients for upcoming meals.Reduction of avoidable food waste and appropriate use of ingredients.Effective communication and collaboration with the Executive Chef.Dependable attendance, punctuality, and completion of assigned duties.Professional and respectful service to clients and colleagues.

Equal Employment Opportunity

We are an Equal Opportunity Employer committed to maintaining a diverse and inclusive workplace. Employment decisions are made without regard to race, color, religion, sex, gender identity, sexual orientation, national origin, age, disability, veteran status, or any other characteristic protected by applicable federal, state, or local law.

Reasonable accommodations will be provided to qualified individuals with disabilities in accordance with applicable law.

This job description is intended to describe the general nature and level of responsibilities associated with this position. It is not intended to be an exhaustive list of all duties, responsibilities, or qualifications. Job responsibilities may be modified based on organizational and operational needs.

Saturday-Wednesday 10:00am-6:00pm