Gosnold, Inc. has been a nationally accredited non-profit leader in the prevention, treatment and recovery of mental health and substance use disorders for over 50 years. We offer a full, end-to-end continuum of care offering a wide range of treatment options. Highly regarded for innovation, we offer a comprehensive patient centered continuum of care tailored to fit the needs of each individual. Gosnold welcomes like-minded individuals who are passionate about our mission to support people and families affected by these disorders, and to promote lasting recovery.

The Chef oversees the daily food preparation while adhering to all standards and requirements of JCAHO, Department of Public Health and Town Health Departments, and also according to Gosnold’s policies and procedures. This role requires planning and directing food preparation and culinary activities. The Chef must have a willingness and temperamental capacity for respecting and enjoying people, working with and understanding persons with substance abuse and/or mental health problems.

Participate, direct and coordinate all food preparation and cooking.Assist the Director of Food Services with cycle menu and function planning.Ensure that proper ordering procedures are followed, and within budgetary constraints.Assist the Director of Food Services with scheduling of dietary staff. Inspect and oversee food product deliveries to ensure that products are of sufficient quality.Maintain the care and use of supplies, equipment, etc. Maintain the appearance of work areas; inspect food service areas for sanitation, order and safety.Assist the Director of Food Services in developing, implementing and coordinating department policies and procedures.Solicit feedback from patients to ensure patient satisfaction.Participate in the recruitment, hiring and training of dietary staff. Direct supervision of the dietary staff.Attend and participate in continuing in-service trainingsPerform all other duties as assigned.

SUPERVISORY RESPONSIBILITIES: N/A

MINIMUM KNOWLEDGE, Experience, AND SKILLS REQUIRED:

The requirements listed below are representative of the knowledge, skills, and/or abilities required to perform the job.

Education: Associate’s degree in culinary arts, or equivalent culinary training and/or experience working in the field.Experience: Minimum of five (5) years of experience as a Chef.Skills: Ability to plan successful and exciting menus. Able to bend, stoop, lift (up to 60 lbs.), stand and move intermittently throughout the work day.Certificates, Licenses, and Registrations: Must maintain current ServSafe certification.
• BENEFITS (based on full-time employment):Blue Cross & Blue Shield health and dental insurance
• Vision insurance
• Medical and dependent care flexible spending accounts
• Generous paid vacation, sick, and holiday time
• 403b retirement savings plan with employer match
• Personal financial management services
• Life and supplemental life insurance
• Critical illness and accident insurance
• Employee Assistance Program
• Pet insurance
• Tuition assistance
  Gosnold is an equal opportunity employer