Food Services - Chef De Partie

HealthRIGHT 360 gives hope, builds health, and changes lives for people in need by providing comprehensive, integrated, compassionate care that includes primary medical care, mental health services, and substance use disorder treatment.

This is a union-eligible position.

The required shift for this position is: Monday-Friday, 9am-5:30pm

HealthRIGHT 360, a nonprofit organization and a family of programs, is committed to providing accessible and comprehensive healthcare services to vulnerable populations. Our mission is to tackle systemic barriers to healthcare and promote health equity for all. We offer a wide range of services, including mental health care, residential and outpatient substance use treatment, and primary health services. Additionally, we provide transitional support for individuals re-entering the community after involvement in the criminal justice system. By integrating physical and behavioral health, we empower individuals to overcome challenges by addressing social determinants of health, fostering resilience, and facilitating recovery.

The Food Services Department plays a crucial role in promoting the health and well-being of residents through the provision of nutritious and appealing meals. This department is dedicated to creating a supportive and therapeutic environment by ensuring that all dietary needs are met and that meals contribute to the clients' overall recovery process.

The Chef de Partie plays a key role in executing food preparation, organizing in-house catering operations, managing orders, maintaining budgets, and transporting supplies for the agency. This position ensures strict adherence to food safety practices, proper sanitation, and inventory control using the First In, First Out (FIFO) method, while keeping supplies fully stocked. The Chef de Partie operates with a focus on service and support, taking pride in quality, holding themselves and others accountable, following through on responsibilities, and communicating effectively. Above all, this role requires compassion, partnership, and dedication to furthering the agency's mission of promoting health, recovery, and wellness for all clients.

KEY RESPONSIBILITIES

Event Planning and Catering Management

• Oversee, plan, organize, and execute catering offsite events in collaboration with Food Services Management team.
• Ensure meals are well balanced, nutritious, and appealing.
• Reduce unnecessary costs whenever possible.
• Follow standard production menu.
• Order food online within budget.
• Prepare food for residents and catering as needed.
• Drive food services van to transport food, meals, and other supplies between facilities.

Food Preparation and Production

• Ensure all production and meal products are staged.
• Prepare food for residents and catering as needed.
• Monitor on-site productivity.

Team Leadership and Training

• Guide cooks and client volunteers.
• Provide training on safe food handling, proper sanitation, and utilization of the FIFO method of inventory control.
• Coach team members on proper interaction with clients.
• Train and evaluate clients assigned to kitchen.
• Maintain team spirit and morale within kitchen.
• Work as part of the team and perform other functions that further department and agency needs.

Inventory and Equipment Management

• Manage food storage, proper refrigeration, and inventory control.
• Coordinate service and repair of equipment.
• Notify supervisor of equipment needs.

Health, Safety, and Compliance

• Maintain professional safety standards, cleanliness, and sanitation in accordance with health and safety codes.
• Ensure that all kitchen client workers are familiar with agency and departmental policies, procedures, and safe food handling practices.
• Hold clients accountable for following proper procedures.

Administration and Other Duties

• Complete all assigned training in a timely manner.
• Attend and participate in meetings.
• Read and respond to emails and messages when appropriate.
• Maintain food handler's certification.

QUALIFICATIONS

Education, Certification, or Licensure

• High school diploma or equivalent required. Culinary degree from a recognized culinary institution preferred.
• Current certification in food safety and sanitation.
• Valid First Aid and CPR certification or ability to obtain within 30 days of hire.
• Valid California driver's license.

Experience

• Experience in a professional kitchen, preferably in various culinary roles.
• Experience with FIFO method.
• Proven experience in a Chef de Partie or similar position, demonstrating leadership in the kitchen.
• Must complete background check and live scan.
• We will consider for employment qualified applicants with arrest and conviction records.