Kitchen Team Lead (Full-Time)

Are you passionate about making a difference in others' lives? Then come join the Straight and Narrow team!

Headquartered in Paterson, NJ, Straight and Narrow is the largest program of its kind. We provide innovative and compassionate services to individuals struggling with substance use and co-occurring disorders. We are looking for dedicated, caring and compassionate people to work in our Residential/Outpatient Treatment Facilities and Community Programs.

Kitchen Team Lead

Schedule per week: (Monday - Friday 11:00am-7:00pm) Alternate weekends

Pay: $19.00/hourly

Location: All Straight & Narrow Programs

Essential Duties and Responsibilities:

Leadership and Team Support

• Provide daily guidance and support to food service staff.
• Assist in coordinating work assignments to ensure efficient meal service operations.
• Promote a positive, professional, and team-oriented work environment.
• Monitor staff's adherence to food safety, sanitation, and organizational policies and procedures.
• Report operational concerns, equipment issues, and staffing needs to management.
• Assist Food Service Director with preparation of menu
• Monitor alternate/special needs to ensure accuracy based on client needs
• Food Delivery to various locations including HWH, Men's, Women's Treatment, Detox
• Assist Food Service Director with preparation, planning for special events, meetings, etc.

Inventory Management and Ordering

• Maintain accurate inventories of food, beverages, supplies, and kitchen equipment.
• Conduct routine inventory counts and monitor stock levels to prevent shortages or overstocking.
• Prepare and maintain lists of items needed for upcoming food and supply orders.
• Assist with reviewing usage patterns and forecasting inventory needs.
• Receive, inspect, and properly store deliveries according to food safety standards.
• Ensure proper stock rotation using First In, First Out (FIFO) principles.
• Establishing and maintaining vendor list to compare pricing, monitor vendor specials, sales and allowances
• Establishing inventory control through the method of minimum requirements
• Communicating with all staff menu changes

Food Service Operations

• Assist with meal preparation, service, and distribution as needed.
• Ensure meals are prepared and served according to established menus, dietary requirements, and quality standards.
• Monitor food temperatures, storage practices, and food handling procedures to ensure compliance with applicable regulations.
• Support special events, meetings, and program activities requiring food service.

Food Safety, Sanitation, and Equipment Care and Facility Oversight

• Ensure that the Main Kitchen and HWH food service areas are maintained in a clean, safe, and organized condition at all times.
• Conduct end-of-day inspections of the Main Kitchen and HWH to verify:
• All food preparation areas are cleaned and sanitized.
• Floors are swept and mopped as needed.
• Equipment is cleaned and properly stored.
• Refrigerators, freezers, and storage areas are organized.
• Trash is removed and disposed of appropriately.
• Cleaning logs and required documentation are completed.
• Monitor compliance with sanitation standards and infection control practices.
• Identify and address cleanliness, maintenance, or safety concerns promptly.
• Adhere to all food service regulations, sanitation standards, and safety protocols at all times.
• Monitor and maintain proper food temperatures in compliance with food safety requirements.
• Ensure that all food and supplies are properly rotated, wrapped, labeled, dated, and stored according to food safety guidelines.
• Clean and disinfect all food preparation tools, utensils, and equipment before and after each use.
• Proteins must never be left out overnight to defrost. All proteins must be pulled two days in advance and thawed properly in a refrigerator on the bottom shelf.
• Promptly notify Food Service Director of any unsafe conditions, spills, leaks, incidents, or suspected food contamination.
• Immediately report any malfunctioning, damaged, or unsafe equipment to the Director of Food Services.
• Operate kitchen equipment and appliances safely and efficiently, ensuring proper use, routine cleaning, and care.
• Staff are responsible for maintaining the cleanliness, care, and proper storage of all kitchen equipment, utensils, refrigerators, stoves, stockrooms, dining rooms, counters, cabinets, and food preparation areas.
• Freezers and refrigerators will be inspected daily. All items must be properly wrapped, labeled, dated, and always stored.
• Any equipment malfunctioning must be reported immediately
• Maintain clean, uncluttered, and safe kitchen, dining, and serving areas.
• Clean and organize assigned workstations immediately after use.
• Assist with preparing salads, hot entrees, vegetables, desserts, and other assigned food items as required by station assignments.
• Pick up and transport food and supplies to designated locations as assigned.

Job Specific Responsibilities and Duties:

Professional Conduct and Communication:

Professional communication among all staff is essential and is the responsibility of every employee. This includes communication via email, verbal interaction, text messages, and phone calls. Staff are expected to communicate clearly, respectfully, and in a timely manner always.

Mobile phones and earpieces are not permitted during working hours.

All food service staff are visible to clients, visitors, interns, etc. and must maintain a high level of professionalism. The exchange of personal information with clients or visitors is strictly prohibited. Staff are expected to act responsibly, respectfully, and in a manner that always reflects positively on the organization.

Menu Planning, Preparation, and Service

• Prepare and cook meals in accordance with established menus, standardized recipes, and instructions provided by the Director of Food Services.
• Always follow the posted and approved menu.
• Serve all meals accurately, on schedule, and in a professional and courteous manner.
• Any deviation from the posted menu must receive prior approval from the immediate supervisor and be communicated via email to Residential Life.
• Meals must be prepared in advance when scheduled time off occurs to ensure consistency of service.
• Meals must be fully prepared, with proteins pre-cut into appropriate portion sizes, and ready to be reheated and sauced as needed.
• Staff must notify the Food Service Director if any items on the menu will not be available by Thursday.
• All Food Service staff are expected to participate in expanding menu offerings and selections to enhance the food service program and organizational reputation.
• Daily specials will be offered and supported by staff as part of ongoing menu development.
• If there is a change in the menu, an e-mail must be sent to the Residential Life Team.

Qualifications:

Must have High school Diploma/ General Education Diploma (GED) with a completion of culinary arts program. Good computer skills and knowledge of Microsoft computer programs. Have and maintain SevSafe certification within thirty (30) days from date of hire. Must have a drivers license, which is valid is the State of New Jersey and points on license not to exceed 5 points. Required to drive agency vehicle to transport service recipients on a regular basis following Agency Vehicle Drivers Agreement. Must demonstrate effective verbal and written communication skills and maintain positive attitude.

Benefits:

For full time positions, we offer medical, vision, dental, life and supplemental life insurance. Accidental and Critical Illness Insurance, 403B with employer match, Paid Time off (PTO), in house training seminars, two training days for certified professionals. SN also offers supervision for those individuals trying to become licensed in NJ as a LCADC/CADC, LSW, LCSW, LAC, LPC and LMFT. We participate in employee discount programs such as the Working Advantage program.