At Cliffside Malibu, we know the best way to predict the future of healthcare is to create it. As a member of our growing team, you will have a voice in the creation of life-changing programs and treatment centers nationwide. Working collaboratively with the best and the brightest in our industry, you will be part of an innovative team of professionals committed to generating positive and remarkable outcomes for the clients we serve.

If you are looking for an organization that thrives on growth, celebrates diversity of thought, and rewards passionate execution, you’ve come to the right place. Because we put clients first, it is our honor to support and reward those who serve them.

Our Offer to You!

We are dedicated to empowering our employees with their professional and personal development by providing:

• 401(k) with company match
• Healthcare benefits
• Vacation and sick days
• Employee referral program
• Employee discounts to various stores, amusement parks, events, etc.
• Resources to become a Certified Eating Disorder Specialist through IADEP
• Support for pursuing multi-state licensure
• Continuing education (CE) programs and training
• Supervision hours
• Weekly training opportunities
• Advancement opportunities within the organization

Compensation Range: $27.00-$28.35/hr

Compensation will be dependent upon geographic region, education, and experience

The Chef reports directly to the Executive Chef and is responsible for preparation, execution, delivery and presentation of breakfast, lunch and dinner per pre-planned and posted weekly menu. Chef must maintain Cliffside’s high standards in an atmosphere of efficiency, cleanliness and warmth as per the planned menu while also accommodating client special dietary and preferential requests. Maintain a clean, sanitary work area at all times. Maintain high quality fresh foods through proper inventory, FIFO method and receiving and rejecting. Must be aware of state kitchen compliance and abide by regulations as well as ServSafe standards.

Responsibilities

• Maintain fresh supply of foods including meat, poultry, fish and produce. Assist in daily inventory and quality assurance of produce and basic goods. Recommend order quantities to Executive Chef. Assure proper storage of food. Responsible for quality inspection and potential rejection of subpar ingredients received from purveyors. Helps in controlling waste by learning client trends and eating habits to minimize waste.
• Maintains clean work areas including BBQ grills and other outdoor chef equipment, utensils, kitchen equipment and storage areas. This includes FIFO, replenishing and organization of the pantry, refrigerators, freezers, utensils and storage areas.
• Assists in planning of daily menu through client suggestions and personal favorite recipes that are attractive, varied, and meet nutrition requirements. Preparation, execution, delivery and presentation of breakfast, lunch, dinner, special diets and client requests according to prescribed standards.
• Attends to day-to-day problems and needs concerning equipment and food supplies: defective supplies/equipment and/or other unusual conditions and reports to Executive Chef.
• Stock and date all food items especially perishables in appropriate places utilizing FIFO and Time and Temperature abuse guideline. Store all kitchen supplies in appropriate places, and especially making sure all knives are secured during and after service
• Responsible for refrigeration temp logging on a daily basis and detects and ensures disposal of spoiled or unattractive food
• Perform miscellaneous job-related duties as assigned such as cookware and serve ware washing / sanitizing with organizing and proper storage

This is a Full-time position that works four ten hour shifts.

• Ability to read and write English
• Skill in cooking and preparing a variety of foods
• Ability to prepare, bake a variety of pastries, rolls and/or other baked goods
• Organization and coordination skills
• Ability to safely use cleaning equipment and supplies
• Knowledge of the various requirements of special diets
• Knowledge of different levels of food quality, including organic, kosher and free range
• Knowledge of food preparation and presentation methods, techniques and quality standards
• Ability to accept receipt of goods and supplies
• Computer literacy in Microsoft Office Suite
• Recommended minimum High school diploma or GED
• 1 year of restaurant, kitchen, Sous chef experience and/or completion of culinary school
• ServSafe certification
• Drug Free, and with at least 1 year sober if in recovery

We are proud to be an EEO employer M/F/D/V. We maintain a drug-free workplace and perform pre-employment substance abuse testing. All qualified applicants will receive consideration for employment without regard to age, race, color, religion, sex, or national origin.

For more information about our company benefits, please visit us at discoverybehavioralhealth.com/careers/

Discovery Behavioral Health seeks to build a diverse staff that is reflective of the patients we serve and the communities where we work. DBH encourages multiple perspectives, experiences, and strives to hire and retain a diverse workforce.