Kitchen Manager- New Hampshire at Paradigm Treatment Centers

Los Angeles, California, United States -

Full Time

Start Date

Immediate

Expiry Date

29 Jun, 26

Salary

68000.0

Posted On

31 Mar, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Supervision, Menu Curation, Dietary Needs Management, Inventory Management, Budget Adherence, Meal Preparation, Equipment Maintenance, Regulatory Compliance, Hygiene Maintenance, Safety Compliance, Vendor Negotiation, Staff Training, Cost Reporting, Lifting, MSDS Familiarity

Industry

Hospitals and Health Care

Description

About Altior Healthcare Our family of services comprises three distinct mental health treatment programs, including a specialized program for US Veterans. With over 15 unique locations, we manage and support 500+ dedicated employees serving over 300 residential clients daily located across five states: California, Idaho, Maine, New Hampshire, and Texas. Paradigm Treatment (West Coast) and Ridge RTC (East Coast) partner together under Altior, united by a shared commitment to providing exceptional mental health care. For over a decade, our core clinical and support teams have worked side-by-side, delivering compassionate, evidence-based treatment that changes lives. As part of the Altior network, you’ll find the stability of an established organization with the heart of a close-knit treatment community where every role matters. Reports to the Director of Operations, Food Services Manager oversees the program food services in accordance with food preparation and cleanliness laws and regulations and the needs and policies of the program. RESPONSIBILITIES · Supervise Cooks and manage weekly kitchen staff schedule · Curate menus that meet a broad range of dietary needs, including but not limited to vegetarian, vegan, gluten-free, dairy-free, low-sodium, etc. · Share weekly menus with staff and clients · Manage inventory of food and kitchen supplies · Submit food orders to vendors · Regularly review and adhere to approved food services budget · Prepare meals · Ensure appropriate use and maintenance of kitchen equipment · Adhere to state license and program accreditation standards · Comply with all safety laws and regulations and Ridge policies and procedures · Maintain kitchen and Dining Hall cleanliness and hygiene · Ensure kitchen safety precautions are followed by staff and clients · Communicate and interact effectively and professionally with clients and staff · Stock and restock food items such as on hot bar, salad bar, and food for dorms · Refill beverages as needed · Help wash dishes as needed · Maintain orderliness, cleanliness, and safety of the kitchen areas · Support and promote a culture of inclusion and respect among clients and fellow staff in our school and community · Other duties as assigned REQUIREMENTS ● Ability to manage and train cooks and others helping with food services ● Ability to manage and plan weekly and monthly food supplies and meals ● Ability to negotiate and interact with vendors and service providers ● Ability to prepare simple reports on costs ● Ability to carry and handle equipment and supplies ● Ability to lift and carry up to 50 pounds ● Ability to walk up and down the stairs ● Familiarity with Material Safety Data Sheets ● Familiarity with food service regulations ● Integrity ● Flexibility ● Ability to work independently and with others. ● Reliability and punctuality Salary Range $65,000—$68,000 USD Benefits Comprehensive benefits package: medical, dental, and vision. 401k with 4% match. Paid Time Off Programs including vacation, holidays, and illness. Chef made meals onsite. Continuing Education Assistance. Supportive clinical supervision and professional development. Altior Healthcare is an Equal Opportunity Employer and considers applicants for employment without regard to race, color, religion, sex, orientation, national origin, age, disability, genetics or any other basis forbidden under federal, state, or local law. Privacy Policy l CCPA Notice for CA Applicants l Discrimination Policy

Responsibilities

The Food Services Manager supervises kitchen staff, manages schedules, and curates menus to meet diverse dietary needs, ensuring compliance with all food preparation and cleanliness regulations. Key duties include managing inventory, submitting vendor orders, adhering to the budget, preparing meals, and maintaining kitchen equipment.