Chefs Assistant Position Available In Broward, Florida
Tallo's Job Summary: Seeking a Chef's Assistant in Fort Lauderdale, FL, at a 40-bed mental health facility. Full-time role with a pay range of $20-$23 per hour. Responsibilities include kitchen management, cost control, staff training, and ensuring food safety compliance. Culinary experience, ServSafe certification, and leadership skills required. Join a dedicated team and make a difference every day.
Job Description
Chef’s Assistant FTL-Mental Health Fort Lauderdale, FL Job Details Full-time $20•$23 an hour 10 hours ago Qualifications Culinary experience ServSafe Mid-level Cost control Staff training Training & development Leadership Restaurant experience Communication skills Kitchen experience
Full Job Description Description:
Chef’s Assistant•
Full-Time Location:
Fort Lauderdale, FL Schedule:
Sunday•Thursday, 6:00 AM•2:30 PM We are currently seeking a reliable and experienced Chef’s Assistant to join our team at a 40-bed private mental health facility in Fort Lauderdale. This is a leadership role ideal for someone with a strong culinary background, exceptional organizational skills, and a passion for maintaining high food service standards in a healthcare environment.
Key Responsibilities:
Manage daily kitchen operations independently Ensure cleanliness and sanitation across the kitchen Deliver excellent customer service to residents and staff Maintain full compliance with food safety regulations Handle inventory management and place supply orders as needed Monitor food costs and prepare basic cost reports Plan and develop creative, nutritious menus Maintain high standards of food quality and presentation Train and support kitchen staff in food prep and safety practices Join a dedicated team where your skills and leadership will make a difference every day. #
AJ Requirements:
ServSafe Certification (Required) Kitchen Manager Certification (Preferred) Prior experience managing a kitchen, preferably in a restaurant or healthcare setting Strong understanding of food safety, handling, and preparation standards Solid skills in menu planning and cost control Excellent leadership, communication, and interpersonal abilities Experience with staff training, evaluations, and interviews Knowledge of industry health and safety regulations