Chef

Brief Description of Organization:

Ronald McDonald House Charities South Texas is a not-for-profit 501(c)(3) organization that focuses on the critical needs of children by operating programs that provide families with access to pediatric healthcare during the stress and uncertainty of a medical crisis. Our mission is keeping children near the care they need so families can get better together.

Position Overview:

The Chef is responsible for planning, preparing, and overseeing nutritious meals for families staying at the Ronald McDonald House. This role supports RMHC's mission by providing comforting, high-quality food in a welcoming, home-like environment for families with critically ill children. The Chef works collaboratively with staff, volunteers, and external groups while maintaining the highest standards of food safety, cleanliness, and hospitality.

Reports To:

Chief Operating Officer Education:

High School Diploma or GED Relevant Work Experience:

Previous experience

Schedule and Status:

Full-Time, M-F will require some evenings and weekends.

Salary:

From $20/hr

Overall Responsibilities:

Meal Planning & Preparation Plan and prepare meals for families, considering dietary restrictions, cultural preferences, and nutritional needs. Ensure consistent food quality, presentation, and portion control. Manage food and supply inventories including ingredients for prepared meals as well as pantry items and grab and go options for families. Forecast quantities needed based on occupancy. Make determinations about usefulness of donated product. Discard or donate based on food safety knowledge. Ensure pantry and community refrigerators are well stocked with items families can use to prepare meals when there is no Chef on duty. Help develop approved vendors list for food and meal supplies. Place orders for supplies through approved vendors. Build and maintain relationships within the culinary industry. Seek and secure donated or discounted products from food vendors; supply companies; restaurants; etc. to help keep the program running within budget constraints. Kitchen Operations Maintain a clean, organized, and safe kitchen in compliance with health department and food safety regulations. Oversee daily operations of the kitchen; communicate with housekeeping staff if something needs extra attention. Collaborate with COO on maintenance and repair of commercial kitchen equipment and be available to consult on residential equipment maintained in family areas. Responsible for general, daily cleanliness of the commercial kitchen. Collaborate with COO, Volunteer & Programs Manager, Guest Services Manager, and Housekeeping Manager to develop regular deep cleaning procedures. Lead monthly deep cleans of the commercial kitchen. Ensure the kitchen, pantry, and storage areas maintain the highest level of cleanliness, organization, and food safety standards. In conjunction with the Operations Team, develop policies and procedures for volunteers and staff to follow with respect to food and the kitchen areas. Volunteer & Group Coordination Work alongside volunteer cooking groups and provide guidance on menu execution, food safety, and kitchen procedures. Create a welcoming and supportive experience for volunteers and donors assisting with meals. Provide kitchen orientation and delegate tasks to volunteers including prepping ingredients, cooking, serving, and cleaning the kitchen. The Chef will supervise volunteers and ensure proper food safety protocols are followed at all times. Food Safety & Compliance Follow all local, state, and organizational food safety standards. Maintain required certifications (e.g., Food Handler, ServSafe). Ensure proper sanitation, temperature controls, and allergen awareness. Family-Centered Service Engage with families in a warm, respectful, and compassionate manner. Support a culturally sensitive environment that honors diverse backgrounds. Adjust menus as needed to accommodate medical or dietary needs. Education & Experience - An equivalent combination of education, training and experience will be considered. High School Diploma or GED Minimum 3 years culinary experience; prior experience working as a chef is required Valid driver's license with a clean driving record Excellent verbal and written communication skills Ability to pass a criminal background check and drug screening Strong interpersonal and customer service skills Reliable, punctual, and flexible availability Ability to communicate effectively in both English and Spanish to support guest families Experience in culinary instruction is a plus Experience sourcing ingredients and supplies ServSafe certification is required and will be maintained throughout employment Experience planning and preparing meals for crowds Ability to instruct, guide, and manage groups of volunteers Demonstrate compassion and friendliness to maintain a welcoming environment to guest families as well as volunteers and donors Experience in a fast-paced environment and demonstrate flexibility as required Knowledge, Skills, and Abilities - May be representative, but not all inclusive of those commonly associated with this position. Ability to think proactively and respond appropriately. Basic office work, including ability to perform desk duties. Ability to carry out kitchen tasks including standing, bending, cooking, cleaning, carrying supplies, cutting, using multiple hand tools/utensils, and other tasks associated with maintaining a kitchen. Ability to travel to other sites as needed including: picking up supplies; visiting other program sites; or traveling to other RMH chapters to gain understanding of similar programs throughout the system. Ability to establish and maintain effective relationships with staff and the public. Must have a strong personal presence with the ability to represent the organization effectively both verbally and in written form. Understand ethical behavior and business practices and ensure own behavior and the behavior of team is consistent with these standards and aligns with the values of the organization. Possess strong organization skills, planning abilities, and attention to detail; must exhibit "follow through" on tasks and goals. Display a positive attitude, show concern for people and community, demonstrate presence and self-confidence, and possess good listening skills. Ability to attend meetings/events outside of traditional working hours as necessary. Strong problem-solving ability with the ability to analyze multiple opinions and recommend positive solutions. Work Environment - Environmental or atmospheric conditions commonly associated with the performance of the functions of this job. Must be available to work irregular hours, shifts, weekends, holidays. The noise level in the work environment is usually moderate. Regular and predictable attendance is required. Physical Abilities - Physical demands commonly associated with the performance of the functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform essential functions. While performing the duties of this job, the employee will regularly be required to stand, walk, climb stairs, use hands to prepare meals in large quantities; balance; stoop; kneel; and communicate with others in a busy setting. Able to lift and carry up to 50 lbs. Ability to travel to other program sites or events as needed. RMHCSTX offers a competitive compensation and benefits package. Employee must be able to meet job expectations. The above information in this description has been designed to indicate the general nature and level of work performed by employees with this level of responsibility. It is not designed to contain or be interpreted as a comprehensive inventory of all duties, responsibilities and all required qualifications within job description required of employees in this position.

Pay:

From $20.00 per hour

Benefits:

401(k) matching Dental insurance Health insurance Paid time off Vision insurance

Education:

High school or equivalent (Preferred)

Experience:

chef: 3 years (Required)

Work Location:

In person