CHEF - Full-time

The Chef – Asian Cuisine is responsible for planning, preparing, and serving culturally appropriate, nutritionally balanced meals for participants/residents in a PACE program and RCFE setting. This role emphasizes authentic Asian cuisine while ensuring compliance with all applicable federal, state, and local regulations. The Chef works closely with the Registered Dietitian, interdisciplinary care team, and food service staff to support participant health, safety, and quality of life.

ESSENTIAL JOB FUNCTIONS:

Culinary & Meal Preparation

• Prepare high-quality, culturally appropriate Asian cuisine that meets the nutritional and therapeutic needs of PACE participants and RCFE residents
• Execute menus that reflect diverse Asian culinary traditions (e.g., Chinese, Japanese, Korean, Thai, Vietnamese, Filipino, or pan-Asian), adapted for senior and medically complex populations
• Modify textures and consistencies (e.g., mechanical soft, chopped, pureed) as ordered by the dietitian or medical provider
• Prepare meals that accommodate therapeutic diets, including but not limited to: Diabetic, Cardiac/low sodium, Renal ,Dysphagia and texture-modified diets
• Ensure meals are visually appealing, flavorful, and served at appropriate temperatures

Collaboration & Care Team Integration

• Work collaboratively with the Registered Dietitian to:
• Implement approved menus and standardized recipes
• Ensure nutritional adequacy and regulatory compliance
• Adjust menus based on participant preferences, medical needs, and cultural considerations
• Participate in interdisciplinary team meetings as appropriate to support participant-centered care
• Communicate effectively with nursing, social services, and program leadership regarding dietary needs and concerns

Regulatory Compliance & Food Safety

• Maintain full compliance with applicable regulations, including but not limited to:
• CMS PACE regulations (42 CFR Part 460)
• California Title 22 regulations for RCFE food service
• Local and state public health department requirements
• Ensure proper food handling, storage, preparation, and service in accordance with food safety standards (e.g., ServSafe principles)
• Maintain accurate documentation related to menus, temperature logs, sanitation, and special diets
• Support regulatory surveys, audits, and inspections by ensuring food service operations meet all requirements

Kitchen Operations & Oversight

• Oversee daily kitchen operations to ensure efficiency, cleanliness, and consistency
• Train and mentor kitchen staff on Asian cooking techniques, safe food practices, and special diet preparation
• Monitor food inventory, ordering, and waste to support budget and sustainability goals
• Ensure kitchen equipment is used safely and maintained properly

Participant Experience & Quality Improvement

• Incorporate participant/resident feedback into menu planning and meal service improvements
• Support a dignified, respectful dining experience aligned with PACE’s person-centered care model
• Stay informed on best practices in senior nutrition, culturally competent care, and Asian cuisine adaptations for older adults 
• Performs other job duties as required by manager/supervisor.