Head Chef

Why Join Us?

Banyan Treatment Centers stands as a nationally recognized leader in addiction and mental health care, boasting a comprehensive continuum of care and holding the esteemed Joint Commission Accreditation (Gold Seal of Approval). From our inception, we've evolved into an authority and innovator in addiction care and mental health treatment, extending our services across 17 locations and providing Telehealth options throughout the United States.

Our collective mission is straightforward yet powerful: to liberate individuals from the shackles of addiction. With a team representing diverse backgrounds, many of whom have firsthand experience with addiction, we resonate with the very community we serve. Leveraging our expansive team of dedicated professionals and a well-established infrastructure, we deliver personalized treatment to support everyone who seeks our assistance.

The banyan tree flourishes when supported by others, thriving for centuries. At Banyan Treatment Centers, we foster an environment that promotes growth for both our clients and professionals alike.

Fast-paced, collaborative work environment with room for feedback and creative input.
Weekly Pay-Cycle- pay day is every Friday!
CPR Training
Continuing Education Units for license renewal.
Internal promotional opportunities
Annual merit increases
Employee Assistance and Referral Programs
Comprehensive benefits for full-time employees:

Medical, Vision and Dental Insurance
Whole and Term Life Insurance
Short and Long-term disability Insurance
401(k) Benefit with Employer Match
Paid Time Off
7 Paid Holidays, inclusive of a floating Holiday to use at your discretion.

Job Duties:

Communicate in a professional manner with proper use of telephone etiquette
Plan and direct food preparation and culinary activities
Modify menus or create new ones that meet quality standards
Estimate food requirements and food/labor costs
Supervise kitchen staff’s activities
Arrange for equipment purchases and repairs
Recruit and manage kitchen staff
Rectify arising problems or complaints
Give prepared plates the “final touch”
Perform administrative duties
Comply with nutrition and sanitation regulations and safety standards
Keep time and payroll records
Maintain a positive and professional approach with coworkers and customers
Ability to spot and resolve problems efficiently
Capable of delegating multiple tasks
Communication and leadership skills
Working knowledge of various computer software programs (MS Office, restaurant management software, POS
Perform in a professional manner.
Knowledge of policies and procedures pertaining to attendance and punctuality.
Reports to work as assigned.
Understand and adhere to legal guidelines pertaining to client confidentiality and client rights.
Maintains acceptable overall attendance.
Perform duties independently, taking a proactive approach to problem situations, seeking supervision on an as needed basis.
Attends in-services and educational training as necessary and as assigned.
Seeks out learning experiences and incorporates new knowledge into practice.
Maintains flexibility and adaptability to expected and unexpected changes in the work environment.
Reports personal symptoms of suspected illness or contagious diseases to Program Nurse.
Reports incidents, accidents, and occurrences in accordance with policies and procedures.
Maintains safety of the physical environment.
Performs all other tasks as assigned by supervisor.

Qualifications and Requirements:

High School Diploma or equivalent. College degree preferred
Safe-Serve Certified preferred
2 years of experience working with high volume food preparation.
Expert knowledge of daily operations of a dining facility
Experience in conflict resolution
Compassionate and caring demeanor
Ability to build rapport with clients
Excellent written and verbal communication skills
Familiar with community resources
Experience with KIPU EMR preferred

Abilities/Competencies:

Ability to work as a team member and have management, communication, organizational and interpersonal skills.
Ability to work under stressful conditions and be flexible in relation to department needs.
Demonstrates Proficiency in Verbal & Written Communication Skills.
Knowledge of State & Federal Statutes Regarding Patient Confidentiality Laws.
Knowledge of Drug-Free Workplace Policies.
Knowledge of Workplace Violence Prevention.
Knowledge of Corporate Integrity & Compliance Program.
Plan and direct food preparation and culinary activities
Modify menus or create new ones that meet quality standards
Estimate food requirements and food/labor costs
Supervise kitchen staff’s activities
Arrange for equipment purchases and repairs
Recruit and manage kitchen staff
Rectify arising problems or complaints
Give prepared plates the “final touch”
Perform administrative duties
Comply with nutrition and sanitation regulations and safety standards
Keep time and payroll records
Maintain a positive and professional approach with coworkers and customers
Ability to spot and resolve problems efficiently
Capable of delegating multiple tasks
Communication and leadership skills
Working knowledge of various computer software programs (MS Office, restaurant management software, POS