Zepf Center has been serving the Lucas County community for over 50 years. We are the leading provider of behavioral health and substance use disorder services in Northwest Ohio. Services include adult and child psychiatric, substance abuse, case management, residential, Crisis Care, and therapy programs, as well as career development and wellness services. Zepf Center also offers primary care medical services to our patients to contribute to their continuum of care. Zepf Center is a trauma-informed agency and environment for both patients and staff.

General Summary:

This position is responsible for assisting the Food Service Specialist and the Kitchen Coordinator in managing the daily operations of the Ashland Avenue kitchen and ensuring the provision of meals for clients in 24/7 programs at Zepf's Ashland Avenue location. As a vital member of the team, the role involves collaborating with the management team and staff to deliver exceptional customer service and high-quality meals to clients. Key responsibilities include ensuring compliance with Health Department Food Safety Regulations, assisting with inventory, preparation, delivery, and cleanliness of the kitchen and food service areas, and overseeing lunch and dinner meal service at the Ashland Avenue location. 

It is expected and essential for all employees to meet their regular work schedule which may include rotation of shifts, weekends, and holidays. Excessive absenteeism and/or tardiness will not be tolerated. (For more details refer to Policy 803 – Attendance Policy). 

Schedule: First Shift (10am to 6pm) with weekend coverage

Essential Duties and Responsibilities:

Food Preparation and Temperature Monitoring

• Perform "set-up" work for the next shift, including washing, cutting produce, combining ingredients in recipes, and cleaning meat and fish as needed.
• Receive food prepared at the Recovery House kitchen and ensure temperatures are at safe holding levels. 
• Assist with maintaining kitchen inventory, including ordering and stocking supplies, and ensuring accurate record-keeping of meals served and supplies used.
• Check that orders contain the correct type and amount of side dishes before final preparation and delivery.

Food Transport and Delivery

• Safely transport prepared meals to designated Zepf locations when needed,  ensuring proper handling and temperature control.
• Maintain accurate records of food deliveries, including meal counts, and ensure that all prepared foods are date-marked, initialed, and described in accordance with Health Department regulations.

Kitchen Cleaning and Maintenance

• Clean and sanitize food preparation areas to establish and maintain proper hygiene.
• Wash and store all cooking appliances, utensils, cutting boards, serving containers and trays, ensuring that all kitchen equipment is maintained in good working condition.
• Sweep and mop kitchen floors and wipe down walls regularly to maintain a clean and safe work environment.
• Ensure that kitchen cleaning routines are consistently followed to meet Health Department Food Safety Regulations.
• Open and close the Ashland kitchen and cafeteria for breakfast, lunch, and dinner meals according to the established opening and closing procedures,  ensuring all tasks are completed for the next shift.
• Ensure breakfast and snack items for 24/7 programs at Ashland Avenue are appropriately stocked and rotated. 

Compliance and Safety

• Adhere to all Health Department Food Safety Regulations, Ohio Department of Agriculture, and ServSafe guidelines to ensure a safe and compliant  kitchen environment. 
• Receive,  label, and store deliveries of fresh and shelf stable food and other items in an organized manner, maintaining proper food safety practices for the Ashland Avenue kitchen. 
• Monitor food storage and ensure that prepared foods are properly labeled, stored,  and tracked according to regulations.

Record Keeping and Reporting

• Maintain accurate records of inventories, resident meals served, meal counts, and daily logs as part of the kitchen’s operational documentation.
• Ensure proper reporting and record-keeping for both food inventory and meal service, adhering to organizational and regulatory standards.

Collaboration and Flexibility

• Work a full-time schedule and adapt to any schedule changes or additional needs.
• Collaborate effectively with the kitchen team and other Zepf Center staff to ensure smooth kitchen operations and client satisfaction.
• Perform additional duties as assigned, demonstrating flexibility and a positive, team-oriented attitude.

Specific/Individual Competencies:

Food Safety and Sanitation

• Adheres to Health Department Food Safety Regulations.
• Maintains  clean food preparation areas and equipment.
• Follows safe food handling and storage procedures.

Culinary Preparation

• Sets up and cleans up cafeteria food serving line.
• Sets up the kitchen for the next shift.
• Verifies correct portions and side dishes before serving.

Kitchen Operations and Maintenance

• Keeps kitchen clean and organized for smooth operations.
• Follows  proper kitchen opening and closing procedures.
• Manages  food inventory and storage efficiently.

Client and Team Collaboration

• Works well with kitchen staff and team members.
• Demonstrates flexibility in performing various tasks.
• Supports  high-quality service for clients.
   

Organizational Competencies: 

Compliance and Quality Control

• Ensures adherence to all regulatory requirements, including food safety standards  and health department guidelines.
• Maintains high standards of cleanliness, food preparation, and storage in compliance with regulations.
• Complete  all mandatory staff training requirements and attend all mandatory staff  meetings. 

Operational Efficiency

• Demonstrates the ability to manage time effectively, prioritizing tasks to maintain kitchen flow and meet meal delivery schedules.
• Optimizes  kitchen operations, ensuring resources are used efficiently without compromising quality.

Customer Service

• Provides excellent service to clients by ensuring meals are delivered on time and meet dietary needs.
• Addresses  client concerns or requests promptly, ensuring a positive experience.

Environment and Physical Requirements

• Physical Demands:
  • Must be able to stand for the entire work shift, with limited breaks.
  • Ability  to lift and carry up to 50 pounds repeatedly throughout the shift.
          Frequent bending, reaching, and stooping as part of food preparation and cleaning tasks.
  • Ability to operate kitchen equipment, such as ovens, stoves, and dishwashers, safely and efficiently.
• Work Environment:
  • Work  is performed in a commercial kitchen environment, which may include exposure to heat, noise, and the handling of food and cleaning chemicals.
  • Must be able to work in a fast-paced environment, managing multiple tasks simultaneously.
  • Occasional exposure to cold temperatures in refrigeration or freezer areas.

Position Qualifications:

• High School Diploma or equivalent required
• Minimum of one year experience working as a cook in a commercial food operation.
• Willingness to work on an “as needed” basis in addition to regularly scheduled hours.
• Required: Valid driver’s license with reliable transportation and the ability to drive for work-related tasks as needed.
• Obtain ServSafe certification within 1 month of hire.
• Experience with DiningRD Plateful software is a plus.