Lead Cook

Evergreen Recovery Centers Launches New Program

Introducing a 90-day inpatient program for women with co-occurring disorders and mental health needs.

Coming in April 2026

Evergreen Recovery Centers is proud to introduce our 90-day inpatient residential women’s program “Rainwood” tailored for women facing co-occurring substance use and mental health disorders. Our program emphasizes a trauma-informed, recovery-centered, and strengths-based approach. Participants will benefit from a safe and structured environment designed to promote healing and empowerment. Key components include comprehensive clinical assessments, individualized treatment plans, and group therapy sessions. We serve women of all backgrounds, fostering a community of support and understanding. Our clinical model integrates evidence-based practices and holistic therapies, enriching participants' experience. Additional experiential components, such as mindfulness training and recreational activities, enhance personal growth and resilience. The program highlights the importance of connection, self-discovery, and lasting recovery. We invite you to join us in this transformative journey toward wellness.

POSITION:  Lead Cook

PRIMARY FUNCTION:          Oversee kitchen operations and food service in residential facility feeding up to 24 women.

REPORTS TO:                      Director of Rainwood

SUPERVISES:                       No supervisory responsibilities but does direct other staff

CLASSIFICATION:                Full-time hourly

 PRIMARY RESPONSIBILITIES:

• Inspect and accept delivery on meals and foods being delivered and hold until ready for serving, monitoring proper food temperature, rotating and storing food properly.
• Prepare and cook designated or parts of meals for residents and children, in accordance with a prepared menu.
• Oversee kitchen and dining room clean up, ensuring kitchen and dining room areas are constantly clean—ranges, serving area, cooler, freezer, mixer, slicer, floor, equipment, pantry, dining room, garbage, recyclables, etc.—ensuring all dishwashing and kitchen clean-up duties are begun within 30 minutes after each meal and are completed by end of shift.
• Provide oversight of residents and volunteers working on clean up, assuring kitchen is maintained in compliance with sanitary and organizational requirements.
• Oversee dining room supplies, including salt and pepper shakers, condiment servers, etc. 
• Purchase food and kitchen supplies within an established budget, providing receipts for all expenditures to supervisor or purchasing.
• Responds to requests for service and assistance by residents and informs clinical staff of inappropriate behavior, medical emergencies, or incidents arising while in the kitchen.
• Attend and participate in required training, organization or unit meetings.
• Understands and comply with medically necessary dietary requirements or restrictions written by ERC health staff for certain residents (i.e. diabetic diets, post dental procedure diets, allergies, etc.) 
• Perform other duties as assigned.

ESSENTIAL SKILLS AND FUNCTIONS:

• Knowledge of food preparation and cooking methods on a large-scale.
• Some knowledge of the materials and equipment used in large-scale cooking operations.
• Some knowledge of health and safety standards utilized in a food service operation and a licensed health care facility.
• Weigh and measure ingredients, properly using recipes in order to produce a standard product.
• Ability to stand for an extended period of time.
• Ability to work with persons with active addiction to alcohol and other drugs and manage difficult or emotional resident situations.
• Ability to perform simple arithmetic and communicate effectively.
• Ability to be kind at all times in a high stress environment.
• Reliable work attendance and ability to work some evening and weekend hours.
• Ability to maintain confidentiality with sensitive information in accordance with 42 CFR and 45 CFR.

MINIMUM QUALIFICATIONS: 

• High school diploma or general education degree (GED)
• One year of institutional food service preparation.
• Possession of a current Food Handler’s Permit and valid driver’s license.
• Maintain current TB screening and complete First Aid/CPR training
• Offer of employment is conditional upon Criminal Background Check from the Washington State Patrol and ability to pass a post-offer, pre-employment drug test and agreement to agency’s drug free workplace policies.