Chef

TPIRC is a non-profit clinical care and research center that focuses on the development of cutting-edge, individualized treatment protocols for rare and orphan diseases utilizing comprehensive diagnostic tools and patient-driven research.  Our mission is two-fold – to advance treatment discovery at a pace which helps our patients today, while building a scalable model of success to accelerate the rate of research discovery for all diseases.

The Translational Pulmonary & Immunology Research Center (TPIRC) and the Southern California Food Allergy Institute is looking for an energetic chef to serve in our demonstration kitchen to help create, manage and deliver great food to our food-allergy patients as they participate in our one-of-a-kind treatment program. The Chef will be responsible for both executing pre-existing recipes as well as developing recipes with a specific set of ingredients. In addition, the Chef will also be responsible for monitoring stock, shopping
(as necessary), and post-demonstration clean up.

This is a part-time position, initially Tuesday and Thursday mornings. The ideal candidate is friendly and engaging and can interact with our patients while preparing recipes.

About the Demonstration Kitchen:
SoCal Food Allergy has a unique approach to food allergy treatment called the Tolerance Induction Program (TIP).  TIP is a specialized treatment program designed to help children with life-threatening food
allergies achieve true food freedom – the ability to eat whatever they want, whenever they want, in unlimited quantities – without fear of reaction. An essential element of the Tolerance Induction Program treatment plan is for patients to eat a specific daily “dose” of the raw or whole food products to which they are building tolerance. This requires that parents and caregivers find creative ways to feed their children according to their specific protocol. “Food fatigue” often occurs during this process as patients grow weary of eating the required amounts on
a daily basis. As patients tire of or even refuse to eat the food – whether it be eggs, peanuts, shrimp, etc. – they become less compliant which, unfortunately, interferes with the therapy schedule. Add to food
fatigue the emotional distress that may come with eating a food that you have been trained to believe may cause you grave danger and the dosing process can pose a challenge for patients and their families.
SoCal Food Allergy’s Demonstration and Studio Kitchen is an active kitchen and video production facility designed to develop recipes, food samples and dosing support throughout the entire treatment process
at SoCal Food Allergy. These recipes will be prepared in the kitchen before an audience of patients and parents. Demonstrations may also be filmed, edited, and organized on our YouTube channel offering
invaluable support to past, present and future patients, helping them to enjoy the foods they once feared in the most delicious way possible.

Requirements:
 Ability to cook both simple and complex recipes
 Ability to prepare in advance and ensure accurate measurements and correct portions
 Ability to follow open and close procedures for the demonstration kitchen
 Ability to maintain the kitchen area, appliances, cookware, dishes, and cutlery clean and sanitized

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