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About the Role
Provide leadership in the kitchen, prepare meals, and facilitate the general operations of the culinary program. Oversees all aspects of culinary services at the facility, including budgets, menus, presentation, food quality and quantity, snack shack, dining room, and special events.
Responsibilities
- Oversee all aspects of culinary services at his / her facility (seasonal).
- Meet budgetary objectives.
- Manage personnel including hiring recommendations, documentation, scheduling, evaluations, conflict resolution, and training.
- Teach, train, and oversee Chefs, Cooks, Hourly Staff, Volunteers & Students.
- Purchase food, beverages, and minor equipment within budgetary guidelines.
- Make recommendations for larger equipment needs and facility improvements (seasonal).
- Interact with vendors professionally.
- Plan and cater special functions as needed.
- Work with Property Services to maintain, monitor, and repair equipment and facilities.
- Coordinate with facility management for staffing and other needs (seasonal).
- Monitor quality and quantity of end results to ensure consistent product and service levels.
- Maintain applicable portions of the NYS Health Code and correct deficiencies.
- Perform other tasks as assigned by the Culinary Manager or Sous Chef.
- Communicate frequently with the Culinary Manager or Sous Chef.
- Engage in personal and professional growth based on yearly goals.
- Attend all-staff meetings unless schedule dictates otherwise.
- Meet with supervisor regularly to discuss department health and needs.
Requirements
- A clear personal testimony of faith in Christ.
- Agreement with Word of Life’s vision, mission, Statement of Faith and Standard of Conduct.
- Willingness to learn and grow in ministry responsibilities.
- Competence in all aspects of culinary services and proficiency in multiple areas.
- Skilled at written and oral communication within WOL and with external parties.
- Serve-Safe Certification required.
- Formal Culinary training preferred (5-years min. experience in lieu of formal training).
- Ability to lift boxes, pots, pans, etc. that weigh up to 50 pounds on occasion.
- May require bending, climbing, reaching, standing, walking, sitting, grasping and repetitive motions.
Skills
- MS Office (Outlook, Excel, Word)
- Serve-Safe Certification
- Formal Culinary Training
- Written and oral communication
Location
- Pottersville, NY
Work Type
- Full-time
- Seasonal
Experience Level
- 5-years minimum experience (in lieu of formal training)
Education Level
- Serve-Safe Certification
- Formal Culinary Training preferred
Salary/Compensations
- $37000.00 - $42000.00 per year
About the Company
- Word of Life