Chef I - Lost Canyon (2 positions)

Young Life•Williams, AZ

58d•Onsite

About The Position

Young Life is a Christian ministry that aims to bring Christ to life by creatively presenting the complete gospel of Jesus Christ. This role is responsible for all aspects of typical food production, including cleaning, fixing and troubleshooting equipment, prep work, shift leadership, and cooking meals. The position requires a commitment to upholding Young Life Food Service Standards and creating an environment that glorifies Jesus Christ. The role also involves developing and equipping interns and volunteers in comprehensive stewardship of the Food Services Department and supporting an environment where volunteers feel valued. Staff must be able to convey Christ-like hospitality and concern for guests and staff, respond promptly and professionally to unexpected needs, and represent Young Life positively within the community.

Requirements

Must profess a belief in Jesus Christ as their personal Savior and Lord.
Must subscribe to the statements and policies required of all Young Life staff, including the Young Life Statement of Faith.
Must be ready, willing, and able to fulfill ministry functions required by the organization.
Must refrain from conduct and statements that detract from the biblical standards taught and supported by Young Life.
Must abide by all policies and practices of Young Life, including those related to religious belief or ministry activities.
Experience in the food service industry preferred.
Demonstrate understanding of Young Life ministry, strategy, and mission.
Experience in organizing and prioritizing tasks.
Demonstrate professionalism in written and verbal communication with guests, vendors, and staff.
Must become ServeSafe certified within 6 months of employment.

Nice To Haves

One year of college completed and/or one year professional culinary training preferred.

Responsibilities

Provide opportunities for staff to grow deeper in their relationship with Jesus.
Participate in opportunities for growing deeper in your relationship with Jesus.
Develop an annual personal spiritual growth plan with direction from supervisor.
Participate in a culture where the spiritual formation of Food Service volunteers is a priority and responsibility.
Equip servant leaders who anticipate and respond to the needs of guests, staff, and vendors through Christ-like service.
Demonstrate a posture of service that anticipates guest needs and responds with professionalism through intentional decisions and systems.
Participate in planning, developing, and evaluating the menu with Young Life Food Service Standards in mind.
Develop a recognition and action plan for guest needs/requests to partner with guests, meeting their needs and supporting an environment where guests are heard.
Help build relationships that reflect the character of God with guests, staff, vendors, and neighbors to foster healthy community.
Participate in interdepartmental staff relationships by engaging in partnerships throughout the property.
Manage with integrity the finances, people, buildings, and equipment entrusted to the ministry through Food Services.
Develop and equip interns and volunteers to participate in comprehensive stewardship of the Food Services Department.
Support an environment where Food Service volunteers feel valued both as contributors and as people.
Identify and provide opportunities for staff in continuing education, leadership development, career-pathing, and cross-training through a consistent and accountable evaluation process.
Demonstrate a desire to grow through engagement in the Individual Development Plan process and participation in training and development opportunities.
Prepare an environment that glorifies Jesus Christ, standing on the platform of national standards and metrics.
Execute daily responsibilities with attention to the standards and metrics required for excellent camp operations.
Develop a commitment to uphold the Young Life Food Service Standards as listed in the Food Service Manual.
Perform all aspects of typical food production: cleaning, fixing and troubleshooting equipment, prep work, shift leadership, cooking meals and other tasks normal to a food service environment.
Lift materials weighing 60 pounds waist high.
Be exposed to cleaning chemicals when following proper cleaning methods.