Chef I- Crooked Creek Ranch

Young Life•Fraser, CO

6d•$15 - $16•Onsite

About The Position

This role lives in, and is responsible for 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. This consumes 95% of time and seasonally will require 100% of available hours. The anticipated pay range for this position is $15-$15.86. In addition to COLA, this position is currently eligible for a monthly housing stipend. Crooked Creek Ranch is located in Colorado where you’ll enjoy Rocky Mountain living near the resort town of Winter Park. The community has a small-town feel with plenty of opportunity for local involvement. The Crooked Creek team is looking for high capacity and fun-seeking ministers of the gospel who are looking to serve on a camp staff. As a staff at Crooked Creek Ranch we prioritize professional, personal and spiritual development for all team members. We seek to develop a team that is shaped by the Word and is growing towards their fullest ministry potential.

Requirements

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
Staff must be able to convey a sense of Christ-like hospitality and concern for guests and staff.
Responding to the unexpected needs of a guest in a prompt and professional manner is important.
All staff members are expected to represent Young Life positively and professionally within the community and be able to work with and minister to the volunteer high school and college-age young people who attend our camp.

Nice To Haves

One year of college completed and/or one year professional culinary training preferred.
Experience in the food service industry preferred

Responsibilities

Intentionally provide opportunities for staff to grow deeper in their relationship with Jesus.
Participate in opportunities for growing deeper in your relationship with Jesus.
With direction from supervisor, develop an annual personal spiritual growth plan.
Participate in a culture where the spiritual formation of Food Service volunteers is both a priority and responsibility.
Equip servant leaders who anticipate and respond to the needs of our 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 in order to partner with our 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.
Build relationships that reflect the character of God with guests, staff, vendors and neighbors to foster healthy community.
Participate in interdepartmental staff relationship by engaging in partnerships throughout the property.
Manage with integrity the finances, people, buildings and equipment that have been entrusted to our 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.
Through a consistent and accountable evaluation process, we identify and provide opportunities for staff in continuing education, leadership development, career-pathing and cross-training.
Demonstrate a desire to grow through engagement in the Individual Development Plan process and participation in training and development opportunities.
Standing on the platform of national standards and metrics we gladly prepare an environment that glorifies Jesus Christ.
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.
Must become ServeSafe certified within 6 months of employment.
This role lives in, and is responsible for 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.
May be required to lift materials weighing 60 pounds waist high.
May be exposed to cleaning chemicals when following proper cleaning methods.