Chef I - Lost Canyon (2 openings)

Young Life•Williams, AZ

3d•$2,670 - $2,850•Onsite

About The Position

This position is responsible for the operation and maintenance of all food service related equipment, ensuring high-quality standards for cleanliness and appearance of kitchen and dining areas. The role involves training staff on proper cleaning procedures, staying current with industry trends, and managing the kitchen and dining hall systems. A commitment to Young Life Food Service Standards, waste minimization, recycling, and inventory control is essential. The position also includes menu development with healthy dietary considerations, participation in quality assurance audits, and data collection for evaluations. As a relational ministry, staff must exhibit Christ-like hospitality and concern for guests and other staff, responding promptly and professionally to needs, and representing Young Life positively in the community while ministering to young people.

Requirements

At least 3 years work experience in the food service industry
Young Life background (volunteer, camping experience, etc.)
Experience in organizing tasks and supervising people
Experience in managing the administrative aspects of the Food Service department
Clear, professional communication skills – both verbal and written
Profess a belief in Jesus Christ as their personal Savior and Lord
Subscribe to the statements and policies required of all Young Life staff, including the Young Life Statement of Faith
Be ready, willing and able to fulfill such ministry functions as may be required by the organization
Refrain from conduct and statements that detract from the biblical standards taught and supported by Young Life
Abide by all policies and practices of Young Life including, without limitation, those related to religious belief or ministry activities

Nice To Haves

One year of college completed and/or one year professional culinary training or apprenticeship through an accredited school

Responsibilities

Operation and maintenance of all food service related equipment.
Ensure high quality standards are maintained regarding cleanliness and overall appearance of the various kitchen and dining room equipment, structures and areas.
Use and/or develop training manuals and training seminars to train staff in the correct cleaning procedures outlined by the Department of Health and Young Life standards.
Remain current concerning the use of new procedures and equipment within the food service industry.
Operation of the kitchen and dining hall systems.
Embrace a commitment to uphold the Young Life Food Service Standards.
Minimize waste and encourage recycling by developing a recycling program.
Train the food service staff how to properly save and reuse leftovers.
Maintain inventory controls over food, paper, chemicals and equipment purchases.
Administrate all food cost tracking procedures.
Maintain Young Life Sanitation Standards as outlined in the Young Life Standard Operating Policies and Procedures Manual and by the Health Department.
Hire and train volunteers, work crew, summer staff and other staff.
Train staff according to set methods and use manuals developed by the Young Life Camping department.
Plan, develop and evaluate the menu with healthy dietary criteria in mind.
Perform calculations to determine proportions and measurements.
Participate in inter-property quality assurance audits.
Participate within a team of two to three food service staff to collect and report data to be used to train and/or evaluate a host property’s Food Service department.
Convey a sense of Christ-like hospitality and concern for guests and staff.
Respond to the unexpected needs of a guest in a prompt and professional manner.
Represent Young Life positively and professionally within the local community.
Work with and minister to the volunteer high school and college-age young people who attend our camp.