Timber Wolf Lake - Chef II

Young Life•Lake City, MI

5d•$33,650 - $42,125

About The Position

The Chef II supports Food Services at Timber Wolf Lake by helping deliver hospitable, high-quality camp food service and supporting the Food Service Manager with menu planning, development, and evaluation in accordance with Young Life standards. The role combines kitchen work with administrative responsibilities, including inventory control, food-cost awareness, and stewardship of department resources. It also helps train and develop volunteers, work crew, summer staff, and camp staff, and may assist with hiring interns. Young Life describes its work as a Christian ministry and requires employees to profess belief in Jesus Christ, subscribe to required staff statements and policies—including the Young Life Statement of Faith—and sign a Statement of Faith. Staff are expected to be prepared to fulfill ministry functions, abide by Young Life policies, and refrain from conduct or statements that detract from its biblical standards. This relational role calls for Christ-like hospitality, professionalism, and concern for guests and staff, including prompt responses to unexpected guest needs and positive representation of Young Life in the community. The anticipated salary rate is $33,650 to $42,125, depending on relevant experience and education, working location, and scheduled weekly hours. ServeSafe certification must be obtained within six months unless the employee is already certified.

Requirements

Profess belief in Jesus Christ as personal Savior and Lord, subscribe to required Young Life staff statements and policies including the Young Life Statement of Faith, and sign the Statement of Faith.
Be ready, willing, and able to fulfill ministry functions as required by Young Life and abide by its policies and practices.
Demonstrate understanding of Young Life ministry, strategy, and mission.
Have experience organizing and prioritizing tasks.
Have experience managing administrative aspects of a Food Service department.
Demonstrate professionalism in written and verbal communication with guests, vendors, and staff.
Be able to convey Christ-like hospitality and concern for guests and staff and respond promptly and professionally to unexpected guest needs.
Obtain ServeSafe certification within six months unless already certified.
May be required to lift materials weighing 60 pounds waist high.
May be exposed to cleaning chemicals while training staff in proper cleaning methods.
Be able to perform both administrative work and active kitchen duties.

Nice To Haves

Some college education or experience from a professional culinary institute.
Work experience in the food service industry.
Experience training and leading teams.

Responsibilities

Participate in opportunities to deepen one’s relationship with Jesus and, with supervisor direction, develop an annual personal spiritual growth plan.
Foster a culture in which the spiritual formation of Food Service volunteers is a priority and shared responsibility.
Provide attentive, professional service that anticipates and responds to guest needs.
Support the Food Service Manager in planning, developing, and evaluating menus according to Young Life Food Service standards.
Recognize and prepare for guest needs and requests, partnering with groups to meet their needs and ensure guests are heard.
Build relationships with guests, staff, vendors, and neighbors that foster healthy community.
Support interdepartmental staff relationships and partnerships throughout the property.
Steward Food Services finances, people, buildings, and equipment with integrity, and help staff participate in that stewardship.
Support inventory-control systems for food, equipment, and other budgeted items.
Participate in, and possibly lead, food-cost tracking and awareness of the effect of food costs on camp fees and the property budget.
Foster an environment where volunteers feel valued as contributors and people.
Support and participate in hiring quality candidates for intern positions.
Engage in the Individual Development Plan process and training and development opportunities; pursue personal growth.
Participate in training volunteers, work crew, summer staff, and camp staff to support development for the mission.
Help lead department staff and carry out daily responsibilities in accordance with standards and metrics for excellent camp operations.
Uphold Young Life Food Service Standards in the Food Service Manual.
Obtain ServeSafe certification within six months of starting unless already certified.
Represent Young Life positively and professionally in the community and work with and minister to volunteer high school- and college-age camp attendees.