Timber Wolf Lake - Chef II

Young Life•Lake City, MI

About The Position

The Chef II supports Food Services at Timber Wolf Lake, helping provide Christ-like hospitality to guests, staff, vendors, and neighbors. The role combines active kitchen work with administrative responsibilities and contributes to menu planning, department operations, stewardship of resources, team development, and excellent camp operations. Employees are expected to support Young Life’s Christian mission, meet its Statement of Faith requirements, and represent the organization positively and professionally. The anticipated salary rate ranges from $33,650 to $42,125, depending on relevant experience and education, working location, and scheduled weekly hours.

Requirements

Demonstrate understanding of Young Life’s ministry, strategy, and mission.
Experience organizing and prioritizing tasks.
Experience managing the administrative aspects of a Food Service department.
Demonstrate professionalism in written and verbal communication with guests, vendors, and staff.
Must obtain ServeSafe Certification within six months unless already certified.
Support Young Life’s Christian mission and meet the organization’s employee requirements, including professing belief in Jesus Christ and subscribing to the required statements and policies, including the Statement of Faith.
Ability to lift materials weighing up to 60 pounds waist high may be required.

Nice To Haves

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

Responsibilities

Participate in opportunities to grow deeper in a 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, Christ-like service by anticipating and responding to the needs of guests, staff, and vendors.
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 and helping create an environment where guests are heard.
Build and promote healthy relationships with guests, staff, vendors, and neighbors, and foster partnerships across departments.
Manage Food Services finances, people, buildings, and equipment with integrity, and develop staff participation in stewardship.
Support inventory-control systems for food, equipment, and other budgeted items.
Participate in, and possibly lead, food-cost tracking and awareness of food costs’ impact on camp fees and the property budget.
Foster an environment where volunteers feel valued as contributors and people.
Support and engage in hiring quality candidates for intern positions.
Pursue personal growth and development through the Individual Development Plan process and training opportunities.
Participate in training volunteers, work crew, summer staff, and camp staff, helping create a pipeline for the mission.
Help lead department staff and participate in daily responsibilities while meeting standards and metrics for excellent camp operations.
Uphold Young Life Food Service Standards in the Food Service Manual.
Obtain ServeSafe Certification within six months unless already certified.
Represent Young Life positively and professionally in the community and work with and minister to volunteer high school- and college-age young people attending camp.