Chef II - SharpTop Cove

Young Life•Jasper, GA

1d•$2,994 - $3,747•Onsite

About The Position

The SharpTop Cove Food Service team is passionate about creating a culture that shows Christ to everyone we interact with in ways that they can understand. Here is the clarity of vision for our department: Grace Runs: We are a people who aggressively give out grace to our guests, each other, and ourselves. Love Hustles: We are a people who diligently put in work to demonstrate the extravagance of God’s love. Joy Persuades: We are a people who live so deeply rooted in joy that others are persuaded to join in on kingdom living. Kindness Welcomes: We are a people entrenched in a kindness that makes the Mill feel like a place we’ve always been trying to find. Young Life is a relational ministry. 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. "We the members of the Young Life mission – trustees, staff, instructors at Young Life schools and volunteers – join together in our affirmation of the following articles and our central purpose of proclaiming the Gospel of Jesus Christ and introducing adolescents everywhere to Jesus Christ and helping them grow in their faith."

Requirements

Must obtain ServeSafe Certification within 6 months unless already certified
Work experience in the food service industry preferred
Experience in training and leading teams preferred
Demonstrate understanding of Young Life ministry, strategy and mission
Experience in organizing and prioritizing tasks
Experience in managing the administrative aspects of the Food Service department.
Demonstrate professionalism in written and verbal communication with guests, vendors and staff

Nice To Haves

Some college education preferred or experience from a professional culinary institute preferred

Responsibilities

Intentionally provide opportunities for staff to grow deeper in their relationship with Jesus.
Foster and engage in a culture where the spiritual formation of Food Service volunteers is both a priority and responsibility for all members of the ice department.
Demonstrate a posture of service that anticipates guest needs and responds with professionalism through intentional decisions and systems.
Support the Food Service Manager in directing the planning, developing and evaluation of the menu development according to the Young Life Food Service standards.
Recognize and prepare for guest needs/requests in order to partner with our groups; meeting their needs and developing an environment where guests are heard.
Build relationships that reflect the character of God with guests, staff, vendors and neighbors to foster healthy community.
Recognize the importance of their interpersonal relationships with guests, staff, vendors and neighbors and promote a healthy community.
Support interdepartmental staff relationships by fostering 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 staff to participate in comprehensive stewardship of the Food Services Department.
Support systems for inventory control over food, equipment and other budgeted items.
Participate and possibly lead the Food Services team in food cost tracking procedures and awareness of food costs impact on camp fees and property budget.
Foster an environment where volunteers feel valued both as contributors and as people.
Support and engage in the hiring of quality candidates for intern positions.
Demonstrate a desire to grow through engagement in the Individual Development Plan process and participation in training and development opportunities.
Intentionally pursue opportunities for personal growth and development.
Participate in training of volunteers, work crew, summer staff, and camp staff with vision towards creating a pipeline for the mission.
Help lead department staff and participate in the execution of daily responsibilities with attention to the standards and metrics required for excellent camp operations.
Demonstrate a commitment to uphold the Young Life Food Service Standards found in the Food Service Manual.