SharpTop Cove - Chef II

Young Life • Jasper, GA

4d • Onsite

About The Position

SharpTop Cove is seeking a Chef II to join their team. This role is responsible for creating an environment where Young Life staff bring Christ to life by creatively presenting the complete gospel of Jesus Christ. The Chef II will support the Food Service Manager in directing menu development, managing finances, people, buildings, and equipment, and developing talent within the Food Services Department. This position requires a commitment to Young Life's mission and values, including a personal belief in Jesus Christ and adherence to their Statement of Faith. The role involves both administrative tasks and active participation in the kitchen, with a focus on spiritual formation, attentive hospitality, interpersonal relationships, comprehensive stewardship, talent development, and embracing excellence in all aspects of food service operations.

Requirements

• 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
• Must profess a belief in Jesus Christ as their personal Savior and Lord
• Must subscribe to the statements and policies required of all Young Life staff, including the Young Life Statement of Faith
• Must be ready, willing and able to fulfill ministry functions as may be required by the organization
• Must refrain from conduct and statements that detract from the biblical standards taught and supported by Young Life
• Must abide by all policies and practices of Young Life including, without limitation, those related to religious belief or ministry activities

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.
• Participate in opportunities for growing deeper in your relationship with Jesus.
• With direction from supervisor, develop an annual personal spiritual growth plan.
• 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.
• 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.
• 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.
• 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.
• 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.
• 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.
• 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.
• 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.
• Must obtain ServeSafe Certification within 6 months unless already certified.

Benefits

• The anticipated salary rate for this position can range from $37,050.00 - $46,350.00 depending on relevant experience and education, working location, and scheduled weekly hours.

What This Job Offers

• Job Type: Full-time
• Career Level: Mid Level
• Education Level: Associate degree