LoneHollow Ranch - Chef III

Young Life•Vanderpool, TX

11d•$40,750 - $50,975

About The Position

The Chef III operates and maintains food-service equipment and kitchen and dining hall systems at LoneHollow Ranch. The role upholds Young Life Food Service and Sanitation Standards, maintains cleanliness and appearance across kitchen and dining areas, and develops or uses manuals and training seminars to teach staff proper cleaning procedures. The position may involve exposure to cleaning chemicals during these duties. Responsibilities include purchasing food, paper products, chemicals, and equipment; managing inventory and food-cost tracking; minimizing waste and encouraging recycling; and training staff to save and reuse leftovers appropriately. The Chef III hires and trains volunteers, work crew, summer staff, and other employees, and maintains a current training matrix for Food Service staff. The role plans, develops, and evaluates menus with healthy dietary criteria in mind, performs calculations to determine proportions and measurements, and participates in inter-property quality assurance audits. In a team of two to three food-service staff, the Chef III collects and reports data used to train or evaluate a host property's Food Service department. Staff are expected to provide Christ-like hospitality and professional care to guests and coworkers, respond promptly to guest needs, represent Young Life positively in the community, and work with and minister to volunteer high school- and college-age attendees. Young Life requires employees to sign its Statement of Faith and meet its stated Christian faith and conduct expectations.

Requirements

At least four years of work experience in the food-service industry, including at least one year in a managerial or managerial-support role.
Two years of college completed and/or two years of professional culinary training or apprenticeship through an accredited school.
Young Life background, such as volunteer or camping experience.
Experience organizing tasks and supervising people.
Experience managing the administrative aspects of a Food Service department.
Clear, professional verbal and written communication skills.
Ability to lift materials weighing up to 60 pounds waist high.
Ability to meet Young Life's stated Christian faith, Statement of Faith, and conduct expectations; employees are required to sign the Statement of Faith.
Ability to convey Christ-like hospitality and concern for guests and staff, respond promptly and professionally to unexpected guest needs, represent Young Life positively and professionally, and work with and minister to volunteer high school- and college-age attendees.

Responsibilities

Operate and maintain food-service equipment and kitchen and dining hall systems.
Maintain cleanliness and appearance standards for kitchen and dining equipment, structures, and areas; use or develop training materials and seminars on proper cleaning procedures.
Keep current on new food-service procedures and equipment by reviewing information from the Executive Chef and industry periodicals.
Uphold Young Life Food Service Standards and Sanitation Standards, as well as applicable Health Department standards.
Develop a recycling program, minimize waste, and train staff to save and reuse leftovers properly.
Purchase food, paper products, chemicals, and equipment; maintain inventory control and administer food-cost tracking procedures.
Hire and train volunteers, work crew, summer staff, and other staff; maintain a current Food Service staff training matrix and train staff using established methods and manuals.
Plan, develop, and evaluate menus with healthy dietary criteria in mind.
Perform calculations to determine proportions and measurements.
Participate in inter-property quality assurance audits, collecting and reporting data with a team of two to three food-service staff to train or evaluate a host property's Food Service department.
Provide Christ-like hospitality and respond promptly and professionally to guests' needs; represent Young Life positively in the community and work with and minister to camp volunteers and attendees.