LoneHollow Ranch - Chef III

Young Life•Vanderpool, TX

10d•Onsite

About The Position

The Chef III at LoneHollow Ranch supports the operation of the camp’s food service program, including kitchen and dining hall systems, equipment, sanitation, purchasing, inventory, food-cost tracking, staff training, and menu development. The role helps maintain Young Life and Health Department standards, minimize waste, and provide high-quality service to guests and staff. It also participates in inter-property quality assurance audits and works collaboratively in a developing, year-round camp environment. Young Life is a Christian relational ministry. Employees are required to sign the Young Life Statement of Faith and are expected to represent the organization positively, demonstrate Christ-like hospitality, respond professionally to guest needs, and work with and minister to young people attending camp. The position may involve lifting materials weighing up to 60 pounds waist high and exposure to cleaning chemicals while training staff in cleaning procedures. LoneHollow Ranch is in the Texas Hill Country and hosts a range of Young Life camping programs. The camp is developing and operating, with approximately 12,000 guests annually, about $4 million in annual revenue and expenses, and approximately 30 full-time staff and interns. The anticipated salary range is $40,750 to $50,975, depending on relevant experience and education, work location, and scheduled weekly hours.

Requirements

At least four years of work experience in the food-service industry.
At least one of the four years of food-service experience must be in a managerial or managerial-support role.
Two years of college completed and/or two years of professional culinary training or an 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 work with and minister to volunteer high school- and college-age young people attending camp.
Agreement to Young Life’s required Statement of Faith and staff policies.

Responsibilities

Operate and maintain food-service-related equipment.
Maintain cleanliness and appearance standards for kitchen and dining room equipment, structures, and areas; develop or use training materials to teach appropriate cleaning procedures.
Stay current on food-service procedures and equipment through information from the Executive Chef and industry publications.
Operate kitchen and dining hall systems in accordance with Young Life Food Service Standards and applicable policies.
Develop a recycling program, minimize waste, and train staff to properly save and reuse leftovers.
Purchase food, paper products, chemicals, and equipment while maintaining inventory control.
Administer food-cost tracking procedures.
Maintain Young Life sanitation standards and Health Department requirements.
Hire and train volunteers, work crew, summer staff, and other staff.
Maintain a current training matrix for Food Service department staff and train them using established methods and manuals.
Plan, develop, and evaluate menus with healthy dietary criteria in mind.
Perform calculations to determine food proportions and measurements.
Participate in inter-property quality assurance audits, collecting and reporting data to train or evaluate a host property’s Food Service department.
Provide professional, prompt, and hospitable responses to guest and staff needs and work collaboratively with camp teams.