Chef

WORD OF LIFE FELLOWSHIP INC•Town of Chester, NY

17d•$37,000 - $42,000•Onsite

About The Position

Provide leadership in the kitchen while also preparing meals and facilitating the general operations of the culinary program. This seasonal role oversees all aspects of culinary services at his / her facility, including budgets, menus, presentation, quality & quantity of foods purchased, prepared, and served, snack shack, dining room, and all catered and special events.

Requirements

Serve-Safe Certification required.
Competent at using MS Office (including Outlook, Excel, and Word).
A clear personal testimony of faith in Christ.
Agreement with Word of Life’s vision, mission, Statement of Faith and Standard of Conduct.
A willingness to learn and grow in the ministry responsibilities mentioned below.
Must be competent in all aspects of culinary services, and proficient in multiple areas.
Must be skilled at written and oral communication within WOL to other departments, within his / her team at each facility, as well as with guests, vendors, and other staff.
5-years min. experience in lieu of formal training

Nice To Haves

Formal Culinary Training preferred.

Responsibilities

Oversee all aspects of culinary services at his / her facility (seasonal).
Meet budgetary objectives.
Personnel – Hiring recommendations, proper documentation, scheduling, evaluations, conflict resolution, and training of staff.
Teaching, training, and oversight of Chef’s, Cooks, Hourly Staff, Volunteers & Students.
Purchasing food and beverages, as well as minor equipment, within the budgetary guidelines given.
Makes recommendations for larger equipment needs and facility improvements. (seasonal)
Interacting with vendors (including sales reps and delivery drivers) in a professional manner.
Planning and catering special functions, as needed.
Working with Property Services to maintain, monitor, and repair equipment and facilities, as needed.
Coordinate with facility management for staffing and other needs. (seasonal)
Monitor quality and quantity of end results to ensure a consistent product and service level from year to year.
Maintain applicable portions of the NYS Health Code and work with CSA and Property Services to quickly correct any deficiencies.
Any other tasks / duties as assigned by the Culinary Manager or Sous Chef.
This position often works with the leadership team at his / her facility to coordinate needs for various events, functions, meal times, staffing, etc. (seasonal)
Frequent communication with the Culinary Manager or Sous Chef, as appropriate.
Personal and professional growth and development based on yearly goals.
Expected to attend all-staff meetings, both for all WOL as well as all facility meetings, unless schedule dictates otherwise.
Meets with supervisor on a regular (often weekly) basis to discuss health of the department and any needs he / she may have.