Executive Chef - Full Time - Sign-On Bonus $1,500

GREEN LAKE CONFERENCE CENTER•Green Lake, WI

20h•Onsite

About The Position

The Executive Chef is responsible for the leadership and management of all back-of-house culinary operations across Green Lake Conference Center’s dining venues. This includes oversight of kitchen staff, food preparation and production, inventory management, and food safety standards. Reporting to the Director of Dining Services, this role plays a critical part in delivering excellent guest experiences through high-quality, nutritious, and Christian aligned food service. The Executive Chef must ensure the food service operation reflects GLCC’s Christian mission by fostering a culture of teamwork, professionalism, and hospitality. This role requires a skilled culinary leader who thrives in high-volume service, is passionate about mentorship and training, and is committed to modeling servant leadership in all aspects of the kitchen environment.

Requirements

A commitment to Christian hospitality.
Proven leadership in a high-volume commercial kitchen or food service ministry.
Strong knowledge of food safety, menu planning, and culinary best practices.
Excellent time management, communication, and team-building skills.
Committed to excellence, humility, and ongoing improvement in service.
Ability to remain calm and solution-oriented in a fast-paced environment.
Comfortable working with diverse staff and guests, modeling kindness and professionalism.
Effective communicator able to foster collaboration across departments.
Demonstrates cultural competence by engaging respectfully with guests and staff from diverse backgrounds.
Minimum 5 years of experience in culinary management or executive chef role required
ServSafe Manager Certification (or equivalent)

Nice To Haves

Associate’s or Bachelor’s degree in Culinary Arts or related field preferred
Experience in retreat centers, camps, or hospitality ministries strongly preferred
Experience leading mixed teams (seasonal, part-time, volunteers) is a plus

Responsibilities

Collaborate with the Director of Dining Services to develop seasonal menus that are flavorful, nutritious, cost-effective, and able to serve a wide range of dietary needs.
Lead and oversee food preparation for daily service, catered events, and special groups, ensuring consistency in taste, presentation, and portioning.
Maintain high standards of cleanliness, sanitation, and food safety (ServSafe or equivalent).
Support allergen awareness and ensure procedures are in place to reduce risk for guests with dietary restrictions.
Oversee the planning and preparation of meals that accommodate special dietary needs, including but not limited to gluten-free, vegetarian, vegan, allergy-sensitive, and medically required diets, ensuring safety, quality, and guest satisfaction.
Lead, train, and support kitchen team members including cooks, prep staff, dishwashers, and seasonal/volunteer staff.
Partner with Assistant Dining Director(s) to plan and maintain kitchen work schedules, ensuring appropriate coverage and efficient workflow.
Promote a team culture rooted in mutual respect, hospitality, and Christ-like service.
Support the GLCC mission by training and mentoring staff in Christian service and teamwork.
Set expectations for food quality, consistency, and safety across all kitchens.
Provide coaching and support to develop staff skills and culinary excellence.
Work alongside the production team, modeling servant leadership, humility, and a strong work ethic to foster unity and shared purpose.
Monitor inventory and ensure timely, cost-effective ordering of food, supplies, and equipment.
Manage vendor relationships and food deliveries in coordination with the Director, and/or Assistant Director(s).
Ensure accurate inventory records and minimize food waste through proper storage, rotation, and usage.
Monitor food and labor costs, maintaining alignment with department budgets and goals.
Identify and report equipment needs or safety concerns promptly.
Partner with front-of-house staff to ensure smooth, unified service that reflects spiritual hospitality and excellence.
Coordinate with Dining Director(s) to accommodate conference-specific needs and guest preferences.
Contribute to a kitchen culture of kindness and intentional service.
Be present and responsive during high-volume periods and key guest experiences.