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General Position Summary
Responsible for providing leadership and oversight of kitchen operations and staff, ensuring all meals and food prepared are of excellent quality and ample quantity. Responsible for maintaining a safe and sanitary food service department.
Essential Functions/Major Responsibilities:
-Plan and prepare all menus, preparation, and execution of guest meals including medical diets.
-Assists the food service administrator with menu planning, complying with all appropriate portion sizes, standards of quality, health guidelines, and department policies and procedures.
-Assist the food service administrator with hiring, training and supervising food service staff ensuring all personnel perform their job duties and follow all health and safety guidelines.
-Schedules kitchen staff in conjunction with the food service administrator.
-Coordinates with dining room staff and other departments to ensure prompt and cheerful service to the guests and good plate appearance.
-Assist the Director of Operations with annual evaluations of kitchen staff.
-Provide and support a healthy spiritual environment within the food service department by personal example and by leading prayer times and staff devotions.
-Maintain compliance with all applicable state and federal laws as they apply to food service.
-Stay current with trends and styles of the industry through attending seminars, food shows, culinary classes, and reading culinary literature.
-Assist as needed to cover absences due to illness, vacations, etc.
-Responsible for the maintenance, organization, cleanliness, and proper usage of the storage areas, coolers, and freezers.
-Assists the food service administrator with inventory control, practicing good stewardship through promoting economy and preventing waste.
-Participate in regular department and staff meetings, and prayer times.
-Support organizational safety program:
-Assist in the bakery and “satellite” dining rooms as needed.
-Work weekends as needed.
-Assists the food service administrator with ordering as needed.
-All other duties as assigned.
-A Christian in agreement with CBCC’s statement of faith, and with a consistent Christian testimony and growing personal relationship with Jesus Christ.
-Degree in culinary arts is desirable.
-Minimum of 3 years in an institutional food preparation position, preferably in a leadership role.
-Experience in hiring, training and supervising staff to achieve a motivated, skilled workforce.
-Creative, motivated, and able to manage deadlines.
-Good math skills.
Apply online at www.cbcc.net
Time: Full-Time Year Round
Category: Food Services
Updated: 5/15/2020 11:32:32 AM