Search Page | Back to Results
Assistant Food Service Manager (Sous Chef)
ASSISTANT FOOD SERVICE MANAGER (Sous Chef )
We are passionate about our mission statement and are looking for a like-minded person who is willing to serve alongside us. Please thoughtfully consider each part of our mission statement, job description, and description of our ministry and community before applying. This position requires a strong culinary knowledge base and is a working position.
To inspire Christ-like change through Outdoor Adventure, Authentic Relationships, and Biblical Truth
The makeup of our community determines a large part of what it is like to live and work here. With approximately 120 persons who live on-site. comprised of: full-time staff and families and gap-year students. This is a semi remote living environment.
Oversee production and execution of meal service in Main dining hall, Family Camp Kitchen, and all catering outlets as designated by Foodservice manager or Foodservice Director. Cost recipes, maintain orders and inventory cycles as demanded by flow of business, maintain operational condition of kitchens as outlined in policies and procedures to meet and exceed state and federal compliance.
Reports To: Food Service Manager, Brandon Garnaas & Food Service Director, Chef Benjamin Thorpe
Job Purpose: To help bring Christ like change in people’s lives by providing outstanding meals and excellent customer service in many different environments for five different programs at Glorieta Camps during all seasons of the year.
Oversee meal prep, planning, and cleaning for 50,000 guests yearly
Assist in the Management of all hourly kitchen staff, seasonal staff, & volunteers
Assist and participate in cleaning projects and managerial tasks as necessary to meet policy and procedural compliance
Assist in training and ongoing development of full time, summer, seasonal, and hourly staff
Maintains leadership in modeling cleanliness, readiness and effectiveness of food service locations
Responsible for documentation and execution of food safety plan, daily checklists, food waste log management, and stock rotation on a shift by shift basis.
Assist in the design, costing and implementation of recipe builds and food service procedures as designated by the Food Service Director
Maintain Inventory and assist in cost control measures.
Support Foodservice manager in the ordering and receiving of all stock items
Manage and maintain HACCP and OSHA safety programs as required to meet compliance and ensure a safe guest experience.
Clean and maintain all kitchen appliances, equipment, and areas where food is served
Skills and Abilities:
Ability to manage peers, full time staff, summer, seasonal and hourly staff in a positive and respectful way
A personal relationship with Christ
Strong work ethic
Highly organized with an eye for detail
Taste acumen, ability to gauge overall flavor profile of dishes and make adjustments to meet desired outcomes for flavor and product quality
Culinary acumen and knowledge of classical cooking techniques and exposure to a variety of cultural cuisines
Proficiency in Microsoft Excel, Word, typing, basic computer skills
Excellent personal hygiene
Strong sense of urgency and timeliness
A servant’s heart, with a strong calling towards hospitality
Problem solving skills, ability to think quickly to adjust plans and still achieve desired outcomes
Scratch Cooking with experience in excess of 5k plates per day preferred
Work Context: This job will be performed primarily on location at the Glorieta, New Mexico location
Travel: Possible infrequent travel to workshop trainings.
Ability to lift 60lbs, sit for many hours in an office, stand for many hours consecutively while working in the kitchen, bend, squat, be on hands and knees while cleaning, climb stairs, and be around strong cleaning chemicals on a daily basis
Ability to work late at night and early in the morning and some days for many hours consecutively
Work Environment: Will work indoors and outdoors in summer, winter, and rainy weather conditions, on slippery surfaces, around hot appliances, and sometimes in buildings without central heat or a/c
Training: Kitchen employees will be given opportunity for improvement through appropriate training.
Compensation: Salary, onsite housing, medical insurance, 401(k) retirement package after one year, and paid vacation time. See HR and/or potential supervisor for details.
Disclaimer: This Job Description is not a complete description of all that is necessary to do your job. Also, all camp employees are expected to do what it takes to work as a team, even with other departments, to serve guests. This is not only an expectation, but a value that we hold to as an organization. We will help each other get the mission done.
Time: Full-Time Year Round
Category: Food Services
Updated: 11/5/2019 11:29:08 AM