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Head Cook / Executive Chef
Michindoh is a year-round Christian camp and conference center located in southern Michigan serving groups ranging in size from 10 to 700, with total occupancy at times reaching over 1,000. Michindoh serves guests of all ages, but the majority are high school age or younger. Michindoh primarily serves church and parachurch organizations, but also offers outdoor education school programs.
The Head Cook is responsible to lead the preparation of meals, cleanup, and the opening or closing of the kitchen. The Head Cook is also responsible for the supervision and direction of other kitchen staff on that shift. The Head Cook will regularly invest in training interns in basic food prep and cooking skills over the course of each intern's three year program. The Head Cook needs to be able to rotate into other shifts, as needed, including a portion of weekends and holidays. Regular assistance is provided to the Food Service Director with menu planning, ordering, inventory, scheduling, and special event planning. A large portion of the cooking is large batch production-style cooking, but scratch cooking and high class meals for special events are common. Creativity is encouraged.
-Strong personal faith in Jesus Christ and a readiness to discuss matters of faith
-A history of consistent participation in a local church
-Agreement with Michindoh’s Statement of Faith and adherence to Michindoh’s Code of Conduct
-Able to assist in leading devotions and prayer time for staff
-Able to train staff in basic food prep and cooking skills
-Commitment to Michindoh
-Commitment to Michindoh’s parent organization, Spring Arbor University
-A desire to serve with an attitude of Christian hospitality and quality customer service
-Excellent communication skills and detail oriented
-Strong work ethic and able to manage schedule and responsibilities with little supervision
-Flexibility to be assigned a wide variety of tasks and schedules, able to multi-task
-Able to use common computer software proficiently (Microsoft Office, etc.)
-Proficient in written and spoken English
-Ability to move items of at least 30 lbs and complete tasks that include standing, sitting, bending, kneeling, pushing, reaching, stooping, and other actions required for light or moderate labor tasks.
-A Certified Professional Food Manager Certificate or willingness to obtain one.
Benefit package includes:
-Competitive salary (44-47K based on experience)
-Single or family housing, utilities, meal plan
-Paid time off
-Retirement plan and employer matching
-Free tuition at Spring Arbor University for an undergraduate or graduate degree
Contact email@example.com for more details.
Time: Full-Time Year Round
Category: Food Services
Updated: 8/26/2022 1:05:55 PM