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Chef
General Information:
• Department: Food Service • Reports to: Food Service Manager • Category: Salaried with housing & utilities • Description current as of: February 2022
Essential Role: 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.
Main Responsibilities:
• Plan and prepare all menus, preparation, and execution of guest meals / medical diets. • Assists the Food Service Manager with menu planning with a focus on variety and creativity, complying with all appropriate portion sizes, standards of quality, health guidelines, and department policies and procedures. • Assists the Food Service Manager 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 Manager. • Coordinates with dining room staff and other departments to ensure prompt and cheerful service to the guests and good plate appearance. • Assist with annual evaluations of kitchen staff. • Provide and support a healthy spiritual environment within the food service department by personal example and through prayer/devotions with staff. • 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 Manager with inventory control, practicing good stewardship through promoting economy and preventing waste. • Participate in department and staff meetings, and prayer times. • Support organizational safety program: - Train employees working in the department in safety procedures, including but not limited to SDS, bloodborne pathogens and use of PPE. - Document safety training on the CBCC server training file - Enforce safety policies and procedures. - Limit handling of blood borne pathogens and hazardous chemicals to employees trained in safety procedures. - Maintain SDS books, accident logs, and safety procedures.
Secondary Responsibilities:
• Assist in the bakery and “satellite” dining rooms as needed. • Work weekends as needed. • Assists the Food Service Manager with ordering as needed. • All other duties as assigned.
Qualifications/Skills Required:
• 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. • Knowledgeable in best practices for accommodating guests with food allergies and restricted diets. • 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. • Application at www.cbcc.net must be completed.
Time: Full-Time Year Round
Salary: Paid
Category: Food Services
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Updated: 2/11/2023 1:14:58 PM
Job Contact:
Human Resources
(503) 436-1501
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