Chef

Word Of Life Fellowship; Pottersville (NY); On-site; USD 37,000 - 42,000; Full time

Job summary

Word Of Life Fellowship in Pottersville, NY seeks a Kitchen Culinary Manager to lead the culinary program, prepare meals, and manage operations for the seasonal program.

The role includes budgets, menu planning, presentation, and ensuring high-quality food service for events and daily operations.

Qualifications

• Must have Serve-Safe Certification.
• Formal culinary training preferred (5+ years experience in lieu of training).
• Ability to lift up to 50 pounds and perform physical tasks as required.
• Strong written and verbal communication within Word Of Life and with guests, vendors, and staff.

Responsibilities

• Oversee all aspects of culinary services at the facility (seasonal).
• Meet budgetary objectives.
• Personnel – hiring recommendations, scheduling, evaluations, conflict resolution, and training of staff.
• Teaching, training, and oversight of Chefs, Cooks, Hourly Staff, Volunteers & Students.
• Purchasing food and beverages within budget; recommend equipment needs within guidelines (seasonal).
• Interact with vendors professionally (sales reps, drivers).
• Plan and cater special functions as needed.
• Coordinate with facility management for staffing and other needs (seasonal).
• Monitor quality and quantity to maintain consistent results year to year.
• Maintain NYS Health Code compliance and address deficiencies with CSA/Facilities.
• Attend all-staff and facility meetings; report to Culinary Manager regularly.
• Personal and professional growth aligned with yearly goals.

Job description

Job Details: Job Location: Pottersville, NY 12860, Salary Range: $37,000.00 - $42,000.00 Salary/year, Purpose: Provide leadership in the kitchen while also preparing meals and facilitating the general operations of the culinary program. Seasonal Purpose: Oversees all aspects of culinary services at his / her facility, including, but not limited to: budgets, menus, presentation, quality & quantity of foods purchased, prepared, and served, snack shack, dining room, and all catered and special events.

Core Responsibilities:

• Oversee all aspects of culinary services at his / her facility (seasonal).
• Meet budgetary objectives.
• Personnel – Hiring recommendations, proper documentation, scheduling, evaluations, conflict resolution, and training of staff.
• Teaching, training, and oversight of Chef’s, Cooks, Hourly Staff, Volunteers & Students.
• Purchasing food and beverages, as well as minor equipment, within the budgetary guidelines given. Makes recommendations for larger equipment needs and facility improvements. (seasonal)
• Interacting with vendors (including sales reps and delivery drivers) in a professional manner.
• Planning and catering special functions, as needed.
• Working with Property Services to maintain, monitor, and repair equipment and facilities, as needed.
• Coordinate with facility management for staffing and other needs. (seasonal)
• Monitor quality and quantity of end results to ensure a consistent product and service level from year to year.
• Maintain applicable portions of the NYS Health Code and work with CSA and Property Services to quickly correct any deficiencies.
• Any other tasks / duties as assigned by the Culinary Manager or Sous Chef.
• This position often works with the leadership team at his / her facility to coordinate needs for various events, functions, meal times, staffing, etc. (seasonal)
• Frequent communication with the Culinary Manager or Sous Chef, as appropriate.
• Personal and professional growth and development based on yearly goals.
• Expected to attend all-staff meetings, both for all WOL as well as all facility meetings, unless schedule dictates otherwise. Meets with supervisor on a regular (often weekly) basis to discuss health of the department and any needs he / she may have.

Training needed: Serve-Safe Certification; Competent at using MS Office (including Outlook, Excel, and Word); Formal Culinary Training preferred.

Direct reports: Chefs, Cooks, Hourly Staff, Volunteers & Students

Other: This job requires the staff member to be able to lift boxes, pots, pans, etc. that weigh up to 50 pounds on occasion. It may also require bending, climbing, reaching, standing, walking, sitting, grasping and repetitive motions

Qualifications:

• A clear personal testimony of faith in Christ
• Agreement with Word of Life’s vision, mission, Statement of Faith and Standard of Conduct.
• A willingness to learn and grow in the ministry responsibilities mentioned below.
• Must be competent in all aspects of culinary services, and proficient in multiple areas.
• Must be skilled at written and oral communication within WOL to other departments, within his / her team at each facility, as well as with guests, vendors, and other staff.
• Serve-Safe Certification required.
• Formal Culinary training preferred (5-years min. experience in lieu of formal training)