LEAD CHEF

Brown Missionary Baptist Church; Southaven (MS); Sur place; USD 32 000 - 42 000; Plein temps

Résumé du poste

Brown Christian Academy seeks a Lead Chef to oversee daily kitchen operations for its preschool and elementary meals, coordinating the Sous Chefs to deliver nutritious breakfasts, lunches, and snacks with safety and compliance in mind.

You will maintain records, manage inventory, plan menus, and work with leadership to support the school’s Christ-centered mission while modeling dependable service and professional conduct.

Qualifications

• Credentials and health documentation, training, certifications, fingerprinting, and background clearances required by law or policy.

Responsabilités

• Lead daily food-service operations; coordinate, train, and direct Sous Chefs.
• Plan, prepare, portion, and serve nutritious meals according to approved menus and health requirements.
• Follow dietary restrictions and communicate substitutions with authorized staff.
• Maintain accurate meal-count, temperature, inventory, delivery, and sanitation records.
• Monitor food and supply levels; coordinate ordering, storage and waste control as directed.
• Maintain a clean, sanitary kitchen; use equipment safely and report issues.
• Communicate with leadership and classroom staff about meal schedules and special events.
• Demonstrate dependable attendance, teamwork, Christian service, sound judgment, and professional conduct.
• Perform other duties related to food service, safety, or school operations.

Connaissances

Kitchen leadership

Meal planning

Food safety

Record keeping

Team coordination

Description du poste

Position Summary

The Lead Chef oversees daily kitchen operations and coordinates the Sous Chefs to provide timely, nutritious breakfast, lunch, and snack service for Brown Christian Academy’s preschool and elementary students. The Lead Chef supports the Academy’s Christ-centered mission while maintaining safe food handling, accurate records, effective kitchen operations, and compliance with applicable health and licensing requirements.

Essential Duties and Responsibilities

• Kitchen leadership: Lead daily food-service operations; coordinate, train, and direct Sous Chefs and collaborate with kitchen personnel to meet meal-service schedules.
• Meal planning and service: Plan, prepare, portion, and serve nutritious meals and snacks according to approved menus, child-nutrition guidance, age- appropriate needs, and applicable health requirements.
• Allergies and dietary needs: Follow documented dietary restrictions and communicate with authorized school staff regarding allergies, substitutions, and meal-service adjustments.
• Required documentation: Maintain accurate, timely meal-count, food- temperature, inventory, delivery, and sanitation records.
• Inventory and purchasing: Monitor food and supply levels; coordinate ordering, receipt, inspection, safe storage, stock rotation, and waste control as directed.
• Food safety and sanitation: Maintain a clean, organized, sanitary kitchen; use and care for equipment safely; promptly report equipment, maintenance, safety, and supply concerns.
• School coordination: Communicate professionally with leadership and classroom staff about meal schedules, special events, substitutions, and other food-service needs.
• Professional example: Demonstrate dependable attendance, teamwork, Christian service, sound judgment, and professional conduct.
• Additional assignments: Perform other reasonable duties related to food service, student safety, licensing compliance, or school operations.

Compliance and Professional Expectations

• Obtain and maintain credentials, training, certifications, health documentation, fingerprinting, and background clearances required by law, licensing authorities,BCA policy, or the position.
• Comply with school safeguarding procedures and applicable mandatory child- abuse and neglect reporting obligations, including direct reports to requiredauthorities.
• Protect confidential student, family, employee, and school information, subject to legally protected disclosures.
• Follow the Employee Handbook, Staff Blackout Calendar, lawful directives, health requirements, and school safety procedures; participate in performance reviews and coaching.
• Accurately record all hours worked and follow BCA timekeeping procedures.