Job Description:
 

• Lead and oversee all kitchen operations, ensuring the highest standards of food quality, presentation, and safety.
• Develop innovative menus that cater to diverse groups, including special dietary requirements for camps, conferences, and church events.
• Supervise, train, and mentor kitchen staff, fostering a collaborative and high-performing team environment.
• Manage inventory, sourcing, and procurement of ingredients, maintaining cost control and minimizing waste.
• Collaborate with Food and Beverage Management and other departments to coordinate meal planning for large-scale events.
• Ensure compliance with health, safety, and sanitation regulations at all times.
• Monitor kitchen equipment and coordinate maintenance or repairs as needed.
• Oversee food preparation and service during peak periods, ensuring timely and efficient delivery.
• Implement and maintain standard operating procedures for kitchen operations.
• Continuously evaluate and improve kitchen workflows to enhance efficiency and guest satisfaction.

Job Requirements:

• Minimum of 7 years and maximum of 8 years of progressive experience in culinary roles, with at least 3 years in a leadership position.
• Proven expertise in menu development and large-scale food preparation.
• Strong leadership and team management skills.
• Excellent knowledge of food safety, hygiene, and sanitation standards.
• Experience working in a fast-paced, high-volume kitchen environment.
• Ability to manage budgets, inventory, and supplier relationships.
• Outstanding communication and interpersonal skills.
• Flexibility to work on-site and adapt to changing event schedules.
• Creative problem-solving abilities and attention to detail.
• Commitment to delivering exceptional guest experiences.