Food Services Executive Chef

Assisting with food services by preparing meals in large batches to feed program participants. Support the daily operations of the food service program by preparing large-batch meals, maintaining kitchen organization and food safety standards, and assisting with volunteer and student worker engagement. This position plays a key role in ensuring consistent meal service for program participants while promoting a safe, efficient, and mission-driven kitchen environment.Responsible for completing tasks and projects that support and maintain an environment that instills the advancement of those we serve towards dependency on Jesus Christ and financial self-sufficiency; the fulfillment of ministry mission & eight key values; and the efficient & accountable stewardship of ministry resources.This role has a schedule of Tuesday - Saturday, 9AM - 5:30PM.Job Skills/Qualifications: Food Handling, Knowledge of large-scale food preparation and kitchen operations. Knowledge of food safety and sanitation standards. Multi-task in a fast-paced kitchen environment. Ensuring that food is cooked and presented with nutrition and quality in mind.Additional Job Requirements:Seek and guidance, clarity and support from your manager:Where there are challenges, seek input and look for pathways to solutions. Where there is stress and strain, ask for guidance and support. Where there is uncertainty, seek clarity until there is a clear direction. Consider the bigger picture and seek a better understanding of the decisions and objectives influencing and impacting your role, the department and the organization. Know what your performance expectations are and seek clarity if you are unsure of what is expected of you in your role. Hold yourself accountable to the expectation set for your role and the overall performance of your team.Part II - Job RequirementsEducation: High School DiplomaExperience: 2-3 yrs of job related work experience. in a high-volume, fast-service kitchen environmentCommunication Skills: Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals. Ability to write routine reports and correspondence. Ability to speak effectively before groups.Math Skills: Minimum Skills: Ability to add and subtract and to multiply and divide.Reasoning: Intermediate Skills: Ability to apply common sense understanding to carry out instructions furnished in written, oral or diagram form. Ability to deal with problems involving several variables in standardized situations.Job Related Certifications / Licensing / Professional Registry or Memberships Requirements:ServSafe Certificate a plus but not required (will be required within 6 months of hire)Driving Requirements: Required to drive a Company vehicle on behalf of Company.Other Skills and Abilities: Culinary Degree a plus, but not required