Chef
Contact: resumes@ocbfchurch.org

Summary: Oversee the planning and food preparation process and any other relative activities in accordance with the OCBF standards and state regulations and guidelines by performing the following duties:

Essential Duties and Responsibilities
(Other duties may be assigned)
  • Prepare, setup, and serve at catered events such as meetings, conferences, weddings, funerals, etc.
  • Know and comply consistently with our standard portion sizes, cooking methods, quality standards and kitchen rules, policies and procedures.
  • Supervise and coordinate activities of food service associates engaged in food preparation.
  • Conduct daily meetings with food service associates.
  • Train food service associates in food preparation, safe handling, operating of equipment, food safety and sanitation based on OCBF regulatory standards.
  • Establish and maintain cleaning and maintenance schedules for equipment, storage and work areas. Ensure that kitchen staff follow and complete schedules as assigned.
  • Maintain required records including food production, inventory, income/expense, meal counts and personnel records.
  • Comply with federal, state and local health and sanitation regulations and department sanitation procedures as evidenced through local health department.
  • Follow facility sanitation procedures and ensure Pest Control is addressed daily.
  • Follow facility, department, Morrison and Compass safety policies and procedures to include occurrence reporting.
  • Wear proper identification and is involved in minimizing security incidents.
  • Respond to utility failures per Church policy and adhere to security policies as appropriate.
  • Communicate effectively with all team members and OCBF staff.
  • Participate and attend departmental meetings, staff development, and professional programs, as appropriate.
  • Complete all daily, weekly or monthly reports as outlined by the Director policies on a timely basis meeting all prescribed deadlines.
  • Respond to customer preferences and complaints.
  • Ensure dining experience is satisfactory.
  • Assume 100% responsibility for quality of products served.
  • Other tasks may be assigned.
Supervisory Responsibilities
Manage food service employees. Carry out responsibilities in accordance with the organization's policies and applicable laws. Responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems. Responsible for the overall spiritual leadership of the department including the volunteers.

Education and/or Experience
Associates Degree in Culinary Arts Degree from a recognized Culinary school; or an Associates Degree in Hospitality Management or related certificate or in-house Culinary approved Culinary Program under CIA or comparable guidelines.

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