As the Food Service Manager / Chef at Warren Willis United Methodist Camp & Conference Center, you will be essential in the successful operation of the food service department. The Food Service Manager / Chef directs the overall food service operation with tasks including but not limited to: purchasing, preparation, nutrition, sanitation, personnel management, customer service, and record keeping.
Duties and Responsibilities:
- Work with an agreed upon budget for food, staffing and supplies.
- Establish and maintain professional relationships with vendors on behalf of the Warren Willis United Methodist Camp & Conference Center.
- Coordinate menu planning for user groups and in-house programming.
- Oversee the inventory and ordering of food, equipment, and supplies.
- Inspect equipment and ensure equipment is repaired as necessary.
- Arrange for the routine maintenance, sanitation, and upkeep of the kitchens, equipment, and facilities.
- Plan, coordinate, schedule, and supervise the work of food service staff.
- Design and implement an employee training program and monitor employee performance.
- Cook as needed to ensure the menu is executed in a timely and professional manner.
- This is not necessarily an all-inclusive list of job-related responsibilities and working conditions. The Conference reserves the right to require that other or different tasks be performed as assigned by their supervisor/manager, within compliance with Federal and State Laws.
Minimum Requirements:
- Bachelor’s degree in culinary management, hospitality management, or equivalent work experience.
- Minimum 5 years proven work experience in kitchen leadership role (kitchen manager, supervisor, sous chef, etc.)
- Demonstrate proficient computer literacy in usage of a variety of office management software necessary for completion of daily, weekly, and monthly reports and projects.
- Team player with excellent communication and organizational skills, strong work ethic, and reliability.
- SERV Safe Manager’s Certification required.
- An appreciation of the nature and mission of the Camp and Retreat Center is essential.
Preferences:
- Familiarity with online food ordering.
- Expert knowledge of food allergens.
Working Environment:
This job operates in a professional kitchen environment. This role frequently oscillates between high temperature (80˚F +) and low temperature (0˚F or lower) situations. Examples include opening hot ovens or putting away food orders in the walk-in freezer.
Must be able to stay in a stationary position or move for 80% of total shift time. Must be able to move and transport objects up to 40 pounds unassisted and up to 80 pounds with assistance. Must be able to distinguish flavors and textures of food being prepared. This role requires the ability to position oneself to accomplish tasks such as stocking and cleaning on high shelves as well as ground level. Frequently operates kitchen equipment and uses tools such as knives or slicers. Regularly uses food safe cleaning chemicals.
Some requirements may exclude individuals who pose a threat or risk to the health and safety of themselves or other employees. The employee must be able to perform the essential functions of the position satisfactorily and, if requested, reasonable accommodations will be made to enable employees with disabilities to perform the essential functions of their job, absent undue hardship.
FLUMC is an equal opportunity employer. All applicants will be considered for employment without attention to race, color, religion, sex, sexual orientation, gender identity, national origin, veteran, or disability status.
Salary range/Compensation Package: $44,000 - $45,204
Application Instructions: Qualified applicants should send cover letter and resume to employment@flumc.org with job title in subject line. Open until filled.
Website: wwumccc.org