Executive Chef

Overview: This position is responsible for the food service department of the Mt. Chestnut Nazarene Retreat Center. Our Chef will ensure our facility follows the PA Health Department Code and maintains their Serve Safe certification. Our chef will coordinate menus with various retreat/camp directors, accommodate special diet needs, order food, prep, cook and serve food. In addition, this position requires our chef to manage food and equipment inventory, coordinate kitchen and dish room staff and/or volunteers. Our chef must be able to provide a clean, sanitary, kitchen and dining hall facilities. Chef coat/attire is required when guests are contracted for events.

 

Physical Requirements: The position demands good physical and mental health. The chef will be required to lift, carry, walk, sit, push, pull and work a flexible work schedule, majority of weekends. Must be able to move continuously during work hours and able to lift and/or carry 50-75 pounds, and able to endure long working hours on feet.

 

Duties:

·       Maintain a safe working environment.

·       Coordinate menu selections with retreat directors.

·       Provide the office with a printed copy of each event’s menu.

·       Pay special attention to food allergies or special dietary needs.

·       Provide the best food service possible to our guests: cooking, serving, and accommodating dietary needs within reason.

·       Place food orders and/or pick up food items from Sam’s Club or other local suppliers.

·       Proper storage of foods is expected. Opened foods or stored prepared foods should be dated.

·       Alcohol is not permitted on grounds; therefore, cooking with alcohol is prohibited.

·       Keep the kitchen, snack shack, dining hall, executive dining hall and dish room/drink area clean (refer to cleaning checklist for specifics).

·       Keep the kitchen restroom cleaned and stocked.

·       Keep storage areas and cooking utensils clean and organized.

·       At least once a year, clean the dining hall floor using the floor machine.

·       Keep walk-in cooler and freezer cleaned and organized.

·       Keep up to date logs of all freezers and refrigeration units.

·       Trash, recycling, and burnable items must be removed at the end of each day.

·       Empty trash containers, disposing of trash in dumpsters. Boxes burned at burn pile.

·       Plan work schedule in advance to determine if additional staff and/or volunteers are needed.

·       Oversee volunteer kitchen staff during larger events. Delegating work to them and ensuring they follow through with instructions given.

·       Provide oversight to groups who provide their own cooks.

·       Set-up and tear-down dining hall area as needed.

·       Notify Executive Director when supplies need ordered and/or when extra staff is needed for an event.

·       Notify Maintenance Manager with maintenance items that need fixed.

·       Assist in various functions as needed or directed by the Executive Director.