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Qualifications
Candidate must have a growing & mature, demonstrated personal relationship with Jesus Christ and exhibit a consistent Christ-like attitude and life.
Two plus years previous related sous chef-level experience is required with a solid history of stable career progression, promotion, and growth with measurable achievement
Previous experience with cost controls, demonstration cooking, menu development, and pricing required
A team player with the ability to cultivate a team spirit within the Ministry area and the Church with a high level of Christ-like interpersonal and relationship skills essential
Practical problem analysis and resolution skills
Above-average ability to be flexible, organize, manage time, and set/shift priorities while meeting deadlines.
Valid Serv Safe certification require
Responsibilities
The Culinary Assistant will be responsible for assisting the Executive Chef with the consistent, quality production of all food products, including menu planning and management responsibilities for daily food services and catered events.
Responsible for assisting in the daily production of all food products, including food quality, taste, and temperature in preparing fresh, made-from-scratch menu items
Responsible for maintaining fully stocked, cleaned, and constantly sanitized Service Line areas
Responsible for delivery and set up of all events, replenishing and maintaining par levels
Assist in inventory management daily, ensuring the product is being rotated properly, the leftover product is being utilized correctly, and coolers/freezer and all storage areas are properly cleaned and maintained.
Follows recipes, portion controls, and presentation specifications as set by the Director
Every grain of rice mentality with zero-waste goal
Menu Planning & Development with the collaboration of the Executive Chef and Food Services Director
Mise En Place of all ingredients using exact measures and weights
Cost control of food production under the budget given by the Food Services Director
Follow and strictly adhere to the HAACP plan by Food Services Director and ensure all culinary staff follows the food safety protocols set up by Federal and State Regulations.
Work daily with the Executive Chef to maintain a clean and organized Culinary Environment.
To perform other duties as workload necessitates