- Lead and oversee all kitchen operations, ensuring the highest standards of food quality, presentation, and safety.
- Develop innovative menus that cater to diverse groups, including special dietary requirements for camps, conferences, and church events.
- Supervise, train, and mentor kitchen staff, fostering a collaborative and high-performing team environment.
- Manage inventory, sourcing, and procurement of ingredients, maintaining cost control and minimizing waste.
- Collaborate with Food and Beverage Management and other departments to coordinate meal planning for large-scale events.
- Ensure compliance with health, safety, and sanitation regulations at all times.
- Monitor kitchen equipment and coordinate maintenance or repairs as needed.
- Oversee food preparation and service during peak periods, ensuring timely and efficient delivery.
- Implement and maintain standard operating procedures for kitchen operations.
- Continuously evaluate and improve kitchen workflows to enhance efficiency and guest satisfaction.
Minimum of 7 years and maximum of 8 years of progressive experience in culinary roles, with at least 3 years in a leadership position.Proven expertise in menu development and large-scale food preparation.Strong leadership and team management skills.Excellent knowledge of food safety, hygiene, and sanitation standards.Experience working in a fast-paced, high-volume kitchen environment.Ability to manage budgets, inventory, and supplier relationships.Outstanding communication and interpersonal skills.Flexibility to work on-site and adapt to changing event schedules.Creative problem-solving abilities and attention to detail.Commitment to delivering exceptional guest experiences.