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Posted : Saturday, January 06, 2024 09:37 PM
JOB SUMMARY:
Provides exemplary managerial and culinary support to the Guest Dining Team.
ESSENTIAL DUTIES AND RESPONSIBILITIES: Works with the Guest Dining Director to research, develop and create cost effective and high-quality recipes/menus that meet current popular culinary trends.
Works with the Guest Dining Director to create standards for all food and beverage served to guests at Forest Home.
Creates and maintains all recipes and prep lists for all dining locations.
Actively trains and teaches the food service staff in current techniques regarding culinary arts, food waste management, menu/time management, sanitation, and team organization.
Works closely with the Purchasing Manager/Commissary Manager to ensure consistent quality products are sourced according to budgetary guidelines.
Maintains weekly inventory counts for food and beverage at all dining locations.
Assists the Food Service Director with hiring, training, evaluating and disciplining staff as needed.
Regularly monitors external and internal feedback and helps develop proactive and prompt measures to maintain the highest level of service.
Ensures all food service kitchens are operating within the San Bernardino County Health Department codes and guidelines including but not limited to food preparation, sanitation and food storage.
Performs weekly inspections of all kitchens and dining locations and ensures all cleaning schedules are adhered to.
Assists the Food Service Director in overseeing the daily operations of all food service kitchen facilities ensuring that all employees are delivering high quality food in a safe manner to guests.
Performs other duties as assigned by the Food Service Director.
Works with the Food Service Director to develop and lead activities that promote spiritual growth within Forest Home’s guidelines.
EDUCATION and/or EXPERIENCE REQUIRED: Desired culinary degree and a minimum of 5 years of professional cooking experience working in high volume dining environments.
QUALIFICATIONS: The requirements listed below are representative of the knowledge, skill, and/or ability required.
To perform this job successfully, an individual must be able to perform each essential duty satisfactorily.
Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
Actively supports and participates in the staff spiritual life activities.
Ability to hear from God and pray for people, both in person and on the phone.
Uphold and support the Mission, Vision and Core Values of Forest Home.
Well-rounded culinary experience, with an emphasis on leading, training, and menu planning.
Current ServSafe certification, or ability to obtain one.
Commitment to serving guests safely and always maintaining safe work environment for staff.
Knowledge of current food trends, both in resort and the camp food service industry.
Demonstrated success leading large teams.
Able to accomplish assigned projects utilizing excellent communication (written and verbal), project management, time management and collaboration skills.
Able to deliver high quality work and maintain composure in stressful, high-pressure situations.
Servant heart and Christ-like attitude.
Assume responsibility for initiating a pleasant atmosphere by displaying a professional attitude through performance, appearance, and demeanor.
A self-starter.
Excellent people service skills, with the ability to provide service and streamline processes without compromising the integrity of the Food Service Department or Forest Home and its policies and procedures.
Demonstrated ability to perform high quality, detailed work.
Work weekends and nights, varied shifts.
Able to lift heavy objects up to 60 lbs.
on a daily basis.
Has reliable means to be able to get to Forest Home in all types of weather conditions.
Actively supports and participates in the staff spiritual life activities.
Regular, timely attendance Signed statement of faith Responsible, focused, and aware of surroundings.
Must be comfortable and confident in possible high stress situations.
SUPERVISORY RESPONSIBILITIES: Supervises the Sous Chef, Banquet Chefs, Hourly Cooks, Kitchen Utility, and Dishwasher workers.
Supervises other Food Service employees as necessary.
PHYSICAL DEMANDS: The physical demands described here are representative of those that must be met by an employee to successfully perform essential functions of this job.
Reasonable accommodations may be made to enable individuals with a disability to perform the essential functions.
While performing the duties of this job the employee is regularly required to stand, walk, sit, and requires sufficient hand, arm, and finger dexterity to operate office machines.
Requires mild physical work; some lifting, pushing, or pulling of objects over 20 pounds.
Requires visual acuity to read words and numbers and speaking and hearing ability sufficient to communicate in person or over the phone.
ADA: The employer will make reasonable accommodations in compliance with the Americans with Disabilities Act of 1990.
This job description will be reviewed periodically as duties and responsibilities change with business necessity.
WORK ENVIRONMENT: The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job.
Work involves moderate exposure to unusual elements such as extreme temperatures, dirt, dust, fumes, smoke, unpleasant odors.
The noise level in the work environment is usually moderate but can be loud at times.
FOREST HOME EMPLOYMENT STATEMENT: Nothing in this job description restricts management’s right to assign or reassign duties and responsibilities to this job at any time.
All terms and conditions of Forest Home’s at-will employment, duties, and responsibilities are subject to the Forest Home Employee Handbook.
FOREST HOME CORE VALUES Surrender to Christ (Romans 12:1-2) Abide with the Lord daily through study of His Word and prayer Surrender to the Lord daily through obedience to His Word Worship the Lord with the Forest Home Community Commit to grow in your faith through regular attendance at a local church Prioritize God, Family, and Work appropriately Be prepared to share your testimony with staff or guests · Walk in Biblical purity (1 Timothy 4:12) by rejecting one’s sinful nature Love (I Corinthians 13) Display the fruit of the Spirit: love, joy, peace, patience, kindness, goodness, faithfulness, gentleness, self-control (Galatians 5:22) Be respectful to others Demonstrate compassion Serve (Philippians 2:3-11) Give generously to God and others through time, talent and treasure Seek to put others’ needs above your own Demonstrate humility in both spirit and deed Actively look for ways to serve Walk in Integrity (Titus 2:11-12, Proverbs 4:23-27) Show loyalty to others, even when they are not present Do the right thing, even when others are not present Extend trust and seek to believe the best in others Ask for forgiveness quickly when necessary Be truthful and transparent with others Strive for Excellence (Colossians 3:23-24) Demonstrate accountability with time and resources Request and receive training Desire to improve, and challenge others to do the same Commit to exceeding guest expectations Refuse mediocrity Engage in Community (I Thessalonians 5:11-13) Seek first to understand before being understood Communicate clearly, empathetically and respectfully Work through conflict Biblically (Matthew 18-15-17) Participate in intentional and purposeful community activities Partner with teammates for the goal of unity and team effectiveness Play and appreciate “campy” fun Faithfully pray for one another Innovate (Ephesians 3:20-21) Dream Big Proactively seek solutions Think outside the box Dream, plan and execute new ideas Acknowledge and trust that all things are possible through Jesus Christ our Lord (Matthew 19:26)
ESSENTIAL DUTIES AND RESPONSIBILITIES: Works with the Guest Dining Director to research, develop and create cost effective and high-quality recipes/menus that meet current popular culinary trends.
Works with the Guest Dining Director to create standards for all food and beverage served to guests at Forest Home.
Creates and maintains all recipes and prep lists for all dining locations.
Actively trains and teaches the food service staff in current techniques regarding culinary arts, food waste management, menu/time management, sanitation, and team organization.
Works closely with the Purchasing Manager/Commissary Manager to ensure consistent quality products are sourced according to budgetary guidelines.
Maintains weekly inventory counts for food and beverage at all dining locations.
Assists the Food Service Director with hiring, training, evaluating and disciplining staff as needed.
Regularly monitors external and internal feedback and helps develop proactive and prompt measures to maintain the highest level of service.
Ensures all food service kitchens are operating within the San Bernardino County Health Department codes and guidelines including but not limited to food preparation, sanitation and food storage.
Performs weekly inspections of all kitchens and dining locations and ensures all cleaning schedules are adhered to.
Assists the Food Service Director in overseeing the daily operations of all food service kitchen facilities ensuring that all employees are delivering high quality food in a safe manner to guests.
Performs other duties as assigned by the Food Service Director.
Works with the Food Service Director to develop and lead activities that promote spiritual growth within Forest Home’s guidelines.
EDUCATION and/or EXPERIENCE REQUIRED: Desired culinary degree and a minimum of 5 years of professional cooking experience working in high volume dining environments.
QUALIFICATIONS: The requirements listed below are representative of the knowledge, skill, and/or ability required.
To perform this job successfully, an individual must be able to perform each essential duty satisfactorily.
Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
Actively supports and participates in the staff spiritual life activities.
Ability to hear from God and pray for people, both in person and on the phone.
Uphold and support the Mission, Vision and Core Values of Forest Home.
Well-rounded culinary experience, with an emphasis on leading, training, and menu planning.
Current ServSafe certification, or ability to obtain one.
Commitment to serving guests safely and always maintaining safe work environment for staff.
Knowledge of current food trends, both in resort and the camp food service industry.
Demonstrated success leading large teams.
Able to accomplish assigned projects utilizing excellent communication (written and verbal), project management, time management and collaboration skills.
Able to deliver high quality work and maintain composure in stressful, high-pressure situations.
Servant heart and Christ-like attitude.
Assume responsibility for initiating a pleasant atmosphere by displaying a professional attitude through performance, appearance, and demeanor.
A self-starter.
Excellent people service skills, with the ability to provide service and streamline processes without compromising the integrity of the Food Service Department or Forest Home and its policies and procedures.
Demonstrated ability to perform high quality, detailed work.
Work weekends and nights, varied shifts.
Able to lift heavy objects up to 60 lbs.
on a daily basis.
Has reliable means to be able to get to Forest Home in all types of weather conditions.
Actively supports and participates in the staff spiritual life activities.
Regular, timely attendance Signed statement of faith Responsible, focused, and aware of surroundings.
Must be comfortable and confident in possible high stress situations.
SUPERVISORY RESPONSIBILITIES: Supervises the Sous Chef, Banquet Chefs, Hourly Cooks, Kitchen Utility, and Dishwasher workers.
Supervises other Food Service employees as necessary.
PHYSICAL DEMANDS: The physical demands described here are representative of those that must be met by an employee to successfully perform essential functions of this job.
Reasonable accommodations may be made to enable individuals with a disability to perform the essential functions.
While performing the duties of this job the employee is regularly required to stand, walk, sit, and requires sufficient hand, arm, and finger dexterity to operate office machines.
Requires mild physical work; some lifting, pushing, or pulling of objects over 20 pounds.
Requires visual acuity to read words and numbers and speaking and hearing ability sufficient to communicate in person or over the phone.
ADA: The employer will make reasonable accommodations in compliance with the Americans with Disabilities Act of 1990.
This job description will be reviewed periodically as duties and responsibilities change with business necessity.
WORK ENVIRONMENT: The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job.
Work involves moderate exposure to unusual elements such as extreme temperatures, dirt, dust, fumes, smoke, unpleasant odors.
The noise level in the work environment is usually moderate but can be loud at times.
FOREST HOME EMPLOYMENT STATEMENT: Nothing in this job description restricts management’s right to assign or reassign duties and responsibilities to this job at any time.
All terms and conditions of Forest Home’s at-will employment, duties, and responsibilities are subject to the Forest Home Employee Handbook.
FOREST HOME CORE VALUES Surrender to Christ (Romans 12:1-2) Abide with the Lord daily through study of His Word and prayer Surrender to the Lord daily through obedience to His Word Worship the Lord with the Forest Home Community Commit to grow in your faith through regular attendance at a local church Prioritize God, Family, and Work appropriately Be prepared to share your testimony with staff or guests · Walk in Biblical purity (1 Timothy 4:12) by rejecting one’s sinful nature Love (I Corinthians 13) Display the fruit of the Spirit: love, joy, peace, patience, kindness, goodness, faithfulness, gentleness, self-control (Galatians 5:22) Be respectful to others Demonstrate compassion Serve (Philippians 2:3-11) Give generously to God and others through time, talent and treasure Seek to put others’ needs above your own Demonstrate humility in both spirit and deed Actively look for ways to serve Walk in Integrity (Titus 2:11-12, Proverbs 4:23-27) Show loyalty to others, even when they are not present Do the right thing, even when others are not present Extend trust and seek to believe the best in others Ask for forgiveness quickly when necessary Be truthful and transparent with others Strive for Excellence (Colossians 3:23-24) Demonstrate accountability with time and resources Request and receive training Desire to improve, and challenge others to do the same Commit to exceeding guest expectations Refuse mediocrity Engage in Community (I Thessalonians 5:11-13) Seek first to understand before being understood Communicate clearly, empathetically and respectfully Work through conflict Biblically (Matthew 18-15-17) Participate in intentional and purposeful community activities Partner with teammates for the goal of unity and team effectiveness Play and appreciate “campy” fun Faithfully pray for one another Innovate (Ephesians 3:20-21) Dream Big Proactively seek solutions Think outside the box Dream, plan and execute new ideas Acknowledge and trust that all things are possible through Jesus Christ our Lord (Matthew 19:26)
• Phone : NA
• Location : Forest Falls, CA
• Post ID: 9098516990
