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Wesley Center
Position Summary:
This is a management position with hands-on cooking responsibility for all aspects of food service, including the supervision of the kitchen and dining room staff, in order to create and deliver high quality meals to our guests.
Essential Duties & Responsibilities:
  • Food Preparation: Consistently delivers attractive and creative meals that will be the highlight of our guest’s experience. Meals are consistently served on time with appropriate portions so that there are no shortages and waste is maintained at a minimum.
  • Menu Planning : Will develop exciting and attractive menus which are tailored to the age and nature of the groups being served, as well as alternatives for medical dietary restrictions, with a consideration to budgets, nutrition, and health guidelines. Is constantly exploring, researching, testing and evaluating new menu options. Is regularly sourcing and evaluating new products and cooking methods.
  • Purchasing: Is responsible for purchasing food as well as a wide variety of products required to prepare meals, equip the kitchen and dining room, and serve meals with consideration to consistency and cost per meal.
  • Storage/Inventory: Will receive, organize, inventory, and maintain the proper storage of all food and products according to local and state health standards. Will perform monthly inventories for financial reporting.
  • Cooking: Will take the lead and set the example for the kitchen team for good cooking methods, and practices.
  • Kitchen Cleanliness: Is responsible to maintain a high level of overall cleanliness for the kitchen, dish room, store room, food preparation equipment, and all aspects of the preparation, holding, and serving of food in food service areas including recovery and storage of re-servable food and disposal of scrapping and waste. Will meet with the health inspector on all inspections, maintain a positive and cooperative relationship, and respond immediately to any and all concerns.
  • Kitchen Equipment: Will keep all food service related equipment at a high level of cleanliness and readiness for service. Will maintain and coordinate the repairs to equipment within budget and with approval for unanticipated repairs and replacements.
  • Supervision: Will serve as the supervisor for the retreat center kitchen and dining room insuring that all responsibilities listed above are achieved through a collegial and supportive supervisory and coaching relationship. Will train, supervise, encourage, motivate, and effectively lead kitchen and dining room staff in order to maintain an enthusiastic food service team who understands the significance of their role in the ministry which takes place at The Wesley Center. Will build a strong positive kitchen, dish room, and dining room team of enthusiastic workers.
  • Health Regulations, Workplace Safety, Employment Standards, & Employee Supervision : Is responsible for maintaining, training, and enforcing all appropriate standards that relate to food service preparation and staffing insuring that dress, behavior, language, music, and the work environment and atmosphere is positive, honoring to God, and is consistent with the ministry objectives of the retreat center.
  • Staffing, Scheduling, & Training: Will coordinate with the Executive Director to maintain an appropriate level of part-time and seasonal kitchen and dining room staff, which varies significantly throughout the year.
  • Budgeting: Will create and track an approved budget for all areas of food service and staffing.
  • Other: Will respond to other tasks and responsibilities as assigned by the Executive Director.
Education and/or Experience:
  • A mature Christian with a ministry oriented vocational objective.
  • Experience in institutional food service as a director or manager with hands-on cooking experience providing food service for 100 guests or more who are resident for a week or more at a time.
  • High School Graduate with formal food service training or equivalent experience in similar applications to the retreat center.
  • Experience in and a basic understanding of the ministry objectives and operational structures of resident camp and retreat organizations and a desire to serve God within this context.
Technical Skills:
  • Commercial and institutional cooking and baking skills.
  • Understanding of basic health and safety requirements as they relate to commercial food service.
  • Knowledge of the use and maintenance of commercial kitchen equipment.
  • Personnel recruitment, training, and management skills.
Expectations and Capabilities :
  • Develop consistency and stability in the performance of food service production including a high level of personal and logistical organization.
  • Read and write English, is functional with a computer, and in the use of MS Word and Excel.
  • Is able to work flexible hours including most weekends.
Compensation and Benefits:
  • Compensation will depend on experience.
  • Medical, dental, vision, disability and life insurance is available.
  • Retirement contributions begin after one year of full-time service.
  • Paid vacation and sick leave.