Top 7514 Chef kitchen manager Jobs

Food Services Manager/Chef at Warren Willis Camp & Conference Center, Fruitland Park FL
The Florida Conference of The United Methodist Church —Fruitland Park, FL
- $45,000 - $52,000 a year
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- ServSafe
- Health insurance
- Dental insurance
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Food Services Manager/Chef at Warren Willis Camp & Conference Center, Fruitland Park FL

The Florida Conference of The United Methodist Church
Fruitland Park, FL

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Job Details

Full-time
$45,000 - $52,000 a year

Benefits

Health insurance
Dental insurance
Paid time off
Vision insurance
401(k) matching

Qualifications

Vendor relationship building
Kitchen health and safety standards
Computer operation
Staff supervision
Line cook experience
Food service health code compliance
Team supervision
Supplier management experience
ServSafe
Food Safety Manager Certification
Kitchen manager experience
Cost control
Menu planning
Driver's License
Bachelor's degree
Food safety sanitizing procedures
Meal preparation
Head chef experience
Computer skills
Kitchen management
Managing kitchen staff
ServSafe Food Manager Certification
Productivity software

Full Job Description

Position Summary: This is a full-time, year-round role in Fruitland Park, Florida.

Camp Warren Willis is a 300-acre, 1k bed facility that welcomed over 12k guests last year from 129 different organizations to encounter God and Christian community through summer camp, retreats, and events. The Food Services Manager/Chef oversees all aspects of the camp kitchen, including meal planning, food preparation, inventory management, sanitation, and supervision of kitchen staff, workampers, and volunteers. The ideal candidate is organized, dependable, and passionate about creating a positive dining experience for campers, user groups, and staff.

Duties and Responsibilities:

Work with an agreed upon budget for food, staffing and supplies.
Establish and maintain professional relationships with vendors on behalf of the Warren Willis United Methodist Camp & Conference Center.
Coordinate menu planning for user groups and in-house programming.
Oversee the inventory and ordering of food, equipment, and supplies.
Inspect equipment and ensure equipment is repaired as necessary.
Arrange for the routine maintenance, sanitation, and upkeep of the kitchens, equipment, and facilities.
Plan, coordinate, schedule, and supervise the work of food service staff.
Develop local catering company relationships to deploy during certain seasons where we exceed food services meal capacity.
Design and implement an employee training program and monitor employee performance.
Cook as needed to ensure the menu is executed in a timely and professional manner.
This is not necessarily an all-inclusive list of job-related responsibilities and working conditions. The Conference reserves the right to require that other or different tasks be performed as assigned by their supervisor/manager, within compliance with Federal and State Laws.

Minimum Requirements:

Bachelor’s degree in culinary management, hospitality management, or equivalent work experience.
Minimum 5 years proven work experience in kitchen leadership role (kitchen manager, supervisor, sous chef, etc.)
Demonstrate proficient computer literacy in usage of a variety of office management software necessary for completion of daily, weekly, and monthly reports and projects.
Team player with excellent communication and organizational skills, strong work ethic, and reliability.
ServSafe Manager’s Certification required.
An appreciation of the nature and mission of the Church is essential.

Preferences:

Familiarity with online food ordering.
ServSafe Allergen Certification or Expert knowledge of food allergens.

Housing (3 bed/2 bath with fenced in yard, less than 1 mile from property), Utilities Provided.

Qualified applicants should send cover letter and resume to [email protected] with job title in subject line.

Job Type: Full-time

Pay: $45,000.00 - $52,000.00 per year

Benefits:

401(k) matching
Dental insurance
Health insurance
Paid time off
Vision insurance

Application Question(s):

Briefly detail your history with creating and managing a food service budget:
Are you able to successfully pass a Motor Vehicles Records check?
Are you legally authorized to work in the US?
List your experience with cost-effective and interesting menu planning for camps and retreat centers:
Which do you prefer: being a chef? designing menus? developing a team?
Please provide your personal email for us for potential future contact.
We do extensive background screenings to ensure the safety and quality of our programs. Are you able to successfully pass a background screening?
Are you prepared to live year-round in a 3 bedroom/2 bath home one mile from our camp?

License/Certification:

ServSafe certification (Required)
Driver's License (Required)

Work Location: In person

Quick Apply

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