Ponderosa Kitchen Manager/Chef

Position: Ponderosa Lodge Kitchen Manager/Chef.

Location: Mount Hermon, CA.

Salary: $19.50 - $28.75 hourly.

Shift: Ponderosa Lodge. This is a ministerial position aligning with Mount Hermon Association, Inc.'s Christian mission, beliefs and standards.

Responsibilities: Oversee all PL food operations including meal preparation, food and supply ordering, inventory, personnel management, and equipment upkeep. Recruit, train, schedule, supervise and monitor food service staff. Report to and coordinate with direct supervisor and MHA management in support of the Food Service Department vision. Create recipes and review menus; provide production sheets and communicate order needs timely and accurately. Monitor cost per meal, supplies, and labor versus budget. Ensure the dining room is clean and sanitary for each meal, in coordination with hosts and custodial department. Supervise cleanup duties with Summer Staff and Guest Groups. Communicate with department supervisors and MHA management to support operational, financial, and guest experience goals. Enforce proper staff dress and preparedness; periodically train staff on injury and illness prevention plans; respond to emergencies and report suspected foodborne illness to Health Services. Coordinate maintenance, repair and deep cleaning with facilities and custodial teams. Document food consumption, leftovers and donations; direct utilization of surpluses. Manage kitchen staff by communicating expectations, providing training, conducting staff meetings, coaching, reviews and evaluating performance; engage in departmental spiritual formation. Enforce health and safety codes, building security, and proper care of facilities. Other duties as assigned by management.

Supervisory Responsibilities: All PL food service staff including but not limited to part-time cooks, part-time dishwashers, and volunteers.

Education/Certifications/Licenses: Culinary education preferred or comparable work experience. Serve Safe Certified.

Work Experience: Minimum 5 years' experience leading in large quantity food service, catering, or restaurant services. Minimum 3 years' experience supervising food service staff. Minimum 3 years of culinary or cooking experience. Minimum 1 year of Kitchen Management preferred. Christian Ministry or Volunteer experience preferred.

Knowledge, Skills and Abilities: Excellent communication, problem solving and organizational skills. Ability to cook and prepare a variety of foods in a timely, clean and sanitary manner. Demonstrated ability to produce delicious meals in large quantities; excellent knife skills. Able to supervise dishwashing and kitchen cleaning tasks; ability to stay pleasant under stress. Professional demeanor, sense of humor, adaptable, flexible, self-motivated; able to take directions and follow procedures. Judgment on food taste, palatability and aesthetics; knowledge of menu development, presentation, portion control and costing. Ability to manage a dynamic, part-time workforce; cooperative and eager to learn; able to work independently. Proficiency with MS Excel and Word; skilled in food service math. Bilingual skills a plus; English fluency required.

Physical Demands: Ability to lift and carry at least 50 lbs. Ability to stand and move for most of the workday; work in hot and cold environments. Ability to perform standing, sitting, squatting, stooping, twisting, reaching, and other physical tasks; safely use kitchen tools, chemicals, equipment, and utensils.

Additional Requirements: Flexible schedule including early mornings, late nights, weekends, and major holidays. Clean driving record of at least three years; comply with MHA driving guidelines for MHA vehicles and personal vehicle use for business. Adherence to MHA Mission, Vision, Culture Code and Standards of Conduct; adhere to dress code and grooming standards. Background check completion or valid work permit; ability to provide proof of eligibility to work in the United States.