Culinary Chef

Major Duties:

The employee will perform regular daily kitchen tasks to produce food for daily, weekly, and special-event meals. The employee will prepare food within the guidelines set by the Culinary Manager and the health department.

Specific Tasks:

• Prepare food for daily, weekly, and special-event meals as instructed by the Culinary Manager and in accordance with Bellevue recipes for the completion of required work orders.
• Inventory, monitor, and maintain all dry goods and refrigerated and frozen inventory.
• Maintain proper food storage and handling practices.
• Assist the Culinary Manager and Executive Chef with menus for daily, weekly, and special-event meals.
• Use time and church resources efficiently.
• Maintain the cleanliness of the work area and assist with cleaning the kitchen area after food-service functions.
• As a member of the Culinary team, the employee is expected to support the efforts of the department even when assignments fall outside this job description.

Culinary Ministry’s Philosophy:

Employees must be consistent in leadership, efficiency, cooperation, reliability, and integrity, and they must have a respectful team attitude. Employees know what is expected and are trained and guided to be set up for success. Employees must be able to work independently while adhering to standardized procedures and producing excellent results.

Education Required:

High School Diploma or GED Diploma

Certificate or License Required:

Preferred but not required

Specific Experience Required:

• Work experience as a chef, a prep cook, or a similar role
• Hands-on experience with professional kitchen equipment
• Experience in food plating techniques
• Understanding of health and safety rules in a kitchen
• Experience with local health department food safety guidelines

Specific Skills Required:

• Food knowledge
• The ability to use weights and measures
• The ability to multitask
• General mathematical skills
• Interpersonal skills
• Organizational skills
• Recipe skills
• Knowledge of kitchen equipment and food storage

Physical Abilities:

While performing the duties of this job, the employee is required to endure long periods of standing, walking, bending, and hauling food-service equipment to and from events. The employee must occasionally lift or move up to 50 pounds, occasionally lift or move up to 25 pounds, and frequently lift or move up to 10 pounds.

Supervised By:

Culinary Manager