Culinary Chef

Performs regular daily kitchen tasks involving production of food for daily, weekly, and special-event meals. Prepares food production within the guidelines set by the Culinary Manager and the Health Department.
  • Prepares food for daily, weekly, and special-event meals, as instructed by Culinary Manager and in accordance with Bellevue recipes, for completion of required work orders
  • Inventories, monitors, and maintains all dry goods and refrigerated/frozen inventory
  • Maintains proper food storage and handling practices
  • Assists Culinary Manager/Executive Chef with menus for daily, weekly, and special-event meals
  • Must use time and church resources efficiently
  • Responsible for cleanliness of work area, as well as assisting in cleaning kitchen area after food service functions
  • As a member of the Culinary team, the individual is expected to support the efforts of the department, even when assignments may fall outside of the job description


High school diploma or GED


Preferred, but not required


  • Work experience as a Chef, Prep Cook, or 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


  • Food knowledge
  • Use of weights and measures
  • Multitasking
  • General mathematics
  • Interpersonal skills
  • Organization
  • Recipe skills
  • Kitchen equipment and food storage knowledge

Physical Abilities

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.