Culinary & Events Chef

Job Location: Ark Encounter - Williamstown, KY 41097 Position Type: Full Time Job Category: Operations The Culinary & Events Chef is the primary Back-of-House (BOH) operational leader, dedicated to the flawless execution of the property’s food programs, safety standards, and daily supply chain logistics. Working under the strategic direction of the Director of Operations, this hands‑on role drives the daily performance of the main production kitchen, onsite and off‑site catering culinary execution, and the logistics department. The Chef focuses on strictly enforcing established recipe specifications, maintaining rigorous food safety protocols, and ensuring high‑quality product integrity across all venues, serving as the on‑the‑ground quality assurance lead for the property. The Culinary & Events Chef position has a career path that will develop your spiritual and professional growth goals by managing a large staff in a God‑honoring fashion to achieve great results by tackling challenges while having fun along the way. This position will allow one to impact others through a service mindset centered on making an eternal difference. It should display our Core Values of SERVE (Serve, Equip, Relate, Value, Engage) when interfacing with both internal and external customers to ensure that the message and mission of Answers in Genesis is portrayed in an effective and God‑honoring fashion. This position provides opportunities for spiritual, personal, and professional development. Responsibilities Promote the mission and standards of Answers in Genesis. Create a SERVE culture environment in all work done. Approach all tasks with a second mile mindset. Prioritize personal integrity in all interactions and assignments. Oversee and promote the spiritual, personal, and professional development of all team members being led. Lead with passion, courage, trustworthiness and humility. Actively develop and maintain a work environment that enhances the professional and spiritual growth of all team members. Execute and enforce property‑wide specifications for food production, recipes, portion controls, and food safety. Oversee the daily execution of all Back‑of‑House (BOH) and Logistics operations, driving the performance of the main production kitchen, dedicated baking program, and receiving docks. Direct catering food production, onsite and off‑site catering execution, ensuring all event food is prepared, held, and transported to quality standards. Conduct weekly quality assurance, cleanliness, and safety checks across all property food venues, ensuring compliance with culinary standards. Manage daily financial metrics and operational targets, including Food COGS, BOH labor, and BOH equipment R&M budgets. Collaborate with and participate in menu development, supply chain adjustments, and the rollout of new culinary programs. Partner cross‑functionally with the Culinary Manager to align kitchen production timelines with front‑of‑house (FOH) service rhythms, ensuring a seamless flow of product from the BOH to the guest. Assume all other duties and responsibilities as assigned by management. Qualifications & Requirements Must agree with and be able to sign our Statement of Faith. Maintains a personal relationship with Jesus Christ. Regularly attends a local Bible‑believing church. Passionate about delivering exceptional guest experiences. Ability to develop relationships that produce results. Strong prioritization and planning skills. Good problem‑solving skills and decision‑making ability. Excellent organizational skills and attention to detail. Able to react quickly to changing priorities. Leads by example, resolves conflict and fosters teamwork. Pursues opportunities for personal and collective growth. Education & Experience Culinary Arts degree from a recognized institution or equivalent executive‑level experience. 7+ years of experience in high‑volume production kitchens, banquet operations, or multi‑venue resorts. Current ServSafe Food Protection Manager Certification (or equivalent). Strong background in supply‑chain management and food cost controls. #J-18808-Ljbffr ANSWERS IN GENESIS GROUP