Chef

Job Title

The Chef is responsible for all aspects of food preparation, presentation, and service, ensuring that each dish meets high standards of quality, consistency, and creativity, while ensuring food is prepared to client specifications. The Chef must maintain a strong focus on food safety and sanitation, ensuring that all kitchen operations comply with Health Department regulations, from food storage to preparation and cleanliness. In addition to food preparation, the Chef is responsible for maintaining kitchen organization, managing workflow, and coordinating with service staff to ensure efficient and timely delivery of meals. Creativity is key, the Chef will give input for new dishes and adjust recipes based on departmental standards and event themes. The Chef must manage inventory, ensure kitchen equipment is in good condition, and adapt to varying workloads based on event size. A flexible schedule is required, with work during evenings and weekends based on event needs. The Chef reports to the Culinary Events Operations Manager.

Supervisory Responsibilities

This role will be responsible for ensuring efficient operations and maintaining the highest standards of food quality and presentation.

Position Responsibilities

• Serve as the Chef for the FBCG Food & Beverage Team.
• Create an environment establishing the highest standards of quality customer service to guests.
• Collaborate with the Culinary Events Operations Manager to develop innovative and appealing menus for a variety of events and catering services, keeping in mind dietary preferences, seasonal ingredients, and culinary trends.
• Collaborate with the Culinary Events Operations Manager to place weekly orders, considering menu requirements, budgetary constraints, and inventory levels.
• Maintain rigorous standards of quality and consistency in food preparation, presentation, and service. Conduct regular inspections to uphold food safety and sanitation protocols.
• Oversee inventory control procedures to minimize waste and optimize food costs. Monitor stock levels, place orders as needed and ensure compliance with budgetary constraints.
• Ensure compliance with all relevant health, safety, and sanitation regulations. Keep abreast of industry standards and best practices.
• Collaborate with the Culinary Events Operations Manager to develop strategies for controlling food costs without compromising quality or guest satisfaction.
• Plan menus and ensure health and safety regulations are strictly observed.
• Monitor spending levels, quality standards, and quality of products and service provided.
• Maintain stock levels and order supplies as needed only, serve as liaison with suppliers and vendors.
• Provide culinary support for events at both campuses, adapting to various needs and ensuring smooth operations.
• Perform store purchases using organization vehicles as needed.
• Responsible for cooking and preparing meals.
• Troubleshoot operational problems and provides solutions.
• Process customer complaints with patience and timeliness.

Required Skills/Abilities

• Must be saved, have a servant's heart, and be a member, in good standing or willing to join and become a member in good standing of FBCG.
• Must be saved, be a Christian example and support the work and ministry of FBCG.
• Must have a servant's heart, possess a gracious, Christ-like demeanor in demanding situations.
• Must be able to submit to authorities as defined by the Pastor.
• Must have an understanding and appreciation for the ministry and the mission of FBCG.
• Experience in ordering food and beverage items, catering experience and computer literacy a must.
• Have the ability to effectively analyze costs to be cost effective, and a client's needs and determine quantities to be prepared based on a per person ratio.
• Must have the ability to motivate staff and build a cohesive team, while prioritizing and organizing work assignments.
• Have the ability to process customer complaints with patience and timeliness.
• Ability to work under pressure and with deadlines. Available to work evenings, weekends, and holidays. A flexible schedule is a must.
• Must be detail orientated with excellent customer service, excellent communication skills, an eye for detail and ability to multi-task.
• Maintains a commitment to customer service and guest satisfaction.
• Proficiency in Microsoft Office Suite.
• Demonstrate experience in high-volume catering, cooking in large quantities, and maintaining consistency in food quality and taste.
• Proven experience as a chef in a high-volume catering environment or large-scale kitchen.
• Must have a valid driver's license.
• Must have a written and spoken command of the English language.
• Degree in Culinary Arts preferred.
• Minimum of 3-5 years of experience as a chef.
• Must be able to stand or sit for long periods of time and have the ability to lift up to 35 pounds.
• This position requires bending, climbing, reaching, and standing in a full-service kitchen.

Benefits & Perks

FBCG and SMI offer a competitive package that includes medical, dental, vison, paid time off, 403b with employer-paid group life insurance. All benefits are based on full-time or part-time work status.

• Affordable medical, dental & vision coverage - large portion paid by employer!
• Short Term and Long-Term Disability – Paid by employer!
• Employer paid group life & AD&D insurance
• Vacation, Sick or PTO and holidays
• 403b with employer contribution
• 3-days of yearly employer-paid staff retreat
• Paid Birthday Day Off to celebrate you
• 2 weeks - Paid parental leave including adoption
• Flexible spending accounts (FSA)
• Education reimbursement
• Employee rewards program