Kitchen Coordinator

Description Is God calling you to ministry? For over 70 years, The Billy Graham Evangelistic Association (BGEA) has proclaimed the Gospel through its various ministries. Whether you work at our headquarters in Charlotte, North Carolina, the Billy Graham Library in Charlotte, North Carolina, the Billy Graham Training Center at the Cove (BGTC) in Asheville, North Carolina, Blue Ridge Broadcasting (BRB) in Asheville, North Carolina or a field office abroad, you are part of a team of committed Christians working together to reach people to the ends of the earth with the Gospel. Department Detail – Food Services The Food Services department seeks to provide a high-quality lunch for staff and their guests. Food Services seeks to do so while maintaining accountability to BGEA’s donors of good stewardship. It also services numerous breaks and in-house functions each week, and prepares and serves food for special after-hours events. The goal of Food Services is to perform all of this while reflecting the love of Jesus to each guest as the opportunity to serve arises. Job Summary The Kitchen Coordinator assists in food preparation on a daily basis as directed by Kitchen Manager and in accordance with sanitary ordinances; also helps with cost control measures by following aligned recipes and standards and controlling amounts of production based upon operational needs; provides prompt, courteous services to all BGEA employees and guests. The ability to work with a team is essential to performing this job well. Ministry Requirements Maintains a personal, active relationship with Jesus Christ and is a consistent witness for Jesus Christ Faithfully upholds BGEA in prayer Participates in daily BGEA staff devotions including Bible reading, and leading group prayer as schedule permits Demonstrates behavior aligned with BGEA’s Mission Statement, Statement of Faith, Hallmarks, policies, and expectations Effectively represents Jesus Christ to those within both personal and professional spheres of influence Essential Duties and Responsibilities Responsible for daily food prep as directed by Food Services Manager and aligned recipes Monitors food quality using Food Safe methods as directed Distributes and maintains prepared and serve‑ready food to the hot line Helps maintain clean, orderly kitchen, eating and serving areas, storage, and cooler/freezer areas Helps keep all food service equipment and surrounding areas clean and sanitized and properly stored at the end of the workday or assignment Assists in other food service positions as requested Prepares and serves food and beverages to guests at caterings, special events, and banquets as scheduled Assists in transportation of food, utensils, and service ware to caterings, special events, and banquet destinations Assists in submitting weekly orders to food vendors Assists in setup and breakdown of caterings, special events, and banquets Keeps Food Services Manager apprised of problems or situations that may arise, such as product shortages, special orders, repairs or maintenance needs Assists daily in washing dishes, pots, pans, glassware, silverware, and equipment Assists daily in training and teaching other Food Service staff and culinary interns in proper techniques, in conjunction with the Kitchen Manager Marginal Duties and Responsibilities Follows BGEA policies and procedures as set forth in Policy Manual Performs other duties assigned by Kitchen Manager Job Specifications – Skills and Knowledge Culinary degree preferred Five (5) years’ culinary experience in scratch‑food services, banquets, or catering operations Must be able to pass ServeSafe Manager test within 3 months of assuming this role and renew as required Knowledge of the safety and sanitary standards involved in food preparation Ability to maintain cleanliness of equipment and tools Project a positive attitude and demonstrate excellent customer service Excellent organizational and analytical skills, with strong attention to detail Ability to interpret a variety of instructions furnished in written, oral, diagram, or schedule form is required Ability to work flexible schedule including evenings and weekends Ability to work productively under pressure to meet deadlines Ability to teach verbally and through demonstration is required Physical/Mental Demands Capacity to prioritize work and manage multiple projects, meeting strict deadlines, in a high‑paced environment Ability to work independently and as part of a team while demonstrating flexibility when priorities change Must be able to maintain confidentiality Responds well under pressure, treating others with respect and consideration Ability to problem solve and find necessary solutions when problems arise pertaining to the food industry Ability to think strategically, developing strategies to achieve organization goals, analyze market and adapt strategies to changing conditions Ability to bend, stretch, and lift moderate amounts of weight (50 lbs.) Ability to perform repetitive hand and arm motions Project a clean, neat appearance Working Conditions Work is typically performed in a typical kitchen environment Frequently exposed to wet and/or humid conditions, moving mechanical parts, fumes or airborne particles, toxic or caustic chemicals, extreme cold, extreme heat and risk of electrical shock and/or burns Ability to work a flexible schedule including occasional evenings and weekends required Noise level in the work environment is usually moderate Benefits Summary Medical, prescription, dental and vision insurance Flexible Spending Account (FSA) Long term and short term disability insurance Term Life insurance 401(k) retirement savings plan 10 paid holidays, including 1 floating holiday Minimum 12 days of vacation 10 sick days #J-18808-Ljbffr Billy Graham Evangelistic Association