Job title: Sous Chef

Department: Food Services

Reports to: Banquet Manager   

FLSA status: Non-Exempt                                                                  

Grade: 15                  

The mission of Sandy Cove Ministries is to help people connect with God and each other in order to be transformed into the image of Christ, through His Word, His creation and community.

Position Summary: Provides leadership in the Kitchen through supervising and training cooks, ordering & preparing the food for guests that contributes to an overall excellent food service experience.

General Purpose: To contribute to an excellent dining experience for guests and staff that enables them to focus on connecting with God and each other.

Role Qualifications:

• A personal relationship with Jesus Christ
• Must have an excitement for the mission of Sandy Cove Ministries
• Heart to serve guests and disciple staff
• Culinary certificate, high school diploma, or equivalent culinary experience 
• 2 or more years of experience in food service leadership
• Certified in sanitation and proper food handling (SERV Safe)

Essential Job Functions/Responsibilities:

• Provide spiritual leadership to department employees
• Effectively train and motivate employees of diverse background and skill levels in their responsibilities of preparation, production, sanitation, guest service, and equipment use
• Create food perpetration lists to communicate with team the amounts of food to cook/prepare
• Plan seasonal menu cycles and create weekly menus
• Work with group leaders to plan menus for special events
• Place food and supplies orders weekly
• Oversee food preparation to ensure highest quality of both food and presentation for all Sandy Cove meals and snack breaks
• Cook and prepare meals for guests and staff that meet special dietary requests
• Provide oversight to service in the dining room
• Ensure the highest level of cleanliness and safety as well as ensure all health and safety regulations as mandated by law
• Review complaints and grievances and make necessary oral/written reports to supervisor
• Daily inspect all food storerooms, refrigerators, and freezers
• Create and manage department schedule 
• Assist in conducting inventory 
• Assist in the planning of capital improvements for the kitchen/dining room
• Interpret policies and procedures to department staff as necessary
• Complete any other reasonable task assigned

Essential Skills and Experience:

• Proven strong inter-personal and leadership skills
• Ability to foresee needs and problem-solve accordingly
• Ability to resolve conflict and make quick decisions
• Strong computer/technology skills
• Effective communication skills and ability to work in a team environment
• Strong organizational skills and ability to work efficiently with minimal supervision
• Ability to work under pressure and produce correct results

Nonessential skills and experience:

• Experience working in Christian camps or conference centers and/or in food service
• Desire to grow personally, professionally, and spiritually
• Ministry or other experience working with youth/young adults

Reporting to this position: Dining Room Supervisors, Food Service Ministry Team Members

Physical demands of work environment: The physical demands and work environment characteristics described here are representative of those that must be met by an employee to successfully perform the essential function of the job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions

• Physical demands: While performing the duties of this job, the employee must stand to for extended periods of time, walk, sit, use hands, climb stairs, balance, stoop, kneel, talk, see or hear. The employee must occasionally lift and/or move up to 50 pounds and handle hot/cold and sharp items
• Work environment: The noise level in the work environment ranges from minimal to very loud. Room temperature can fluctuate dramatically, and floors can become slippery, and employee handles hot/cold items and sharp objects. Must go into refrigerator/freezers with temperatures as low as -10 degrees Fahrenheit. Must handle food/liquids from preparation equipment up to 600 degrees Fahrenheit.