Position Goal: To oversee the management of the Mount Carmel kitchen staff to efficiently plan and prepare delicious meals for the guests of Mount Carmel Ministries helping achieve the organizational values of Hospitality and Christian Community.
Position Responsibilities:
1. Plan and arrange for all meals served to Mount Carmel guests year round.
2. Hiring and management of Lead Cooks, Assistant Cooks, and Kitchen Assistants
3. Train and supervise staff in the following areas:
4. Obtain and maintain the necessary licensing (ServSafe and State of MN Food Manager Certificate) required in order to operate the kitchen.
5. Maintain the cleanliness of the kitchen and dining hall in accordance with the MN State Health Department requirements, and in a way that reflects our concern for the people we are serving.
6. In partnership with the Operations Director,
7. Communicate with Summer Registrar regarding scheduling of camp weeks, groups and events, the expected number of guests, suggested menus, and other issues that arise.
8. Keep up to date on menu options, food allergies, and effective kitchen management practices through continuing education.
9. Coordinate with Operations Director and Maintenance Director any needs for repairs or replacement of kitchen equipment.
10. Coordinate with Summer Staff Scheduler and Program Director related to summer staff help.
11. During the summer season, when guests aren’t onsite plan meals options for summer staff.
Qualifications: