Chef, Head

Cafeteria employees enable Church employees and temple patrons to focus on their most important work of bringing souls unto Jesus Christ by providing food services in a simple and affordable way.

Plans, prepares, and serves a variety of high quality food items at the COB Cafeteria, 26th floor, satellite locations, and in Church-owned vending machines.

Responsibilities

• Direct supervision of crew in preparing meals for the Cafeteria, banquets, and take-out orders.

• Planning, ordering food, and placing orders on Eatec.

• Administrative: meetings, training staff, one-on-ones, etc.

• Controlling and recording of waste.

Qualifications

• 7-10 years of directly related experience (2 years supervising similar activities). Certified Chef is preferred.
• Must have a broad knowledge in preparing entrees, sandwiches, salads, side dishes, and soups..
• Must have a knowledge of food costs, menu changes, personnel assignments, and Eatec computer program.
• Must have completed State Serve Safe course and keep kitchen within guidelines of the State Board of Health.
• Must have good interpersonal and supervisory skills.
• Must be able to work in extreme heat or cold conditions in a physically taxing environment.
• Must be able to work overtime during peak periods (Conference and Christmas)
• Must be able to move up to 50 lbs
• Must be able to work daily with the kitchen staff to keep waste and labor within the limits set by management.