Food Service Assistant (Chef/Cook)

Green Lake Lutheran Ministries
Spicer and New London, MN
Hourly wage based on experience. Very competitive compensation package including full benefits.
Apr 17, 2018
Job Type
Full Time

The Food Service Assistant (Chef/Cook) will lead, in partnership with the Director of Food Service into the ministries next evolution of meal time hospitality. S/he will bring a mix of passion, creativity, and care to all aspects of the food service department. A strong orientation toward innovation and improvement is essential.

Essential Duties and Responsibilities

1. Food Preparation 

  • Cook and serve nutritious and appealing meals
  • Maintain quality food standards in taste, appearance, and nutrition, following the camp’s food philosophy.
  • Provide alternative options for guests will special diets.
  • Ensure that guests with food allergies are served safely and properly as needed.
  • Provide sufficient quantities of food.
  • See that all foods are prepared, served, and stored using proper safety and temperature guidelines.

2. Inventory, Ordering, and Meal Planning

  • Assist the Food Service Director in the accurate tracking of onsite food availability.
  • Ensure storage guidelines are followed and food is being properly turned over as storage dates apply.
  • Provide feedback and support in the ordering of food and supplies balancing the emphasis of quality and economic considerations within the guidelines of the budget.
  • Provide feedback and support in menu planning for both youth and adult groups and camps
  • Train and coach summer kitchen staff
  • In coordination with the Food Service Director, lead all kitchen activity for special events and fundraisers
  • Other duties as assigned.

Qualifications and Requirements

  • Supportive of the mission of Green Lake Lutheran Ministries.
  • Demonstrated skill, knowledge, and good judgement in the areas of large-quantity cooking, retreat style cooking, nutrition, menu planning, food purchasing, food service, health and sanitation, and budget management.
  • Able to prepare and serve tasty, nutritious meals in a clean and appealing manner
  • Ability to meet and relate well with guests and campers
  • Ability to attain ServSafe Food Manager Certificate (Paid for by GLLM)
  • Ability to work well with others and to be a flexible member of a team
  • Ability to take initiative and work well without close supervision.
  • Ability to work weekends
  • Strong analytical and problem-solving skills.
  • Ability to model radical hospitality.