Head Chef & Culinary Coordinator Position Available In DeKalb, Tennessee

Head Chef & Culinary Coordinator Timothy Hill Children’s Ranch 358 Relax Dr, Smithville, TN 37166

Duties and Responsibilities:

Our unique setting requires our chef to serve two distinct groups of people: on a daily basis, the chef will prepare meals for young people and staff in a small, residential school setting. (This will also include interacting and training youth.) Most weekends, the chef will also be responsible for preparing and serving catered meals to guests at our lakeside retreat. This role requires significant flexibility in scheduling to meet the various needs of our campus. 1. Read, understand and support Timothy Hill Mission and Vision Statements. 2. Manage inventory of readily available supplies. 3. Food to be properly prepared, recipes are to be used, and quality must be to the standards set by Timothy Hill. 4. All kitchen staff employees are under the authority of the culinary services coordinator and has to see to it that they all perform their food preparation duties and responsibilities on a daily basis. 5. The culinary services coordinator must make sure quality food is served to the customers and guests. 6. Create weekly menus and weekly shopping lists. a. Submit weekly check requests. b. Oversee the budget and receipts. c. Inventory culinary needs on a weekly basis. d. Inventory food, report excessive issues by email to supervisor e. Order kitchen cleaning supplies. 7.

Cook for special events:

group retreats, volunteer groups, special events, Board of Director meetings. a. Purchase, prep and cooking of meals. b. Room set up; dishes, linens, tables. c. Serve as needed. d. Clean up and breakdown at the end of each event. e. Write a written summary at the end of each shift. 8.

Monitor health code violations:

Check bi-weekly- refrigerators, pantries, freezers and kitchens. a. Ensure food storage areas are properly organized and labeled. b. Inventories are rotated of old stock. First-In First-Out and Last-In Last-Out. c. Ensure compliance of house cleanliness as it pertains to the kitchen or storage areas. d. Conduct staff trainings on cooking and nutrition. e. Daily checks of temperatures in all refrigeration equipment. 9. It is the duty of the culinary services coordinator to make sure the kitchen and the surrounding areas are kept clean and sanitized. All tables and food preparation areas must be cleaned, wiped down and sanitized on a daily basis. Cleanliness ensures no germs are transferred to the food which could result in a customer becoming sick or ill. 10. The culinary services coordinator must make sure the floors are clean by sweeping, and mopping, during the shift, and at the end of the shift. A clean floor helps to ensure a safe working environment. The staff is directed by the culinary services coordinator when it comes to taking trash out to the dumpsters and keeping garbage cans clean and washed. 11. The culinary services coordinator is responsible to ensure we are in compliance with safety standards and using equipment in a same manner. 12. The culinary services coordinator will point out any safety concerns or maintenance issues to the operations director. 13. The culinary services coordinator must be willing/able to provide vocational support for the residential program weekly. 14. Maintain a clean and organized workspace. 15. Comply with all retreat safety guidelines. 16. Wear uniform once provided. 17. Attend all staff meetings. 18. May perform additional duties as requested by supervisor. Physical Demands of the

Position:

The position holder must be able to perform the essential job functions with or without reasonable accommodation. It is the responsibility of the employee to inform the administrator designated as immediate supervisor of the position, of any and all reasonable accommodations that will be required. The information contained in this job description is for compliance with the Americans with Disabilities Act (A.D.A.) and is not an exhaustive list of the duties performed for this position. Additional duties are performed by the individuals currently holding this position and additional duties may be assigned. Must be able to stand for extended periods of time. Carry and lift up to 50 pounds. Walk up and down stairs. Job Requirements Must have a high level of integrity and ability to work with confidential information. Must be flexible, self-motivated and able to follow through on tasks and projects. Must be able to work weekends.

Education/Experience:

High School Diploma and/or equivalent experience. ServSafe food manager certification or equivalent.

Required Background:

Must have a valid Tennessee State driver’s license. Pass a criminal history background check through the Tennessee Bureau of Investigation (TBI). TCI certification prior to employment

Job Type:

Full-time Job Type:

Full-time Pay:

$25.00 – $30.00 per hour

Benefits:

Dental insurance Health insurance Vision insurance

Shift:

8 hour shift Day shift

Experience:

Culinary/ Chef:

2 years (Preferred)

License/Certification:

Driver’s License (Required) Ability to

Commute:

Smithville, TN 37166 (Required) Ability to

Relocate:

Smithville, TN 37166: Relocate before starting work (Preferred)

Work Location:

In person