Executive Chef

Overview Scope of Position:

The Executive Chef provides the vision and leadership necessary to create a distinctive culinary experience within our upscale casual buffet environment. This role is responsible for leading a food service team with a focus on seasonal innovation, operational excellence, and servant leadership. The Executive Chef ensures that every meal served reflects our commitment to high standards, nutritional integrity, and exceptional hospitality.

Reports to:

Senior Manager, Hospitality and Food Services WinShape Foundation is a Biblically-based Christian non-profit organization that seeks to glorify God by creating transformational, Christ-centered experiences for people in every stage of life. We do this through five core ministries that each use scriptural truth to offer summer camp, foster care, team and leader development, college student discipleship, and marriage enrichment. To view our full Statement of Faith, click here. Responsibilities Ensure the culinary team's operations and staff culture are firmly committed to the organization's mission, vision, and core values. Create and maintain a hospitable environment that results in a unique and high-quality culinary experience for all guests. Lead and direct a Food Service team, including Sous Chefs, Cooks, and Stewards. Actively coach, develop, and train staff members, fostering a culture of professional growth, clarity, and mutual care. Develop menus with target cost per meal and recommend product improvements tailored for various seasons, ensuring the buffet remains fresh and relevant. Develop precise recipes and portion specifications in accordance with guest and ministry feedback, dietary considerations, and nutritional needs. Lead and coordinate all food preparation, service, and presentation, ensuring a seamless flow for all guests. Maintain the highest standards of food safety, cleanliness, and sanitation for all production and service areas and equipment, ensuring compliance with OSHA guidelines and ServSafe sanitation practices. Manage food and staffing costs to align with departmental budget goals while maintaining the guest experience and staff care. Maintain an adequate supply of food items, smallwares, equipment, and linen through proactive inventory management, ordering, reconciling, and invoice coding. Qualifications A self-professing Christ follower, actively pursuing his/her faith on a consistent basis and committed to the organization's core values. Proven ability to identify, anticipate, and address guest needs and desires with exceptional customer service. Requires a minimum of 5+ years of related culinary work experience, including 3-5 years of management experience coaching and developing teams. Culinary degree or equivalent professional work experience in a high-volume food service environment. Possess a current ServSafe Certification. Able to communicate with clarity and simplicity; proficiency in computer software systems for ordering and administrative tasks. Able to work a flexible schedule, including evenings and weekends, as business and seasonal needs require. Ability to stand for extended periods, work in high-temperature environments, and lift up to 50 lbs.