Job Description

Job Description

Job Description

Wesley Glen Ministries is looking for a Head Chef to join our team! Wesley Glen Ministries is a non-profit organization that provides services to adults with intellectual and developmental disabilities. In this position, you will manage our small, in-house kitchen to prepare lunches for our Day Program participants (approximately 60 people) and provide 10 take-home dinners that can just be warmed up in the oven.

Shift: Monday - Friday

Purpose: The Head Chef is responsible for overseeing the entire kitchen operation, including menu planning, food preparation, and staff management. This role ensures high-quality food production, adherence to food safety and hygiene standards, and efficient kitchen operations. The Head Chef is a leader who inspires creativity, maintains cost control, and delivers exceptional dining experiences.

Essential Duties and Responsibilities:

Menu Development & Food Preparation:

• Design and update menus that align with the establishment’s concept and customer preferences.
• Responsible for cooking and preparing lunches Monday-Friday for approximately 60 people, and making dinners to send home that can just be heated and served.
• Ensure all dishes are prepared and presented to high standards.
• Introduce innovative recipes and cooking techniques to enhance the dining experience.

Operational Oversight:

• Manage kitchen inventory, including ordering and stock control to minimize waste and costs.
• Maintain relationships with suppliers to source high-quality ingredients.
• Monitor kitchen equipment, ensuring proper maintenance and timely repairs.

Compliance & Standards:

• Uphold food safety, hygiene, and sanitation standards in compliance with regulations.
• Ensure all kitchen operations meet health and safety guidelines.
• Develop and implement processes to maintain consistent quality in all dishes.

Budget & Cost Management:

• Create and manage the kitchen budget, including food and labor costs.
• Monitor financial performance and implement strategies to improve profitibility.
• Analyze food cost percentages and adjust recipes or suppliers as needed.

Customer Satisfaction:

• Collaborate with Day Program and Residential staff to address customer feedback.
• Adapt menus based on seasonal availability, trends, or guest preferences.
• Ensure timely delivery of meals during service hours.
  

Job Qualifications:

Education & Required Experience:

• Proven experience as a Head Chef, Lead Cook, or similar leadership role.
• Culinary degree or equivalent professional training preferred.
• Strong knowledge of kitchen management, food costing, and inventory control.
• Expertise in a variety of cuisines and cooking techniques.
• Exceptional leadership and communication skills.

Essential Physical Requirements:

• Ability to lift/carry 35 pounds.
• Duties may include bending or stooping for various durations of time.
• Duties may occasionally include overhead work, reaching, pulling, and pushing items.

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