Job Description

Our Lead Cook at the Conference Center, is responsible for overseeing the preparation and production of large quantities of high-quality meals for conferences, meetings, and special events. This role is supervising and guiding a team of kitchen staff to ensure that all meals are prepared in a timely manner and meet the highest standards of quality and presentation.

Additionally, this position assists with menu planning, unit workflow, and inventory management, contributing to the smooth operation of the kitchen. Serving in our Mission: "Impacting Lives for God's Glory through Purposeful Hospitality!"

Must be able to work weekends and holidays. Typical start time of 5:30 AM.

Essential Job Duties:

• Lead the preparation and cooking of large quantities of meals for various events, conferences, and meetings, ensuring quality, consistency, and presentation standards are met.
• Follow recipes, adjust portions, and ensure all meals are prepared according to specifications and dietary requirements.
• Ensure that food is prepared and served at the correct temperature, and is delivered promptly to front-of-house or event staff.
• Oversee the food line and presentation of dishes, ensuring they meet the standards for each service.
• Supervise and guide kitchen staff during food production, ensuring they are working efficiently and following proper procedures.
• Assign tasks to kitchen staff based on event requirements and monitor performance to ensure a smooth workflow.
• Provide training, coaching, and feedback to kitchen staff to ensure high levels of skill and knowledge in food preparation and safety practices.
• Ensure staff adheres to food safety and sanitation standards, including proper food handling and cleanliness in the kitchen.
• Assist the Executive Chef or Kitchen Manager in menu planning, suggesting new dishes or variations based on client needs and dietary requirements.
• Work to minimize food waste and maintain cost control by effectively managing portions and inventory.
• Monitor kitchen inventory to ensure that all necessary ingredients and supplies are available for meal preparation.
• Perform additional tasks and responsibilities as required to support the overall operations of food service during events.

Consistently exemplify Ridgecrest’s Core Values

• Serve One
• Cultivate Relationships
• Create Purposeful Experiences
• Make It Better

Perform other duties as assigned.

Requirements

• High school diploma or GED.
• Advanced commercial cooking and food preparation skills, with the ability to work efficiently in a fast-paced kitchen environment. ( Minimum 4 years experience)
• Strong knowledge of various cooking techniques, recipe execution, and presentation standards.
• Previous experience in a supervisory or leadership position in the food service industry. (Minimum 1 year experience)
• Knowledge of kitchen safety standards, protocols, and local health codes.
• Familiarity with food safety regulations, sanitation practices, and the proper handling of kitchen equipment.
• Flexibility to work early mornings, weekends, and holidays as required based on event schedules.

Preferred Qualifications

• Intermediate skills in inventory management, including tracking food supplies, ensuring proper stock rotation, and communicating inventory needs.
• Ability to assist in monitoring inventory levels and maintaining accurate records to prevent shortages or waste.
• Strong interpersonal and communication skills, with the ability to effectively collaborate with and support a diverse team.
• Strong organizational skills with the ability to maintain cleanliness and efficiency within the kitchen.
• Ability to manage multiple tasks simultaneously, prioritize duties, and maintain a smooth workflow.
• Reliable and punctual, with a strong commitment to completing tasks accurately and on time.

Physical Requirements

• Ability to carry or deliver items around various areas of the campus with varying degrees of steepness.
• Must be physically able to lift up to 50 pounds.
• Must have manual dexterity sufficient to use kitchen utensils and equipment.
• Ability to stand for long periods and be able to stoop, squat, and climb as necessary.
• Ability to walk and stand on hard floors for extended periods of time.
• Ability to work in environments with varying temperatures, including hot kitchen conditions (ovens, stoves, grills) and cold conditions in refrigeration units, freezers, or cold storage areas.