Head Chef

Position Description

The main role of the Head Chef is to ensure that our guests are provided with well-prepared, healthy, family-friendly meals that not only ease hunger but also warm the soul (up to 80 meals for continental breakfast, lunch and dinner service). The Head Chef is responsible for the efficient and safe operation of the commercial kitchen and all food purchases. This position generally performs the required duties from 10 am – 6 pm, Monday through Friday, with lunch service at noon and dinner service at 5:00 pm. T

Responsibilities

  • Plan weekly menus with healthy, family-friendly meals.
  • Purchase all necessary items for successful food service within the budget restrictions of the program.
  • Prepare and serve meals during our lunch and dinner dining hours Monday through Friday.
  • Organize and communicate weekend meal menus & continental breakfast offerings.
  • Work with the SafeServ Manger to adhere to all health department regulations.
  • Train and supervise kitchen support staff.
  • Maintain accurate food inventories; rotate stock items as needed.
  • Properly store food items at appropriate temperatures.
  • Keep an orderly kitchen; clean and sanitize kitchen and equipment regularly to ensure sanitary food preparation.
  • Document and report all significant problems/incidents, and report safety issues immediately.
  • Assist in creation and revision of kitchen and dining procedures, policies, forms, and logs.
  • Model caring and respectful attitude toward shelter guests and uphold shelter guidelines.
  • Maintain appropriate professional boundaries with program participants and colleagues.
  • Keep program and participant confidentiality, including former participants.
  • Work with the Director of Faithful Hospitality to maintain spending within allocated limits, maintain proper authorization and documentation of spending, and provide reports, receipts, invoices, and timesheets in a timely manner.
  • Other duties as assigned 

Qualifications

  1. Bachelor’s degree in Restaurant Management or certification from culinary school is preferred.
  2. 1+ years of culinary and management experience; 5+ preferred.
  3. In-depth knowledge of kitchen health and safety regulations.
  4. Excellent communication, as well as outstanding leadership and organizational skills.
  5. Ability to operate and maintain commercial kitchen equipment.
  6. Possess an acceptance and respect for diversity; thrive in a multi-cultural environment.
  7. Some experience working with highly vulnerable population is helpful.
  8. Be honest, dependable, and professional at all times.
  9. Exercise patience, understanding, creativity, and fairness with participants; manage personal stress constructively.
  10. Be able to lift 40 lbs., perform basic cleaning tasks, and climb stairs regularly.
  11. A valid driver’s license is required.
  12. Complete pre-employment background check.
  13. Have a personal commitment to the mission of Interfaith Action of Greater Saint Paul.

How to Apply

Please APPLY HERE.