I. MAJOR PURPOSE
Provide culinary and program coordination in collaboration with the hospitality ministry.
II. MAJOR RESPONSIBILITIES
A. Provides food service needs as determined by planning.
B. Performs a variety of kitchen and front of the house duties, including planning, preparation and serving meals.
III. SPECIFIC RESPONSIBILITIES
A. Oversees the preparation, cooking and clean-up of a variety of foods in accordance with Food Service Ministry and event production and safety standards.
B. Complies with the RBCPC Protection Policy.
IV. WORKING RELATIONSHIPS
A. Reports to Facilities Manager.
B. Works with other paid staff and volunteers.
A. Kitchen Manager Certification.
B. A desire to work in the service and hospitality sector.
C. Collaboration with other ministries at RBCPC.
D. Minimum of one-year hands-on food service experience desirable.
E. Current Food Handlers Card/County of San Diego.
F. Attention to detail and task completion.
G. Food preparation, task and time management experience.
H. Must understand the value of a safe and sanitized work environment.
I. Ability to follow verbal and written instructions.
J. Ability to work well independently.
K. Ability to work well with co-workers in coordination with the Food Service Team and other Ministry areas.
A. US Citizen or authorized to work in the US.
B. Ability to life and carry 40 pounds unassisted.
C. Requires flexibility of time and days of week
D. Requires work on Sundays and some holidays.