Job: Chef Manager (Barbara C. Harris Center, New Hampshire)
The Barbara C. Harris Center is a self-supporting institution of the Episcopal Diocese of Massachusetts. Our mission is to help people grow in faith and community by offering camp programs and by providing hospitality for retreats, conferences and other gatherings for churches and non-profit groups. Our goal is to provide these services in a personal, relaxed and efficient way that enables guests to reach their goals for spiritual, personal and organizational growth.
Position Purpose: To further the mission of the Barbara C. Harris Center through sound management of the overall food service operation including purchasing, preparation, nutrition, service, sanitation, security, personnel management, customer service and record keeping.
Essential Job Functions:
Provide delicious, nutritious, and creative meals/snacks for guests of the camp and conference center:
Ensure high quality and appropriate quantity of homemade meals and snacks for guests within a budget.
Ensure adherence to state and local safety and sanitation regulations in the kitchen, dining hall, and other food service areas, educating all staff as appropriate.
Maintain a clean, attractive, comfortable dining center for guests.
Cook, especially when size of group does not warrant bringing in additional help.
Oversee the inventory, ordering and arrival of food, equipment, and supplies.
Meet special dietary requirements as necessitated by guests.
Develop all menus, bearing in mind nutrition, taste, variety, seasonality and guest composition.
Ensure all meals and snacks are served on-time and in an attractive manner.
Manage financial and administrative functions of the food service department:
Work with the executive director to develop and maintain the departmental operating budget.
Ensure good stewardship of the center’s resources, protecting equipment and property.
Purchase equipment and supplies according to budget allocations as needed.
Develop menu and item pricing.
Lead food service staff team:
Establish and enforce departmental policies, procedures, quality standards, and customer service standards.
Hire, train, supervise and support food service staff – both front and back of house.
Plan staffing needs within the food service department budget to meet center needs and resources.
Conduct annual review of and development sessions for food service staff.
Serve as a member of the leadership team:
Participate in management, department, and staff meetings.
Communicate and coordinate with other center departments and staff.
Notify appropriate personnel of maintenance needs.
Work with other leadership team members to establish, communicate, and enforce camp and conference policies and procedures.
Problem-solve operational issues with the leadership team as they arise.
As able, support other departments during peak business times or seasons.
Act as a role model in providing hospitality to guests and fellow employees.
Support organizational safety:
Assist with development and revision of safety procedures.
Train employees working in the department in safety procedures, including but not limited to MSDS, blood borne pathogens, and use of PPE.
Document safety training and report all accidents to the executive director.
Enforce safety policies and procedures.
Other job duties:
· Maintain clear and positive verbal and written communication with other staff.
Participate enthusiastically; be a team player and supportive member of the BCH community.
Relationships:
This position is considered a leadership role and a core member of the staff reporting directly to the executive director.
This position works closely with all departments: housekeeping, administration, facilities, hospitality and summer camp.
The center maintains a supportive team atmosphere and the chef manager is expected to be a positive and contributing member of the group.
Qualifications: (Minimum qualifications and experience)
Associate degree in culinary arts, hospitality management or related field preferred.
5+ years management / supervisory experience required.
Relevant experience in cooking, serving, front of house management, hospitality, customer service required.
Maintain current ServSafe certification.
Maintain a clear background check.
Maintain a current New Hampshire driver license.
Knowledge, Skills, and Abilities:
Strong management skills.
Strong knowledge of local, state, and federal food sanitation regulations.
Ability to work on a team, relate, and work well with others.
Ability to work independently with little direction.
Familiarity with and/or openness to the episcopal faith tradition.
Polite, friendly and patient; excellent customer service skills; able to work under stress and high demand.
Ability to work evenings, weekends, and holidays.
Physical Aspects of the Position:
Ability to walk, stand, bend, and stretch.
Ability to lift, up to approximately 50 pounds, and occasional lifting of equipment weighing up to approximately 50 pounds may be required.
Visual and auditory ability to identify and respond to environmental and other hazards.
Ability to operate with daily exposure to heat and other environmental conditions.
Physically able to travel easily by foot around the property.
Hours: Irregular hours, including weekends. Typical schedule is a 40+ hour week (frequently more during busy seasons and often less during slower seasons), five days per week; however, adjustments may be necessary based on guest needs.
Compensation:
Salary depending on experience and qualifications.
Employer paid health, life and disability insurance.
Optional employee paid dental insurance.
Paid vacation and sick time.
For more information, or to apply, submit cover letter and resume via email to john@bchcenter.org or by mail:
Mr. John Koch
Executive Director
Barbara C. Harris Camp and Conference Center
PO Box 204
Greenfield, NH 03047
