What are the responsibilities and job description for the Culinary Operations Manager position at Green Lake Lutheran Ministries?
Responsibilities
Food Preparation and Service: Serve as the head cook, preparing meals that meet the highest standards of taste, presentation, and nutrition. Develop, plan, and oversee menus to ensure dietary needs and preferences are accommodated.
Inventory and Budget Management: Manage food service budgets, controlling costs through strategic purchasing, inventory management, and minimizing waste. Maintain accurate and timely inventory records.
Staff Leadership and Development: Supervise, hire, train, evaluate, and mentor food service staff. Foster a culture of teamwork, excellence, and radical hospitality.
Operational Oversight: Collaborate with directors and program leaders to synchronize meal schedules with camp and retreat programming. Continuously assess and improve food service processes.
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