Description

LJA Mission Statement:

The mission of Lake Junaluska is to be a place of Christian hospitality where lives are transformed through renewal of soul, mind and body.  

Located in the Smoky Mountains of Western North Carolina, Lake Junaluska is a ministry of The United Methodist Church and plays a vital role by providing a location for training and renewal.  Each year Lake Junaluska will host over 200,000 guests who are engaged in spiritual training, recreation or renewal events and activities.  Our guests include religious, non-profit and secular groups.  We are also a residential and vacation community. 

Essential Functions

• Assisting the Executive Chef in menu creation, food presentation, and recipe selection. 

• Prepares meals, using standard, approved menus and recipes in sufficient quantity and best quality.

• Constantly focus on the details of each meal to ensure the best possible outcome for each and every event.

• Oversee general quality control predominantly of but not limited to lunch, dinner and special meals and receptions, with emphasis on presentation, garnishing, and overall quality of all events with an ongoing focus for constant improvement. 

• Meets specific needs of calendar and scheduled events (regular and special).

• Operate all equipment necessary for food preparation including convection ovens, stoves, meat slivers, chopper, knives, steamers, steam kettles and skillets.

• Responsible for efficient procurement and purchasing of product/inventory to reduce product loss due to waste. 

• Responsible for controlling food and labor costs; assisting with preparation of budgets and aim to achieve the budgeted gross profit. 

• Discuss supply needs with the Executive Chef and procure required inventory within the allotted budget. 

• Maintains sanitary environment for all kitchen equipment, storage areas, and work areas to the standards set by the North Carolina Department of Health.

• Wear and maintain Lake Junaluska staff uniform.

• Comply with all safety policies, practices and procedures.

• Perform other duties as assigned.

• Must know and practice proper food handling methods.

Supervisory Functions

• Under the direction of the Executive Chef, supervises cooks and oversees preparation, garnishing and storage of food through organization and delegation. 

• Trains, develops, and supervises associate/assistant cooks in the proper preparation of menu items and operation of equipment. 

• Position requires an encouraging, positive attitude and ability to effectively manage the kitchen staff, motivate them and assign duties. 

• Must be able to interact with guests as well as staff from other departments  

• Provide leadership to others through example and sharing of knowledge/skill.

• Monitor all breaks and mealtimes, and uniforms, including; appropriate uniform attire, name tags, how the uniform is to be worn, and the overall appearance and presentation of staff.

• Manages staff in a manner that minimizes the need for overtime, without compromising the quality of customer service for the guests

Qualifications

Knowledge, Skills and Abilities

• Any combination of education and experience equivalent to three years experience in institutional food preparation or an Associate degree in culinary arts and one-year institutional food preparation experience.

• Must be flexible and work well under pressure.

• Must be clean, neat, and physically capable of performing all assigned duties.

• Must work as a team member and cooperate with all staff.

• Able to follow directions, read and comprehend simple instructions, short correspondence and memos; write simple correspondence.

• Ability to solve problems in standardized situations.

• Must be able to prioritize and multi-task projects.

• Manage time so as to complete all the necessary tasks in the scheduled time.

• Must be ServSafe certified or have the ability to be certified within the first 60 days.

Performance/Success Factors

• Be punctual to work and other related functions; perform well in a team environment; complete work in a timely, accurate and thorough manner; conscientious about assignments and be able to prioritize daily tasks and events.

• Must be a team player and cooperate with all staff.

• Must be a self-starter, and able to work both independently and within the framework of a team.

• Ability to receive guidance with respect to general objectives; in the majority of tasks and projects assigned, occasionally determine methods, work sequence, scheduling and how to achieve objectives of assignments; operate within specific policy guidelines.

• Strive for excellence in service with all tasks and/or duties.

• Participate in proactive team efforts to achieve departmental and company goals.

• Provide leadership to others through example and sharing of knowledge/skill in a positive, professional manner

Working conditions

• Well-lighted, heated indoor (and occasionally outdoor) settings with adequate ventilation – kitchen area.

• Physical demands: Able to lift and carry items up to 50 pounds, stand for prolonged periods of time, walk, sit, reaching and manual dexterity sufficient to work with the fingers and to reach/handle items above head, such as cookware, utensils, etc.; perceives attributes of objects and materials.

• Moderate physical activity performing somewhat strenuous daily activities of a primarily food service nature.

• Able to taste and smell for food preparation.  

• Performs moderate to strenuous daily activities of primarily food service nature, moderate to loud noise (food service equipment).

• Vision: clear, close and distant vision to be able to monitor staff, kitchen area and read menus.

• Hours: Monday thru Sunday; days/night/weekends/holidays and any overtime as required, especially during summer season often in excess of 60 hours per week.