Sous Chef & Food Services Manager

Our Sous Chef/FS Manager is responsible for supervising and managing deliveries by organizing and stocking them correctly. You will oversee inventory, process invoices, and manage the daily organization of kitchen with knowledge of daily operations. Other duties may include monitoring production, partnering with kitchen leads and the executive chef to ensure successful execution of planned events. This position will include assisting the executive chef and other members of the culinary team to plan and execute menu plans. Our Production Lead plays an essential role at Ridgecrest Conference Center; we host thousands of guests each year and every meal plays a key role in “Impacting Lives for God’s Glory through Purposeful Hospitality.” 

Responsibilities

The essential functions include, but are not limited to the following: 

•  Lead, supervise, and train kitchen staff and volunteers to ensure high-quality food production and adherence to safety protocols. 
•  Plan and Execute Seasonal Menus 
• Assist the Executive Chef and other culinary team members with all meals which may include breakfast, lunch and/or dinner. 
• Oversee the receipt of deliveries, ensuring all products are properly checked, stored, and organized according to food safety standards. 
• Organize and manage coolers, freezers, and dry stock areas for proper rotation, ensuring the freshness of ingredients and minimizing waste. Perform monthly inventory and ensure stock levels are in line with operational needs. 
•  Manage food costs (with an annual budget of $1,500,000.00) by planning daily production efficiently, controlling perishable inventory, and reducing waste. Monitor portion control and the utilization of ingredients to ensure profitability. 
•  Develop and maintain positive relationships with vendors, ensuring timely deliveries, quality products, and favorable pricing agreements. 
• Oversee the processing of invoices for kitchen supplies and food items, ensuring all records are accurate and payments are made on time. 
• Ensure that all food preparation, storage, and handling comply with health and safety regulations. Maintain a clean and organized kitchen environment at all times. 
• Perform additional tasks and responsibilities as needed to ensure the smooth and efficient operation of the kitchen. 
• Other duties as assigned 

Required

• High School Diploma or GED 
• Proven experience as a Kitchen Manager or in a similar supervisory kitchen role. 
•  Flexible availability to meet the needs of the business, including evenings, weekends, and holidays. 

Education, Work Experience, and Other Qualifications

• Strong knowledge of kitchen operations, food safety standards, and inventory control. 
• Committed, growing follower of Jesus
• Passionate about Ridgecrest’s mission: Impacting lives for God’s glory!
• Consistently exemplifies Ridgecrest’s core values: Serve One, Cultivate Relationships, Create Purposeful Experiences, Make It Better
• Leads in alignment with Ridgecrest’s Leadership Values and Behaviors
• Culture-contributing attitude and leadership
• Experience managing a significant food budget and controlling food costs. 
• Excellent organizational and time-management skills. 
• Ability to lead, motivate, and train kitchen staff and volunteers. 
• Strong communication skills, with the ability to build relationships with vendors, staff, and management. 
• Ability to work under pressure in a fast-paced environment 
• Serve Safe Certified – Preferred 
• Proficiency in computer software such as Microsoft Office (Word, Excel) and inventory management programs. 
• Ability to manage invoices, track budgets, and process orders using various office tools and kitchen management systems. 
• Strong attention to detail when handling administrative tasks and financial records. 

Physical Demands and Work Environment 

• Ability to carry or deliver items around various areas of our campus with varying degrees of steepness. 
• Must be physically able to lift weights up to 50 pounds.  
• Must have manual dexterity sufficient to use kitchen utensils and equipment 
• Ability to stand for long periods, and be able to stoop, squat, and climb as necessary. 
• Walking and standing on hard floors for long periods of time. 
• Ability to work in environments with varying temperatures, including hot conditions in the kitchen (due to ovens, stoves, and grills) and cold conditions in refrigeration units, freezers, or cold storage areas.