Lead Chef

We are looking for servers to add to our team at Covenant Ventures! We are looking for hard-working candidates who can engage well with our guests and provide a positive dining experience. The Lead Chef is responsible for coordinating production of hot foods, pantry, childcare foods, bakery ala carte, vending and catered menu items. They will also monitor the work of cooks and others to ensure production, performance, procedures and finished products meet quality and sanitation standards.Other Duties and Responsibilities Include:Directs the work of culinary students and other student help (including special needs and International students) to interact with the public, understand and comply with all applicable health codes and regulations, safe equipment operation procedures, cash handling, portion control, food quality standards, etc. Prepares training and progress reports upon request. Maintains work areas, kitchen equipment and food handling procedures to ensure compliance with all safety and health codes. Understands and complies with County/State/Federal health codes to ensure health and safety of the customer. Prepares food items as needed for daily business and special catered events. Monitors food rotation and inventory levels to maintain wholesome and nutritious products. Labels food in compliance with storage guidelines. May include transferring of supplies between campuses. Assists Food Service Supervisor with recipe development and modification, menu planning and determining best use of foods considering weather/seasonal availability, campus activities, catered events and student enrollment levels for maximum efficiency and cost control. Provides input to supervisor regarding performance reviews for members of kitchen staff. Provides backup for the Dining Center Coordinator in their absence. Performs other related duties as assigned. Work Environment and Physical Requirements Work is performed in a commercial food service operation environment. Exposure to noise and temperature extremes, ventilation problems occur on a regular basis with less exposure to other potentially hazardous conditions. Requires working extended hours with little notice. Work pressure and disturbance of workflow occur frequently as a result of the need to accommodate large groups of customers without notice, absence of student help and other staff and the need to maintain an acceptable level of customer service. Work involves the operation of demanding equipment and standing for extended periods of time. Lifting and/or carrying materials weighing up to 50 pounds occurs with varied frequency. Minimum Qualifications High school diploma or equivalent plus two years experience preparing hot food, pantry, bakery, ala carte, vending and catered food in a high-volume commercial food service operation. Knowledge of County/State/Federal health and safety codes and regulations pertaining to food service operations, safe operation of commercial food service equipment, including deep fryers, ovens, cooktops, slicers, etc. is required. Knowledge of food cost accounting methods is also required and the ability to operate a computer for inventory and other documentation is desirable. The job requires the ability to lead and guide the work of others and perform multiple tasks concurrently to maintain service commitments.

Created: 2025-09-06