Head Chef – First Baptist Church of Glenarden

Title of the Job: Head Chef

Location: Landover, MD

Job Description: FBCG is a COVID-19 Vaccinated WorkplaceThe Head Chef is responsible for managing all aspects of kitchen functions, including menu planning, pricing, food and beverage preparation, presentation, and service. This role requires meticulous attention to detail, creativity, leadership, and compliance with food and beverage regulations. coordinate and supervise the execution of all food and beverage functions to ensure clients’ specifications are adhered to and that functions run smoothly and efficiently. The incumbent will manage all aspects of event functions from menu planning, pricing, preparation and presentation of food and beverage items, pre-planning to completion such as room set-up, serving, cleanup, and breakdown, ensuring that all kitchen equipment is maintained and ensuring that FBCG is following all food and beverage regulations as stated by the Health Department. This role will be responsible for overseeing and supervising the sous chef and cook positions, ensuring efficient operations and maintaining the highest standards of food quality and presentation. A high degree of creativity and latitude is required. The incumbent reports to the Culinary Events Operations Manager. This position requires a flexible work schedule to include evenings and weekendsSUPERVISORY RESPONSIBILITIES:This role will be responsible for overseeing and supervising the sous chef and cook positions, ensuring efficient operations and maintaining the highest standards of food quality and presentation.POSITION RESPONSIBILITIES:

• Serve has the Head Chef and Lead Cook for the FBCG Food & Beverage Team.
• Creates an environment establishing the highest standards of quality customer service to guests.
• Develop innovative and appealing menus for a variety of events and catering services, keeping in mind dietary preferences, seasonal ingredients, and culinary trends.
• Collaborate with the Culinary Events Operations Manager to place weekly orders, considering menu requirements, budgetary constraints, and inventory levels.
• Maintain rigorous standards of quality and consistency in food preparation, presentation, and service. Conduct regular inspections to uphold food safety and sanitation protocols.
• Oversee inventory control procedures to minimize waste and optimize food costs. Monitor stock levels, place orders as needed, and ensure compliance with budgetary constraints.
• Ensure compliance with all relevant health, safety, and sanitation regulations. Keep abreast of industry standards and best practices.
• Collaborate with the Culinary Events Operations Manager to develop strategies for controlling food costs without compromising quality or guest satisfaction.
• Plan menus in consultation with cooks and ensure health and safety regulations are strictly observed.
• Manage Sous Chef and Cook providing, employee training, guidance and weekly staff schedules.
• Manage and monitor spending levels, quality standards, and quality of products and service provided.
• Maintains stock levels and order supplies as needed only, serves as liaison with suppliers and vendors.
• Provide culinary support for events at both campuses, adapting to various needs and ensuring smooth operations.
• Complete expense reports and billing transfer vouchers accurately and in a timely manner.
• Perform store purchases using organization vehicles as needed.
• Responsible for cooking and preparing meals.
• Troubleshoots operational problems and provides solutions.
• Process customer complaints with patience and timeliness.

REQUIRED SKILLS/ABILITIES:

• Must be saved, have a servant’s heart, and be a member, in good standing or willing to join and become a member in good standing of FBCG.
• Must be saved, be a Christian example and support the work and ministry of FBCG.
• Must have a servant’s heart, possess a gracious, Christ-like demeanor in demanding situations.
• Must be able to submit to authorities as defined by the Pastor.
• Must have an understanding and appreciation for the ministry and the mission of FBCG.
• Experience in ordering food and beverage items, catering experience and computer literacy a must.
• Have the ability to effectively analyze costs to be cost effective, and a client’s needs and determine quantities to be prepared based a per person ratio.
• Must have the ability to motivate staff and build a cohesive team, while prioritizing and organizing work assignments.
• Have the ability to process customer complaints with patience and timeliness.
• Ability to work under pressure and with deadlines. Available to work evenings, weekends, and holidays. A flexible schedule is a must.
• Must be detail orientated with excellent customer service, excellent communication skills, an eye for detail and ability to multi-task.
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• Maintains a commitment to customer service and guest satisfaction.
• Proficiency in Microsoft Office Suite.
• Demonstrate experience in high-volume catering, cooking in large quantities, and maintaining consistency in food quality and taste.
• Proven experience as a head chef, executive chef, or similar role in a high-volume catering environment or large-scale kitchen.
• Must have a valid driver’s license.
• Must have a written and spoken command of the English language.
• Degree in Culinary Arts preferred.
• 4-6 years supervisory/management experience in the food and beverage/hospitality industry.
• The work environment is a full-service kitchen.
• Must be able to stand or sit for long periods of time and have the ability to lift up to 35 pounds.
• This position requires bending, climbing, reaching, and standing.

What’s in it for you (Benefits & Perks)FBCG and SMI offer a competitive package that includes medical, dental, vison, paid time off, 403b with employer-paid group life insurance. All benefits are based on full-time or part-time work status.

• Affordable medical, dental & vision coverage – large portion paid by employer!
• Short Term and Long-Term Disability – Paid by employer!
• Employer paid group life & AD&D insurance
• Vacation, Sick or PTO and holidays
• 403b with employer contribution
• 3-days of yearly employer-paid staff retreat
• Paid Birthday Day Off to celebrate you
• 2 weeks – Paid parental leave including adoption
• Flexible spending accounts (FSA)
• Education reimbursement
• Employee rewards program

Company Name: First Baptist Church of Glenarden

Salary:

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