Head Chef

It is the policy of Gospel Rescue Mission to complete a background check, drug test, and motor vehicle authorization on applicants in the conditional offer stage.

Qualifications: Required: Bachelor’s degree in Culinary Science, Food and Beverage Management, Business Management, or related field, in addition to advanced specialized certification. 5-plus years of equivalent experience may count in place of degree. 5-plus years of prior operational experience in back-of-house management, experience as prep/line cook or sous chef , thorough knowledge of food industry and trends, exceptional food preparation skills. Maintain a valid Arizona Driver’s License and must have a clean driving record. Bilingual English/Spanish a plus. Must be evangelical Christian, living a life dedicated to Christ, and be an instrument of God’s love, grace, hope, and forgiveness to all.

Essential experience, skills and competencies include but are not limited to: 5-plus years of experience in food industry to include inventory management, budgeting, ordering; food and kitchen safety awareness (ServSafe certified); teaching and supervisory abilities. Ability to develop and execute team initiatives, independently as well as collaboratively. Outstanding interpersonal relational skills. Proficient written communication, reading comprehension, and comprehensive listening skills. Ability to convey a high degree of commitment to and passion for GRM.

Physical Demands: Caring for guests can be physically demanding. This individual will come in contact with individuals who are ill and/or contagious, and must take precautions to ensure the health and safety of everyone. Requires frequent sitting, standing, and walking; and lifting, carrying, pushing, and/or pulling objects weighing up to 50 pounds.

Mental Demands: The population we serve is typically in crisis. This can cause emotional stress and compassion fatigue. GRM highly promotes employee self-care.

Employment Status: Full-time exempt; eligible for benefits; eligible for paid time off

Responsibilities & Duties

The Head Chef is responsible for managing a 5,000 sq. foot commercial kitchen with the capacity to prepare 3,000 meals per day. The kitchen/dining room operates 5AM – 7PM seven days a week. The Head Chef is also responsible for leading a team of 6 full-time and 1 part-time employees, ensuring continuity of services at the highest level of food service.

Food Oversight

  • Oversee the purchasing, preparation, and cooking of nutritious meals (breakfast, lunch and dinner) in a timely manner for approximately 450 men, women, and children daily
  • Oversee outgoing lunch bag program, late meals, and food needs for special events and activities
  • Oversee cooking for the annual holiday banquets (up to 2,500 meals per event)
  • Oversee any special food or snack needs for outings, meetings, catering, events, etc.
  • Oversee the inventory of donated food and purchased food to develop the weekly/daily menu and ensure proper storage
  • Oversee logging and reporting of food donations
  • Plan and direct food preparation and culinary activities
  • Modify menus or create new ones that meet quality standards
  • Estimate food requirements and food/labor costs
  • Inventory control including rotating, ordering, and shopping for food and kitchen products (food, supplies, cleaning materials, etc.)
  • Manage cooks, other kitchen workers, and volunteers, in the preparation, cooking, and plating of food
  • Manage and ensure high quality control of all food and supply items
  • Comply with sanitation regulations and safety standards
  • Up-to-date with culinary trends and optimized kitchen processes
  • Complete reports as needed, including daily meal counts
  • Report any safety hazards to the maintenance department
  • Establish and build healthy Christ-honoring relationships with guests and volunteers, while maintaining professional boundaries and guest confidentiality
  • Provide assistance to the Kitchen Manager, Director of Operations, and/or Executive Team as required to resolve all complaints of guests, staff, volunteers, and partner/outside agencies or entities
  • Attend professional training and networking opportunities as directed
  • Maintain Grace Based environment
  • Support and attend GRM team meetings
  • Provide weekly reports as directed
  • Perform other duties as assigned

In collaboration with the Kitchen and Dining Room Manager:

  • Order and purchase food and supplies through vendors Community Partners
  • Communicate and coordinate donated food distribution for utilization between both centers, as well as joint ordering when appropriate for savings
  • Oversee cleaning and maintenance of kitchen as per health department codes/best practices
  • Monitor sanitation practices to ensure that employees and volunteers follow standards and regulations
  • Ensure health department standards are being followed, with the goal of obtaining “Excellent” ratings.
  • Interact with health department during inspections
  • Arrange for equipment purchases and repairs
  • Oversee equipment, materials, supplies, utensils, etc., for proper functioning, inventory, use, cleanliness, placing out for use, etc.

Leadership Team Expectations

  • With kitchen staff: be consistent with meaningful communication. Give recognition and praise. Provide feedback, mentorship, and training. Find ways to foster a sense of community at work. Create a safe space for failure. Provide strong leadership and a clear vision. Hold yourself and others accountable. Demonstrate good problem-solving skills and abilities. Avoid micromanaging – provide empowerment. Be an effective decision maker/solution provider. Put people first. Be honest. Be dedicated. Uphold healthy work/life balance.
  • Provide full leadership and supervisory support to safety and security team, operations teams, and other GRM teams as needed/necessary
  • In collaboration with Director of Operations and Director of Human Resources, manage, address, and coach team situations and responsibilities
  • Uphold policy, applying sound ethical judgment regarding behavior, conduct, and GRM practices; and escalate manage, and report issues with transparency and accountability
  • In collaboration with Director of Human Resources and Director of Operations, participate in interviewing, hiring, training, evaluating, coaching, recognition, disciplining, and termination of direct reports as necessary
  • Provide assistance to the Director of Operations and/or Executive Team as required to resolve all complaints of guests, staff, volunteers, and partner/outside agencies or entities
  • Attend professional training and networking opportunities as directed
  • Manage employees’ web-based time and attendance records
  • Support and attend GRM team meetings
  • Provide weekly reports as directed
  • Perform other duties as assigned

Gospel Rescue Mission is a 501 (c)(3) not-for-profit religious organization that provides social service programs to the homeless and working poor populations. Everything we do in this ministry should be centered in the will of God and in honoring the name of Jesus Christ.

Employees of Gospel Rescue Mission Choose To Participate in our Grace Based Environment by:

  • Role modeling Christ-like attributes and values through our personal actions, words, and attitudes
  • Maintaining a safe, transparent, and healing environment that is based on grace, truth, and love, and encourages trust and authenticity without fear
  • Embracing the accountability process, that leads to self-evaluation personally and for guests.
  • Teaching and mentoring guests in every opportunity by using Biblical precepts
  • Building healthy, loving, and compassionate relationships with guests, staff, and volunteers, while establishing healthy and safe boundaries.
  • Maintaining a personal lifestyle of integrity, honesty, and responsibility.
  • Praying with guests, staff, and volunteers.
  • Agreeing in principle and in practice with the statements of vision, mission and values of Gospel Rescue Mission.