Head Chef/Kitchen Manager

The Head Chef is responsible for the day-to-day culinary operations of the parish and school, including hands on food preparation, menu execution, kitchen leadership, food safety compliance, and hospitality support. This role ensures high-quality, nutritious, and cost-effective food service while supporting parish and school events.

This position is both operational and supervisory, with significant time spent in food production, alongside responsibility for coordinating staff, volunteers, and kitchen processes. This position may also support enrichment opportunities such as seasonal cooking and baking classes for students, parishioners, and community members.

General Responsibilities

Employment in and by the Church is distinct from secular employment. Employees are expected to conduct themselves in a manner consistent with the mission and teachings of the Catholic Church. Public behavior must align with Church teachings, morals, and laws, as well as those of the Archdiocese.

Employees are expected to respect Catholic doctrine and support the mission of the parish and school.

Key Responsibilities

Culinary Operations (Primary Function)

• Prepare and cook meals for school, parish programs, and events
• Execute menus with consistency, quality, and efficiency
• Assist with food prep, cooking, plating, and service as needed daily
• Adapt meals to accommodate dietary restrictions and allergies
• Ensure proper portioning and presentation standards
• Assist in development of seasonal menus and special event offerings
• Support hospitality and catering style service for parish and school functions
• Contribute creative menu ideas for community building and fundraising events

Program Continuity and Transition

• Support continuity of kitchen operations during staff transition
• Assist in maintaining consistent systems, recipes, and workflows
• Contribute to improvements in efficiency and service delivery

Kitchen Coordination and Leadership

• Provide daily direction to kitchen staff and volunteers
• Assist in scheduling and coordinating kitchen coverage
• Support onboarding and training of kitchen personnel
• Lead by example through hands on participation in all kitchen functions

Food Safety and Compliance

• Maintain strict adherence to food safety and sanitation standards
• Ensure compliance with all local and state health regulations
• Monitor food temperatures, storage, and handling procedures
• Maintain cleaning schedules and sanitation logs

Inventory and Purchasing Support

• Assist with inventory tracking and ordering of food and supplies
• Monitor usage and minimize waste
• Work within established budgets and purchasing guidelines
• Support vendor coordination as needed

Events and Parish Functions

• Prepare and execute food service for parish and school events and meetings (approximately 2-3/month)
• Support hospitality functions with professionalism and flexibility
• Collaborate with parish and school leadership, volunteers, and event coordinators to ensure successful event execution
• Optional opportunities may include evening or weekend catering support for parish and school functions during the academic year

Community Engagement & Enrichment Programs

• Support development of cooking, baking, or culinary enrichment classes during the summer and school year
• Create engaging culinary experiences that promote community involvement and hospitality
• Participate in initiatives that strengthen parish and school fellowship through food and hospitality

Education and Experience

• Culinary training or equivalent professional experience preferred
• Minimum of 3–5 years of progressive culinary experience, including experience coordinating kitchen operations, staff, or volunteers.
• Experience in institutional, school, parish, or high volume food service environments preferred
• Experience leading, coordinating, and working collaboratively with volunteers preferred

Certifications

• ServSafe Manager Certification required (or obtained within 90 days of hire)
• Food Safety Certification compliant with state and local regulations
• CPR/First Aid certification preferred

Skills and Abilities

• Strong culinary skills and knowledge of food preparation techniques
• Ability to work efficiently in a fast-paced kitchen environment
• Strong organizational and time management skills
• Ability to follow and enforce food safety standards
• Effective communication and teamwork skills
• Ability to work with diverse groups including staff, students, and volunteers
• Ability to coordinate food service for multiple event types and group sizes
• Creativity and adaptability in menu planning and hospitality service
• Strong interpersonal skills and a hospitality minded approach to service
• Commitment to the mission of the Catholic Church

Physical and Mental Demands

This position is highly physical and requires sustained activity throughout the workday.

• Ability to stand and walk for extended periods (6 to 10 hours per shift)
• Ability to lift and carry up to 50 pounds regularly and up to 75 pounds occasionally
• Frequent bending, lifting, reaching, and repetitive motions
• Ability to work in hot, humid, and variable kitchen conditions
• Ability to safely operate commercial kitchen equipment
• Manual dexterity for food preparation tasks
• Ability to work under pressure during peak service and events
• Ability to manage multiple tasks simultaneously while maintaining quality and safety
• Flexibility to work early mornings, evenings, weekends, and holidays as required

Performance Expectations

• Deliver consistent, high quality food service
• Maintain full compliance with food safety and sanitation standards
• Support parish and school events with professionalism and reliability
• Contribute to a positive and efficient kitchen environment
• Work collaboratively with staff and volunteers to meet operational needs
• Support successful execution of parish and school hospitality events and fundraising functions
• Foster a welcoming and service oriented kitchen culture aligned with the mission of the parish and school
• Contribute to creative programming and community engagement opportunities through culinary initiatives

Send resume, completed applications, and questions to Principal Benjamin Vasko at bvasko@stjudeofthelake.org