Chef (Farm to Table) Salary Average of 35 hours per week (generally 8 a.m. to 3 p.m.)

Position Title:Chef

Location:Methodist Theological School in Ohio, Delaware Ohio

Manager: Chief Operating Officer

Department:Operations

Qualifications: Culinary degree or classical training and at least three years experience. Understanding of, and commitment to, the principles of locally sourced and sustainable food service. Ability to lead a small kitchen tasked with providing lunches twice weekly to the MTSO community as well as catering for special events including multi-day conferences. Experience with vegetarian, vegan and gluten-free cooking and knowledge of diverse cuisines preferred.

Strong interpersonal skills with demonstrated ability to work with diverse constituencies of various social identities.

ServeSafe certification and valid driver s license are required.

Hours: Average of 35 hours per week (generally 8 to 3), highly variable schedule, occasional weekends and evenings

Status:Fulltime, salaried, exempt

Primary responsibilities and duties:

Maintaining high standards of sanitation, cleanliness, and safety throughout the kitchen. ensuring compliance with all Delaware General Health District rules and regulations.

Preparing or directing the preparation of food served at MTSO.

Drafting healthy, creative menus emphasizing seasonal, locally, and ethically sourced vegetables and proteins. Providing leadership in developing standard recipes and techniques for food preparation and presentation assuring consistently high quality while minimizing food costs and avoiding waste.

Coordinating with Seminary Hill Farm (10-acre sustainable market farm located on campus) to obtain vegetables for immediate use and storing for winter.

Supervising and training kitchen staff, including temporary staff and student workers.

Creating and maintaining temperature logs, cooking and cooling logs.

Monitoring and working within food service budget.

Selecting vendors compatible with the mission of MTSO and ethically maintaining those relationships.

Coordinating with event planning staff and operations team as needed.

Providing the Business Office with all required receipts and purchase documentation.

Ensuring all equipment in the kitchen is properly maintained and in working order.

Establishing and maintaining a regular cleaning schedule for all kitchen areas including taking personal responsibility for

• weekly kitchen cleaning
  
• daily trash removal
  
• daily sweeping and mopping
  
• dish tank operation
  
• daily dining room upkeep
  

Physical Requirements: As a hands-on Chef in a busy kitchen, this job requires the ability to stand for extended periods, reach, stoop, kneel and regularly lift and carry up to fifty pounds.

Benefits:

37 paid days off (20 days vacation, 17 holidays)

Medical, dental, and vision coverage available

Employer 403(b) contribution

Methodist Theological School in Ohio does not discriminate on the basis of race, color, ethnic or national origin, sex, sexual orientation, gender identity or expression, religion, age, ancestry, physical or mental disabilities, military status, veteran status, marital status, pregnancy and parenting status, creed or any other protected class, or other non merit reasons. See our notice of nondiscrimination.