Nebraska Lutheran Outdoor Ministries

Nebraska Lutheran Outdoor Ministries Job Description

Position Title: Sous Chef Date: December 12, 2012

Reports To: Chef & Manager/Food Services

Position Type: Exempt from Overtime and Minimum Wage

Summary of Responsibilities

The Sous Chef takes charge of the kitchen in the absence of the Chef &Manager/Food Services making sure that all dishes are prepared correctly and that meals get to diners in a timely manner. The Sous Chef helps develop recipes, plan menus and prepare food in collaboration with the Chef &Manager/Food Services and other workers in the kitchen.

Position Responsibilities

1. Check the quality of raw and cooked food products to ensure that health and safety standards are met 2. Check the quantity and quality of received products 3. Order food and supplies as needed 4. Monitor sanitation practices to ensure that employees follow standards and regulations 5. Inspect supplies, equipment and work areas to ensure compliance with health and safety standards 6. Supervise and coordinate activities of cooks and workers engaged in food preparation 7. Instruct cooks in the preparation, cooking, garnishing and presentation of food 8. Estimate amounts and costs of required supplies, such as food and ingredients 9. Record production and operational data on forms as may be required 10. Determine how food should be presented and create decorative food displays 11. Treat all customers, campers, volunteers and fellow staff members as distinguished guests and give them the dignity or your utmost graciousness 12. Respond affirmatively and with a “Can Do” attitude to short-notice requests that come from any NLOM director 13. Participation in a Quality Control Program to be designed and maintained by Director/Retreat & Conference Operations and R&C management team. 14. Attend monthly NLOM staff meetings and participate in other NLOM all-staff activities 15. In the absence of the Chef & Manager/Food Services, attend weekly Guest Services management meetings 2

Professional Expectations and Requirements

1. Adhere to the standards and Code of Ethics of the American Camp Association 2. Maintain the confidentiality of sensitive matters and materials 3. Thorough understanding of NLOM’s policies and practices 4. Maintain a current ServSafe certification 5. Subscribe to the Communications Covenant for NLOM Staff. 6. Establish with the Director/Retreat & Conference Operations and then participate in a plan for continuing education related to this position.

Skills Necessary

1. Proficient in the use of all of the kitchen appliances, equipment and food preparation tools in the Carol Joy Holling Center kitchen 2. Ability to prepare excellent meals for large and small groups 3. Ability to demonstrate initiative and be a self-starter 4. Ability to deliver all meals fresh and on time 5. Ability to design and carry out first-rate presentations of all meals 6. Excellent verbal and interpersonal communication skills 7. Strong organizational skills 8. Ability to work with minimal supervision 9. Ability to supervise and train staff and volunteers 10. Ability to maintain a budget and to implement cost efficiencies 11. Good working knowledge of Office software (Microsoft Word & Excel) 12. Enthusiasm and passion for the work of NLOM 13. Comfortable with a variety of working hours (days, evenings, weekends) 14. Comfortable with long hours 15. Valid driver’s license and good driving record. 16. Ability to work collegially with staff, management and suppliers 17. Proficiency in inventory management 18. Ability to make minor kitchen equipment repairs as may be needed 19. Ability to provide thorough and timely reports to management