Head Chef

We are looking for an experienced and qualified Head Chef to provide our guests with exceptional food in both quality and taste. The Head Chef sets the standard for excellence in food selection, preparation and delivery of buffet style meals to groups ranging in size from 10 to 300. Terra Sancta Retreat Center provides catering, lodging, chapels and meeting room spaces for individuals and groups. From a plated dinner for 25 to a buffet that feeds 300 plus people, our Head Chef sets the tone for our catering department in meeting the needs of guests while they come away and rest in God. Terra Sancta Retreat Center is owned and operated by the Catholic Diocese of Rapid City.

Responsibilities

• Control, direct, and execute the food preparation process and any other relative activities
• Maintain existing and develop new culinary creations ensuring the variety and quality of the servings. Ensure our Catering Guide is meeting the needs of our guests, while also including trending items that fit our clients.
• Plan orders of equipment or ingredients according to identified shortages. Assists other areas of operation at the retreat center with ordering and delivery of supplies.
• Arrange for repairs, when necessary, in coordination with the Rapid City Catholic School System (shared kitchen) and the TSRC Director.
• Provide prompt and calm response to any challenges that may arise
• In coordination with the TSRC hiring team, manages and trains kitchen staff. Provides TSRC Director with feedback regarding all TSRC Catering Services employees. Organizes the staff rotation and scheduling additional staff, as needed, in coordination with the TSRC Director.
• Comply with nutrition and sanitation regulations and safety standards

• Attentive to guests' specific dietary requests and needs
• Attend team meetings, as required, and contribute to the development and growth of the business through the sharing of good practices and personal experience.

• Foster a climate of cooperation and respect between co-workers that supports why the retreat center exists - to prayerfully serve our guests and each so that we will experience a deeper and more meaningful encounter with Christ and one another.

• Other duties as assigned.

Skills

• Proven experience as head chef
• Exceptional proven ability of kitchen management
• Ability to delegate responsibilities and monitor progress
• Outstanding communication, organization and leadership skills
• Keep up to date with culinary trends and optimized kitchen processes
• Practice good purchasing stewardship with all goods suppliers and purveyors
• Good understanding of useful computer programs (MS Office, restaurant management software, POS)
• Credentials in health and safety training (ServSafe)
• Degree in Culinary Arts or related certificate, preferred

Daily physical requirements and/or number of pounds that may need to be lifted on the job:

• Physical demands and movements may include reaching, bending, stretching, squatting, stooping, pushing, lifting, and standing for extended periods of times.
• Lifts and carries tubs, trays, and cases weighing up to 50 pounds up to 20 times per shift.
• Frequent exposure to smoke, steam, hot oil, high temperatures, humidity and extreme cold.
• Deep cleaning of kitchen equipment and exposure to industry standard cleaning chemicals.

Job Type: Full-time

Pay: $45,000.00 - $52,000.00 per year

Benefits:

• Dental insurance
• Disability insurance
• Flexible schedule
• Flexible spending account
• Health insurance
• Life insurance
• Paid time off
• Retirement plan
• Vision insurance

Physical Setting:

• Casual dining restaurant
• Fine dining restaurant

Schedule:

• Holidays
• Monday to Friday
• Weekend availability

COVID-19 considerations:
Our team has been following CDC guidelines throughout the pandemic.

Application Question(s):

• State the reasons why you desire to be employed in this position. Describe the qualities you can contribute to the position and organization.

Work Location: One location