Schedule: Sunday - Thursday with occasional special weekends

Salary: $80,000 - $87,500 / year, depending on experience

Other Forms of Compensation: Yearly Bonus Opportunity

Job Summary:

The Executive Chef leads all culinary operations, including café service, catering production, menu planning, food quality, and kitchen leadership that supports a large worship facility serving thousands each week. From daily hospitality to conferences, celebrations, and ministry events, food service plays a key role in creating meaningful experiences for this congregation and community.

This position requires strong organizational skills, a calm presence under pressure, and the ability to execute high-quality service for events ranging from 200 to 1,000+ guests.

Key Responsibilities:
• Lead daily kitchen operations for the café and catering department.
• Maintain high standards of food quality, presentation, sanitation, and customer service.
• Plan and execute catering events, conferences, meetings, and special celebrations.
• Develop menus and oversee food preparation, production, and service.
• Partner with ministry leaders and event coordinators to ensure successful event execution.
• Recruit, train, coach, and schedule kitchen staff and volunteers.
• Foster a culture of hospitality, teamwork, accountability, and excellence.
• Manage inventory, purchasing, vendor relationships, and cost controls.
• Monitor food and labor costs to support budget goals.
• Ensure compliance with food safety regulations, sanitation standards, and organizational policies.
• Maintain a safe, clean, and organized kitchen environment.
Qualifications:
• Associate's degree in culinary arts, Hospitality, Food Service Management, or related field preferred.
• 5+ years of culinary, food service, catering, or restaurant experience.
• 3+ years of leadership experience managing kitchen teams.
• Experience supporting high-volume food production and large-scale catering events.
• Strong knowledge of menu planning, inventory management, food costs, and kitchen operations.
• Excellent leadership, communication, and organizational skills.
• Ability to manage multiple priorities in a fast-paced environment.
• Proficiency with Microsoft Office Suite and food service systems preferred.
• ServSafe Manager Certification or equivalent preferred.
• Ability to work flexible schedules, including evenings, weekends, and special events.
• Ability to stand for extended periods and lift to 50 pounds.

Apply to Canteen today!

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Canteen

Leticia Pinon