Chef - Full Time - Sign-On Bonus Up to $1,500

GREEN LAKE CONFERENCE CENTER•Green Lake, WI

1d•$22 - $25•Onsite

About The Position

Green Lake Conference Center is seeking dependable and team-oriented individuals to join our Dining Services team as a Dinner Chef. This role plays a vital part in creating high-quality, nourishing meals that serve our guests with excellence and care during dinner service. We are currently hiring for full-time, part-time year-round, and seasonal positions. In addition to supporting daily kitchen operations, this position will assist in menu planning, ordering inventory, and serve as a back-up to the Dining Services Director as needed. The Dinner Chef will help oversee the kitchen team during second shift to ensure timely service, food quality, and team collaboration. The ideal candidate is reliable, collaborative, and committed to a positive team culture. While previous kitchen experience is preferred, it is not required—we are happy to provide on-the-job training for the right fit. Pay range is $22-$25 per hour based on experience and skills.

Requirements

Alignment with GLCC’s mission and values.
Must be at least 18 years of age
Ability to lift up to 50 lbs. and perform physical labor, standing, bending, and walking, for extended periods.
Work in a fast-paced, high-volume kitchen and dining environment.
Exposure to hot water, potentially slippery floors, garbage disposals, and cleaning chemicals.
Dependable, responsible, reliable with a cooperative attitude, and a willingness to learn
Detail-oriented with the ability to work independently, or part of a team, with minimal supervision.

Nice To Haves

Prior experience in kitchen operations, cooking, and/or food service is preferred.

Responsibilities

Meal Service: Coordinate with the Dining Services team to plan and prepare dinner meals and monitor food production to ensure timely, efficient service.
Food Production: Prepare meals by following established recipes and procedures, ensuring food quality and consistency. Accurately estimate and prepare the right quantity of food to meet guest demand.
Leadership: Provide guidance and support to kitchen staff during second shift and act as the point person for back-of-house operations in the absence of the Director.
Menu Planning: Collaborate with the Dining Services Director on weekly or event-specific menus, including consideration for dietary needs and guest expectations.
Inventory & Ordering: Assist with ordering and managing food and supply inventory to ensure adequate stock while minimizing waste.
Guest Engagement: Be knowledgeable about dietary needs and respond to guest inquiries with professionalism and enthusiasm.
Safety Compliance: Follow all food safety guidelines, and safety procedures when handling chemicals, kitchen items, and operating equipment, ensuring a safe environment for employees, yourself, and guests. Wear all required personal protective equipment (PPE).
Work Area Organization: Maintain clean, orderly, and well-organized areas to enhance workflow efficiency and ensure easy access to supplies. Keep the kitchen areas clean and organized.
Team Collaboration: Support and motivate kitchen staff during service to foster teamwork and smooth operations (no direct supervisory reports).
Equipment Maintenance Reporting: Identify and report any maintenance needs for Dining Services equipment to ensure reliable operation and to minimize downtime.
Communication: Maintain effective communication with Dining Services staff and leadership regarding daily operations, challenges, and incidents.
Other Duties: Perform additional tasks assigned to support the overall operations of the Dining Services department.

Benefits

Gain hands-on experience in hospitality operations.
Work in a beautiful environment while contributing to a Christian hospitality mission.
Be part of a supportive team that values hard work and stewardship of creation.

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