Cook III – Lead Cook

StatusFull-Time, Non-Exempt
Start date:Immediately
CompensationCompetitive Hourly Wage, Excellent 100% Employer-Paid Health Benefits, 403b Plan Including Employer Contribution and Matching.
Questions:Interested candidates should send their resume and cover letter to Kitchen Manager, Kandie Farout, kitchen@bishopsranch.org

The Bishop’s Ranch Kitchen

The Bishop’s Ranch hosts groups of 12 to 150 guests at a time for retreats, conferences, trainings, camps and events. Food is a central component of hospitality at the Bishop’s Ranch. Breakfast, Lunch and Dinner are served at set times and most often buffet-style. Our kitchen team is committed to creating a positive, creative, professional, and low-stress environment. We cook from scratch utilizing fresh ingredients sourced locally as much as possible and some grown right on the Ranch.

Under the direction of our Kitchen Manager, our Lead Cooks are responsible for leading a team through a shift in the preparation, serving, and clean-up of meals.  We are looking for team players with a positive attitude and a passion for hospitality and food. Weekends Required. 

Primary Duties

  • Lead a team in preparing meals for 12 to 140 people, more for special events
  • Plan and direct meal preparation so food is ample and ready on time and prepared to Ranch Standards
  • Ensure dining area is ready for food service and food is presented properly
  • Respond to requests from guests and monitor food serving areas during mealtimes 
  • Operate food preparation equipment such as slicer, commercial mixer, gas stove, grille, and ovens, dishwasher, food processors, barbecue, and other commercial kitchen equipment
  • Support Kitchen Manager and Assistant Kitchen Manager by double checking menus and prep lists
  • Make sure food is provided for special diets
  • Plan and direct end of meal clean up.
  • Enter shift information into kitchen log
  • Monitor refrigeration temperatures 
  • Train team members on general cooking skills and safe kitchen practices
  • Other projects as assigned by supervisor

Qualifications

  • Communication skills necessary to lead a meal preparation team and communicate with Kitchen Manager, other Ranch staff, and guests
  • Culinary knowledge and cooking skills, including following complex recipes, adequate to serve nutritious and attractive meals on time for large groups 
  • Able to scale recipes to different group sizes.
  • Time management skills being able to plan ahead
  • Flexibility and confidence to make changes to menus as necessary depending on supplies available, changes in numbers of guests or special dietary needs. 
  • Knowledge of operation of food preparation equipment such as slicer, commercial mixer,  gas stove, grille, and ovens, dishwasher, food processors, barbecue, and other commercial kitchen equipment
  • Knowledge of kitchen sanitation and safe working practices
  • Able to work at least one weekend day or weekend evening per week
  • Capable of lifting 40 pounds unassisted

Overall Description

The Bishop’s Ranch is a self-supporting institution of the Episcopal Diocese of California.

The mission of the Ranch is to serve God by providing for people of all walks of life a place where lives are changed; a place of hospitality amidst the beauty of God’s creation where renewal of spirit, mind and body is nourished, leading to spiritual growth and closer relationships with God and one another.

We fulfill the mission of the Ranch by providing hospitality for retreats, conferences and other gatherings to groups and individuals from the Diocese of California, other churches, and non-profit groups.  Our goal is to provide these services in a personal and relaxed but efficient way that enables guests to reach their goals for spiritual, personal, and organizational growth.

Working at The Bishop’s Ranch is service oriented, and doing our jobs successfully is based on teamwork.  Because of the wide-ranging nature of the tasks involved in caring for our guests and facilities, it may be necessary to perform tasks outside our usual line of work.  For example: when on duty in the kitchen a guest may come in and ask where sports equipment is found; an office worker may be called to help when a guest finds a broken water valve; a maintenance worker may need to help in the kitchen when a group suddenly has increased in numbers, or a cook must leave due to illness.  The flexibility to help in such a situation in order to support our guests and the overall goals of the Ranch is a requirement of working at The Bishop’s Ranch.

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