LJA Mission Statement:

The mission of Lake Junaluska is to be a place of Christian hospitality where lives are transformed through renewal of soul, mind and body.  

Essential Functions

• Prepares meals, using standard, approved menus and recipes in sufficient quantity and best quality, while using your own judgment to address problems that arise.

• Oversee overall quality of product at all meal periods not limited to lunch, dinner and special meals and receptions, with emphasis on presentation, garnishing.

• Oversee the overall quality of all events with an ongoing focus on constant improvement of quality and service

• All packages left outside are to be secured inside the building before leaving company property.

• All deliveries must be put away by the shift that receives them, in the proper location, ensuring that no product is left on the floor.

• Ensure that all food storage areas are clean and organized to the executive chefs standard, be it through delegation to subordinate employees or handling oneself.

• Properly utilize provided hourly labor to accomplish cleaning and organizational tasks during the slower periods of the day by delegating tasks to team members.

• Check out each employee before they leave from their shift, ensuring all assigned tasks have been completed in a satisfactory manner in the absence of the Executive Chef.

• Meets specific needs of calendar and scheduled events (regular and special).

• Operate and maintain all equipment necessary for food preparation including convection ovens, stoves, meat slivers, choppers, knives, steamers, steam kettles and skillets.

• Maintain product inventory efficiently to reduce product loss due to waste.

• Discuss supply needs with immediate supervisor or Director.

• Check out with the immediate supervisor, providing any pertinent information necessary.  In the absence of an immediate supervisor on property please provide any necessary information to the immediate supervisor via email.

• Keep all equipment, storage areas, and work areas clean and maintained to the standards set by the North Carolina Department of Health.

• Wear and maintain Lake Junaluska staff uniform and name tag.

• Comply with all safety policies, practices and procedures.

• Perform other duties as assigned.

• Must know proper food handling methods.

Knowledge, Skills and Abilities

• Any combination of education and experience equivalent to three years experience in institutional food preparation or an Associate degree in culinary arts and one-year institutional food preparation experience.

• Prefer ServSafe certification, or be willing to obtain within 90 days of hire. 

• Must be flexible and work well under pressure.

• Must be clean, neat, and physically capable of performing all assigned duties.

• Must work as a team member and cooperate with all staff.

• Able to follow directions, read and comprehend simple instructions, short correspondence and memos; write simple correspondence.

• Ability to solve problems in standardized situations.

• Must be able to prioritize and multi-task projects.

• Manage time so as to complete all the necessary tasks in the scheduled time.

Performance/Success Factors

• Be punctual to work and other related functions; perform well in a team environment; complete work in a timely, accurate and thorough manner; conscientious about assignments and be able to prioritize daily tasks and events.

• Must be a team player and cooperate with all staff.

• Must be a self-starter, and able to work both independently and within the framework of a team.

• Ability to receive guidance with respect to general objectives; in the majority of tasks and projects assigned, occasionally determine methods, work sequence, scheduling and how to achieve objectives of assignments; operate within specific policy guidelines.

• Strive for excellence in service with all task and/or duties.

• Participate in proactive team efforts to achieve departmental and company goals.

• Provide leadership to others through example and sharing of knowledge/skill in a positive, professional manner

Working conditions

• Well-lighted, heated (sometimes extreme) indoor (and occasionally outdoor) settings with adequate ventilation – kitchen area.

• Physical demands: Able to lift and carry items up to 50 pounds, stand for prolonged periods of time, walk, sit, reaching and manual dexterity sufficient to work with the fingers and to reach/handle items above head, such as cook ware, utensils, etc.; perceives attributes of objects and materials.

• Moderate physical activity performing somewhat strenuous daily activities of a primarily food service nature.

• Able to taste and smell for food preparation.  Must be able to see close and at a distance; to read recipes, etc.

• Moderate noise

• Work schedule: Monday-Sunday – nights/weekend/ holidays as required.

Equal Opportunity Employer