Home › Companies › 58F6BA3B1C1AA25D186569BA421811AE › Ponderosa Kitchen Manager/Chef
Ponderosa Kitchen Manager/Chef
58F6BA3B1C1AA25D186569BA421811AE · Mount Hermon, CA 95041; 37 Conference Drive, Mount Hermon, CA, 95041, USA · Active · $20–$29 / hour · Paycom ATS
Job facts
| Field | Value |
|---|---|
| Company | 58F6BA3B1C1AA25D186569BA421811AE |
| Title | Ponderosa Kitchen Manager/Chef |
| Normalized title | - |
| Department / team | - |
| Location | Mount Hermon, CA, United States |
| Work model | - |
| Employment type | - |
| Salary | $20–$29 / hour |
| Status | active |
| ATS provider | Paycom ATS |
| Posted / first seen | 2025-06-27 / 2026-05-31 |
| Changed / last seen | 2026-05-31 / 2026-06-06 |
Related slices
| Page | What it contains | Open |
|---|---|---|
| Company jobs | Active postings from 58F6BA3B1C1AA25D186569BA421811AE. | Open |
| Company breakdowns | Role, location, ATS, and work model facets for this company. | Open |
| ATS provider jobs | Active postings observed through Paycom ATS. | Open |
| Provider filtered search | The same provider as a filtered job collection. | Open |
| City jobs | Active postings in Mount Hermon. | Open |
| Lifecycle events | Open, update, close, and reopen events for this posting. | Open |
| Original posting | Canonical source or apply URL captured from the ATS. | Open |
Linked records
| Company | 58F6BA3B1C1AA25D186569BA421811AE |
| Source | e0045671-4665-4bd7-81d9-5560d8e7e937 |
| ATS provider | Paycom ATS |
Description
Description
General Qualifications :
The Ponderosa Lodge (“PL”) Kitchen Manager/Chef is a Ministerial position. Ministerial staff render their work, stewardship, relationships and behavior as evidence of being followers of Jesus Christ while embracing and affirming Mount Hermon Association, Inc.’s (“MHA”) Christian mission, vision, beliefs, culture code and standards of conduct. They are responsible for defining, cultivating and leading MHA’s Christian community, conference programs and retreats. All staff are expected to join gatherings, which includes prayer, worship, and Bible-centered teaching.
Position Objective :
The PL Kitchen Manager is responsible for all PL food operations including but not limited to, preparing meals, food and supply ordering and inventory, personnel management, and equipment upkeep in a manner consistent with MHA’s mission, vision, beliefs, culture code and standards of conduct.
Key Job Accountabilities :
Oversee all PL food operations including but not limited to, preparing meals, food and supply ordering and inventory, personnel management, and equipment upkeep.
Recruit, train, schedule, supervise and continually monitor food service staff.
Reports and works closely with direct supervisor and MHA management in support of the Food Service Department vision.
● Create recipes & review menus and group information to provide production sheets for all areas and communicate order needs in a timely and accurate manner.
Monitor cost per meal, supplies, and labor vs. budget.
In cooperation with the hosts and custodial department, ensure the dining room is in a set, clean and sanitary state for each meal.
Supervise and coordinate clean up duties with Summer Staff and Guest Groups.
● Communicate with department supervisors & MHA management supporting the Food Service Department vision by achieving operational, financial & guest experience goals.
Enforce and ensure service staff are appropriately dressed and prepared.
Periodically train staff in injury and illness prevention plans per standards.
Respond to emergencies as needed and report suspected food borne illness to Health Services.
Coordinate maintenance, repair, and deep cleaning with maintenance and custodial.
● Document food consumption and leftovers and donations; direct utilization of food surpluses and leftovers.
● Manage kitchen staff by communicating expectations, providing training, team meetings, staff coaching, staff reviews and evaluating performance goals and engages in departmental spiritual formation.
Enforce & train health and safety codes and procedures as well as building security, and proper care and treatment of facilities.
Other duties as assigned by management.
Supervisory Responsibilities :
All PL food service staff including but not limited to, p/t cooks, p/t dishwashers, volunteers.
Education/Certifications/Licenses :
Culinary education preferred or comparable work experience.
Serve Safe Certified.
Work Experience :
Minimum 3 years’ experience supervising food service staff.
Minimum 3 years of culinary or cooking experience.
Minimum 1 year of Kitchen Management preferred.
Christian Ministry or Volunteer experience preferred.
Knowledge, Skills and Abilities :
Must possess excellent communication, problem solving and organizational skills.
Must be able to cook and prepare a variety of foods in a timely, clean and sanitary manner.
Demonstrated ability to produce delicious and appetizing meals in large quantities.
Excellent knife skills required.
Able to use and supervise dishwashing & kitchen cleaning tasks.
Ability to be pleasant and courteous with people while under stress.
Professional demeanor, sense of humor, adaptable, flexible, self-motivated.
Ability to take directions and follow procedures.
Demonstrated competence in making judgments concerning food taste, palatability, and aesthetics of food quality.
Working knowledge of menu and recipe development, presentation, portion control and costing.
Ability to effectively manage a dynamic, part-time, entry-level work force.
Cooperative spirit and desire to learn and improve.
Ability to work independently.
Ability to use MS Excel and Word, skilled in food service math.
● Bilingual skills a plus; fluency in English (reading, writing, and speaking) a must.
Physical Demands :
Ability to lift and carry at least 50 lbs.
Ability to stand and move around most of the workday.
Ability to work in hot and cold environments.
Requires standing, sitting, squatting, stooping, twisting, seeing, grasping, among other physical labor tasks.
Ability to safely use a variety of kitchen tools, chemicals, equipment, and utensils, including sharp objects.
Additional Requirements:
Ability to work a flexible schedule including early mornings, late nights and weekends and most major holidays with a flexible schedule.
Must have a clean driving record of at least three years and agree to and comply with MHA’s employee driving guidelines for MHA-owned vehicles and use of personal vehicles for business purposes.
Adherence to the basic principles as expressed in MHA’s Mission, Vision, Culture Code and Standards of Conduct.
Adherence to company dress code and professional standards for personal grooming and appearance.
Satisfactory completion of background investigation, or valid work permit, as well as ability to provide proof of eligibility to work in the United States.
Qualifications
Education/Certifications/Licenses :
Culinary education preferred or comparable work experience.
Serve Safe Certified.
Work Experience :
Minimum 5 years’ experience leading in large quantity food service, catering and or restaurant services.
Minimum 3 years’ experience supervising food service staff.
Minimum 3 years of culinary or cooking experience.
Minimum 1 year of Kitchen Management preferred.
Christian Ministry or Volunteer experience preferred.
Knowledge, Skills and Abilities :
Must possess excellent communication, problem solving and organizational skills.
Must be able to cook and prepare a variety of foods in a timely, clean and sanitary manner.
Demonstrated ability to produce delicious and appetizing meals in large quantities.
Excellent knife skills required.
Able to use and supervise dishwashing & kitchen cleaning tasks.
Ability to be pleasant and courteous with people while under stress.
Professional demeanor, sense of humor, adaptable, flexible, self-motivated.
Ability to take directions and follow procedures.
Demonstrated competence in making judgments concerning food taste, palatability, and aesthetics of food quality.
Working knowledge of menu and recipe development, presentation, portion control and costing.
Ability to effectively manage a dynamic, part-time, entry-level work force.
Cooperative spirit and desire to learn and improve.
Ability to work independently.
Ability to use MS Excel and Word, skilled in food service math.
Bilingual skills a plus; fluency in English (reading, writing, and speaking) a must.
Physical Demands :
Ability to lift and carry at least 50 lbs.
Ability to stand and move around most of the workday.
Ability to work in hot and cold environments.
Requires standing, sitting, squatting, stooping, twisting, seeing, grasping, among other physical labor tasks.
Ability to safely use a variety of kitchen tools, chemicals, equipment, and utensils, including sharp objects.
Additional Requirements:
Ability to work a flexible schedule including early mornings, late nights and weekends and most major holidays with a flexible schedule.
Must have a clean driving record of at least three years and agree to and comply with MHA’s employee driving guidelines for MHA-owned vehicles and use of personal vehicles for business purposes.
Adherence to the basic principles as expressed in MHA’s Mission, Vision, Culture Code and Standards of Conduct.
Adherence to company dress code and professional standards for personal grooming and appearance.
Satisfactory completion of background investigation, or valid work permit, as well as ability to provide proof of eligibility to work in the United States.
Full job record
| Job ID | 8ca5f2b7bafb1363da804fb470dc9677d9133d23 |
| Org ID | 89396ad6-51cc-46e4-baa9-c0388d138185 |
| Source ID | e0045671-4665-4bd7-81d9-5560d8e7e937 |
| Board ID | e0045671-4665-4bd7-81d9-5560d8e7e937 |
| Provider | paycom |
| Provider Job Key | 349301 |
| Title | Ponderosa Kitchen Manager/Chef |
| Normalized Title | — |
| Status | active |
| Active | yes |
| Location Text | Mount Hermon, CA 95041; 37 Conference Drive, Mount Hermon, CA, 95041, USA |
| Department | — |
| Team | — |
| Employment Type | — |
| Workplace Type | — |
| Remote Policy | — |
| Country | United States |
| Region | CA |
| City | Mount Hermon |
| Salary Raw | $19.50 - $28.75 Hourly |
| Salary Min | 19.5 |
| Salary Max | 28.75 |
| Salary Currency | USD |
| Salary Period | hour |
| Source URL | https://www.paycomonline.net/v4/ats/web.php/jobs/ViewJobDetails?job=349301&clientkey=58F6BA3B1C1AA25D186569BA421811AE |
| Apply URL | https://www.paycomonline.net/v4/ats/web.php/jobs/ViewJobDetails?job=349301&clientkey=58F6BA3B1C1AA25D186569BA421811AE |
| First Seen At | 2026-05-31 19:08:07Z |
| Last Seen At | 2026-06-06 09:58:41Z |
| Last Checked At | 2026-06-06 09:58:41Z |
| Last Changed At | 2026-05-31 19:08:07Z |
| Inactive At | — |
| Source Posted At | 2025-06-27 00:00:00Z |
| Source Updated At | — |
| Raw Payload Uri | s3://job-postings-prod-raw-590183727216/raw/provider=paycom/board=58F6BA3B1C1AA25D186569BA421811AE/date=2026-06-06/2026-06-06T09-58-39-402Z-92fd3c78183029a20d6d0079978a09cf45d2b07b574ae1f4bd7cf116978a9374.json |
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"description": "<div>\r\n<h2 style=\"margin-left:15px\"><span style=\"font-size:10pt\"><span style=\"font-family:Arial,sans-serif\"><u><u>General Qualifications</u>:</u></span></span></h2>\r\n\r\n<p> </p>\r\n\r\n<p style=\"margin-left:15px; margin-right:12px\"><span style=\"font-size:10pt\"><span style=\"font-family:Arial,sans-serif\">The Ponderosa Lodge (“PL”) Kitchen Manager/Chef is a <em>Ministerial</em><em> </em>position. <strong>Ministerial</strong><strong> </strong>staff render their work, stewardship, relationships and behavior as evidence of being followers of Jesus Christ while embracing and affirming Mount Hermon Association, Inc.’s (“MHA”) Christian mission, vision, beliefs, culture code and standards of conduct. They are responsible for defining, cultivating and leading MHA’s Christian community, conference programs and retreats. All staff are expected to join gatherings, which includes prayer, worship, and Bible-centered teaching.</span></span></p>\r\n\r\n<p> </p>\r\n\r\n<h2 style=\"margin-left:15px\"><span style=\"font-size:10pt\"><span style=\"font-family:Arial,sans-serif\"><u><u> Position Objective</u>:</u></span></span></h2>\r\n\r\n<p> </p>\r\n\r\n<p style=\"margin-left:15px; margin-right:12px\"><span style=\"font-size:10pt\"><span style=\"font-family:Arial,sans-serif\">The PL Kitchen Manager is responsible for all PL food operations including but not limited to, preparing meals, food and supply ordering and inventory, personnel management, and equipment upkeep in a manner consistent with MHA’s mission, vision, beliefs, culture code and standards of conduct.</span></span></p>\r\n\r\n<p> </p>\r\n\r\n<h2 style=\"margin-left:15px\"><span style=\"font-size:10pt\"><span style=\"font-family:Arial,sans-serif\"><u><u> Key Job Accountabilities</u>:</u></span></span></h2>\r\n\r\n<p> </p>\r\n\r\n<ul>\r\n\t<li><span style=\"font-size:10pt\"><span style=\"font-family:Arial,sans-serif\">Oversee all PL food operations including but not limited to, preparing meals, food and supply ordering and inventory, personnel management, and equipment upkeep.</span></span></li>\r\n\t<li><span style=\"font-size:10pt\"><span style=\"font-family:Arial,sans-serif\">Recruit, train, schedule, supervise and continually monitor food service staff.</span></span></li>\r\n\t<li><span style=\"font-size:10pt\"><span style=\"font-family:Arial,sans-serif\">Reports and works closely with direct supervisor and MHA management in support of the Food Service Department vision.</span></span></li>\r\n</ul>\r\n\r\n<p style=\"margin-left:63px; margin-right:12px\"><span style=\"font-size:10pt\"><span style=\"font-family:Arial,sans-serif\"><u> ● </u>Create recipes & review menus and group information to provide production sheets for all areas and communicate order needs in a timely and accurate manner.</span></span></p>\r\n\r\n<ul>\r\n\t<li><span style=\"font-size:10pt\"><span style=\"font-family:Arial,sans-serif\">Monitor cost per meal, supplies, and labor vs. budget.</span></span></li>\r\n\t<li><span style=\"font-size:10pt\"><span style=\"font-family:Arial,sans-serif\">In cooperation with the hosts and custodial department, ensure the dining room is in a set, clean and sanitary state for each meal.</span></span></li>\r\n\t<li><span style=\"font-size:10pt\"><span style=\"font-family:Arial,sans-serif\">Supervise and coordinate clean up duties with Summer Staff and Guest Groups.</span></span></li>\r\n</ul>\r\n\r\n<p style=\"margin-left:63px; margin-right:12px\"><span style=\"font-size:10pt\"><span style=\"font-family:Arial,sans-serif\"><u> ● </u>Communicate with department supervisors & MHA management supporting the Food Service Department vision by achieving operational, financial & guest experience goals.</span></span></p>\r\n</div>\r\n\r\n<div style=\"page-break-after:always\"><span style=\"display:none\"> </span></div>\r\n\r\n<div>\r\n<ul>\r\n\t<li><span style=\"font-size:10pt\"><span style=\"font-family:Arial,sans-serif\">Enforce and ensure service staff are appropriately dressed and prepared.</span></span></li>\r\n\t<li><span style=\"font-size:10pt\"><span style=\"font-family:Arial,sans-serif\">Periodically train staff in injury and illness prevention plans per standards.</span></span></li>\r\n\t<li><span style=\"font-size:10pt\"><span style=\"font-family:Arial,sans-serif\">Respond to emergencies as needed and report suspected food borne illness to Health Services.</span></span></li>\r\n\t<li><span style=\"font-size:10pt\"><span style=\"font-family:Arial,sans-serif\">Coordinate maintenance, repair, and deep cleaning with maintenance and custodial.</span></span></li>\r\n</ul>\r\n\r\n<p style=\"margin-left:55px; margin-right:7px\"><span style=\"font-size:10pt\"><span style=\"font-family:Arial,sans-serif\"><u> ● </u>Document food consumption and leftovers and donations; direct utilization of food surpluses and leftovers.</span></span></p>\r\n\r\n<p style=\"margin-left:55px; margin-right:15px\"><span style=\"font-size:10pt\"><span style=\"font-family:Arial,sans-serif\"><u> ● </u>Manage kitchen staff by communicating expectations, providing training, team meetings, staff coaching, staff reviews and evaluating performance goals and engages in departmental spiritual formation.</span></span></p>\r\n\r\n<ul>\r\n\t<li><span style=\"font-size:10pt\"><span style=\"font-family:Arial,sans-serif\">Enforce & train health and safety codes and procedures as well as building security, and proper care and treatment of facilities.</span></span></li>\r\n\t<li><span style=\"font-size:10pt\"><span style=\"font-family:Arial,sans-serif\">Other duties as assigned by management.</span></span></li>\r\n</ul>\r\n\r\n<p> </p>\r\n\r\n<h2 style=\"margin-left:7px\"><span style=\"font-size:10pt\"><span style=\"font-family:Arial,sans-serif\"><u><u> Supervisory Responsibilities</u>:</u></span></span></h2>\r\n\r\n<p> </p>\r\n\r\n<ul>\r\n\t<li><span style=\"font-size:10pt\"><span style=\"font-family:Arial,sans-serif\">All PL food service staff including but not limited to, p/t cooks, p/t dishwashers, volunteers.</span></span></li>\r\n</ul>\r\n\r\n<p> </p>\r\n\r\n<h2 style=\"margin-left:7px\"><span style=\"font-size:10pt\"><span style=\"font-family:Arial,sans-serif\"><u><u> Education/Certifications/Licenses</u>:</u></span></span></h2>\r\n\r\n<p> </p>\r\n\r\n<ul>\r\n\t<li><span style=\"font-size:10pt\"><span style=\"font-family:Arial,sans-serif\">Culinary education preferred or comparable work experience.</span></span></li>\r\n\t<li><span style=\"font-size:10pt\"><span style=\"font-family:Arial,sans-serif\">Serve Safe Certified.</span></span></li>\r\n</ul>\r\n\r\n<p> </p>\r\n\r\n<h2 style=\"margin-left:7px\"><span style=\"font-size:10pt\"><span style=\"font-family:Arial,sans-serif\"><u><u> Work Experience</u>:<u> </u></u></span></span></h2>\r\n\r\n<p> </p>\r\n\r\n<ul>\r\n\t<li><span style=\"font-size:10pt\"><span style=\"font-family:Arial,sans-serif\">Minimum 3 years’ experience supervising food service staff.</span></span></li>\r\n\t<li><span style=\"font-size:10pt\"><span style=\"font-family:Arial,sans-serif\">Minimum 3 years of culinary or cooking experience.</span></span></li>\r\n\t<li><span style=\"font-size:10pt\"><span style=\"font-family:Arial,sans-serif\">Minimum 1 year of Kitchen Management preferred.</span></span></li>\r\n\t<li><span style=\"font-size:10pt\"><span style=\"font-family:Arial,sans-serif\">Christian Ministry or Volunteer experience preferred.</span></span></li>\r\n</ul>\r\n\r\n<p> </p>\r\n\r\n<h2 style=\"margin-left:7px\"><span style=\"font-size:10pt\"><span style=\"font-family:Arial,sans-serif\"><u><u> Knowledge, Skills and Abilities</u>:</u></span></span></h2>\r\n\r\n<p> </p>\r\n\r\n<ul>\r\n\t<li><span style=\"font-size:10pt\"><span style=\"font-family:Arial,sans-serif\">Must possess excellent communication, problem solving and organizational skills.</span></span></li>\r\n\t<li><span style=\"font-size:10pt\"><span style=\"font-family:Arial,sans-serif\">Must be able to cook and prepare a variety of foods in a timely, clean and sanitary manner.</span></span></li>\r\n\t<li><span style=\"font-size:10pt\"><span style=\"font-family:Arial,sans-serif\">Demonstrated ability to produce delicious and appetizing meals in large quantities.</span></span></li>\r\n\t<li><span style=\"font-size:10pt\"><span style=\"font-family:Arial,sans-serif\">Excellent knife skills required.</span></span></li>\r\n\t<li><span style=\"font-size:10pt\"><span style=\"font-family:Arial,sans-serif\">Able to use and supervise dishwashing & kitchen cleaning tasks.</span></span></li>\r\n\t<li><span style=\"font-size:10pt\"><span style=\"font-family:Arial,sans-serif\">Ability to be pleasant and courteous with people while under stress.</span></span></li>\r\n\t<li><span style=\"font-size:10pt\"><span style=\"font-family:Arial,sans-serif\">Professional demeanor, sense of humor, adaptable, flexible, self-motivated.</span></span></li>\r\n\t<li><span style=\"font-size:10pt\"><span style=\"font-family:Arial,sans-serif\">Ability to take directions and follow procedures.</span></span></li>\r\n\t<li><span style=\"font-size:10pt\"><span style=\"font-family:Arial,sans-serif\">Demonstrated competence in making judgments concerning food taste, palatability, and aesthetics of food quality.</span></span></li>\r\n\t<li><span style=\"font-size:10pt\"><span style=\"font-family:Arial,sans-serif\">Working knowledge of menu and recipe development, presentation, portion control and costing.</span></span></li>\r\n\t<li><span style=\"font-size:10pt\"><span style=\"font-family:Arial,sans-serif\">Ability to effectively manage a dynamic, part-time, entry-level work force.</span></span></li>\r\n\t<li><span style=\"font-size:10pt\"><span style=\"font-family:Arial,sans-serif\">Cooperative spirit and desire to learn and improve.</span></span></li>\r\n\t<li><span style=\"font-size:10pt\"><span style=\"font-family:Arial,sans-serif\">Ability to work independently.</span></span></li>\r\n\t<li><span style=\"font-size:10pt\"><span style=\"font-family:Arial,sans-serif\">Ability to use MS Excel and Word, skilled in food service math.</span></span></li>\r\n</ul>\r\n\r\n<p style=\"margin-left:31px\"><span style=\"font-size:10pt\"><span style=\"font-family:Arial,sans-serif\"><u> ● </u>Bilingual skills a plus; fluency in English (reading, writing, and speaking) a must.</span></span></p>\r\n\r\n<p> </p>\r\n\r\n<p> </p>\r\n\r\n<p> </p>\r\n\r\n<p> </p>\r\n\r\n<h2 style=\"margin-left:7px\"><span style=\"font-size:10pt\"><span style=\"font-family:Arial,sans-serif\"><u><u> Physical Demands</u>:</u></span></span></h2>\r\n\r\n<p> </p>\r\n\r\n<ul>\r\n\t<li><span style=\"font-size:10pt\"><span style=\"font-family:Arial,sans-serif\">Ability to lift and carry at least 50 lbs.</span></span></li>\r\n\t<li><span style=\"font-size:10pt\"><span style=\"font-family:Arial,sans-serif\">Ability to stand and move around most of the workday.</span></span></li>\r\n\t<li><span style=\"font-size:10pt\"><span style=\"font-family:Arial,sans-serif\">Ability to work in hot and cold environments.</span></span></li>\r\n\t<li><span style=\"font-size:10pt\"><span style=\"font-family:Arial,sans-serif\">Requires standing, sitting, squatting, stooping, twisting, seeing, grasping, among other physical labor tasks.</span></span></li>\r\n\t<li><span style=\"font-size:10pt\"><span style=\"font-family:Arial,sans-serif\">Ability to safely use a variety of kitchen tools, chemicals, equipment, and utensils, including sharp objects.</span></span></li>\r\n</ul>\r\n</div>\r\n\r\n<div style=\"page-break-after:always\"><span style=\"display:none\"> </span></div>\r\n\r\n<h2 style=\"margin-left:7px\"><span style=\"font-size:10pt\"><span style=\"font-family:Arial,sans-serif\"><u><u> Additional Requirements:</u><u> </u></u></span></span></h2>\r\n\r\n<p> </p>\r\n\r\n<ul>\r\n\t<li><span style=\"font-size:10pt\"><span style=\"font-family:Arial,sans-serif\">Ability to work a flexible schedule including early mornings, late nights and weekends and most major holidays with a flexible schedule.</span></span></li>\r\n\t<li><span style=\"font-size:10pt\"><span style=\"font-family:Arial,sans-serif\">Must have a clean driving record of at least three years and agree to and comply with MHA’s employee driving guidelines for MHA-owned vehicles and use of personal vehicles for business purposes.</span></span></li>\r\n\t<li><span style=\"font-size:10pt\"><span style=\"font-family:Arial,sans-serif\">Adherence to the basic principles as expressed in MHA’s Mission, Vision, Culture Code and Standards of Conduct.</span></span></li>\r\n\t<li><span style=\"font-size:10pt\"><span style=\"font-family:Arial,sans-serif\">Adherence to company dress code and professional standards for personal grooming and appearance.</span></span></li>\r\n\t<li><span style=\"font-size:10pt\"><span style=\"font-family:Arial,sans-serif\">Satisfactory completion of background investigation, or valid work permit, as well as ability to provide proof of eligibility to work in the United States.</span></span></li>\r\n</ul>\r\n",
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"googleJobJson": "{\"@context\":\"https://schema.org/\",\"@type\":\"JobPosting\",\"title\":\"Ponderosa Kitchen Manager/Chef\",\"identifier\":\"J10W66349301\",\"url\":\"https://www.paycomonline.net/v4/ats/web.php/portal/58F6BA3B1C1AA25D186569BA421811AE/jobs/349301\",\"image\":\"https://www.paycomonline.net/v4/ats/web.php/application/style/logo?clientkey=58F6BA3B1C1AA25D186569BA421811AE\",\"baseSalary\":{\"@type\":\"MonetaryAmount\",\"currency\":\"USD\",\"value\":{\"@type\":\"QuantitativeValue\",\"minValue\":19.5,\"maxValue\":28.75,\"unitText\":\"\"}},\"datePosted\":\"2025-06-27\",\"description\":\"Job DetailsJob Location: Mount Hermon, CA 95041Salary Range: $19.50 - $28.75 HourlyTravel Percentage: Santa Cruz MountainsJob Shift: Ponderosa Lodge\\r\\nGeneral Qualifications:\\r\\n\\r\\n \\r\\n\\r\\nThe Ponderosa Lodge (“PL”) Kitchen Manager/Chef is a Ministerial position. Ministerial staff render their work, stewardship, relationships and behavior as evidence of being followers of Jesus Christ while embracing and affirming Mount Hermon Association, Inc.’s (“MHA”) Christian mission, vision, beliefs, culture code and standards of conduct. They are responsible for defining, cultivating and leading MHA’s Christian community, conference programs and retreats. All staff are expected to join gatherings, which includes prayer, worship, and Bible-centered teaching.\\r\\n\\r\\n \\r\\n\\r\\n Position Objective:\\r\\n\\r\\n \\r\\n\\r\\nThe PL Kitchen Manager is responsible for all PL food operations including but not limited to, preparing meals, food and supply ordering and inventory, personnel management, and equipment upkeep in a manner consistent with MHA’s mission, vision, beliefs, culture code and standards of conduct.\\r\\n\\r\\n \\r\\n\\r\\n Key Job Accountabilities:\\r\\n\\r\\n \\r\\n\\r\\n\\r\\n\\tOversee all PL food operations including but not limited to, preparing meals, food and supply ordering and inventory, personnel management, and equipment upkeep.\\r\\n\\tRecruit, train, schedule, supervise and continually monitor food service staff.\\r\\n\\tReports and works closely with direct supervisor and MHA management in support of the Food Service Department vision.\\r\\n\\r\\n\\r\\n ● Create recipes & review menus and group information to provide production sheets for all areas and communicate order needs in a timely and accurate manner.\\r\\n\\r\\n\\r\\n\\tMonitor cost per meal, supplies, and labor vs. budget.\\r\\n\\tIn cooperation with the hosts and custodial department, ensure the dining room is in a set, clean and sanitary state for each meal.\\r\\n\\tSupervise and coordinate clean up duties with Summer Staff and Guest Groups.\\r\\n\\r\\n\\r\\n ● Communicate with department supervisors & MHA management supporting the Food Service Department vision by achieving operational, financial & guest experience goals.\\r\\n\\r\\n\\r\\n \\r\\n\\r\\n\\r\\n\\r\\n\\tEnforce and ensure service staff are appropriately dressed and prepared.\\r\\n\\tPeriodically train staff in injury and illness prevention plans per standards.\\r\\n\\tRespond to emergencies as needed and report suspected food borne illness to Health Services.\\r\\n\\tCoordinate maintenance, repair, and deep cleaning with maintenance and custodial.\\r\\n\\r\\n\\r\\n ● Document food consumption and leftovers and donations; direct utilization of food surpluses and leftovers.\\r\\n\\r\\n ● Manage kitchen staff by communicating expectations, providing training, team meetings, staff coaching, staff reviews and evaluating performance goals and engages in departmental spiritual formation.\\r\\n\\r\\n\\r\\n\\tEnforce & train health and safety codes and procedures as well as building security, and proper care and treatment of facilities.\\r\\n\\tOther duties as assigned by management.\\r\\n\\r\\n\\r\\n \\r\\n\\r\\n Supervisory Responsibilities:\\r\\n\\r\\n \\r\\n\\r\\n\\r\\n\\tAll PL food service staff including but not limited to, p/t cooks, p/t dishwashers, volunteers.\\r\\n\\r\\n\\r\\n \\r\\n\\r\\n Education/Certifications/Licenses:\\r\\n\\r\\n \\r\\n\\r\\n\\r\\n\\tCulinary education preferred or comparable work experience.\\r\\n\\tServe Safe Certified.\\r\\n\\r\\n\\r\\n \\r\\n\\r\\n Work Experience: \\r\\n\\r\\n \\r\\n\\r\\n\\r\\n\\tMinimum 3 years’ experience supervising food service staff.\\r\\n\\tMinimum 3 years of culinary or cooking experience.\\r\\n\\tMinimum 1 year of Kitchen Management preferred.\\r\\n\\tChristian Ministry or Volunteer experience preferred.\\r\\n\\r\\n\\r\\n \\r\\n\\r\\n Knowledge, Skills and Abilities:\\r\\n\\r\\n \\r\\n\\r\\n\\r\\n\\tMust possess excellent communication, problem solving and organizational skills.\\r\\n\\tMust be able to cook and prepare a variety of foods in a timely, clean and sanitary manner.\\r\\n\\tDemonstrated ability to produce delicious and appetizing meals in large quantities.\\r\\n\\tExcellent knife skills required.\\r\\n\\tAble to use and supervise dishwashing & kitchen cleaning tasks.\\r\\n\\tAbility to be pleasant and courteous with people while under stress.\\r\\n\\tProfessional demeanor, sense of humor, adaptable, flexible, self-motivated.\\r\\n\\tAbility to take directions and follow procedures.\\r\\n\\tDemonstrated competence in making judgments concerning food taste, palatability, and aesthetics of food quality.\\r\\n\\tWorking knowledge of menu and recipe development, presentation, portion control and costing.\\r\\n\\tAbility to effectively manage a dynamic, part-time, entry-level work force.\\r\\n\\tCooperative spirit and desire to learn and improve.\\r\\n\\tAbility to work independently.\\r\\n\\tAbility to use MS Excel and Word, skilled in food service math.\\r\\n\\r\\n\\r\\n ● Bilingual skills a plus; fluency in English (reading, writing, and speaking) a must.\\r\\n\\r\\n \\r\\n\\r\\n \\r\\n\\r\\n \\r\\n\\r\\n \\r\\n\\r\\n Physical Demands:\\r\\n\\r\\n \\r\\n\\r\\n\\r\\n\\tAbility to lift and carry at least 50 lbs.\\r\\n\\tAbility to stand and move around most of the workday.\\r\\n\\tAbility to work in hot and cold environments.\\r\\n\\tRequires standing, sitting, squatting, stooping, twisting, seeing, grasping, among other physical labor tasks.\\r\\n\\tAbility to safely use a variety of kitchen tools, chemicals, equipment, and utensils, including sharp objects.\\r\\n\\r\\n\\r\\n\\r\\n \\r\\n\\r\\n Additional Requirements: \\r\\n\\r\\n \\r\\n\\r\\n\\r\\n\\tAbility to work a flexible schedule including early mornings, late nights and weekends and most major holidays with a flexible schedule.\\r\\n\\tMust have a clean driving record of at least three years and agree to and comply with MHA’s employee driving guidelines for MHA-owned vehicles and use of personal vehicles for business purposes.\\r\\n\\tAdherence to the basic principles as expressed in MHA’s Mission, Vision, Culture Code and Standards of Conduct.\\r\\n\\tAdherence to company dress code and professional standards for personal grooming and appearance.\\r\\n\\tSatisfactory completion of background investigation, or valid work permit, as well as ability to provide proof of eligibility to work in the United States.\\r\\n\\r\\nQualificationsEducation/Certifications/Licenses: \\r\\n\\r\\n \\r\\n\\r\\n\\r\\n\\tCulinary education preferred or comparable work experience. \\r\\n\\tServe Safe Certified. \\r\\n\\r\\n\\r\\n \\r\\n\\r\\nWork Experience: \\r\\n\\r\\n \\r\\n\\r\\n\\r\\n\\tMinimum 5 years’ experience leading in large quantity food service, catering and or restaurant services. \\r\\n\\tMinimum 3 years’ experience supervising food service staff. \\r\\n\\tMinimum 3 years of culinary or cooking experience. \\r\\n\\tMinimum 1 year of Kitchen Management preferred. \\r\\n\\tChristian Ministry or Volunteer experience preferred. \\r\\n\\r\\n\\r\\n \\r\\n\\r\\nKnowledge, Skills and Abilities: \\r\\n\\r\\n \\r\\n\\r\\n\\r\\n\\tMust possess excellent communication, problem solving and organizational skills. \\r\\n\\tMust be able to cook and prepare a variety of foods in a timely, clean and sanitary manner. \\r\\n\\tDemonstrated ability to produce delicious and appetizing meals in large quantities. \\r\\n\\tExcellent knife skills required. \\r\\n\\tAble to use and supervise dishwashing & kitchen cleaning tasks. \\r\\n\\tAbility to be pleasant and courteous with people while under stress. \\r\\n\\tProfessional demeanor, sense of humor, adaptable, flexible, self-motivated. \\r\\n\\tAbility to take directions and follow procedures. \\r\\n\\tDemonstrated competence in making judgments concerning food taste, palatability, and aesthetics of food quality. \\r\\n\\tWorking knowledge of menu and recipe development, presentation, portion control and costing. \\r\\n\\tAbility to effectively manage a dynamic, part-time, entry-level work force. \\r\\n\\tCooperative spirit and desire to learn and improve. \\r\\n\\tAbility to work independently. \\r\\n\\tAbility to use MS Excel and Word, skilled in food service math. \\r\\n\\tBilingual skills a plus; 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Ministerial staff render their work, stewardship, relationships and behavior as evidence of being followers of Jesus Christ while embracing and affirming Mount Hermon Association, Inc.’s (“MHA”) Christian mission, vision, beliefs, culture code and standards of conduct. They are responsible for defining, cultivating and leading MHA’s Christian community, conference programs and retreats. All staff are expected to join gatherings, which includes prayer, worship, and Bible-centered teaching.\\r\\n\\r\\n \\r\\n\\r\\n Position Objective:\\r\\n\\r\\n \\r\\n\\r\\nThe PL Kitchen Manager is responsible for all PL food operations including but not limited to, preparing meals, food and supply ordering and inventory, personnel management, and equipment upkeep in a manner consistent with MHA’s mission, vision, beliefs, culture code and standards of conduct.\\r\\n\\r\\n \\r\\n\\r\\n Key Job Accountabilities:\\r\\n\\r\\n \\r\\n\\r\\n\\r\\n\\tOversee all PL food operations including but not limited to, preparing meals, food and supply ordering and inventory, personnel management, and equipment upkeep.\\r\\n\\tRecruit, train, schedule, supervise and continually monitor food service staff.\\r\\n\\tReports and works closely with direct supervisor and MHA management in support of the Food Service Department vision.\\r\\n\\r\\n\\r\\n ● Create recipes & review menus and group information to provide production sheets for all areas and communicate order needs in a timely and accurate manner.\\r\\n\\r\\n\\r\\n\\tMonitor cost per meal, supplies, and labor vs. budget.\\r\\n\\tIn cooperation with the hosts and custodial department, ensure the dining room is in a set, clean and sanitary state for each meal.\\r\\n\\tSupervise and coordinate clean up duties with Summer Staff and Guest Groups.\\r\\n\\r\\n\\r\\n ● Communicate with department supervisors & MHA management supporting the Food Service Department vision by achieving operational, financial & guest experience goals.\\r\\n\\r\\n\\r\\n \\r\\n\\r\\n\\r\\n\\r\\n\\tEnforce and ensure service staff are appropriately dressed and prepared.\\r\\n\\tPeriodically train staff in injury and illness prevention plans per standards.\\r\\n\\tRespond to emergencies as needed and report suspected food borne illness to Health Services.\\r\\n\\tCoordinate maintenance, repair, and deep cleaning with maintenance and custodial.\\r\\n\\r\\n\\r\\n ● Document food consumption and leftovers and donations; direct utilization of food surpluses and leftovers.\\r\\n\\r\\n ● Manage kitchen staff by communicating expectations, providing training, team meetings, staff coaching, staff reviews and evaluating performance goals and engages in departmental spiritual formation.\\r\\n\\r\\n\\r\\n\\tEnforce & train health and safety codes and procedures as well as building security, and proper care and treatment of facilities.\\r\\n\\tOther duties as assigned by management.\\r\\n\\r\\n\\r\\n \\r\\n\\r\\n Supervisory Responsibilities:\\r\\n\\r\\n \\r\\n\\r\\n\\r\\n\\tAll PL food service staff including but not limited to, p/t cooks, p/t dishwashers, volunteers.\\r\\n\\r\\n\\r\\n \\r\\n\\r\\n Education/Certifications/Licenses:\\r\\n\\r\\n \\r\\n\\r\\n\\r\\n\\tCulinary education preferred or comparable work experience.\\r\\n\\tServe Safe Certified.\\r\\n\\r\\n\\r\\n \\r\\n\\r\\n Work Experience: \\r\\n\\r\\n \\r\\n\\r\\n\\r\\n\\tMinimum 3 years’ experience supervising food service staff.\\r\\n\\tMinimum 3 years of culinary or cooking experience.\\r\\n\\tMinimum 1 year of Kitchen Management preferred.\\r\\n\\tChristian Ministry or Volunteer experience preferred.\\r\\n\\r\\n\\r\\n \\r\\n\\r\\n Knowledge, Skills and Abilities:\\r\\n\\r\\n \\r\\n\\r\\n\\r\\n\\tMust possess excellent communication, problem solving and organizational skills.\\r\\n\\tMust be able to cook and prepare a variety of foods in a timely, clean and sanitary manner.\\r\\n\\tDemonstrated ability to produce delicious and appetizing meals in large quantities.\\r\\n\\tExcellent knife skills required.\\r\\n\\tAble to use and supervise dishwashing & kitchen cleaning tasks.\\r\\n\\tAbility to be pleasant and courteous with people while under stress.\\r\\n\\tProfessional demeanor, sense of humor, adaptable, flexible, self-motivated.\\r\\n\\tAbility to take directions and follow procedures.\\r\\n\\tDemonstrated competence in making judgments concerning food taste, palatability, and aesthetics of food quality.\\r\\n\\tWorking knowledge of menu and recipe development, presentation, portion control and costing.\\r\\n\\tAbility to effectively manage a dynamic, part-time, entry-level work force.\\r\\n\\tCooperative spirit and desire to learn and improve.\\r\\n\\tAbility to work independently.\\r\\n\\tAbility to use MS Excel and Word, skilled in food service math.\\r\\n\\r\\n\\r\\n ● Bilingual skills a plus; fluency in English (reading, writing, and speaking) a must.\\r\\n\\r\\n \\r\\n\\r\\n \\r\\n\\r\\n \\r\\n\\r\\n \\r\\n\\r\\n Physical Demands:\\r\\n\\r\\n \\r\\n\\r\\n\\r\\n\\tAbility to lift and carry at least 50 lbs.\\r\\n\\tAbility to stand and move around most of the workday.\\r\\n\\tAbility to work in hot and cold environments.\\r\\n\\tRequires standing, sitting, squatting, stooping, twisting, seeing, grasping, among other physical labor tasks.\\r\\n\\tAbility to safely use a variety of kitchen tools, chemicals, equipment, and utensils, including sharp objects.\\r\\n\\r\\n\\r\\n\\r\\n \\r\\n\\r\\n Additional Requirements: \\r\\n\\r\\n \\r\\n\\r\\n\\r\\n\\tAbility to work a flexible schedule including early mornings, late nights and weekends and most major holidays with a flexible schedule.\\r\\n\\tMust have a clean driving record of at least three years and agree to and comply with MHA’s employee driving guidelines for MHA-owned vehicles and use of personal vehicles for business purposes.\\r\\n\\tAdherence to the basic principles as expressed in MHA’s Mission, Vision, Culture Code and Standards of Conduct.\\r\\n\\tAdherence to company dress code and professional standards for personal grooming and appearance.\\r\\n\\tSatisfactory completion of background investigation, or valid work permit, as well as ability to provide proof of eligibility to work in the United States.\\r\\n\\r\\n\",\"employmentType\":\"OTHER\",\"hiringOrganization\":{\"@type\":\"Organization\",\"name\":\"MOUNT HERMON ASSOCIATION INCORPORATED\",\"logo\":\"https://www.paycomonline.net/v4/ats/web.php/application/style/logo?clientkey=58F6BA3B1C1AA25D186569BA421811AE\"},\"jobLocation\":{\"@type\":\"Place\",\"address\":{\"streetAddress\":\"37 Conference Drive\",\"addressLocality\":\"Mount Hermon\",\"addressRegion\":\"CA\",\"postalCode\":95041,\"addressCountry\":\"USA\"}},\"qualifications\":\"Education/Certifications/Licenses: \\r\\n\\r\\n \\r\\n\\r\\n\\r\\n\\tCulinary education preferred or comparable work experience. \\r\\n\\tServe Safe Certified. \\r\\n\\r\\n\\r\\n \\r\\n\\r\\nWork Experience: \\r\\n\\r\\n \\r\\n\\r\\n\\r\\n\\tMinimum 5 years’ experience leading in large quantity food service, catering and or restaurant services. \\r\\n\\tMinimum 3 years’ experience supervising food service staff. \\r\\n\\tMinimum 3 years of culinary or cooking experience. \\r\\n\\tMinimum 1 year of Kitchen Management preferred. \\r\\n\\tChristian Ministry or Volunteer experience preferred. \\r\\n\\r\\n\\r\\n \\r\\n\\r\\nKnowledge, Skills and Abilities: \\r\\n\\r\\n \\r\\n\\r\\n\\r\\n\\tMust possess excellent communication, problem solving and organizational skills. \\r\\n\\tMust be able to cook and prepare a variety of foods in a timely, clean and sanitary manner. \\r\\n\\tDemonstrated ability to produce delicious and appetizing meals in large quantities. \\r\\n\\tExcellent knife skills required. \\r\\n\\tAble to use and supervise dishwashing & kitchen cleaning tasks. \\r\\n\\tAbility to be pleasant and courteous with people while under stress. \\r\\n\\tProfessional demeanor, sense of humor, adaptable, flexible, self-motivated. \\r\\n\\tAbility to take directions and follow procedures. \\r\\n\\tDemonstrated competence in making judgments concerning food taste, palatability, and aesthetics of food quality. \\r\\n\\tWorking knowledge of menu and recipe development, presentation, portion control and costing. \\r\\n\\tAbility to effectively manage a dynamic, part-time, entry-level work force. \\r\\n\\tCooperative spirit and desire to learn and improve. \\r\\n\\tAbility to work independently. \\r\\n\\tAbility to use MS Excel and Word, skilled in food service math. \\r\\n\\tBilingual skills a plus; fluency in English (reading, writing, and speaking) a must. \\r\\n\\r\\n\\r\\n \\r\\n\\r\\nPhysical Demands: \\r\\n\\r\\n \\r\\n\\r\\n\\r\\n\\tAbility to lift and carry at least 50 lbs. \\r\\n\\tAbility to stand and move around most of the workday. \\r\\n\\tAbility to work in hot and cold environments. \\r\\n\\tRequires standing, sitting, squatting, stooping, twisting, seeing, grasping, among other physical labor tasks. \\r\\n\\tAbility to safely use a variety of kitchen tools, chemicals, equipment, and utensils, including sharp objects. \\r\\n\\r\\n\\r\\n \\r\\n\\r\\nAdditional Requirements: \\r\\n\\r\\n \\r\\n\\r\\n\\r\\n\\tAbility to work a flexible schedule including early mornings, late nights and weekends and most major holidays with a flexible schedule. \\r\\n\\tMust have a clean driving record of at least three years and agree to and comply with MHA’s employee driving guidelines for MHA-owned vehicles and use of personal vehicles for business purposes. \\r\\n\\tAdherence to the basic principles as expressed in MHA’s Mission, Vision, Culture Code and Standards of Conduct. \\r\\n\\tAdherence to company dress code and professional standards for personal grooming and appearance. \\r\\n\\tSatisfactory completion of background investigation, or valid work permit, as well as ability to provide proof of eligibility to work in the United States. \\r\\n\\r\\n\\r\\n \",\"experienceRequirements\":\"Education/Certifications/Licenses: \\r\\n\\r\\n \\r\\n\\r\\n\\r\\n\\tCulinary education preferred or comparable work experience. \\r\\n\\tServe Safe Certified. \\r\\n\\r\\n\\r\\n \\r\\n\\r\\nWork Experience: \\r\\n\\r\\n \\r\\n\\r\\n\\r\\n\\tMinimum 5 years’ experience leading in large quantity food service, catering and or restaurant services. \\r\\n\\tMinimum 3 years’ experience supervising food service staff. \\r\\n\\tMinimum 3 years of culinary or cooking experience. \\r\\n\\tMinimum 1 year of Kitchen Management preferred. \\r\\n\\tChristian Ministry or Volunteer experience preferred. \\r\\n\\r\\n\\r\\n \\r\\n\\r\\nKnowledge, Skills and Abilities: \\r\\n\\r\\n \\r\\n\\r\\n\\r\\n\\tMust possess excellent communication, problem solving and organizational skills. \\r\\n\\tMust be able to cook and prepare a variety of foods in a timely, clean and sanitary manner. \\r\\n\\tDemonstrated ability to produce delicious and appetizing meals in large quantities. \\r\\n\\tExcellent knife skills required. \\r\\n\\tAble to use and supervise dishwashing & kitchen cleaning tasks. \\r\\n\\tAbility to be pleasant and courteous with people while under stress. \\r\\n\\tProfessional demeanor, sense of humor, adaptable, flexible, self-motivated. \\r\\n\\tAbility to take directions and follow procedures. \\r\\n\\tDemonstrated competence in making judgments concerning food taste, palatability, and aesthetics of food quality. \\r\\n\\tWorking knowledge of menu and recipe development, presentation, portion control and costing. \\r\\n\\tAbility to effectively manage a dynamic, part-time, entry-level work force. \\r\\n\\tCooperative spirit and desire to learn and improve. \\r\\n\\tAbility to work independently. \\r\\n\\tAbility to use MS Excel and Word, skilled in food service math. \\r\\n\\tBilingual skills a plus; fluency in English (reading, writing, and speaking) a must. \\r\\n\\r\\n\\r\\n \\r\\n\\r\\nPhysical Demands: \\r\\n\\r\\n \\r\\n\\r\\n\\r\\n\\tAbility to lift and carry at least 50 lbs. \\r\\n\\tAbility to stand and move around most of the workday. \\r\\n\\tAbility to work in hot and cold environments. \\r\\n\\tRequires standing, sitting, squatting, stooping, twisting, seeing, grasping, among other physical labor tasks. \\r\\n\\tAbility to safely use a variety of kitchen tools, chemicals, equipment, and utensils, including sharp objects. \\r\\n\\r\\n\\r\\n \\r\\n\\r\\nAdditional Requirements: \\r\\n\\r\\n \\r\\n\\r\\n\\r\\n\\tAbility to work a flexible schedule including early mornings, late nights and weekends and most major holidays with a flexible schedule. \\r\\n\\tMust have a clean driving record of at least three years and agree to and comply with MHA’s employee driving guidelines for MHA-owned vehicles and use of personal vehicles for business purposes. \\r\\n\\tAdherence to the basic principles as expressed in MHA’s Mission, Vision, Culture Code and Standards of Conduct. \\r\\n\\tAdherence to company dress code and professional standards for personal grooming and appearance. \\r\\n\\tSatisfactory completion of background investigation, or valid work permit, as well as ability to provide proof of eligibility to work in the United States. \\r\\n\\r\\n\\r\\n \",\"validThrough\":\"-0001-11-30\",\"workHours\":\"Ponderosa Lodge\"}",
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"qualifications": "<p><span style=\"font-size:10pt;\"><span style=\"font-family:Arial, sans-serif;\"><span style=\"color:#000000;\"><strong><u>Education/Certifications/Licenses</u>: </strong></span></span></span></p>\r\n\r\n<p><span style=\"font-size:10pt;\"><span style=\"font-family:Arial, sans-serif;\"><span style=\"color:#000000;\"> </span></span></span></p>\r\n\r\n<ul>\r\n\t<li><span style=\"font-size:10pt;\"><span style=\"font-family:Arial, sans-serif;\"><span style=\"color:#000000;\">Culinary education preferred or comparable work experience. </span></span></span></li>\r\n\t<li><span style=\"font-size:10pt;\"><span style=\"font-family:Arial, sans-serif;\"><span style=\"color:#000000;\">Serve Safe Certified. </span></span></span></li>\r\n</ul>\r\n\r\n<p style=\"margin-left:48px;\"><span style=\"font-size:10pt;\"><span style=\"font-family:Arial, sans-serif;\"><span style=\"color:#000000;\"> </span></span></span></p>\r\n\r\n<p><span style=\"font-size:10pt;\"><span style=\"font-family:Arial, sans-serif;\"><span style=\"color:#000000;\"><strong><u>Work Experience</u>: </strong></span></span></span></p>\r\n\r\n<p><span style=\"font-size:10pt;\"><span style=\"font-family:Arial, sans-serif;\"><span style=\"color:#000000;\"> </span></span></span></p>\r\n\r\n<ul>\r\n\t<li><span style=\"font-size:10pt;\"><span style=\"font-family:Arial, sans-serif;\"><span style=\"color:#000000;\">Minimum 5 years’ experience leading in large quantity food service, catering and or restaurant services. </span></span></span></li>\r\n\t<li><span style=\"font-size:10pt;\"><span style=\"font-family:Arial, sans-serif;\"><span style=\"color:#000000;\">Minimum 3 years’ experience supervising food service staff. </span></span></span></li>\r\n\t<li><span style=\"font-size:10pt;\"><span style=\"font-family:Arial, sans-serif;\"><span style=\"color:#000000;\">Minimum 3 years of culinary or cooking experience. </span></span></span></li>\r\n\t<li><span style=\"font-size:10pt;\"><span style=\"font-family:Arial, sans-serif;\"><span style=\"color:#000000;\">Minimum 1 year of Kitchen Management preferred. </span></span></span></li>\r\n\t<li><span style=\"font-size:10pt;\"><span style=\"font-family:Arial, sans-serif;\"><span style=\"color:#000000;\">Christian Ministry or Volunteer experience preferred. </span></span></span></li>\r\n</ul>\r\n\r\n<p style=\"margin-left:48px;\"><span style=\"font-size:10pt;\"><span style=\"font-family:Arial, sans-serif;\"><span style=\"color:#000000;\"><strong> </strong></span></span></span></p>\r\n\r\n<p><span style=\"font-size:10pt;\"><span style=\"font-family:Arial, sans-serif;\"><span style=\"color:#000000;\"><strong><u>Knowledge, Skills and Abilities</u>: </strong></span></span></span></p>\r\n\r\n<p><span style=\"font-size:10pt;\"><span style=\"font-family:Arial, sans-serif;\"><span style=\"color:#000000;\"><strong> </strong></span></span></span></p>\r\n\r\n<ul>\r\n\t<li><span style=\"font-size:10pt;\"><span style=\"font-family:Arial, sans-serif;\"><span style=\"color:#000000;\">Must possess excellent communication, problem solving and organizational skills. </span></span></span></li>\r\n\t<li><span style=\"font-size:10pt;\"><span style=\"font-family:Arial, sans-serif;\"><span style=\"color:#000000;\">Must be able to cook and prepare a variety of foods in a timely, clean and sanitary manner. </span></span></span></li>\r\n\t<li><span style=\"font-size:10pt;\"><span style=\"font-family:Arial, sans-serif;\"><span style=\"color:#000000;\">Demonstrated ability to produce delicious and appetizing meals in large quantities. </span></span></span></li>\r\n\t<li><span style=\"font-size:10pt;\"><span style=\"font-family:Arial, sans-serif;\"><span style=\"color:#000000;\">Excellent knife skills required. </span></span></span></li>\r\n\t<li><span style=\"font-size:10pt;\"><span style=\"font-family:Arial, sans-serif;\"><span style=\"color:#000000;\">Able to use and supervise dishwashing & kitchen cleaning tasks. </span></span></span></li>\r\n\t<li><span style=\"font-size:10pt;\"><span style=\"font-family:Arial, sans-serif;\"><span style=\"color:#000000;\">Ability to be pleasant and courteous with people while under stress. </span></span></span></li>\r\n\t<li><span style=\"font-size:10pt;\"><span style=\"font-family:Arial, sans-serif;\"><span style=\"color:#000000;\">Professional demeanor, sense of humor, adaptable, flexible, self-motivated. </span></span></span></li>\r\n\t<li><span style=\"font-size:10pt;\"><span style=\"font-family:Arial, sans-serif;\"><span style=\"color:#000000;\">Ability to take directions and follow procedures. </span></span></span></li>\r\n\t<li><span style=\"font-size:10pt;\"><span style=\"font-family:Arial, sans-serif;\"><span style=\"color:#000000;\">Demonstrated competence in making judgments concerning food taste, palatability, and aesthetics of food quality. </span></span></span></li>\r\n\t<li><span style=\"font-size:10pt;\"><span style=\"font-family:Arial, sans-serif;\"><span style=\"color:#000000;\">Working knowledge of menu and recipe development, presentation, portion control and costing. </span></span></span></li>\r\n\t<li><span style=\"font-size:10pt;\"><span style=\"font-family:Arial, sans-serif;\"><span style=\"color:#000000;\">Ability to effectively manage a dynamic, part-time, entry-level work force. </span></span></span></li>\r\n\t<li><span style=\"font-size:10pt;\"><span style=\"font-family:Arial, sans-serif;\"><span style=\"color:#000000;\">Cooperative spirit and desire to learn and improve. </span></span></span></li>\r\n\t<li><span style=\"font-size:10pt;\"><span style=\"font-family:Arial, sans-serif;\"><span style=\"color:#000000;\">Ability to work independently. </span></span></span></li>\r\n\t<li><span style=\"font-size:10pt;\"><span style=\"font-family:Arial, sans-serif;\"><span style=\"color:#000000;\">Ability to use MS Excel and Word, skilled in food service math. </span></span></span></li>\r\n\t<li><span style=\"font-size:10pt;\"><span style=\"font-family:Arial, sans-serif;\"><span style=\"color:#000000;\">Bilingual skills a plus; fluency in English (reading, writing, and speaking) a must.<strong> </strong></span></span></span></li>\r\n</ul>\r\n\r\n<p style=\"margin-left:48px;\"><span style=\"font-size:10pt;\"><span style=\"font-family:Arial, sans-serif;\"><span style=\"color:#000000;\"><strong> </strong></span></span></span></p>\r\n\r\n<p><span style=\"font-size:10pt;\"><span style=\"font-family:Arial, sans-serif;\"><span style=\"color:#000000;\"><strong><u>Physical Demands</u>: </strong></span></span></span></p>\r\n\r\n<p><span style=\"font-size:10pt;\"><span style=\"font-family:Arial, sans-serif;\"><span style=\"color:#000000;\"> </span></span></span></p>\r\n\r\n<ul>\r\n\t<li><span style=\"font-size:10pt;\"><span style=\"font-family:Arial, sans-serif;\"><span style=\"color:#000000;\">Ability to lift and carry at least 50 lbs. </span></span></span></li>\r\n\t<li><span style=\"font-size:10pt;\"><span style=\"font-family:Arial, sans-serif;\"><span style=\"color:#000000;\">Ability to stand and move around most of the workday. </span></span></span></li>\r\n\t<li><span style=\"font-size:10pt;\"><span style=\"font-family:Arial, sans-serif;\"><span style=\"color:#000000;\">Ability to work in hot and cold environments. </span></span></span></li>\r\n\t<li><span style=\"font-size:10pt;\"><span style=\"font-family:Arial, sans-serif;\"><span style=\"color:#000000;\">Requires standing, sitting, squatting, stooping, twisting, seeing, grasping, among other physical labor tasks. </span></span></span></li>\r\n\t<li><span style=\"font-size:10pt;\"><span style=\"font-family:Arial, sans-serif;\"><span style=\"color:#000000;\">Ability to safely use a variety of kitchen tools, chemicals, equipment, and utensils, including sharp objects. </span></span></span></li>\r\n</ul>\r\n\r\n<p><span style=\"font-size:10pt;\"><span style=\"font-family:Arial, sans-serif;\"><span style=\"color:#000000;\"> </span></span></span></p>\r\n\r\n<p><span style=\"font-size:10pt;\"><span style=\"font-family:Arial, sans-serif;\"><span style=\"color:#000000;\"><strong><u>Additional Requirements:</u> </strong></span></span></span></p>\r\n\r\n<p><span style=\"font-size:10pt;\"><span style=\"font-family:Arial, sans-serif;\"><span style=\"color:#000000;\"> </span></span></span></p>\r\n\r\n<ul>\r\n\t<li><span style=\"font-size:10pt;\"><span style=\"font-family:Arial, sans-serif;\"><span style=\"color:#000000;\">Ability to work a flexible schedule including early mornings, late nights and weekends and most major holidays with a flexible schedule. </span></span></span></li>\r\n\t<li><span style=\"font-size:10pt;\"><span style=\"font-family:Arial, sans-serif;\"><span style=\"color:#000000;\">Must have a clean driving record of at least three years and agree to and comply with MHA’s employee driving guidelines for MHA-owned vehicles and use of personal vehicles for business purposes. </span></span></span></li>\r\n\t<li><span style=\"font-size:10pt;\"><span style=\"font-family:Arial, sans-serif;\"><span style=\"color:#000000;\">Adherence to the basic principles as expressed in MHA’s Mission, Vision, Culture Code and Standards of Conduct. </span></span></span></li>\r\n\t<li><span style=\"font-size:10pt;\"><span style=\"font-family:Arial, sans-serif;\"><span style=\"color:#000000;\">Adherence to company dress code and professional standards for personal grooming and appearance. </span></span></span></li>\r\n\t<li><span style=\"font-size:10pt;\"><span style=\"font-family:Arial, sans-serif;\"><span style=\"color:#000000;\">Satisfactory completion of background investigation, or valid work permit, as well as ability to provide proof of eligibility to work in the United States. </span></span></span></li>\r\n</ul>\r\n\r\n<p><span style=\"font-size:10pt;\"><span style=\"font-family:Arial, sans-serif;\"><span style=\"color:#000000;\"><strong> </strong></span></span></span></p>",
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"date": "2025-04-28T16:02:07.000Z",
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"jobTitle": "Ponderosa Kitchen Manager/Chef",
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"locations": "Mount Hermon, CA 95041",
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"description": "\r\nGeneral Qualifications:\r\n\r\n \r\n\r\nThe Ponderosa Lodge (“PL”) Kitchen Manager/Chef is a Ministerial position. Ministerial staff render their work, stew...",
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