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Catering Head Chef

Dc041bae A14f 41c9 8003 61f025521496 19000101 000001 · Fort Mill, SC, US, Fort Mill, SC · Active · ADP Workforce Now Recruiting

Job facts

FieldValue
CompanyDc041bae A14f 41c9 8003 61f025521496 19000101 000001
TitleCatering Head Chef
Normalized title-
Department / team-
LocationFort Mill, SC, United States
Work model-
Employment typeFull Time
Salary-
Statusactive
ATS providerADP Workforce Now Recruiting
Posted / first seen2026-05-01 / 2026-05-31
Changed / last seen2026-06-06 / 2026-06-06

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Linked records

CompanyDc041bae A14f 41c9 8003 61f025521496 19000101 000001
Source02f40c13-67a4-4a2b-822e-075cc5c50a46
ATS providerADP Workforce Now Recruiting

Description

OVERVIEW Catering Kitchen Head Chef is the culinary leader responsible for the overall operation of the catering kitchen. This role involves not only the creation and execution of high-quality, customized menus but also the management of kitchen staff, inventory, and compliance with health and safety regulations. The Head Chef ensures that all food prepared for events meets the highest standards of taste, presentation, and consistency, while also staying within budgetary constraints. KEY FUNCTIONS Menu Planning and Development Custom Menu Creation: Collaborate with the Catering manager and F&B Director to create custom menus tailored to clients’ preferences, dietary needs, the direction of the catering department, and event themes. Recipe Development: Develop and refine recipes, ensuring consistency, flavor balance, and presentation quality by test kitchen products before displaying Seasonal and Trend Incorporation: Incorporate seasonal ingredients and current food trends to keep the menu fresh and appealing as directed Food Preparation Quality Assurance and Cooking Supervision: Oversee, and assist all food preparation and cooking, ensuring dishes are made according to recipes and presented attractively. Quality Control: Monitor the quality and taste of all dishes before they leave the kitchen, ensuring they meet high standards. Efficiency Management: Ensure that food preparation processes are efficient to meet the event timeline and serve guests promptly. Consistency: Ensure that all dishes meet the company’s standards for taste, quality, and presentation, regardless of the event size or scope. Feedback Incorporation: Collect and analyze client and guest feedback to continuously improve the quality of the food and service. Taste Testing: Regularly conduct taste tests to maintain consistency and quality across all menu items. Team Leadership and Management Staff Training: Train kitchen staff on proper cooking techniques, food safety standards, and efficient kitchen practices. Task Delegation: Assign duties to kitchen staff, ensuring everyone knows their responsibilities and works cohesively. Performance Monitoring: Evaluate the performance of kitchen staff, providing feedback and coaching by using 1 on 1 coaching, corrective action forms, and other LSC resources to ensure growth of staff and documentation. Ensure time management and organization are prioritized responding to communication within 24-48 hrs. Create a professional environment, build the team and lead by example. Inventory and Supply Management Order Management: Oversee and maintain ordering of food, back-of-house supplies, and assist as needed. Create schedules to properly reflect delivery orders. Ensure all food orders are properly received and organized storage based on SCDEHC processes and procedures. Inventory Control: Manage and organize inventory to ensure all necessary ingredients are available for upcoming events while minimizing waste. Cost Management: Monitor the following costs: food, labor, product loss, and waste. Adjust purchasing strategies to stay within budget without compromising quality and ingredients. Event Coordination Pre-Event Preparation: Coordinate with the Catering Manager to ensure all kitchen-related details are addressed, including special dietary requirements, timelines, and accuracy of guest counts. Create pull lists, prep lists, and next day needs list for direct reporting staff. On/Off-Site Management: Oversee and assist with the set-up and operation of the kitchen at the event site, ensuring all equipment is functioning and food is prepared and/or delivered on time. Problem Solving: Quickly address any issues that arise during the event, such as equipment malfunctions or last-minute changes to the menu. Health and Safety Compliance Food Safety: Enforce strict food safety and sanitation standards in the kitchen, ensuring compliance with local health regulations. Workplace Safety: Implement and maintain safety protocols to protect kitchen staff from injuries and ensure a safe working environment. Equipment & Cleaning Management : Ensure that all kitchen equipment is properly maintained, cleaned, and in good working order. Create cleaning and maintain kitchen detail cleaning schedule. Food Handling Procedures: Ensure that all food is handled, stored, and prepared properly while working in a clean and organized environment according to food safety standards, cleaning as you go to prevent contamination and foodborne illnesses. Collaboration with Other Departments Coordination with Front-of-House: Work closely with the front-of-house team to ensure smooth service and timely delivery of food during events. Communication with Catering Manager: Maintain clear communication with the catering manager to align kitchen operations with overall event logistics. Budget and Cost Control Budget Adherence: Ensure that food and labor costs remain within the established budget by ordering products and promptly creating staff schedules and maintaining high food quality. Waste Reduction: Implement strategies and documentation to minimize food waste and maximize the use of ingredients. Work with the Canteen Kitchen manager for cross-utilization Report invoice entries promptly and ensure proper ordering from vendors. THE LSC WAY Our Culture is a top priority. As part of our commitment to culture, we have written several ‘fundamentals’ called The LSC Way that are traits we value in our daily activities. The fundamentals that are critically important to this position are: Take Ownership Look Ahead and Anticipate Lead By Example Walk in Your Customers Shoes Use Data to Make Decisions Treasure, Protect, and Promote our Reputation Pay Attention to the Details KNOWLEDGE, SKILLS and ABILITIES Culinary Expertise: Must possess advanced culinary skills and a deep understanding of various cuisines, cooking techniques, and food presentation styles. Leadership: Strong leadership and team management abilities are crucial, as the Head Chef is responsible for staffing, guiding the kitchen staff, and maintaining a positive and productive work environment. Creativity: Should be creative in menu design, cost, and be able to innovate with ingredients and presentation to meet and exceed client expectations. Organizational Skills: Excellent organizational and time management skills are essential to manage the complexities of catering for multiple events, often simultaneously, placing people in the right places at the right time, and giving clear and direct instructions. Attention to Detail: A keen eye and understanding of detail is necessary for high standards of quality, time and event management, and presentation Budgeting & Cost Control: must be adept at managing budgets, controlling costs, and optimizing resources to ensure the financial success of the catering kitchen. MINIMUM QUALIFICATIONS To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and or/ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform essential functions. 4+ Years of leadership experience in the hospitality industry ServSafe Food Handler Certification; We will provide training for certifications ServSafe Alcohol Certification: We will provide training for certifications ServSafe Manager Certification: We will provide training for certifications Current CPR, First Aid, AED certifications: We will provide training for certifications REPORTING TO THIS POSITION Catering Kitchen Staff PHYSICAL REQUIREMENTS Must be physically able to operate a variety of kitchen appliances, equipment, and utensils, etc. Must be able to exert up to 25-75 pounds of force occasionally and/or a negligible amount of force frequently or constantly to lift, carry, push, pull, or otherwise move objects. Physical demands are more than those for sedentary work; one must be able to remain on feet for extended periods of time, stoop, kneel, push, pull, and lift/carry weights of up to 75 pounds. ABOUT US Come work with us! At Leroy Springs & Company, we are more than a nonprofit organization. We are a family of brands rooted in nonprofit recreation, with a legacy lasting more than 80 years and a long-held belief that all people should benefit from affordable outdoor recreation, education and wellness opportunities. Today, our portfolio includes the Anne Springs Close Greenway, a 2,100-acre nature preserve; four historic golf courses; Springmaid Mountain Retreat in Spruce Pine, NC; and the FLYERS Afterschool program, which serves all Fort Mill elementary schools. With a team of over 500 dedicated employees across four counties and two states, we are united by values of excellence, integrity and community. Our culture is built on trust, collaboration and a shared vision for a vibrant future. Whether you are interested in outdoor seasonal jobs, non-traditional education positions, or a segue into the nonprofit, golf or parks and recreation industries, Leroy Springs & Company offers a place to grow, connect and make a lasting impact.

Full job record

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Source ID02f40c13-67a4-4a2b-822e-075cc5c50a46
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Provideradp_workforcenow
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TitleCatering Head Chef
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CountryUnited States
RegionSC
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First Seen At2026-05-31 18:02:23Z
Last Seen At2026-06-06 11:52:37Z
Last Checked At2026-06-06 11:52:37Z
Last Changed At2026-06-06 11:52:37Z
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Source Posted At2026-05-01 12:55:00Z
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    "requisitionDescription": "<div><p style='margin-top:0in;margin-right:0in;margin-bottom:10.0pt;margin-left:0in;line-height:115%;font-size:15px;font-family:\"Calibri\",sans-serif;text-align:justify;' id=\"isPasted\"><strong><span style='font-family:\"Aptos\",sans-serif;'>OVERVIEW<br></span></strong><span style='font-family:\"Aptos\",sans-serif;'>Catering Kitchen Head Chef is the culinary leader responsible for the overall operation of the catering kitchen. This role involves not only the creation and execution of high-quality, customized menus but also the management of kitchen staff, inventory, and compliance with health and safety regulations. The Head Chef ensures that all food prepared for events meets the highest standards of taste, presentation, and consistency, while also staying within budgetary constraints.</span></p><p style='margin-top:0in;margin-right:0in;margin-bottom:0in;margin-left:0in;line-height:115%;font-size:15px;font-family:\"Calibri\",sans-serif;text-align:justify;'><span style='font-family:\"Aptos\",sans-serif;'>&nbsp;</span></p><p style='margin-top:0in;margin-right:0in;margin-bottom:0in;margin-left:0in;line-height:normal;font-size:15px;font-family:\"Calibri\",sans-serif;text-align:justify;'><strong><span style='font-family:\"Aptos\",sans-serif;'>KEY FUNCTIONS</span></strong></p><p style='margin-top:0in;margin-right:0in;margin-bottom:0in;margin-left:0in;line-height:normal;font-size:15px;font-family:\"Calibri\",sans-serif;text-align:justify;'><strong><span style='font-family:\"Aptos\",sans-serif;'>Menu Planning and Development</span></strong></p><ul style=\"list-style-type: disc;margin-left: 0.5in;\"><li><span style='font-family:\"Aptos\",sans-serif;'>Custom Menu Creation: Collaborate with the Catering manager and F&amp;B Director to create custom menus tailored to clients&rsquo; preferences, dietary needs, the direction of the catering department, and event themes.</span></li><li><span style='font-family:\"Aptos\",sans-serif;'>Recipe Development: Develop and refine recipes, ensuring consistency, flavor balance, and presentation quality by test kitchen products before displaying&nbsp;</span><ul><li><span style='font-family:\"Aptos\",sans-serif;'>Seasonal and Trend Incorporation: Incorporate seasonal ingredients and current food trends to keep the menu fresh and appealing as directed</span></li></ul></li></ul><p style='margin-top:0in;margin-right:0in;margin-bottom:0in;margin-left:0in;line-height:115%;font-size:15px;font-family:\"Calibri\",sans-serif;'><strong><span style='font-family:\"Aptos\",sans-serif;'>Food Preparation Quality Assurance and Cooking</span></strong></p><ul style=\"list-style-type: disc;margin-left: 0.5in;\"><li><span style='font-family:\"Aptos\",sans-serif;'>Supervision: Oversee, and assist all food preparation and cooking, ensuring dishes are made according to recipes and presented attractively.</span></li><li><span style='font-family:\"Aptos\",sans-serif;'>Quality Control: Monitor the quality and taste of all dishes before they leave the kitchen, ensuring they meet high standards.</span></li><li><span style='font-family:\"Aptos\",sans-serif;'>Efficiency Management: Ensure that food preparation processes are efficient to meet the event timeline and serve guests promptly.</span></li><li><span style='font-family:\"Aptos\",sans-serif;'>Consistency: Ensure that all dishes meet the company&rsquo;s standards for taste, quality, and presentation, regardless of the event size or scope.</span></li><li><span style='font-family:\"Aptos\",sans-serif;'>Feedback Incorporation: Collect and analyze client and guest feedback to continuously improve the quality of the food and service.</span></li><li><span style='font-family:\"Aptos\",sans-serif;'>Taste Testing: Regularly conduct taste tests to maintain consistency and quality across all menu items.</span></li></ul><p style='margin-top:0in;margin-right:0in;margin-bottom:0in;margin-left:.75in;line-height:115%;font-size:15px;font-family:\"Calibri\",sans-serif;'><span style='font-family:\"Aptos\",sans-serif;'>&nbsp;</span></p><p style='margin-top:0in;margin-right:0in;margin-bottom:0in;margin-left:0in;line-height:115%;font-size:15px;font-family:\"Calibri\",sans-serif;'><strong><span style='font-family:\"Aptos\",sans-serif;'>Team Leadership and Management</span></strong></p><ul style=\"margin-left: 0.5in;\"><li><span style='font-family:\"Aptos\",sans-serif;'>Staff Training: Train kitchen staff on proper cooking techniques, food safety standards, and efficient kitchen practices.</span></li><li><span style='font-family:\"Aptos\",sans-serif;'>Task Delegation: Assign duties to kitchen staff, ensuring everyone knows their responsibilities and works cohesively.</span></li><li><span style='font-family:\"Aptos\",sans-serif;'>Performance Monitoring: Evaluate the performance of kitchen staff, providing feedback and coaching by using 1 on 1 coaching, corrective action forms, and other LSC resources to ensure growth of staff and documentation. &nbsp;&nbsp;</span></li><li><span style='font-family:\"Aptos\",sans-serif;'>Ensure time management and organization are prioritized responding to communication within 24-48 hrs. &nbsp;</span></li><li><span style='font-family:\"Aptos\",sans-serif;'>Create a professional environment, build the team and lead by example.&nbsp;</span></li></ul><p style='margin-top:0in;margin-right:0in;margin-bottom:0in;margin-left:0in;line-height:115%;font-size:15px;font-family:\"Calibri\",sans-serif;'><strong><span style='font-family:\"Aptos\",sans-serif;'>Inventory and Supply Management</span></strong></p><ul style=\"margin-left: 0.5in;\"><li><span style='font-family:\"Aptos\",sans-serif;'>Order Management: Oversee and maintain ordering of food, back-of-house supplies, and assist as needed. &nbsp;Create schedules to properly reflect delivery orders. Ensure all food orders are properly received and organized storage based on SCDEHC processes and procedures.</span></li><li><span style='font-family:\"Aptos\",sans-serif;'>Inventory Control: Manage and organize inventory to ensure all necessary ingredients are available for upcoming events while minimizing waste.</span></li><li><span style='font-family:\"Aptos\",sans-serif;'>Cost Management: Monitor the following costs: food, labor, product loss, and waste. Adjust purchasing strategies to stay within budget without compromising quality and ingredients.&nbsp;</span></li></ul><p style='margin-top:0in;margin-right:0in;margin-bottom:0in;margin-left:0in;line-height:115%;font-size:15px;font-family:\"Calibri\",sans-serif;'><strong><span style='font-family:\"Aptos\",sans-serif;'>Event Coordination</span></strong></p><ul style=\"margin-left: 0.5in;\"><li><span style='font-family:\"Aptos\",sans-serif;'>Pre-Event Preparation: Coordinate with the Catering Manager to ensure all kitchen-related details are addressed, including special dietary requirements, timelines, and accuracy of guest counts. Create pull lists, prep lists, and next day needs list for direct reporting staff.&nbsp;</span></li><li><span style='font-family:\"Aptos\",sans-serif;'>On/Off-Site Management: Oversee and assist with the set-up and operation of the kitchen at the event site, ensuring all equipment is functioning and food is prepared and/or delivered on time.</span></li><li><span style='font-family:\"Aptos\",sans-serif;'>Problem Solving: Quickly address any issues that arise during the event, such as equipment malfunctions or last-minute changes to the menu.</span></li></ul><p style='margin-top:0in;margin-right:0in;margin-bottom:0in;margin-left:0in;line-height:115%;font-size:15px;font-family:\"Calibri\",sans-serif;'><strong><span style='font-family:\"Aptos\",sans-serif;'>Health and Safety Compliance</span></strong></p><ul style=\"margin-left: 0.5in;\"><li><span style='font-family:\"Aptos\",sans-serif;'>Food Safety: Enforce strict food safety and sanitation standards in the kitchen, ensuring compliance with local health regulations.</span></li><li><span style='font-family:\"Aptos\",sans-serif;'>Workplace Safety: Implement and maintain safety protocols to protect kitchen staff from injuries and ensure a safe working environment.</span></li><li><span style='font-family:\"Aptos\",sans-serif;'>Equipment &amp; Cleaning Management<strong>:</strong> Ensure that all kitchen equipment is properly maintained, cleaned, and in good working order. Create cleaning and maintain kitchen detail cleaning schedule. &nbsp;</span></li><li><span style='font-family:\"Aptos\",sans-serif;'>Food Handling Procedures: Ensure that all food is handled, stored, and prepared properly while working in a clean and organized environment according to food safety standards, cleaning as you go to prevent contamination and foodborne illnesses. &nbsp;</span></li></ul><p style='margin-top:0in;margin-right:0in;margin-bottom:0in;margin-left:0in;line-height:115%;font-size:15px;font-family:\"Calibri\",sans-serif;'><strong><span style='font-family:\"Aptos\",sans-serif;'>Collaboration with Other Departments</span></strong></p><ul style=\"margin-left: 0.5in;\"><li><span style='font-family:\"Aptos\",sans-serif;'>Coordination with Front-of-House: Work closely with the front-of-house team to ensure smooth service and timely delivery of food during events.</span></li><li><span style='font-family:\"Aptos\",sans-serif;'>Communication with Catering Manager: Maintain clear communication with the catering manager to align kitchen operations with overall event logistics.</span></li></ul><p style='margin-top:0in;margin-right:0in;margin-bottom:10.0pt;margin-left:0in;line-height:115%;font-size:15px;font-family:\"Calibri\",sans-serif;'><strong><span style='font-family:\"Aptos\",sans-serif;'>Budget and Cost Control</span></strong></p><ul style=\"margin-left: 0.5in;\"><li><span style='font-family:\"Aptos\",sans-serif;'>Budget Adherence: Ensure that food and labor costs remain within the established budget by ordering products and promptly creating staff schedules and maintaining high food quality.</span></li><li><span style='font-family:\"Aptos\",sans-serif;'>Waste Reduction: Implement strategies and documentation to minimize food waste and maximize the use of ingredients. Work with the Canteen Kitchen manager for cross-utilization&nbsp;</span></li><li><span style='font-family:\"Aptos\",sans-serif;'>Report invoice entries promptly and ensure proper ordering from vendors. &nbsp;</span></li></ul><p style='margin-top:0in;margin-right:0in;margin-bottom:0in;margin-left:0in;line-height:normal;font-size:15px;font-family:\"Calibri\",sans-serif;text-align:justify;'><strong><span style='font-family:\"Aptos\",sans-serif;'>THE LSC WAY</span></strong></p><p style='margin-top:0in;margin-right:0in;margin-bottom:0in;margin-left:0in;line-height:normal;font-size:15px;font-family:\"Calibri\",sans-serif;text-align:justify;'><span style='font-family:\"Aptos\",sans-serif;'>Our Culture is a top priority. &nbsp;As part of our commitment to culture, we have written several &lsquo;fundamentals&rsquo; called The LSC Way that are traits we value in our daily activities. &nbsp;The fundamentals that are critically important to this position are:</span></p><p style='margin-top:0in;margin-right:0in;margin-bottom:10.0pt;margin-left:0in;line-height:normal;font-size:15px;font-family:\"Calibri\",sans-serif;text-align:justify;'><span style='font-family:\"Aptos\",sans-serif;'>&nbsp;</span></p><ul style=\"list-style-type: disc;\"><li><span style='font-family:\"Aptos\",sans-serif;'>Take Ownership</span></li><li><span style='font-family:\"Aptos\",sans-serif;'>Look Ahead and Anticipate</span></li><li><span style='font-family:\"Aptos\",sans-serif;'>Lead By Example&nbsp;</span></li><li><span style='font-family:\"Aptos\",sans-serif;'>Walk in Your Customers Shoes</span></li><li><span style='font-family:\"Aptos\",sans-serif;'>Use Data to Make Decisions</span></li><li><span style='font-family:\"Aptos\",sans-serif;'>Treasure, Protect, and Promote our Reputation&nbsp;</span></li><li><span style='font-family:\"Aptos\",sans-serif;'>Pay Attention to the Details&nbsp;</span></li></ul><p style='margin-top:0in;margin-right:0in;margin-bottom:0in;margin-left:0in;line-height:normal;font-size:15px;font-family:\"Calibri\",sans-serif;text-align:justify;'><strong><span style='font-family:\"Aptos\",sans-serif;'>KNOWLEDGE, SKILLS and ABILITIES</span></strong></p><ul style=\"list-style-type: disc;\"><li><span style='font-family:\"Aptos\",sans-serif;'>Culinary Expertise: Must possess advanced culinary skills and a deep understanding of various cuisines, cooking techniques, and food presentation styles.</span></li><li><span style='font-family:\"Aptos\",sans-serif;'>Leadership: Strong leadership and team management abilities are crucial, as the Head Chef is responsible for staffing, guiding the kitchen staff, and maintaining a positive and productive work environment.</span></li><li><span style='font-family:\"Aptos\",sans-serif;'>Creativity: Should be creative in menu design, cost, and be able to innovate with ingredients and presentation to meet and exceed client expectations.</span></li><li><span style='font-family:\"Aptos\",sans-serif;'>Organizational Skills: Excellent organizational and time management skills are essential to manage the complexities of catering for multiple events, often simultaneously, placing people in the right places at the right time, and giving clear and direct instructions.&nbsp;</span></li><li><span style='font-family:\"Aptos\",sans-serif;'>Attention to Detail: A keen eye and understanding of detail is necessary for high standards of quality, time and event management, and presentation</span></li><li><span style='font-family:\"Aptos\",sans-serif;'>Budgeting &amp; Cost Control: must be adept at managing budgets, controlling costs, and optimizing resources to ensure the financial success of the catering kitchen.</span></li></ul><p style='margin-top:0in;margin-right:0in;margin-bottom:0in;margin-left:0in;line-height:normal;font-size:15px;font-family:\"Calibri\",sans-serif;text-align:justify;'><strong><span style='font-family:\"Aptos\",sans-serif;'>MINIMUM QUALIFICATIONS</span></strong></p><p style='margin-top:0in;margin-right:0in;margin-bottom:0in;margin-left:0in;line-height:normal;font-size:15px;font-family:\"Calibri\",sans-serif;'><span style='font-family:\"Aptos\",sans-serif;'>To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and or/ability required. &nbsp;Reasonable accommodations may be made to enable individuals with disabilities to perform essential functions.</span></p><p style='margin-top:0in;margin-right:0in;margin-bottom:0in;margin-left:0in;line-height:normal;font-size:15px;font-family:\"Calibri\",sans-serif;'><span style='font-family:\"Aptos\",sans-serif;'>&nbsp;&nbsp;</span></p><ul style=\"margin-bottom:0in;margin-top:0in;\" type=\"disc\"><li style='margin-top:0in;margin-right:0in;margin-bottom:10.0pt;margin-left:0in;line-height:normal;font-size:15px;font-family:\"Calibri\",sans-serif;'><span style='font-family:\"Aptos\",sans-serif;'>4+ Years of leadership experience in the hospitality industry</span></li></ul><ul style=\"list-style-type: disc;\"><li><span style='font-family:\"Aptos\",sans-serif;'>ServSafe Food Handler Certification; We will provide training for certifications</span></li><li><span style='font-family:\"Aptos\",sans-serif;'>ServSafe Alcohol Certification: We will provide training for certifications</span></li><li><span style='font-family:\"Aptos\",sans-serif;'>ServSafe Manager Certification: &nbsp;We will provide training for certifications</span></li><li><span style='font-family:\"Aptos\",sans-serif;'>Current CPR, First Aid, AED certifications: We will provide training for certifications</span></li></ul><p style='margin-top:0in;margin-right:0in;margin-bottom:0in;margin-left:0in;line-height:115%;font-size:15px;font-family:\"Calibri\",sans-serif;'><strong><span style='font-family:\"Aptos\",sans-serif;'>REPORTING TO THIS POSITION<br></span></strong><span style='font-family:\"Aptos\",sans-serif;'>Catering Kitchen Staff</span></p><p style='margin-top:0in;margin-right:0in;margin-bottom:0in;margin-left:0in;line-height:normal;font-size:15px;font-family:\"Calibri\",sans-serif;text-align:justify;'><strong><span style='font-family:\"Aptos\",sans-serif;'>&nbsp;</span></strong></p><p style='margin-top:0in;margin-right:0in;margin-bottom:0in;margin-left:0in;line-height:normal;font-size:15px;font-family:\"Calibri\",sans-serif;text-align:justify;'><strong><span style='font-family:\"Aptos\",sans-serif;'>PHYSICAL REQUIREMENTS</span></strong></p><p style='margin-top:0in;margin-right:0in;margin-bottom:0in;margin-left:0in;line-height:normal;font-size:15px;font-family:\"Calibri\",sans-serif;'><span style='font-family:\"Aptos\",sans-serif;'>Must be physically able to operate a variety of kitchen appliances, equipment, and utensils, etc. &nbsp;Must be able to exert up to 25-75 pounds of force occasionally and/or a negligible amount of force frequently or constantly to lift, carry, push, pull, or otherwise move objects. Physical demands are more than those for sedentary work; one must be able to remain on feet for extended periods of time, stoop, kneel, push, pull, and lift/carry weights of up to 75 pounds.</span></p><p style='margin-top:0in;margin-right:0in;margin-bottom:0in;margin-left:0in;line-height:normal;font-size:15px;font-family:\"Calibri\",sans-serif;'><br></p><p data-pasted=\"true\" style='box-sizing: border-box; outline: none; --tw-shadow: 0 0 #0000; --tw-ring-inset: ; --tw-ring-offset-width: 0px; --tw-ring-offset-color: #fff; --tw-ring-color: rgba(59,130,246,.5); --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-shadow: 0 0 #0000; line-height: 1.25; margin-top: 0px; margin-bottom: 1rem; color: rgb(38, 35, 33); font-family: Circular, -apple-system, BlinkMacSystemFont, \"Segoe UI\", Roboto, Oxygen, Ubuntu, Cantarell, \"Fira Sans\", \"Droid Sans\", \"Helvetica Neue\", sans-serif; font-size: 16px; font-style: normal; font-variant-ligatures: normal; font-variant-caps: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: start; text-indent: 0px; text-transform: none; widows: 2; word-spacing: 0px; -webkit-text-stroke-width: 0px; white-space: normal; text-decoration-thickness: initial; text-decoration-style: initial; text-decoration-color: initial; background-color: rgb(255, 255, 255);'><span style=\"box-sizing: border-box; outline: none; --tw-shadow: 0 0 #0000; --tw-ring-inset: ; --tw-ring-offset-width: 0px; --tw-ring-offset-color: #fff; --tw-ring-color: rgba(59,130,246,.5); --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-shadow: 0 0 #0000; font-family: arial, sans-serif; font-size: 14px;\"><strong style=\"box-sizing: border-box; outline: none; --tw-shadow: 0 0 #0000; --tw-ring-inset: ; --tw-ring-offset-width: 0px; --tw-ring-offset-color: #fff; --tw-ring-color: rgba(59,130,246,.5); --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-shadow: 0 0 #0000;\">ABOUT US</strong><br style=\"box-sizing: border-box; outline: none; --tw-shadow: 0 0 #0000; --tw-ring-inset: ; --tw-ring-offset-width: 0px; --tw-ring-offset-color: #fff; --tw-ring-color: rgba(59,130,246,.5); --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-shadow: 0 0 #0000;\">Come work with us! At Leroy Springs &amp; Company, we are more than a nonprofit organization. We are a family of brands rooted in nonprofit recreation, with a legacy lasting more than 80 years and a long-held belief that all people should benefit from affordable outdoor recreation, education and wellness opportunities. Today, our portfolio includes the Anne Springs Close Greenway, a 2,100-acre nature preserve; four historic golf courses; Springmaid Mountain Retreat in Spruce Pine, NC; and the FLYERS Afterschool program, which serves all Fort Mill elementary schools.</span></p><p style='box-sizing: border-box; outline: none; --tw-shadow: 0 0 #0000; --tw-ring-inset: ; --tw-ring-offset-width: 0px; --tw-ring-offset-color: #fff; --tw-ring-color: rgba(59,130,246,.5); --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-shadow: 0 0 #0000; line-height: 1.25; margin-top: 0px; margin-bottom: 1rem; color: rgb(38, 35, 33); font-family: Circular, -apple-system, BlinkMacSystemFont, \"Segoe UI\", Roboto, Oxygen, Ubuntu, Cantarell, \"Fira Sans\", \"Droid Sans\", \"Helvetica Neue\", sans-serif; font-size: 16px; font-style: normal; font-variant-ligatures: normal; font-variant-caps: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: start; text-indent: 0px; text-transform: none; widows: 2; word-spacing: 0px; -webkit-text-stroke-width: 0px; white-space: normal; text-decoration-thickness: initial; text-decoration-style: initial; text-decoration-color: initial; background-color: rgb(255, 255, 255);'><span style=\"box-sizing: border-box; outline: none; --tw-shadow: 0 0 #0000; --tw-ring-inset: ; --tw-ring-offset-width: 0px; --tw-ring-offset-color: #fff; --tw-ring-color: rgba(59,130,246,.5); --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-shadow: 0 0 #0000; font-family: arial, sans-serif; font-size: 14px;\">With a team of over 500 dedicated employees across four counties and two states, we are united by values of excellence, integrity and community. Our culture is built on trust, collaboration and a shared vision for a vibrant future.</span></p><p style='box-sizing: border-box; outline: none; --tw-shadow: 0 0 #0000; --tw-ring-inset: ; --tw-ring-offset-width: 0px; --tw-ring-offset-color: #fff; --tw-ring-color: rgba(59,130,246,.5); --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-shadow: 0 0 #0000; line-height: 1.25; margin-top: 0px; margin-bottom: 1rem; color: rgb(38, 35, 33); font-family: Circular, -apple-system, BlinkMacSystemFont, \"Segoe UI\", Roboto, Oxygen, Ubuntu, Cantarell, \"Fira Sans\", \"Droid Sans\", \"Helvetica Neue\", sans-serif; font-size: 16px; font-style: normal; font-variant-ligatures: normal; font-variant-caps: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: start; text-indent: 0px; text-transform: none; widows: 2; word-spacing: 0px; -webkit-text-stroke-width: 0px; white-space: normal; text-decoration-thickness: initial; text-decoration-style: initial; text-decoration-color: initial; background-color: rgb(255, 255, 255);'><span style=\"box-sizing: border-box; outline: none; --tw-shadow: 0 0 #0000; --tw-ring-inset: ; --tw-ring-offset-width: 0px; --tw-ring-offset-color: #fff; --tw-ring-color: rgba(59,130,246,.5); --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-shadow: 0 0 #0000; font-family: arial, sans-serif; font-size: 14px;\">Whether you are interested in outdoor seasonal jobs, non-traditional education positions, or a segue into the nonprofit, golf or parks and recreation industries, Leroy Springs &amp; Company offers a place to grow, connect and make a lasting impact.</span></p></div>\n",
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