Cook

Maintains the highest health and safety standards; uses Personal Protective Equipment as necessary and complies with building codes and all other regulations.

As directed by the Executive Chef, prepare, and oversee meal production for the Seminary, Monastery, Guesthouse, retreats, conferences, meetings, and special events.

Ensure consistency in food quality, portioning, presentation, and recipe execution across all dining operations.

Monitor food quality, labor efficiency, waste reduction, and kitchen productivity.

Ensure proper food storage, labeling, rotation (FIFO), and inventory control.

Maintain compliance with all food safety, sanitation, health department, and workplace safety regulations.

Oversee the proper use, care, cleanliness, and preventative maintenance of kitchen equipment and facilities.

Adapt menus and production to accommodate dietary restrictions and special meal requests.

Assist with kitchen operations during meal service to ensure meals are prepared and served on time while maintaining the highest standards of quality and consistency.