What are the responsibilities and job description for the Assistant Food Service Director/Sous Chef position at Bonclarken Conference Center?
Assistant Food Service Director / Sous Chef
Bonclarken is the conference center of the Associate Reformed Presbyterian (ARP). Applicants must possess a positive attitude, work well with other team members, be able to work unsupervised, and communicate clearly with managers, kitchen, and dining room personnel.
Bonclarken’s Mission Statement:
In Service to Jesus Christ, to provide and promote a Christian environment for inspiration, renewal, worship, education, fellowship, and recreation, by the power of the Holy Spirit.
Position Overview:
The Assistant Food Service Director / Sous Chef supports the Food Service Director in managing daily kitchen operations, ensuring high-quality meals and an inviting dining experience for guests and staff. This role combines leadership, creativity, and hands-on culinary work in a faith-based, service-oriented environment.
Key Responsibilities:
-Assist in planning, preparing, and serving meals for conferences, retreats, and events.
-Supervise kitchen staff, maintain food safety standards, and ensure cleanliness and organization.
-Ensure compliance with applicable food safety, sanitation, and OSHA workplace safety standards.
-Help develop menus that align with guest needs, dietary restrictions, and seasonal ingredients.
-Support ordering, inventory management, and cost control efforts.
-Step in for the Food Service Director during absences and help train team members.
-Maintain a positive, respectful atmosphere that reflects the conference center’s mission and hospitality values.
Compensation and Benefits:
This is a Full-Time, Salary, Non-Exempt position. Pay is based on experience: $18 to $22 per hour
Working Variable Hours Based on client needs will be expected.
-Free Healthcare, Dental, Vision, and Meals starting day one!
-Paid Time Off – 24 Hours year 1, 40 Hours year 2, 80 Hours year 3, and 120 Hours year 8.
-Sick Time Off – 64 Hours
-Personal/Sick Time Off – 16 Hours
-Birthday Time Off – 8 Hours
-Holiday Time Off
*Bonuses and more per President’s Discretion
Qualifications:
-Culinary training or equivalent professional experience required.
-Strong leadership, communication, and time management skills.
-Knowledge of food safety, sanitation, and OSHA safety practices preferred.
-Ability to perform physical tasks, including lifting, bending, and twisting.
-Commitment to teamwork, guest satisfaction, and faith-based service principles.
-Experience with catering or institutional food service preferred.
Salary : $18 - $22