What are the responsibilities and job description for the Executive Chef position at Ridgecrest Conference Center?
Description
Our Executive Chef provides key leadership in delivering high-quality dining experiences at our Christian conference center. This role oversees all aspects of kitchen operations—including food preparation, cooking, menu development, and culinary staff training—ensuring excellence in every meal served.
Working closely with front-of-house, back of house, and catering teams, the Executive Chef leads with both culinary expertise and a heart for ministry. This position is responsible for maintaining health and safety compliance, managing food and labor costs, and equipping a team that reflects our core values of Purposeful Hospitality, Cultivating Relationship, and Servant-mindedness.
From daily buffet meals to catered events, the Executive Chef plays a vital role in creating nourishing experiences that support spiritual growth, build community, and reflect Christ’s love through the gift of food. Living out our Mission of: "Impacting Lives for God's Glory Through Purposeful Hospitality!"
Full-time position with flexible hours, including weekends, holidays, and evenings based on meal schedules and guest group needs. - Work is performed in a commercial dining setting, including exposure to kitchen equipment and cleaning materials.
Responsibilities
• Lead, schedule, and develop the culinary team, fostering a culture rooted in servant-mindedness, collaboration, and excellence.
• Provide hands-on training, mentorship, and regular evaluations that support both professional growth and spiritual encouragement.
• Model Christ-centered leadership, guiding the team in alignment with Ridgecrest’s Operating Values and Behaviors.
• Set the tone for exceptional guest dining experiences through high-quality, flavorful, and thoughtfully prepared meals.
• Support the culinary teams' culture where food service becomes an extension of hospitality and ministry—nourishing both body and spirit.
• Collaborate with service and event teams to ensure menus and meal execution meet the diverse needs of guests with care and intentionality.
• Design and execute seasonal and event-specific menus that reflect creativity, guest preferences, and operational goals within the dining room, catering, and all food service outlets.
• Maintain consistently high standards of food presentation, taste, and freshness, aligned with our values of excellence and stewardship.
• Setting up process and systems to ensure a smooth flow for culinary operations.
• Ensure all food preparation adheres to local health codes and safety regulations.
• Manage food and supply ordering, vendor relationships, and inventory systems to ensure cost-effective, reliable culinary operations.
• Monitor and control food and labor costs, working within budget parameters while maintaining service quality.
• Oversee inventory control and purchasing processes to reduce waste and support sustainability goals.
• Work in partnership with other departments—including Events, Guest Services, and Dining Room leadership—to coordinate meals, special events, and catering services.
• Promote a customer-oriented kitchen environment that supports team success and guest satisfaction across all dining platforms.
• Actively live out Ridgecrest’s core values: Serve One, Cultivate Relationships, Create Purposeful Experiences, and Make It Better.
• Contribute to a welcoming, Christ-centered culture where team members are valued and guests feel cared for.
• Perform other duties as assigned, supporting the broader mission of the conference center through flexibility, teamwork, and servant-hearted leadership.
Requirements
• 5 to 7 years of experience in food service, including at least 2 years in a leadership or management role.
• High School diploma or GED
• Must have valid driver’s license
• Experience in hiring, training, and performance management.
Education, Work Experience, and Other Preferred Qualifications
• Some college or vocational training preferred
• ServeSafe Preferred
• Strong leadership Skills
• Creative Mindset
• Calm and Collective Personality
• Demonstrated ability to manage labor budgets and operational efficiency.
• Familiarity with food safety protocols and buffet-style service practices.
• Alignment with and commitment to the mission and Core Values of the conference center:
- Purposeful Hospitality
- Cultivating Relationships
- Servant-mindedness
Physical Demands and Work Environment
• Ability to carry or deliver items around various areas of our campus with varying degrees of steepness.
• Must be physically able to lift weights up to 50 pounds.
• Must have manual dexterity sufficient to use kitchen utensils and equipment.
• Ability to stand for long periods, and be able to stoop, squat, and climb as necessary.
• Walking and standing on hard floors for long periods of time.
• Ability to work in environments with varying temperatures, including hot conditions in the kitchen (due to ovens, stoves, and grills) and cold conditions in refrigeration units, freezers, or cold storage areas.
Culinary - Creative - Innovation
