Job Description: Executive Chef at Mount Saint Francis Center for Spirituality

General Summary: The Executive Chef oversees and leads all kitchen staff in food preparation and cooking activities at the Mount Saint Francis Center for Spirituality. This role works in partnership with the Kitchen Operations Manager to ensure excellence in hospitality and food service. The Executive Chef is responsible for planning and writing menus, budgeting and financial planning, and participating in business development, in collaboration with the Booking Manager, Kitchen Operations Manager, and Finance Director. The Executive Chef and Kitchen Operations Manager are peers, both reporting directly to the Executive Director of Mount Saint Francis Center for Spirituality. Neither manages the other, but both support one another in fostering a healthy, mission-centered kitchen environment for all.

Principal Duties and Responsibilities:
- Comfortably works with the Friars in residence to plan and prepare weekly meals and ensure hospitality for visiting Friars.
- Plans menus in collaboration with the Guardian Friar and maintains open and clear communication with the Guardian regarding Friar meals.
- Provides updates to the Guardian on who is cooking and serving Friar meals.
- Supplies a monthly calendar to the Guardian that outlines the meals to be prepared and the assigned kitchen staff for cooking and serving, ensuring consistent clarity and communication.
- Open and willing to use CampBrain to stay up to date on visiting groups, meal requests, and retreat schedules. This includes daily communication with the Booking Manager to ensure alignment and preparation for all food service needs.
- Works with the Kitchen Operations Manager to establish the monthly schedule for kitchen service.
- Prepares and delegates the preparation of breakfast, lunch, dinner, coffee, and snacks for guests and Friars of Mount Saint Francis.
- Caters special events for Mount Saint Francis.
- Leads and supervises kitchen staff in partnership with the Kitchen Operations Manager.
- Works closely with the Kitchen Operations Manager to ensure seamless operations and communication.
- Works with the Kitchen Operations Manager to coordinate tasks for kitchen staff and to conduct weekly or biweekly one-on-one check-ins with kitchen team members.
- Provides weekly updates to the Executive Director regarding kitchen operations, staffing, and food service.
- Provides support to kitchen staff.
- Provides intentional training (minimum 1 day per month) to the sous chef and supporting staff.
- Maintains strong and consistent communication with colleagues and all teams at the Spirituality Center, including Office Staff, Kitchen Staff, Housekeeping Staff, and the Mount Saint Francis Friar Guardian.
- Actively participates in weekly and monthly staff meetings, on-sites, and team-building activities.
- Cleans kitchen during and after each shift.
- Maintains kitchen cleanliness certification.
- Works with the Kitchen Operations Manager to order food and equipment as needed for meals.
- Works with the Kitchen Operations Manager to set par stock levels for food inventory.
- Stores food properly.
- Keeps food costs within budget.
- Models a spirit of hospitality and leadership consistent with Catholic and Franciscan values.
- Performs other related functions as assigned.

Knowledge, Skills, and Abilities Required:
- Culinary school education preferred; minimum of five years of culinary experience required, including at least two years in a management or supervisory role.
- ServSafe Manager Certified.
- Excellent communication skills; regularly communicates with all internal teams.
- Willing to navigate openly and honestly, operate with transparency and accountability, and adopt a mode of honest overcommunication to ensure clarity and unity among teams.
- Open to learning and using digital systems such as CampBrain for operational coordination.
- Ability to stand for up to 8 hours with frequent bending, kneeling, and squatting.
- Ability to lift, push, and pull objects weighing 50 pounds.
- Ability to work alone and with others.
- Ability to make independent decisions.
- Ability to assess food based on sight and smell.
- Ability to give multiple verbal and written instructions to kitchen staff, delegating kitchen duties.
- Ability to maintain clean work areas.
- Constantly seeks to grow in the virtues of humility, discernment, and hospitality, modeling these qualities for the team.
- Willingness to support the mission and values of Mount Saint Francis, including its Catholic identity and Franciscan charism.

Working Conditions:
- Required to work any shift as needed with scheduled days off.
- Exposure to noise and extremes in temperature.
- Exposure to cleaning detergents, solvents, and chemicals.
- Exposure to sharp instruments and various cooking apparatus.

Accountability:
The Executive Chef reports directly to the Executive Director and works in partnership with the Kitchen Operations Manager, who also reports to the Executive Director.

Compensation:
Starting at $60,000 annually, with potential for increases based on performance benchmarks.

To Apply:
Please submit a cover letter, resume, and three professional references to Amanda Zurface, JCL, Executive Director, at amanda.zurface@mountsaintfrancis.org.

Mount Saint Francis Center for Spirituality

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