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DATE ADDED: Wed 17/10/2018

Sous Chef, Laity Lodge At The H.E. Butt Foundation

Kerrville, USA
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COMPANY: H. E. BUTT FOUNDATION

Job Description

POSITION SUMMARY: To serve Laity Lodge and work alongside the Executive Chef in the planning, organizing, management, and delivery of food services and kitchen operations. To ensure consistent delivery of high-quality, nutritionally balanced, guest-friendly menus in a creative presentation while supporting leadership in the core ministry of the H.E. Butt Foundation/Laity Lodge and operating within the budget of the Program.

 

PROGRAM MISSION: The mission of Laity Lodge is to help people recover a sense of the sacred—God at work in and among us—and experience what it means to be fully human, in the hope that it will lead to personal renewal and the experience of new creation in their family, vocation and community.

 

ORGANIZATIONAL VALUES: Rooted in our Christian faith, daily work reflects the Values of Teamwork and Unity, Quality, Stewardship, Service and Hospitality, Trust, Honesty and Truthfulness, and Flexibility and Learning.

 

ESSENTIAL FUNCTIONS:

Purchasing, Budget, and Inventory Management:

  • Collaborate with Executive Chef to understand standards and priorities for Laity Lodge meals

    • Assist in the management of inventories, menus, and food purchases/truck orders per the approved menu plan on a scheduled basis to ensure an accurate/appropriate supply is maintained

Menu and Food Preparation:

  • Fill in for the Executive Chef in planning and directing food preparation and service when necessary

  • Provide administrative support and assistance with recipes and e-mails

  • Support the design and preparation of menus for nutritionally balanced meals, drinks, and snacks

  • Provide assistance in managing the preparation of meals ensuring sufficient food based on anticipated number of guests, nutritional value, palatability, popularity, and cost

  • Prepare meals for modified diets, gluten-free, and allergy needs

  • Ensure meals are served in a timely, attractive, and tasteful manner based on program need and guest feedback

  • In the absence of the Executive Chef, investigate and resolve issues or complaints regarding the food or service

Serving & Sanitation:

  • Ensure that the kitchens, refrigerators, storage facilities, and food-service areas are maintained in a clean and safe manner in compliance with food management regulations and the Texas Department of State Health Services

  • Maintain working knowledge of rules and regulations related to nutritional health and safety in food preparation

  • Review food service procedures and operational processes to determine ways to improve the service, performance, and safety of the kitchen staff

  • Support the efforts for equipment maintenance and repairs and coordinate a variety of necessary services such as waste removal, recycling, and pest control as needed

Hospitality, Personnel Training, and Team Management:

  • Support the Executive Chef in training and supervising kitchen staff and food service staff

  • Support collaboration between Executive Chef and Hospitality Manager

  • Help to develop and monitor kitchen and food service staff calendars and schedules

  • Instruct staff in food preparation, service, and sanitation tasks

  • Visit with staff/guests in dining area to assure satisfaction and to obtain feedback

  • Support the development of high quality dishes and plates in both design and taste

  • Ensure the Laity Lodge kitchens operate in a timely way that meets the quality standards of the H.E. Butt Foundation and the Program

 

QUALIFICATIONS:

  • 3-5 years of professional kitchen or catering experience with appropriate education and experience in quality dining

  • Associate degree in Culinary Arts is a plus

  • Maintain Texas Food Handlers certificate or Safeserv

 

COMPETENCIES:

  • Understanding of various cooking methods, ingredients, equipment, and kitchen-related procedures

  • Excellent record of kitchen and staff management

  • Accuracy and speed in handling emergency situations and providing solutions

  • Familiar with culinary best practices

  • Problem-solving capabilities and the ability to thrive in a fast-paced and sometimes high-pressure environment

  • Collaborative attitude with an emphasis on excellent guest care

 

PHYSICAL REQUIREMENTS:

  • While performing the duties of this job, the employee is regularly required to talk and hear

  • This position is active and requires standing, walking, and bending throughout the day

  • Ability to perform physical work for 12+ hours at a time, with appropriate breaks

  • Ability to stand and work for 3 to 4 hours straight without a break

  • Employee must be able to lift and move items up to 50 pounds

 

WORK ENVIRONMENT

  • Functions primarily indoors in a commercial kitchen environment near Leakey, Texas

  • Employee may be exposed to noises and vibrations, moving mechanical parts, fumes and/or airborne particles

  • Ability to work varying schedules based on Program needs, including some weekends

Company Description
About The H. E. Butt Foundation
The history of the programs runs parallel to the history of the Butt family. Early in the twentieth century, while delivering groceries for his mother’s fledgling Kerrville grocery store, a young Howard Butt, Sr., first glimpsed the sublime and expansive landscape that characterized the ranches outside of town. His imagination was piqued, and he vowed that if he were ever able, he would purchase such a place so that other children would have a chance to experience that same wonder.

By 1954, the little grocery store had grown into a thriving regional institution (the H-E-B Grocery Company). Howard and Mary Holdsworth Butt found themselves with the means to purchase the 1,900-acre Wolfe Ranch near Leakey, Texas. The desire from the beginning was to make the property a place for others. Starting with the Foundation Camps (serving underprivileged children), a program of service and hospitality steadily began to take shape along the Frio River.

Laity Lodge hosted its first retreat in June 1961, under the direction of Howard and Mary’s son Howard Butt, Jr., who had only recently turned his sights from the grocery business to the work of lay ministry. While the reins of H-E-B would pass to his brother, Charles, Howard’s pioneering work would equip the “laity” to rediscover the high calling, the sacredness of all work. The Laity Lodge Program would be built around intimate gatherings of laymen and pastors, men and women, at retreats combining spiritual renewal and physical rest. Over the coming decades, the vision continued to grow, and the Foundation has expanded its current program offerings in the Canyon to five operating areas: Laity Lodge, Laity Lodge Family Camp, Laity Lodge Youth Camp, Foundation Camps, and HEBFF Outdoor. In recent years, under the leadership of Howard Butt, Jr.’s son-in-law, David Rogers, in close collaboration with his wife, Deborah, Foundation resources have increased, and the organization is now broadening its program capabilities beyond the Canyon. For more information on The H. E. Butt Foundation, please visit #.


Role: Sous Chef, Laity Lodge at the H.E. Butt Foundation
Job Type:
Location: Kerrville,

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