Position Summary

The Food Service Manager and Head Cook oversees the JUC Food Services Department to provide fresh and nutritious meals to JUC students and staff in support of JUC’s mission to create opportunities for students to deepen their knowledge of God and His Word through immersive study of the contexts of the biblical world and the Middle East, equipping them for academic, ministry, and global service.

Duties and Responsibilities

• Lead JUC Food Services:
  • Supervise staff and student workers serving in JUC Food Services to ensure excellent meal service is provided with hospitality (i.e., develop cooking shift schedules, complimentary meal calendars, etc.)
  • Manage inventory ensuring quality meals are possible with little food wasted (i.e., submitting and receiving orders from vendors, refrigerators routinely cleared, etc.)
  • Manage Food Services annual budget by reporting projected needs, tracking expenditures, checking deliveries against orders, submitting invoices to JUC Finance Manager, etc.
  • In collaboration with JUC Facility Department, maintain clean and sanitary kitchen (i.e., following and enforcing health and sanitary policies, routine cleaning of appliances according to schedule, etc.)
• Management of Meal Preparation
  • Ensure staff and student workers are cooking healthy and fresh meals with few pre-prepared ingredients.
  • Prepare 9-11 meals per week.
  • Provide accommodations to students with dietary restrictions.
  • Ensure bus lunches for JUC Field Studies are prepared and ready the evening prior to the field study.
  • Plan and provide Food Services for holidays and special events (e.g., Weekly Shabbat, Thanksgiving, Easter, Triclinium, Receptions, and other Student Activities).