CRISTA Ministries Careers

Description

This is a Full-Time position at Crista Shores Retirement Community in Silverdale.
Compensation: $78,000 - $81,000 annual salary, depending on experience  
Benefits: Competitive package including medical, dental, vision, Health Savings Account, Flexible Spending Account, 403(b) matching, Life and Disability benefits, PTO, Holiday Pay, Parental Leave, up to 85% King’s school discount for dependent child(ren) (K-12)

• Mission Statement: To fearlessly declare the Gospel, with Biblical truth and love, leading generations to follow Jesus.
• Vision Statement: Until All Know Jesus.

• Christ-Centered: We approach our work by faith, prayerfully believing God will do the miraculous. 
• Servanthood: We serve our world by meeting needs practically and spiritually.
• Uncompromising Integrity: We are honest, transparent, and trustworthy – reflecting Jesus in all we do.
• Holy Stewardship: We honor and maximize the potential of the resources, assets, and people God has entrusted to us.
• Excellence: We serve with excellence knowing that we represent God in our work, words, and actions. 
• Unified Team: We are One CRISTA, united in the vision to transform lives with the Gospel of Jesus Christ.

• Oversee and manage the daily food service activities to ensure they are completed accurately and efficiently while also meeting the nutritional needs of residents. 
• Train employees in food standards and best practices for ordering food and kitchen supplies.
• Develop and implement cross-training and provide support, leadership and mentorship to kitchen staff.
• Oversee the Dining Room Supervisor, Sous Chef, cooks and dishwashers.
• Interview, hire, train, schedule, evaluate and discipline employees. 
• Develop menus, focusing on quality food for customer satisfaction.  
• Change the menu cycle to accommodate seasonal variation and preferences to utilize vendors’ best prices.
• Develop and implement systems for inventory management and vendor product quality assurance.
• Work with administration and various department staff on special projects and prepare special meals for residents and staff events.  Oversee catering events as needed.
• Prepare the annual Food Services budget by identifying staff, product and equipment needs for the coming fiscal year. 
• Serve as conduit for administrative and departmental communication, making sure staff has access to and proper tools for success.
• Participate as a member of the Leadership team representing the Food Services department.

• Perform nutritional assessments, care planning, progress evaluation and all tasks related to the nutritional care of residents. 
• Order food supplies for Assisted Living and Independent Living residents and respond quickly to resident needs.
• Responsible for creating and testing new recipes for nutrition and resident tastes, while also focusing on menu development, food quality, and presentation for customer satisfaction.,.  Ensure  food is prepared in a safe manner with consistent high quality, and staying current with state safety requirements.
• Meet all Washington State regulatory food compliance and have knowledge of food handling and infection control, including HACCP standards.                               
• Maintain high standards of sanitation in all areas making sure to keep kitchen equipment in good working order and repair as needed. 

• Purchase food supplies, products, equipment and services through various vendors. 
• Attend and conduct team menu meetings before dinner service. 
• Check and audit to ensure the quality of department services.  Prepare reports as requested by Senior Living Executive leadership.
• Provide continuous communication to ensure teaching opportunities and staff growth.
• Adhere to Crista dress codes.
• Record and file all pertinent data pertaining to food logs, sanitation logs and inventory.
• Participate in Quality Improvement programs.
• Work collaboratively with supervisor, coworkers, staff and residents.
• Perform other related duties as assigned.   

• Dining Room Supervisor, Sous Chefs and Cooks in proper food handling procedures
• Make sure cooks and prep cooks are following all HIPPA regulations in all operations.
• Monitor that all food code regulations are being followed in all operations.
• Oversee initial training and continuing education programs for kitchen staff to ensure ability to optimally perform their position and compliance with regulatory requirements.
• Provide budget information, management and set accountability to meet outcomes. Conduct annual evaluations for all kitchen staff.

• Belief that Jesus Christ is Lord and Savior
• Is a committed Christian who is dedicated to continued spiritual growth and development as evidenced through a growing personal walk with God (e.g. daily spiritual rhythms of prayer, fellowship, Bible study, etc.).
• Prayerfully seeks God’s will in their own lives and in their ministry at CRISTA.
• Engages our ministry including staff and colleagues through prayer, participation in spiritual practices, leading devotionals and other spiritual practices.
• Affirms, aligns with and supports CRISTA’s Statement of Faith and Christian Community Representative Statement (CCC).
• Conducts themselves in a manner which reflects well on CRISTA Ministries and aligns with its mission, vision, Statement of Faith and Christian Community Representative Commitment (CCC). 
• Demonstrates the values of a CRISTA leader.

• Five years’ experience as an Executive Chef and/or Food Service Director. 
• One year of experience in the following:
• Banquet serving, plating and preparation
• Restaurant, line cooking
• Full knowledge of preparing an operational budget.
• Full knowledge of creating menus for Independent, Assisted Living and Nursing Home environments.
• Full knowledge of all job-related equipment and their safe operation.
• Knowledge of special and therapeutic diets and texture diets.
• Knowledge of implementing food presentation techniques.
• Knowledge of implementing food cost controls.
• Knowledge of implementing labor controls.

• Washington State Food Handler’s Permit
• Serve Safe certificate
• Food Protection Manager Certification

• Able to read and comprehend instructions.
• Able to write correspondence
• Able to present information in one on one, small group and large group situations.
• Able to add, subtract, multiply and divide in all units of measure, using whole numbers, common fractions and decimals.
• English comprehension is required, in reading, writing and verbal communication.

• Six years’ experience as an Executive Chef and/or Food Service Director.
• One year as a Banquet Director or Manager with serving, plating and preparation experience.
• Restaurant, line cooking experience