- Manages all Food and Beverage operating expenses and manages against projections.- Meets and leads regular scheduled meetings with Culinary direct reports.- Creates menus for daily operations and special events.- Oversees ordering amounts, inventory levels, timing of orders, receiving, invoice settling, and equipment maintenance.- Implements and reviews monthly spend down.- Interacts daily with other department member.- Maintains quality of food products and ensures consistency in food delivery and standards.- Measures effectiveness of the Dining Services department through service performance of the facility.- Creates recipes and support materials, such as recipe cards, descriptions, and pictures.- Ensures that a quality sanitation program is followed throughout the Kitchen operation.- Ensures proper monitoring of storage (including temperature setting) and rotation of food products to comply with Health Department regulations.- Responsible for interviewing, hiring, training, planning, assigning, and directing work, evaluating performance, rewarding, and disciplining associates; addressing complaints and resolving problems.- Manages department members that may include, but is not limited to: Chefs, Cooks, and Stewards.- Assures that effective orientation and CHAL training are given to each new associate. Develops ongoing training programs.- Monitors and plans accordingly in areas of labor, productivity, costs and other expenses.- Responsible for implementing and maintaining excellent service by collaborating with front of house management and associates to achieve resident and guest satisfaction.- Incorporates safe work practices in job performance.- Regular and reliable attendance.- Performs other duties as required.

- Coordinate and execute all aspects of food operations for multiple venues- Track expenses, inventory and vendor- Create specialty menus for special events - Identify dietary needs and create menus to match needs- Represent dining staff at meetings and active participant in food committee meetings- Hire, train and manage BOH staff- Manage profitability through managing food costs, inventory and expense controls- Implement initiatives to improve efficiency and consistency with culinary team

O Responsible for all matters related to food production, safety and sanitation for all eating establishments in the community.o Directly oversees and coaches all dining service team members, leading by example to encourage maximum performance and dedicationo Oversees all P&L budgeting as it pertains to the accounto Evaluates and develops all aspects of culinary/dining program in conjunction with senior leadership, residents and dining staffo Work directly with Executive Chef and culinary partners in menu developmento Responsible for on-boarding, training, development and promotion of professional growth of the dining services teamo Responsible for ongoing evaluation of programs, operations, training, purchasing, personnel performance and cost accounting in order to maintain excellence

o Responsible for all food production including that used for restaurants, banquet functions and other outlets.o Manage $700K food budgeto Develop menus, food purchase specifications and recipes. o Supervise staff of 60+ employees and 7 dining venueso Develop and monitor food and labor budget for the department.o Ensure that high standards of sanitation, cleanliness and safety are maintained throughout all kitchens at all times. o Safeguards all food preparation employees by implementing training to increase their knowledge about safety, sanitation and accident prevention principles. o Prepares necessary data for applicable parts of the budget; projects annual food, labor and other costs and monitors actual financial results; takes corrective action as necessary to help assure that financial goals are met.

o Ensure all food and products are consistently prepared and served according restaurant recipes, portioning, cooking and serving standards.o Responsible for ordering food products according specifications and received in correct condition.o Control food cost and usage by following proper requisition of products from storage areas, product storage procedures, standard recipes and waste control o Assist and develop monthly Tantalizing Tastes events at Lone Tree Hotel and Golf Courseo Maintain high food quality, presentation, and supervise the preparation and service of foodo Provide orientation of company and department rules, policies and procedures and oversee training of new kitchen employees.o Responsible for generating 20% increase in revenue o ServSafe Certified

Responsible for maintaining all local, national and international ministry relationshipsForged new relationship and opportunities locally and internationally with various ministries and non- profitsDiversified Missions and Outreach Program to include Business as MissionSupervised all volunteer recruitment and trainingConsistently engaged the congregation with development plans and updatesMaintained website with reports and videos on missional relationshipsCoordinated the staff to integrate Missions and Outreach as a vital tool in discipleshipDeveloped objective framework and guiding principals to help evaluate effectiveness of our resources and financial contributionsEstablished and lead Missions Committee in long range planning and execution of missions goals Participated in various local, national and international conversation groups around multiple social issues Managed and produced budget for all activity related to Missions and OutreachPlanned and coordinated multiple missional experiences globally and nationallyManaged all volunteer recruitment and training in relation to numerous missional activitiesProduced all training materials related to various projects and trips.

Responsible for all aspects of Senior High Program including teaching, small groups, worship and mission tripsTrained and met individually with intern staffDeveloped new strategies for mission programs that involved international, national and local programs Wrote new curriculum for small group and mission programsDeveloped and implemented alternative contemporary worship serviceEnhanced outreach programsResponsible for managing all aspects of the budget related to the programIntroduced art and various other creative arts as a means to worship and discover faith

Responsible for implementing and maintaining Pennsylvania Equal Opportunity Education Act Individual mentoring of studentsWorked alongside other counseling staff to help Act 101 students integrate into larger campus communityOffered workshops throughout school year on topics such as time management, study skills, and personalsuccess plansTaught College Survival Skills class in 3 week residential summer program

Responsible for a building of 190 studentsPlanned events to highlight and maintain community standardsAdjudicated most of the behavioral issues related to the building Responsible for selecting and continuous training of Resident Assistant staffTrained in counseling techniques related to various issues such as eating disorders, depression, andalcohol abusePresented at National Association For Christians in Student Development

Responsible for training, match preparation and development of both Men’s and Women’s Tennisprograms in NCAA Division IIIDeveloped new fundraising strategy and initiative to enhance and develop strength of program

Responsible for all aspects of Senior High Program including teaching, small groups, worship and mission tripsTrained and met individually with intern staffDeveloped new strategies for mission programs that involved international, national and local programs Wrote new curriculum for small group and mission programsIntroduced art and various other creative arts as a means to worship and discover faith