Volunteer Chef Jobs in Ohio (NOW HIRING)

Job Description

Job Title:

Chef - Part Time

Rev. Date:

8/24/2026

Department:

Operations

SOC Code:

Location:

Life Revitalization Center

FLSA:

Non-exempt

Reports to:

Food Service Assistant Manager

EEO Code:

Responsibility:

The Chef is responsible for the hands-on preparation, production, and service of meals across Cherry Street Mission. This role prepares food in large quantities according to established menus, recipes, food safety standards, and nutritional guidelines while helping ensure consistent quality, presentation, and hospitality.

The Chef works alongside the Food Service Assistant Manager, other kitchen staff, volunteers, and guests to support safe, efficient, and welcoming food service operations. This position also assists with food storage, sanitation, inventory organization, meal service, catering, and other kitchen operations as assigned.

Purpose:

The purpose of the Chef position is to prepare and serve safe, nutritious, and high-quality meals that support the daily needs of guests, residents, staff, volunteers, and ministry programs across Cherry Street Mission.

This role supports the Food Service Assistant Manager by helping ensure menus are executed consistently, food is prepared and served according to established standards, and kitchen operations remain safe, organized, and ready to meet daily service needs.

The Chef serves as a hands-on member of the Food Service team and helps create a welcoming environment through quality food, hospitality, teamwork, and practical service.

Cherry Street Mission is dedicated to sharing the Gospel of Jesus Christ with all individuals who engage with the mission, including guests, staff, volunteers, donors, and vendors, through the practical demonstration of service, compassion, and integrity lived out in daily operations.

Equal Employment Opportunity / Affirmative Action Employer

Essential Functions:

Food Preparation & Production

• Prepare and cook food in large quantities according to established menus, recipes, portion standards, and preparation procedures
• Ensure food meets established standards for quality, taste, nutrition, presentation, and safe service
• Adjust production needs as directed to support meal counts, special events, catering, and other ministry needs
• Prepare meals for residential programs and other locations in accordance with established procedures
• Assist with catering preparation, setup, and service as assigned

Food Safety, Sanitation & Kitchen Standards

• Follow all applicable food safety, sanitation, ServSafe, and organizational standards
• Ensure proper handling, labeling, storage, rotation, and temperature control of food and supplies
• Maintain clean and sanitary kitchen workspaces, equipment, food service areas, and assigned storage areas
• Follow safe work practices and proper procedures for kitchen equipment, chemicals, and food preparation
• Complete required cleaning, temperature, production, and operational checklists and documentation

Meal Service & Hospitality

• Prepare, set up, maintain, and reset food service areas
• Ensure menu items are portioned and served consistently
• Provide a welcoming, respectful, and service-oriented experience to guests, staff, volunteers, and visitors
• Assist with maintaining an efficient and organized flow of meal service

Volunteer & Guest Support

• Provide clear instruction and hands-on guidance to volunteers and guests assisting with food preparation, service, dishwashing, cleaning, and other kitchen tasks
• Help orient and train volunteers and guests on kitchen procedures, food safety, sanitation, and safe work practices
• Model professionalism, hospitality, teamwork, and appropriate kitchen standards while working alongside others
• Communicate concerns, support needs, or recurring issues to Food Service leadership

Kitchen Operations & Inventory Support

• Assist with stocking, organizing, rotating, and maintaining food, supplies, and kitchen storage areas
• Assist with evaluating and properly handling food donations according to established procedures
• Monitor assigned food and supply needs and communicate shortages or concerns to Food Service leadership
• Support efficient use of donated and purchased food while minimizing waste
• Assist with general kitchen organization, dish room operations, trash removal, cleaning, and sanitation as needed

Operational Support & Continuous Improvement

• Help identify opportunities to improve food preparation, service flow, kitchen organization, sanitation, and daily operations
• Communicate equipment concerns, supply needs, food quality issues, and operational barriers in a timely manner
• Adapt to changing meal counts, staffing needs, events, emergencies, and operational priorities
• Support special projects and other Food Service needs as assigned

Organizational Expectations

• Foster healthy relationships with staff, guests, and external partners to uphold organizational values
• Work Collaboratively with the Food Service Assistant Manager, kitchen team, and other departments to support organizational and ministry needs
• Attend and contribute to regular department and team meetings
• Perform other duties as assigned to support the organization's mission and operational needs

*Essential Functions may be revised upon management discretion

Cherry Street Core Values:

At the ministry, we hold these core values to be crucial to performing everyday work. These are to be displayed by every employee hired at the organization at the time of hire and throughout their employment.

• Christ-centered - Christ is at the center of all I do and think. My decisions and actions are driven by Christ's love for me, my submission to His teachings, and my desire to live and walk in His Way.
• Relational - Second to Christ, is my desire to love the people around me. People are not problems but are representations of the image of Christ in them. I get to help them see that.
• Innovative - God is The Creator, and we are made in His image: that means WE are creative! Many times we must get creative to figure out the complexities of people's lives to help them move forward or systems that need to be developed. We can do that because of the image we carry.
• Solution oriented - God is abundant, and all the answers and resources are there. We get excited by implementing systems and taking action to improve the situation.
• Gritty - We tenaciously get the job done. We display passion and perseverance to make our way toward our goal of eradicating poverty physically, mentally and spiritually for each person.

Qualifications

Education and Experience:

• High School Diploma or GED required
• Previous food service, commercial kitchen, culinary, or large-scale food preparation experience preferred
• Culinary education, training, or certification preferred but not required
• Experience preparing food in large quantities preferred
• Nonprofit or mission-driven experience is a plus

Knowledge, Skills, and Abilities:

• Working knowledge of food preparation, cooking methods, portioning, and large-scale meal production
• Knowledge of proper food handling, storage, labeling, rotation, sanitation, and temperature control practices
• Ability to follow established menus, recipes, preparation procedures, and written or verbal instructions
• Ability to maintain food quality, consistency, and presentation while working efficiently in a fast-paced environment
• Ability to safely operate commercial kitchen equipment and common food preparation tools
• Ability to organize work, prioritize tasks, and adapt to changing meal counts and operational needs
• Ability to work independently and collaboratively as part of a kitchen team
• Ability to provide clear instruction and practical guidance to volunteers and guests assisting in the kitchen
• Strong communication and interpersonal skills with the ability to interact respectfully with guests, staff, volunteers, and partners
• Basic computer skills and ability to complete required digital or written documentation
• Commitment to cleanliness, safety, hospitality, teamwork, and quality food servic

Licenses, Certificates, and Other Requirements:

• ServSafe Food Handler or equivalent food safety certification required or must be obtained within 90 days of employment
• Ability to meet organizational requirements for safe food handling and kitchen operations
• Ability to work a flexible schedule that may include early mornings, evenings, weekends, holidays, or special events as operationally required

Work Environment:

Exposure to ("F" Frequent; "O" Occasional; "R" Rare; "N" Never) :

F

Fumes

F

Humidity

R

Electrical Hazards

O

Dust

R

Mechanical Hazards

F

Burn Hazards

O

Loud Noise

O

Biological Hazards

F

Sharp objects

O

Vibration

O

Chemical Hazards

O

Fall Hazards

R

Confined Spaces

R

Height Hazards

R

Overhead Hazards

Equipment/Personal Protective Equipment Used

• Commercial kitchen equipment, including ovens, ranges, mixers, slicers, food processors, dishwashing equipment, and other food preparation equipment
• Food preparation and service tools, including knives, utensils, carts, trays, and serving equipment
• Closed-toe, slip-resistant footwear
• Appropriate work gloves and heat-resistant gloves as required
• Safety glasses or other protective equipment when required by task or equipment
• Hair restraints and beard restraints when working in food preparation areas
• Aprons or other protective clothing as required

Physical Demands ("F" Frequent; "O" Occasional; "R" Rare; "N" Never)

F

Stand

F

Handle/Feel (using fingers)

F

Grasp

F

Walk

R

Crouch/Kneel/Stoop/Crawl

O

Climb

O

Sit

F

Talk

F

Balance

F

See/Detect

F

Hear/Listen

F

Bend

F

Push/Pull

F

Apply repetitive motion

F

Reach

Lifting Requirements

• Sedentary work - Exerting up to 10 pounds of force occasionally, and/or a negligible amount of force frequently or constantly to lift, carry, push, pull or otherwise move objects, including the human body. Sedentary work involves sitting most of the time. Jobs are sedentary if walking and standing is required only occasionally, and all other sedentary criteria are met.
• Light work - Exerting up to 20 pounds of force frequently, and/or a negligible amount of force constantly to move objects. If the use of arm and/or leg control requires exertion of forces greater than that of sedentary work and if the worker sits most of the time, the job is considered light work.
• Medium work - Exerting up to 50 pounds of force occasionally, and/or up to 20 pounds of force frequently, and/or up to 10 pounds of force constantly to move objects.
• Heavy work - Exerting up to 100 pounds of force occasionally, and/or up to 50 pounds of force frequently, and/or up to 20 pounds of force constantly to move objects.
• Very heavy work - Exerting in excess of 100 pounds of force occasionally, and/or in excess of 50 pounds of force constantly to move objects.

Signatures
This job description has been approved by:

Executive:

Human Resources:

Employee signature below constitutes employee's understanding of the requirements, essential functions, and duties of the position.

Employee Signature:

Employee Name (print):

Date: