Jewish Job: Beth Jacob Hiring Cook/Kitchen Manager

Job Title:

Kitchen Manager/Cook

Organization Name:

Beth Jacob Congregation

Job Type:


Salary Range:



Open Until Filled

Job Summary/Description:

Beth Jacob is a diverse, egalitarian Conservative synagogue of more than 350 families located in Mendota Heights, Minnesota, easily accessible from all parts of the Minneapolis-St. Paul metro area. We are guided by the principles of Torah (study), Avodah (meaningful worship and work), and Gemilut Chasidim (acts of loving-kindness). Beth Jacob exists as a congregation in order to practice and further our understanding of Judaism through the celebration of Shabbat, holidays and lifecycle events, and daily practice.


Directly responsible for all kitchen functions including food purchasing, preparation/cooking, and maintenance of quality standards; sanitation and cleanliness; monitoring expenses; maintaining inventory of all kitchen components; training of employees and volunteers in methods of cooking, preparation, kashrut, plate presentation, portion, cost control and sanitation/cleanliness.

Primary Duties and Responsibilities:


  • Ensure that all food and products are consistently prepared and served according to the portioning, cooking and serving standards
  • Cook/Prepare weekly Shabbat Kiddush as well as any special event meals (i.e. annual fundraiser, Friday night dinners, etc.)
  • Provide orientation of kitchen policies and procedures and oversee training of volunteers or staff
  • Prepare any required paperwork, including forms, reports and schedules in an organized and timely manner
  • Ensure that all equipment is kept clean and in excellent working condition through personal inspection and by following preventative maintenance
  • Work with staff and congregants to plan and price menus
  • Establish portion sizes and prepare standard recipe cards for all new menu items
  • Ensure that all products are ordered according to predetermined product specifications and received in correct unit count and condition. Perform all shopping for items that cannot be delivered
  • Control food cost and usage by following proper product storage procedures, standard recipes and waste control procedures
  • Work with volunteers to schedule and monitor Kitchen Crew
  • Oversee the training of volunteers and staff in safe operation of all kitchen equipment as well as cleanliness and sanitation
  • Responsible for maintaining appropriate cleaning schedules for kitchen floors, mats, walls, hoods, other equipment and food storage areas
  • Check and maintain proper food holding and refrigeration temperature control points
  • Maintain Kosher guidelines as determined by Beth Jacob Congregation at all times in the kitchen

Experience and Qualifications


  • A minimum of 5 years of experience in varied kitchen or hospitality positions including food preparation, line cook, catering, ordering, expediting, customer service, etc.
  • At least 6 months experience in a catering capacity
  • Must be able to communicate clearly with staff, congregants, volunteers, and vendors
  • Ability to work independently and with minimal supervision
  • Comfortable working in a fast-paced, ever-changing environment
  • Willingness to take direction and complete tasks as assigned
  • Strong problem-solving skills, with attention to safety
  • Basic knowledge of computers and email; Extensive knowledge of kitchen equipment
  • Ability to work weekends and nights
  • Comply with synagogue policies and assist in enforcing them when needed
  • Pass background investigation (no felony convictions)
  • Maintain current and valid Minnesota insurance coverage on your own vehicle, and a valid and current Minnesota driver’s license relative to using your own vehicle for job-related transportation

Additional Information


  • Experience in Kosher cooking
  • Certification from a culinary school or institution
  • Food safety certification


  • Be able to reach, bend, stoop and frequently lift up to 50 pounds
  • Be able to work in a standing position for long periods of time (up to 9 hours)


The Kitchen Manager/Cook reports to the Executive Director


This is a part-time (approximately 25 hours per week), year-round, non-exempt position. Hours are flexible but must meet the needs of the employer.


This is a salaried position in the range of $25,000-$30,000

How To Apply:

Email resume and cover letter to:

Alex Locke, Executive Director

[email protected]

Please feel free to email questions or general inquiries as well.