Manages a commercial dining operation including a main kitchen, smaller satellite kitchen and three dining facilities capable of seating approximately 225 people.
Key Tasks and Responsibilities:
Position reports to the Director of Guest Services and supervises a core staff of 6 to 7 cooks and an additional seasonal volunteers of 6 to 8. Develops and maintains kitchen budget within defined parameters; plans meals with an emphasis on nutrition, quality and presentation; responsible for purchasing and inventory as well as the overall preparation of 3 meals per day; schedules and trains staff; and maintains health and safety standards which meet or exceed code requirements. Over the course of a year approximately 70,000 meals are prepared and served. Food service is generally provided buffet style on up to 4 service lines depending on the number of program participants. Summers are busy including the shoulder spring and fall seasons.
Preferred Knowledge, Skills and Abilities:
Commercial kitchen management experience, varied cooking experience, knowledge of meat, vegetarian, vegan and gluten free cuisine, ability to be creative, management and supervision skills, excellent communication skills, culinary training preferred as well as previous retreat center kitchen experience.
Compensation: $1,000/mo salary, Medical, Dental, and Life Insurance. Staff Housing, Meals, Attend Programs at No Cost.