Chef

Purpose: Provide leadership in the kitchen while also preparing meals and facilitating the general operations of the culinary program.

Seasonal Purpose: Oversees all aspects of culinary services at his / her facility, including, but not limited to: budgets, menus, presentation, quality & quantity of foods purchased, prepared, and served, snack shack, dining room, and all catered and special events.

Core Responsibilities:

• • Oversee all aspects of culinary services at his / her facility (seasonal).
  • Meet budgetary objectives.
  • Personnel – Hiring recommendations, proper documentation, scheduling, evaluations, conflict resolution, and training of staff.
  • Teaching, training, and oversight of Chef’s, Cooks, Hourly Staff, Volunteers & Students.
  • Purchasing food and beverages, as well as minor equipment, within the budgetary guidelines given. Makes recommendations for larger equipment needs and facility improvements. (seasonal)
  • Interacting with vendors (including sales reps and delivery drivers) in a professional manner.
  • Planning and catering special functions, as needed.
  • Working with Property Services to maintain, monitor, and repair equipment and facilities, as needed.
  • Coordinate with facility management for staffing and other needs. (seasonal)
  • Monitor quality and quantity of end results to ensure a consistent product and service level from year to year.
  • Maintain applicable portions of the NYS Health Code and work with CSA and Property Services to quickly correct any deficiencies.
  • Any other tasks / duties as assigned by the Culinary Manager or Sous Chef.

• • This position often works with the leadership team at his / her facility to coordinate needs for various events, functions, meal times, staffing, etc. (seasonal)
  • Frequent communication with the Culinary Manager or Sous Chef, as appropriate.
  • Personal and professional growth and development based on yearly goals
  • Expected to attend all-staff meetings, both for all WOL as well as all facility meetings, unless schedule dictates otherwise. Meets with supervisor on a regular (often weekly) basis to discuss health of the department and any needs he / she may have.

Training needed: Serve-Safe Certification; Competent at using MS Office (including Outlook, Excel, and Word); Formal Culinary Training preferred.

Direct reports: Chefs, Cooks, Hourly Staff, Volunteers & Students

Other: This job requires the staff member to be able to lift boxes, pots, pans, etc. that weigh up to 50 pounds on occasion. It may also require bending, climbing, reaching, standing, walking, sitting, grasping and repetitive motions