CULINARY SOUS CHEF

PRETTY LAKE VACATION CAMP

CULINARY SOUS CHEF

Mattawan, MI
Part Time
Paid
  • Responsibilities

    Benefits:

    Competitive salary

    THE FOLLOWING CULINARY SOUS CHEF ROLE IS CURRENTLY AVAILABLE

    THIS POSITION IS BASED ON AN HOURLY RATE OF $18.00

    Please send your Resume to Jai@prettylakecamp.org

    POSITION DESCRIPTION

    Position Title: Culinary Sous Chef

    Reports to: Direct Supervision: Culinary Director

    Wage Category: Part-time Hourly (20-30 hours per week)

    Supervises: Culinary Staff

    JOB STATEMENT This position is managed under the direct supervision of the Culinary Director as approved by CEO/Operations, the Culinary Sous Chef is responsible for advancing the mission of Pretty Lake though culinary services. Primary accountability is to advance the food service operation in a manner that promotes experiential education, food justice and the benefit of healthy eating. Works closely with program staff to plan and execute a nutritional and economically viable culinary program. Develops food related programming which enhances program operations. These responsibilities are conducted according to the organization’s policies, procedures, and all local/state/federal regulations and laws.

    ESSENTIAL FUNCTIONS YEAR ROUND (30 hours per week)

    Manages culinary operations to ensure opportunities to maximize a farm to table philosophy is integrated into the Pretty Lake experience for campers, program participants, guests and staff when possible. Ensure safety standards are met and available resources are used efficiently. Has the authority to identify and develop appropriate safety and operating procedures.

    Works in conjunction with the Culinary Director and other department directors as needed to plan menus for camp sessions, adventure centre programming groups and retreating.

    Responsible for all aspects of food product for summer camp, programming and retreat groups.

    Tracks and reports use of locally sources food by volume and percentage.

    Works closely with all department staff to ensure food services meet the needs of campers and rental/retreating customers, and other organizational needs.

    Develops and improves procedures and technologies to achieve higher levels of technical competence, greater cost efficiencies and increased effectiveness; identifies and recommends needed capital improvements to the Culinary Director.

    Participates in the development of the annual budget as it relates to functional areas of responsibility; provides management with continuous planning, forecasting and monitoring of budget expenditures.

    Consults with the Culinary Director to formulate short-term tactics and develop long-term plans and strategies as required for each supported area, and ensure alignment with overall organizational long-term goals for approval from the Culinary Director/CEO.

    Partners with the local food community to build relationships and maximize internships connections, workshops and educational opportunities. Maintains a visible public presence by participating in public relations programs and events; coordinates special events with other departments.

    Develops Pretty Lake based workshops, classes and other educational revenue generating programs related to local foods, healthy eating and farm to table concepts for campers and the community at large.

    Recruits, trains and manages kitchen staff.

    Maintains all required reports. Logs and certificates required by the Health Department and governing bodies including but not limited to the American Camp Association.

    Actively cross-train within departments to support where and when needed.

    Completes any and all other duties as required for the continued improvement of the organization and facility.

    ESSENTIAL FUNCTIONS DURING HOSPITALITY EVENTS/RETREATS

    Assists the Culinary Director in all aspects of hospitality for programming and retreat groups. Works in conjunction with Hospitality, Facilities, Culinary and Adventure Centre to assure all guests experience the best possible experience at Pretty Lake.

    Assists the Culinary Director in efforts to build, manage and maintain client/rental/ community/sales and vendor relationships.

    Assists the Culinary Director with recruiting, trains and oversees the culinary staff under the supervision of the Culinary Director.

    Assists the Culinary Director in maintaining a competent and motivated staff by implementing effective selection, training and retention programs that maximize productivity. Establishes a positive work environment through the use of feedback and standards of performance. Evaluates staff and initiates corrective action to resolve performance problems and conflicts.

    Assists the Culinary Director with all internal service operations to ensure that quality and safety standards are met, service distinctiveness is promoted, and available resources are utilized efficiently.

    Assists the Culinary Director in prevention of accidents by ensuring applicable health and safety standards are understood and applied in the conduct of all work activities.

    Assists the Culinary Director in the development of the annual budget as it relates to functional areas of responsibility; provides management with continuous planning, forecasting and monitoring financial detail to verify adherence to plan; implement corrective action where necessary.

    Assists the Culinary Director in consultation with CEO/Operations to formulate short-term tactics and develop long-term plans and strategies as required for each supported area, and ensure alignment with overall organizational long-term goals. Report progress on present initiatives and coordinate functional activities toward fulfillment of objectives.

    Assists the Culinary Director in maintaining a visible public presence by participating in public relations programs and events; coordinates special events with other departments.

    Assists the Culinary Director with all staff in hands-on day-to-day activities to ensure that all operations activities are meeting the needs of the organization.

    Actively cross-train within departments to support where and when needed.

    Completes other duties as required for the continued improvement of the organization and facility.

    PROFESSIONALISM: CONDUCT, ATTITUDE AND BEHAVIOR

    1. Be timely.

    2. Honor commitment.

    3. Be attentive, responsive and proactive.

    4. Be transparent and honest with the work.

    5. Understand workplace culture and keep it professional.

    6. Follow policies and procedures of the organization as outlined in the Employee Handbook.

    7. Avoid creating or engaging in negative office politics.

    8. Stay calm and follow Pretty Lake’s Mission, Goals and Vision

    KNOWLEDGE, SKILLS, ABILITIES, AND STANDARDS OF PERFORMANCE

    1. Demonstrates excellent supervisory skills and is a hands-on leader. Ability to work with minimal supervision and provide self-direction.

    2. Ability to work cooperatively and communicate with co-workers, volunteers, vendors, and clientele of diverse backgrounds and ages, providing assistance, information and support in a friendly, courteous, and respectful manner. Demonstrates consistently good oral, written, and listening communication skills.

    Solid word processing, spreadsheet, and other computer skills deemed appropriate for daily operations.

    Performs work in a logical, orderly and skillful manner and has ability to stay call and perform to high standard under stressful mental and physical situations.

    Ability to work cooperatively with vendors, including strong negotiation skills.

    PHYSCIAL, MENTAL, AND SENSORY DIMENSIONS

    1. Physical mobility: standing, walking, bending and lifting and carrying up to 50 pounds. Manual dexterity to skillfully use necessary facility and office management equipment.

    2. Must possess valid Michigan driver’s license, be able to provide own transportation when required, and has a driving record that allows for the driving of camp vehicles (based on insurance guidelines).

    3. Mental effort: reading, writing, calculating, analyzing, planning.

    4. Sensory requirements: ability to read information in handwritten or printed form, on video terminals, etc.; ability to communicate with stakeholders, donors, co-workers, and vendors in person and over the telephone.

    WORKING CONDITIONS

    1. Predominantly indoor work environment with occasional outdoor work required as the need arises.

    2. A 20-30 hour week can be expected with the understanding that the workload and hours will be a consistent 30 hour week during camp sessions, adventure centre programming and retreating events.

    A flexible work schedule is required including working nights and weekends as dictated by the needs of the organization.

    Work can be stressful, constant and is subject to frequent interruptions.