Chef - Camp Pasquaney

Whitsons Culinary Group•Hebron, NH

8d•Onsite

About The Position

SUMMARY: The Chef is responsible for assisting the Chef Manager in all aspects of the Food Program for the Camp. The Chef will ensure that all guidelines, relating to the NSLP, are adhered to, consistently as determined by the Chef Manager. Stay current with USDA regulations and ensure menus and processes are in compliance at all times.

Requirements

Culinary degree or certification or comparable experience
ServSafe certification up to date
Knowledge of Microsoft office suite
Ability to learn new computer programs
Proficient in recipe procedures and cooking techniques
Minimum 2 years’ experience in professional kitchen required
Experience managing kitchen and team required

Nice To Haves

Bachelor’s degree preferred
Experience in school nutrition programs preferred

Responsibilities

Responsible for all concept training and training all cooks/leads in all capacities of food preparation, recipe adherence and scaling and display/presentation of menus.
Design monthly menus in coordination with the General Manager.
Provide leadership and guidance to the team demonstrating high levels of professionalism.
Control all expense categories such as food and labor while providing excellent customer service.
Host 2 interactive display cooking promotions weekly.
Conduct exhibition cooking demos and promotional featured food merchandising 3 days a week according to the predetermined schedule.
Outreach and relationship building with local chefs and restaurants.
Implement recipe contests at where winner’s recipe will be prepared and named in the café.
Attend food committee meetings and create agenda and follow-up action plans.
Attend monthly client meetings.
Assist General Manager with ordering
Assist General Manager with reconciling
Ensure team compliance with all portioning, plate presentations and quality guidelines.
Ensure sanitary and attractive work area in all kitchens at all times. Reinforce clean as you go.
Ensure that enough supplies are stocked in kitchens to last the entire day.
Menu signage is to be neat, clean, colorful and complete.