Chef

First Descents

26d • $166 - $218

About The Position

First Descents (FD) provides life-changing outdoor adventures for young adults (ages 18-39) impacted by cancer, MS, and other serious health conditions. Nutrition is a cornerstone of FD overnight programs, and all meals are prepared by professionally trained chefs with a passion for health-supportive cooking and nutrition education. Our chefs not only provide meals but play an integral role in delivering the FD experience. As a member of our team, it is imperative you are passionate about our mission and demonstrate a commitment to Justice, Equity, Diversity, and Inclusion (JEDI) in the outdoor and healthcare spaces.
All Chefs, including Lead and Sous Chefs, report directly to the Chef Manager and ultimately, the Senior Program Manager. Chefs will also work in close coordination with the Programs Team at FD’s Headquarters (FDHQ) for training, scheduling, and program policies.

Requirements

• Must be at least 21 years of age or older
• Have a valid driver’s license and can pass a motor vehicle background check
• A passion and dedication to bringing health and nutrition education to FD programs
• Enrollment in or completion of a culinary degree/ certificate program preferred
• Experience working in a professional kitchen is preferred as is experience in a kitchen setting with limited or rustic resources
• Experience adapting recipes to minimal or unconventional tools
• Comfortable working in exposed environments, i.e. outdoor kitchens
• Proficiency with Google apps (Gmail, Google Drive, Google Calendar), Dropbox and smartphones.
• Must possess strong culinary skills (i.e. knife skills and cooking techniques), organizational and time management skills
• Experience in cooking health-supportive meals with a focus on using local, organic, and seasonal ingredients
• Experience in preparing food for specialized diets, including vegetarian, vegan, allergies and dietary restrictions, as well as integrating animal proteins
• Knowledge of health and safety standards of food preparation, serving, kitchen, and sanitation procedures
• Share ways to make easy nutritional-based lifestyle changes in an inviting, inspiring and nonjudgmental manner
• Ability to work well with others in a close-knit, and at times remote, team environment
• Must be willing to put participants first and shift performance and food preparation to accommodate others’ needs
• Must have the ability to maintain ample energy and have the ability to hold space for others
• Ability to move and carry food, gear, and equipment weighing up to 50 pounds
• Moving about on your feet for the majority of the day in both indoor and outdoor environments on uneven surfaces

Nice To Haves

• Enrollment in or completion of a culinary degree/ certificate program preferred
• Experience working in a professional kitchen is preferred as is experience in a kitchen setting with limited or rustic resources

Responsibilities

• Work with the Lead Chef to plan and prepare a health-supportive, seasonal menu using the FD menu, recipe resources, and FD nutrition goals. Menus consist of breakfast, lunch, after-activity snacks, dinner, and dessert for up to 24 participants and staff (some locations will include outfitters as well)
• Research each program location prior to the program to determine the best sources for local, quality, and organic ingredients, including animal protein
• Manage kitchen expenses and stay within the budget allocated by First Descents. This will include all food, pantry items, beverages, and relevant kitchen supplies
• Assess location kitchen facilities and use this information in planning menus effectively based on available equipment
• Familiarize yourself with each participant’s dietary restriction information that is provided prior to each program and communicate with your Program Coordinator at FDHQ
• Be open to requests, food allergies, and special needs, and adjust menus accordingly
• Estimate food consumption and appropriate amounts for food purchase. Quantify recipes to accommodate this and ensure enough food is available at every meal
• Communicate with Lead Staff and Volunteers about the number of people and timing for each meal
• Maintain an outgoing, energetic, creative, and solution-seeking attitude at every program
• Communicate effectively and consistently with others and work well in a team environment
• Bring passion and dedication to each program
• Maintain flexibility to shift performance and meal preparation based on other’s needs

Benefits

• Program locations are nationwide and all food and lodging is covered throughout the duration of the program.
• Travel expenses to and from program locations are covered in accordance with FD's travel policies.

What This Job Offers

• Career Level: Entry Level
• Education Level: No Education Listed