If working in a positive environment under the leadership of an experienced Executive Chef at a not for profit Mission- centered Retreat Center interests you, apply today!
The Lead Cook reports to the Executive Chef and Sous Chef and will direct the dining services team in their absence. The hourly full-time work schedule of 35 hours per week varies according to the events schedule.
Skills and requirements:
ServSafe certification
High School diploma or equivalent required
Culinary Arts degree and hospitality experience preferred.
Computer skills: ability to use e-mail and basic MS Word and Excel
Minimum of 2 years’ experience; previous supervisory experience preferred.
Experience with wide range of dietary needs and choices, including vegetarian cooking.
Must have a positive attitude and be a strong role model.
Excellent customer service skills
Effective English communication skills
Punctual, dependable and trustworthy
Dependable transportation
Availability to work flexible schedule including nights and weekends is critical.
Ability to lift and carry up to 50 lbs.
Neat appearance with excellent personal hygiene