Menla is currently seeking an inspired and experienced Sous Chef to provide all manner of support to the Executive Chef. Bring your culinary and creative talents to a holistic retreat center and world-class healing spa in the heart of the Catskills. If you have a passion for the healing benefits of food and are looking for a unique career path working for a meaningful cause, this is a great opportunity.
Working at Menla means being part of a small vibrant community and working in a healthy and beautiful environment. Owned by Tibet House US--the Dalai Lama's cultural center in America--Menla is neither a monastery, nor a full-time Dharma center, but rather an ecumenical non-profit retreat center and spa which hosts spiritual and other retreats from a variety of lineages and traditions. We offer small to large volume catering-style meals (guest groups are typically 30-150 people), mostly vegetarian/vegan with some groups requesting fish or chicken. We also support group cleanses with special menus and juices.
While this position is year-round, heaviest demands fall within the primary retreat season (mid-April through mid-November), with occasional winter retreats. Typically our chef works extra hours during the busy season and takes extra time off during the slower months.
The Sous Chef should be a mature person with experience in the preparation of meals for large groups. S/he should also have organizational and managerial skills to assume joint responsibility for the daily operation of the kitchen with the Head Chef and full responsibility when the Chef isn't present. S/he must be aware of the NYS Department of Health regulations regarding kitchen operation. S/he should develop an understanding of the safe operation of all kitchen equipment, including the slicer, food processor, mixer, and dishwasher.
â¢ Supervision of Kitchen Crew during set-up and cleanup of meals and when the Executive Chef is off-duty.
â¢ Prepare vegan/vegetarian buffet style meals/foods under the direction of the Executive Chef
â¢ Inspect the kitchen for cleanliness and proper storage of foods and utensils.
â¢ Provide input to the Executive Chef in menu planning based on feedback from the staff and guests.
â¢ Supervise the post-meal clean-up.
â¢ Keep inventory and perform data entry for food cost and reordering
â¢ Some specific cooking skills, such as dessert preparation or baking, are desirable.