Sous Chef for Holistic Retreat Center and Spa (Phoenicia)

Sous Chef for Holistic Retreat Center and Spa (Phoenicia)

06 Feb 2019

Sous Chef for Holistic Retreat Center and Spa (Phoenicia)

Sous Chef

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.

Primary Responsibilities

• Supervision of Kitchen Crew during set-up and cleanup of meals and when the Executive Chef is off-duty.

• Prepare vegan/vegetarian buffet style meals/foods under the direction of the Executive Chef

• Inspect the kitchen for cleanliness and proper storage of foods and utensils.

• Provide input to the Executive Chef in menu planning based on feedback from the staff and guests.

• Supervise the post-meal clean-up.

• Keep inventory and perform data entry for food cost and reordering

• Some specific cooking skills, such as dessert preparation or baking, are desirable.

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