Head Chef

Title:  Head Chef (Member of Resident Company)

Reports To:  Executive Director

Status:  This position is a part-time, seasonal, salaried position

Compensation: $275 per week.

Start date and end date will be based on availability 

Purpose:  The Head Chef oversees the daily food preparation for the Resident Company and other staff at Timber Lake Playhouse.  (S)he directs any kitchen staff, either hired or volunteer, and handles any food-related concerns. 

 

Primary Responsibilities

The Head Chef provides the following services:

Ø  Check freshness of food and ingredients

Ø  Supervise and coordinate activities of any other food preparation workers

Ø  Develop recipes and determine how to present the food

Ø  Plan menus and ensure the quality of meals

Ø  Inspect supplies, equipment, and work areas for cleanliness and functionality

Ø  Order and maintain inventory of food and supplies needed to ensure efficient operations

Ø  Monitor sanitation practices and ensure that kitchen safety standards are followed

Ø  Maintain TLP’s Category 1 Kitchen Facility including all regulations pertaining to the Food Service Sanitation Permit.

o  Be available for the Pre-Opening Inspection by the Health Department.

o  Be responsible for the cleanliness of the Kitchen and eating and work surfaces.

Ø  Prepare and serve two healthy, balanced meals per day for resident company Monday through Saturday and evening meal on Sunday.   All meals should consider a healthy balance of proteins, fresh vegetables, fruits and grains.  Regular dessert options should be available for dinners.

o  A Vegetarian option must always be available (if requested in advance).

o  Food should be available for the company to make their own light breakfast (cereal, bread for toast, bagels, peanut butter, jelly, tea, juice and milk, etc.) and should be stocked the previous evening or by 8:30 a.m.

o  Leftovers are put into a special refrigerator for after rehearsal and late night snacks.

Ø  Provide weekly menus

o  Work with the Food Advisory Committee to prepare menu options.

Ø  Prepares food for TLP Events as scheduled.

Performs all other duties and/or activities as deemed necessary for the effective operation of the organization as assigned by the Executive Director.

 

Qualifications

1.      High School Diploma or equivalent required.

2.      Extensive knowledge and experience in Food Service and use of kitchen equipment.

 

 

 

 

Personal Characteristics

1.      Behave Professionally: Must be able to work in a professional manner in all areas of responsibility while establishing and maintaining positive working relationships with others both internally and externally to achieve the goals of the organization.

2.      Make Decisions: Assess situations to determine the importance, urgency and risks, and make clear decisions which are timely and in the best interests of the organization.

3.      Organization: Set priorities, develop a work schedule, monitor progress towards goals, and track details/data/information/activities.

4.      Plan: Determine strategies to move the organization forward, set goals, create and implement actions plans, and evaluate the process and results.

5.      Solve Problems: Assess problem situations to identify causes, gather and process relevant information, generate possible solutions, and make recommendations and/or resolve the problem.

6.      Demonstrate Workplace Skills:  Ability to work well, efficiently and effectively under stress and must be able to be flexible in a fun, fast-paced environment.

7.      Set the professional standard for the appearance of the TLP campus, in and off season.  Report all issues to the Executive Director or Artistic Director as appropriate.

 

Other Details

            Lunch – served at 12:00 noon (Monday through Saturday)

            Dinner – served at 5:30 p.m. (Monday through Saturday) & 4:30 p.m. (Sunday)