Cook

Summary: The Cook is the preparer of healthy homemade meals for small and large gatherings with the ability to read and understand measurements, cooking instructions, and farm-to-table concepts as designed by the Executive Director of Operations.

Meals are served family-style around community tables. Some meals will require learning and adhering to special preparation for religious groups visiting the Retreat Center. Duties and Responsibilities:

Prepare meals, tastefully, with minimal waste and spoilage from menus and quality standards established and directed by the head chef. Use seasonal produce for a farm-to-table concept. Follow the kitchen’s nutritious and healthy cooking guidelines.

Oversees the entire Kitchen when Head Cook is not present. Plan food production and to comply with established sanitation standards. Must have a Safeserve and TIPS certified (a plus). Will have 3-5 years of experience.