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![Sagamore Institute of the Adirondacks](https://media.trabajo.org/img/noimg.jpg)
Cook/Sous Chef
2 months ago
Great Camp Sagamore is one of the pioneering historic preservation efforts in the United States. Our National Historic Landmark property was built by William West Durant, one of the innovators of the Adirondack style of architecture. Set on the edge of a Sagamore Lake and surrounded by thousands of acres of designated wilderness, the 28 building complex was once the hunting lodge of the Vanderbilt family and is now a non-profit educational institution. We offer overnight and day educational programs, historic tours, workshops, and family events from Memorial Day through mid-October. Most of our guests are adults.
Working at Great Camp Sagamore
Sagamore serves three meals a day, seven days a week, for up to 80 guests and staff, served buffet or family style. The Cook answers directly to the Head Chef, who will communicate expectations regarding the safety, quality, and timing of food preparation, as well as standards of workplace safety, cleanliness, and camaraderie.
The Cook is expected to assume the kitchen leadership role when the Head Chef is off duty. The Cook will ensure that meals are prepared and served on time and according to instructions and that standards of food and workplace safety and cleanliness are maintained at all times.
This is a full-time, seasonal, non-exempt, hourly position that runs from mid-May through mid-October. Employees will have two days off per week to pursue their own interests and enjoy the Adirondacks. Compensation includes room and board in our historic rooms and full use of the recreational equipment and facilities. Our camp is a community where all residents assist with maintaining the neatness and cleanliness of facility grounds and buildings as well as assisting with the setup, serving, and cleanup of meals.
Qualifications
- A high school degree or equivalent. College work and/or formal training in the culinary arts are a plus
- At least three years experience working in a professional kitchen
- A solid understanding of standard cooking and food preparation methods, ingredients, and equipment
- Strong communication and supervisory skills
- Ability to be on time, appropriately dressed, and ready to work
- Ability to recognize and solve problems and adapt to change
- Ability to keep a friendly, helpful and professional demeanor toward guests and staff
- Ability to supervise staff
- Good stress tolerance and an excellent work ethic
- Solid professional reference(s)