Current jobs related to Culinary Sous Chef - Mattawan - Pretty Lake Vacation Camp

Job DescriptionJob Description

JOB STATEMENT              This position is managed under the direct supervision of the Hospitality and Culinary Director as approved by CEO/Operations, the Culinary Sous Chef is responsible for advancing the mission of  Pretty Lake though culinary services. Primary accountability is to advance the food service operation in a manner that promotes experiential education, food justice and the benefit of healthy eating. Works closely with program staff to plan and execute a nutritional and economically viable culinary program.  Develops food related programming which enhances program operations. These responsibilities are conducted according to the organization’s policies, procedures, and all local/state/federal regulations and laws.

ESSENTIAL FUNCTIONS YEAR ROUND (30 hours per week)

1. Manages culinary operations to ensure opportunities to maximize a farm to table philosophy is integrated into the Pretty Lake experience for campers, program participants, guests and staff when possible. Ensure safety standards are met and available resources are used efficiently. Has the authority to identify and develop appropriate safety and operating procedures.
2. Works in conjunction with the Hospitality and Culinary Services Director and department directors to plan menus for camp sessions, adventure centre programming groups and retreating.
3. Responsible for all aspects of food product for summer camp, programming and retreat groups.
4. Tracks and reports use of locally sources food by volume and percentage.
5. Works closely with all department staff to ensure food services meet the needs of campers and rental/retreating customers, and other organizational needs.
6. Develops and improves procedures and technologies to achieve higher levels of technical competence, greater cost efficiencies and increased effectiveness; identifies and recommends needed capital improvements to the Hospitality and Culinary Services Director.
7. Participates in the development of the annual budget as it relates to functional areas of responsibility; provides management with continuous planning, forecasting and monitoring of budget expenditures.
8. Consults with Hospitality and Culinary Services Director to formulate short-term tactics and develop long-term plans and strategies as required for each supported area, and ensure alignment with overall organizational long-term goals for approval from Hospitality and Culinary Services Director/CEO.
9. Partners with the local food community to build relationships and maximize internships connections, workshops and educational opportunities. Maintains a visible public presence by participating in public relations programs and events; coordinates special events with other departments.
10. Develops Pretty Lake based workshops, classes and other educational revenue generating programs related to local foods, healthy eating and farm to table concepts for campers and the community at large.
11. Recruits, trains and manages kitchen staff.
12. Maintains all required reports. Logs and certificates required by the Health Department and governing bodies including but not limited to the American Camp Association.
13. Actively cross-train within departments to support where and when needed.
14. Completes any and all other duties as required for the continued improvement of the organization and facility.

Summer Camp Season will require a Noon to 8p.m. shift on Tuesday, Wednesday and Thursday. Summer Camp sessions begin Mid-May and end early August. Actual dates will be discussed during the interview process.

ESSENTIAL FUNCTIONS DURING HOSPITALITY EVENTS/RETREATS

1. Assists Hospitality and Culinary Services Director in all aspects of hospitality for programming and retreat groups. Works in conjunction with Facilities, Culinary and Adventure Centre to assure all guests experience the best possible experience at Pretty Lake.
2. Assists Hospitality and Culinary Services Director in efforts to build, manage and maintain client/rental/ community/sales and vendor relationships.
3. Assists Hospitality and Culinary Services Director with recruits, hires, trains and oversees hospitality staff/culinary chef and staff.
4. Assists the Hospitality and Culinary Services Director in maintaining a competent and motivated staff by implementing effective selection, training and retention programs that maximize productivity.  Establishes a positive work environment through the use of feedback and standards of performance.  Evaluates staff and initiates corrective action to resolve performance problems and conflicts.
5. Assists Hospitality and Culinary Services Director with all internal service operations to ensure that quality and safety standards are met, service distinctiveness is promoted, and available resources are utilized efficiently. 
6. Assists Hospitality and Culinary Services Director in prevention of accidents by ensuring applicable health and safety standards are understood and applied in the conduct of all work activities.
7. Assists Hospitality and Culinary Services Director in the development of the annual budget as it relates to functional areas of responsibility; provides management with continuous planning, forecasting and monitoring financial detail to verify adherence to plan; implement corrective action where necessary.
8. Assists Hospitality and Culinary Services Director in consultation with CEO/Operations to formulate short-term tactics and develop long-term plans and strategies as required for each supported area, and ensure alignment with overall organizational long-term goals.  Report progress on present initiatives and coordinate functional activities toward fulfillment of objectives.
9. Assists Hospitality and Culinary Services Director in maintaining a visible public presence by participating in public relations programs and events; coordinates special events with other departments.
10. Assists Hospitality and Culinary Services Director with all staff in hands-on day-to-day activities to ensure that all operations activities are meeting the needs of the organization.
11. Actively cross-train within departments to support where and when needed.
12. Completes other duties as required for the continued improvement of the organization and facility.

 

 

Company DescriptionPretty Lake Camp is a 107 year old social service organization, which provides free summer camp programs to over 700 campers each summer. Children come from Kalamazoo County and are selected to attend our camp based on need – whether financial, social or emotional. During their time here, campers are given the chance to be outdoors, play, try new activities, learn to swim, have fun, and meet new people. All of this helps to build a child’s self-esteem, independence, skills, and ability to care for others activities. The Adventure Centre challenges individuals, teams, and organizations to expand their self-confidence, trust, collaboration, and leadership skills through a variety of outdoor adventure learning and process-focused activities.Company DescriptionPretty Lake Camp is a 107 year old social service organization, which provides free summer camp programs to over 700 campers each summer. Children come from Kalamazoo County and are selected to attend our camp based on need – whether financial, social or emotional. During their time here, campers are given the chance to be outdoors, play, try new activities, learn to swim, have fun, and meet new people. All of this helps to build a child’s self-esteem, independence, skills, and ability to care for others activities. The Adventure Centre challenges individuals, teams, and organizations to expand their self-confidence, trust, collaboration, and leadership skills through a variety of outdoor adventure learning and process-focused activities.

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