The Sous Chef reports to the Head Chef. The Sous Chef is expected to maintain high standards for presentation, taste and quality, as well as to teach our Culinary Externs, maintain the highest level of cleanliness, manage our storeroom and walk-ins, and lead the kitchen on our Head Chef's day off. The Sous Chef will work the line (batch line), prep, clean, and help keep the kitchen smoothly running.
Apply by: April 30 2018
Camp/Organization: Ohana Camp / The Aloha Foundation, Inc. (ACA Accredited)
Location: Fairlee, Vermont
Type of Position: Kitchen Staff
Time Frame: Seasonal
On average we serve approximately 115 people per meal per day. We work with local farms and producers to source our food. 80% of our food comes from New England and 50% of that comes from within 100 miles of our camp including our herb gardens, vegetable patches and foraged goods. Our kitchen is bright and open, we frequently interact with campers- they like to watch us cook and prep, we create a fun and pleasant work environment. We work long hours in one of the most beautiful places on earth with incredible people and the opportunity to hop in the lake in the middle of the day. And there are no late nights- usually out by 8pm. This job is unlike any kitchen job you will ever have.
Experience in a kitchen required, would be suitable for an experienced lead line looking to make the leap into greater responsibility.
Ohana Family Camp is part of the Aloha Foundation, a non-profit organization established in 1905. We are located on Lake Fairlee in east-central Vermont. Our family camp season runs June 17 - August 22. We also cater weddings and events, so longer employment is available for up to 6 months, from May - October. We serve 3-meals a day buffet style and cater to several food allergies and preferences. This position offers room and board, Wi-Fi access, free laundry supplies and machine, use of our recreational equipment, and salary.