Special Diet (Allergen) Chef / Sous Chef

About This Role

This hands-on role involves flawlessly executing a special diets food service program for summer camps, focusing on allergen-safe food production and creation of dishes for various dietary restrictions. The Special Diet Chef / Sous Chef will manage kitchen operations, supervise staff, and communicate with campers and leaders while living on-site.

Responsibilities

• Execute the Wolfoods Camp Food Service Program, adhering to strict sanitation practices to avoid cross-contamination
• Plan and execute recipes, creating dishes for individuals with various dietary restrictions and allergies
• Facilitate and maintain service and culinary needs of the assigned camp, ensuring correct timing, food quantity, and quality
• Communicate professionally and effectively with children, staff, and diners regarding culinary and service questions
• Perform skilled scratch-made food production while supervising and coaching support staff in the kitchen and dining hall
• Control inventory and assist in assembling orders to be placed
• Uphold Wolfoods Standards of Service & Quality and maintain Health Department Sanitation Standards
• Manage staff, actively engaging in planning, scheduling, directing, and training activities
• Prepare all menu items and special request events, following standardized recipes and ensuring accurate production
• Estimate production needs, establish par levels, order adequate supplies, and maintain inventory

Requirements

• 2+ years Commercial Kitchen Experience
• Proficient in relevant skills relating to specific role
• Quality Driven
• Ability to self-motivate
• Maintain a clean work environment
• Uphold Health Department Standards
• Able to both lead a team & take direction
• Minimum 6-day 70-hour work week
• Ability to work under pressure in environments that are above/below average temperatures
• Ability to stand for long periods of time
• Ability to lift and carry a minimum of 50 pounds
• Ability to bend, stretch, and reach for extended periods of time
• Ability to identify the Big 9 Allergens in food and communicate effectively with others
• Ability to cook from scratch with minimal supervision
• Ability to take a menu and make several different versions of the items to cater to dietary needs

Qualifications

• 2+ years Commercial Kitchen Experience

Benefits

Certifications