Chef - PRL-Connecticut

The full-time cook position is responsible for the preparation and execution of the food service at the Isabella Freedman Jewish Retreat Center. Working alongside the Executive and Sous chef, the cook position will be responsible for being the strong third; a responsible, dependable, trustworthy, and motivated member of a small close-knit team who is looking to grow into a leader. The food at Isabella Freedman, a certified kosher kitchen, is focused on seasonal and local products prepared simply, utilization of a range of preservation methods, and increasingly utilizing live fire cooking. This position is ideal for an early career cook with a desire to learn, an interest challenging oneself within the boundaries of local, seasonal, kosher, and large event cooking, and a killer work ethic. Local candidates only. 
 

Job Summary 

Strong assistant and support to the Sous Chef in the kitchen to ensure readiness of all meals, preparation, for a successful group stay. 

Cleaning, Sanitation and Safety: 

• Adherence to Local, State and Federal Health Department codes and company standards.   
• All food stored, rotated, and dated properly. 
• Kitchen is maintained in a clean and sanitary condition. 
• All safety regulations are enforced.  
• Maintain a minimum ServSafe Safe Food Handler Certification.  

Food procurement, receiving and storage and inventory management:             

• Ensure the proper holding and serving temperatures of all food in the walk-ins, freezers and kitchens, as well as buffets and dining room when applicable. 
• Manage and/or dispose of all food items appropriately that are returned to the kitchen after meal or snack service. 
• Assist with weekly, monthly and yearly food and beverage inventories, as needed.  

Food production: 

• Follow daily production plans. 
• Maximize usage of available Adamah farm produce. 
• Accurate quantity and quality produced for each meal. 
• Timely production of prepped ingredients for cooks and chefs to use, salad bar items, snacks, and other appropriate menu items as assigned. 
• Complete ingredient sheets for each food item produced.  

Administrative Duties: 

• Attend Kitchen meetings.  
• Maintain and encourage clear communication, written and verbal, with the Cooks, Retreat Service staff, and Porters. 

Skills: 

• Must have or obtain a ServeSafe Food Handler’s Certification.  
• Experience working in a Kitchen.  
• Minimum two to five years of experience in a similar position cooking and in the hospitality industry.  
• Experience with Kashrut (Kosher laws) ideal, but not mandatory.  
• Demonstrated ability to lead a team and communicate well during meal prep and service.  

General: 

• Attend weekly department meetings. 
• Attend monthly all-staff meetings. 
• Must possess a solid work ethic with strong organizational and time-management skills, excellent attention to detail, as well as provide excellent customer service.  
• Must maintain a professional demeanor.  
• Must be able to adapt to changing situations. 
• Other tasks/duties as assigned. 

Working Conditions: