Other Outdoor Chef (Part-Time)
Eagle’s Nest Foundation, a non-profit located in Pisgah Forest, North Carolina is home to Eagle’s Nest Camp (a residential summer camp), The Outdoor Academy (an academic semester school) and Hante Adventures (for teens). We offer progressive programming to participants beginning at age 6 and culminating at age 17. At each stage, we foster curiosity, awareness, compassion and gratitude as we guide campers and students in the development of their “whole selves”.
Part-Time Chef (‘Chef’) supports the Foundation’s mission of promoting the natural world and the betterment of human character by creating meals for our community from scratch with nutritious, wholesome foods and focusing on sustainable practices, good health, and responsibility to the community. The Chef assists the Whole Foods Program Manager in using garden to table practices, and operating a kitchen safely and efficiently. The Chef must be prepared and qualified to provide care and nutrition through the foods served to our campers, students, faculty, and staff, and to share their knowledge of whole food preparation, proper sanitation using sustainable methods, and healthy nutrition with our campers and students through both informal and formal teaching activities.
The Part-Time Chef position is year round and hours vary with the program in session. Generally during late August through early May, the position will average 15 hours per week providing meals for approximately 40 students and faculty members at The Outdoor Academy. From mid-May to mid-August, the Part-Time Chef will average 35 hours per week preparing meals for approximately 200 campers and staff working with additional cooks and a baker. The position reports to the Whole Foods Program Manager (WFPM). Working with the WFPM, the Chef will plan menus, prepare food orders, and cook meals and snacks during the Outdoor Academy (OA) program and Camp program sessions. The Chef will also work closely with the Part-Time Garden Manager to use the vegetables and herbs from the garden when available.
1. During the summer season, the Chef will work with the WFPM and a staff of approximately 6 cooks and a baker to feed approximately 200 campers and staff members family style. During the school year, the Chef will work with the WFPM to prepare meals for approximately 45 students and faculty members of The Outdoor Academy.
2. Work with the WFPM to create menus that reflect the Eagle’s Nest Foundation’s whole foods philosophy to cook and serve three complete meals and healthy snacks daily. Snack menus will be created and posted for each week. Menus should be created to enable use of produce from the ENF garden when available, and the Chef will communicate regularly with the WFPM and the Garden Manager about the types of produce being grown.
3. Provide vegetarian, vegan, and other options to support special dietary needs and allergies.
4. Receive information from the Camp designee or OA Medical Coordinator regarding dietary allergies. Be responsible for communicating these needs to other staff and students working in food prep. Ensure proper procedures are followed so that meals are prepared to prevent allergic reactions.
Food Purchasing and Inventory
1. Assist the WFPM with the timely purchase and safe storage of all food for ENF programs. Food purchases should reflect the Foundation’s commitment to environmental stewardship. Produce should be sourced locally when possible, certain items should be purchased in bulk to reduce cost and packaging, etc.
2. Assist with the delivery, organization, and storage of all foods and products.
3. Assist WFPM with accurately accounting for all inventories, keeping inventory in stock, and adhering to the budget.
Meal and Snack Prep
1. Prepare meals and snacks as scheduled and as described above. During Camp sessions, primary responsibility is cooking with kitchen staff. Assist WFPM with delegating cooking duties to summer kitchen staff.
2. With the WFPM, plan and coordinate weekly schedules with hours for meal coverage responsibilities throughout the camp sessions and OA semesters.
3. With campers and OA students in the kitchen and/or in classes, teach about proper nutrition, food systems, sanitation, and cooking techniques through hands-on experience creating delicious food.
4. During OA semesters, coordinate with OA staff and WFPM to support breakfast and weekend meal preparation.
Sanitation & Equipment
1. Adhere to all North Carolina Health Codes and maintain an “A” rating with the State of NC Health Department for all kitchen, dining, and food service areas including the Camp kitchen, OA kitchen and dining room, and all food storage areas. This includes instructing students, faculty, and staff in health and cleanliness procedures and implementation in accordance with all applicable codes.
2. Follow and pass all American Camping Association (ACA) kitchen standards, learn all of these standards, and be directly responsible for ACA prerequisites in Food Service.
3. Maintain a clean kitchen, dish room, food and supply storage areas, and recycling and garbage/compost areas. Provide feedback and coaching for campers, students and faculty members when these areas are not being effectively cleaned and organized.
4. Understand and follow the Foundation’s Green Cleaning Program.
5. Assist with researching, updating, and overseeing policies and procedures that support the Foundation’s commitment to environmental stewardship – i.e. buying local produce, reducing packaging, updating recycling and composting practices, etc.
In coordination with the WFPM, prepare meals for Foundation functions, including Trustee weekends.
● Experience working in an commercial kitchen (preferably at a camp or school)
● Understanding of and enthusiasm for whole foods cooking (from scratch)
● Enjoy working in an active educational environment with children ages 6-17
● Food service staff management experience, preferred
● ServSafe Certification, preferred
● First Aid/CPR Certification (can be obtained after hire)
1. This position operates in a casual but professional environment and routinely uses commercial kitchen equipment. The ability to work long days in hot kitchens and around hot cooking elements and the ability to lift heavy pots and boxes is required.
2. Reasonable accommodations may be made to enable individuals with disabilities to perform essential job functions.
Hours are roughly defined between the employee and their supervisor(s) and may be adjusted to meet the needs of the programs in session. Generally during late August through early May, the position will average 15 hours per week and mid-May through mid-August will average 35 hours per week. The majority of work will be performed on weekdays, though flexibility is needed to work weekends and evenings as needed to fulfill program demands.
COMPENSATION AND BENEFITS
Eagle’s Nest provides an hourly rate, retirement plan, paid time off, Camp and OA discounts for dependent children, and pro deals.
Eagle’s Nest Foundation is an equal opportunity employer and does not discriminate on or tolerate harassment on the basis of race, color, national origin, religion, age, sex, gender identity, gender expression, sexual orientation, genetic information, pregnancy, disability, military status, veteran status or any other condition under applicable under federal, state or local law.
Eagle’s Nest Foundation is currently focused on pursuing a more diverse, equitable and inclusive community. We encourage underrepresented minorities to apply.
How to ApplyTO APPLY Email resume, cover letter and application to email@example.com. Application available at https://www.enf.org/foundation/employment/. Attention: Andrea Haulk, Payroll & HR Manager Eagle’s Nest Foundation www.enf.org
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