Sous-Chef
Revision as of 21:46, 13 May 2015 by Nathaniel Ching (talk | contribs) (Updated to Winter Retreat Category)
Time required: From noon time on arrival day till lunch time on departure day. 7 - 8 hours/day while camp is in session.
The sous-chef's assignments include:
- Support the Food Services Director and work with minimal supervision
- Carry out menu items from start to finish (recipes provided, if needed)
- Be confident and capable to work on the griddle and ovens
- Be able to serve meals on time
- Must have knowledge about food safety
- Must keep the work environment tidy and safe
- Must be able to lift boxes and trays up to 30 lb.
- Coordinate, instruct, and supervise the 3 teams of helpers in the preparation of the meals
- Instruct the 3 meal cleanup coordinators
- Instruct the baker
