Sous Chef, Non-Residential at The Omega Institute

Rhinebeck, New York, United States -

Full Time

Start Date

Immediate

Expiry Date

02 May, 26

Salary

0.0

Posted On

01 Feb, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Supervisory Skills, Culinary Skills, Plant-Based Cuisine, Interpersonal Skills, Team Player, Communication, Professionalism, Quality Control, Time Management, Accountability, Training, Planning, Execution, Problem Solving, Adaptability, Safety

Industry

Health;Wellness & Fitness

Description

NOTE: This is a non-residential, seasonal (May - October) position. Before submitting your application, please read our Frequently Asked Questions [https://www.eomega.org/jobs-service/seasonal-staff-volunteer-opportunities#seasonal-staff-faq]. Omega Seasonal Staff Experience Omega’s seasonal staff experience offers the unique opportunity for individuals to contribute professional skills and compassionate customer service while thriving in a vibrant learning-oriented environment. * Contribute Meaningful Work – Join a team of people who are passionate about contributing to a meaningful cause. * Learn and Grow – Enjoy access to specially designed Holistic Education Program [https://www.eomega.org/jobs-service/seasonal-staff-volunteer-opportunities#benefits] classes, trainings, and events. * Immerse in Nature – Explore Omega's beautiful 250-acre campus and amenities [https://www.eomega.org/visit/visit/rhinebeck-campus]. Seasonal Staff Commitment We seek individuals who are committed to providing exemplary work in support of our mission [https://www.eomega.org/about/overview/vision-mission-values-aspirations], and who model our values – Holism, Community, Sustainability, Service, and Integrity. Seasonal staff members represent Omega as excellent stewards of professional and compassionate service. Each interaction with workshop participants, faculty and fellow staff members, creates the Omega experience. Job Description Sous Chef, Non Residential: non-exempt, full-time; on average 40 hours per week. Reports to Executive Chef/Executive Sous Chef. Summary The Omega Kitchen is a large full-scale food production facility. It produces up to 2500 mostly plant-based meals per day as well as a breads and desserts for both the Dining Hall and Café. The Sous Chef will be responsible for the managing and supervising of all kitchen staff during their shift; with the direction and support of the Executive Chef and Executive Sous Chef. The Sous Chefs must maintain constant communication with each other, the Omega Food & Beverage Management team, Receiving Manager and the Cooks to facilitate efficient and quality production, as well as ordering of all products (dry and produce). It is the Sous Chefs responsibility to ensure a clean and safe kitchen at all times, adhering to the New York State Department of Health codes, as well as all H.A.C.C.P. regulations for storage and cooling. Essential Functions Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. * Manage and supervise all kitchen staff during their shift. * Lead preparation and execution of all product and recipes. * Ensure that every station is ready with the items necessary for the meals on time including changes to recipes and menu cards. * Lead execution of “Day-ahead” preparation. * Hold kitchen staff accountable for their roles. * Maintain a professional work environment. * Maintain communication with entire kitchen team in all areas of production, accountability, professionalism and quality control. * Write production notes for every meal including any recipe changes, amounts leftover, etc. * Maintain Daily Production Report for all meals prepared on your shift. * Other duties as assigned by Supervisor. Supervisory Responsibility • This position supervises the Kitchen staff including Cooks, Kitchen Helpers and Utility staff. • The Sous Chef is responsible for the overall direction, coordination, and evaluation of the Cooks. • The Sous Chef will carry out supervisory responsibilities in accordance with the organization’s policies. • The Sous Chef’s responsibilities include: training employees; planning, assigning, and directing work; appraising performance; rewarding and correcting employees; addressing complaints and resolving problems. Work Details * This position functions in Omega's Kitchen/Dining Hall on the Omega Campus. * This is a full-time position, 40 hours a week. Weekend and evening availability are required. Schedules may vary based on operational needs, and flexibility is essential to ensure adequate coverage during peak times and events. Physical Requirements * Ability to frequently move items that weigh 30-50lbs for various needs. * Ability to remain in a stationary position 50% of the time * Ability to traverse a hilly campus in diverse weather conditions * Ability to position self to perform diverse job tasks as necessary * Ability to communicate information and ideas so that others will understand. Must be able to exchange accurate information in these situations. * Ability to workin a constant state of alertness and safe manner. * Ability to observe details at close range. Required Experience/Qualities * Minimum 1 year supervisory experience required, 3 years preferred. * At least 3 years of professional kitchen experience. * Culinary or hospitality management degree preferred. * Knowledge of plant-based cuisine. * Timely, reliable and service oriented individual. * Excellent interpersonal skills. * Team player. * Alignment with Omega's mission, goals and core values. Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties, or responsibilities that are required of the employee for this job. Duties, responsibilities, and activities may change at any time, with or without notice. Compensation Seasonal staff work full-time for six months, between early-May through late-October. Seasonal staff receive a compensation package that includes: * Wage * One delicious meal [https://www.eomega.org/visit/visit/rhinebeck-campus/meals] during each work shift * Access to Omega’s staff benefits [https://www.eomega.org/jobs-service/seasonal-staff-volunteer-opportunities#benefits] This compensation package is at minimum equivalent to the New York State minimum wage. ---------------------------------------- To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed above are representative of the knowledge, skill, and/or ability required. Omega complies with the Americans with Disabilities Act (ADA), as amended by the ADA Amendments Act, and all applicable New York State or local laws. Consistent with those requirements, Omega will reasonably accommodate qualified individuals with a disability if such accommodation would allow the individual to satisfactorily perform the essential functions of the job, unless doing so would create an undue hardship. Omega Institute for Holistic Studies, Inc. (“Omega”) is an equal opportunity employer and complies with all applicable federal, New York State, and local laws. We celebrate diversity and are committed to creating an inclusive environment for all. As a community of learners, we are committed to putting our organizational aspirations into practice, as outlined in our [https://www.eomega.org/about/more/justice-equality-diversity-inclusion-statement%22%20%5Ct%20%22_blank]Justice Equity Diversity Inclusion (JEDI) Statement. [https://www.eomega.org/about/more/justice-equality-diversity-inclusion-statement] Omega strictly prohibits and does not tolerate discrimination against employees, applicants, or any other covered persons because of actual or perceived race; color; creed; age; religion; national origin; citizenship status; sex (including pregnancy, childbirth, and related medical conditions); gender (including gender identity); sexual orientation; disability; marital status; partnership status; familial status; status as a victim of domestic violence, stalking, or sex offenses; genetic predisposition; veteran’s status; military status; or any other basis protected under applicable federal, state, or local laws, regulations, or ordinances. All Omega employees, other workers, and representatives are prohibited from engaging in unlawful discrimination. This policy applies to all terms and conditions of employment, including, but not limited to, hiring, training, promotion, discipline, compensation, benefits, and termination of employment.

Responsibilities

The Sous Chef is responsible for managing and supervising all kitchen staff during their shift, ensuring efficient and quality food production. They must maintain communication with the kitchen team and uphold cleanliness and safety standards.