Luxury Wilderness Glamping Lodge Has an Opening for a Summer Season Chef 2020 Season
The Sequoia High Sierra Camp www.sequoiahighsieracamp.com is seeking an experienced Chef with a restaurant and banquet background. The chef will prepare three meals per day meals in our professional kitchen.
The position is seasonal for our 2020 summer season, from June 10th to Sept 15th . Our facility is in the Sierra Nevada Mountains, specifically in the Sequoia Kings Canyon National Parks complex. The Parks are 5 hours from Los Angeles and San Francisco. Fresno is the nearest city, 2 hours away. The chef must have his own transportation. A love of nature and the ability to live on site, the entire summer, is a requirement.
This is a 90 day Gig. The position pays a daily rate of up to $250 per day, based on experience. Free Food and Lodging is provided. The Chef is provided his own private cabin.
The Lodge serves only gourmet, high end cuisine and the Chef will work under the direct supervision of the owner. The position requires a unique combination of stamina and cooking skills. This is a high profile, highly visible opportunity as our food program is what differentiates our Lodge from other vacation experiences.
Our unique food program requires the chef to prep, cook and plate, on average, around 20 to 50 banquet style covers per night, along with the additional responsibility of overseeing the preparation of a breakfast and a picnic lunch buffet each morning. The chef also feeds the staff of 8
Each night’s dinner service features one primary entrée, served banquet style, accompanied by 4 other courses in a tradition progression. The 5 dinner courses consist of hors d’oeuvres served 30 minutes before seating. Dinner is served communally 1 hour before sunset. It consists of soup, then salad, the main protein with vegetables, and a desert. The chef prepares all these items. Each night’s menu must be different requiring a rotation which is determined by length of the different guests stays, so that no guest will have a repeating menu.
As in any banquet style “chef’s choice, one entre dinner”, the chef must be prepared to accommodate last minute substitutes of gluten-free and vegetarian preferences. Sometimes these preferences are known ahead of time but often are only discovered at the time of service. Therefore, a delicious vegetarian option is* always* a necessity for several guests each night.
The chef must be an early riser. The chef is expected to arrive at 6.30 AM every morning to coordinate the preparation and setup of the daily breakfast and lunch buffet. The chef is expected to return to the kitchen at 3.30 each day to prepare for the evening dinner service. Menus must be coordinated with the owners.
Do to the intimate nature of our lodge and the interaction of guests with the staff, the chef must always be properly attired in a traditional restaurant manner. Smoking is not allowed. The Lodge is a nonsmoking facility. The position provides room and board and a generous daily flat dollar amount, commensurate with experience. The chef will work 7 days a week during the entire season. So, fitness stamina and endurance are a must.
Organize and supervise the setting up, service a cleaning of the kitchen. This operation will be in accordance with Fresno County Health Department standards and will ensure a safe and clean working environment.
The chef is responsible for ordering, delivery and storage of all food stuffs, ensuring food quality and subsequent presentation. Computer literacy and purchasing experience is required, accompanied with a familiarly with the major food providers ordering software and delivery systems.
Supervise the daily functions of the staff to ensure a safe and clean and enjoyable working environment. Nutritious and good food for them is very important
Flexibility in the performance of all duties. Tasks and responsibilities may need to be added or revised based on the volume of business and the need for the work to be completed. This position requires morning and evening hours 7 days per week and be willing to work the occasional longer event based hours when a large group is in residence
Associates or related culinary degree is preferred
A minimum of 2 to 3 years’ Culinary experience in an environment including restaurants, concessions and banquet service is required
Experience with the control of food and labor costs, familiarity with reception and high banquet volumes, and menu development and how it relates to budgets and pricing
Please read our website carefully before sending a resume, photograph and references.
Job Type: Contract
Salary: $250.00 /day
- culinary: 1 year (Required)
- management: 1 year (Preferred)
- fine dining: 1 year (Preferred)
- cooking: 1 year (Preferred)
- chef: 1 year (Preferred)
Full Time Opportunity:
This Job Is Ideal for Someone Who Is:
- Dependable -- more reliable than spontaneous