Chef
(Multiple states)
Seasonal
Entry Level
First Descents (FD) provides life-changing outdoor adventures for young adults (ages 18-39) impacted by cancer, MS, and other serious health conditions. Nutrition is a cornerstone of FD overnight programs, and all meals are prepared by professionally trained chefs with a passion for health-supportive cooking and nutrition education. Our chefs not only provide meals but play an integral role in delivering the FD experience. As a member of our team, it is imperative you are passionate about our mission and demonstrate a commitment to Justice, Equity, Diversity, and Inclusion (JEDI) in the outdoor and healthcare spaces.
All Chefs, including Lead and Sous Chefs, report directly to the Chef Manager and ultimately, the Senior Program Manager. Chefs will also work in close coordination with the Programs Team at FD's Headquarters (FDHQ) for training, scheduling, and Program policies.
Responsibilities:
You must have the following qualifications:
Inside Details:
This is a seasonal position running from mid-April through October. All Chefs must complete a virtual training and complete any additional training as assigned before working programs. Completion of training does not guarantee placement on a program in any given season.
At a program, Chefs must arrive early to the program location (typically one day before the program start date) and remain on-site throughout the duration of the program. Program locations are nationwide and all food and lodging is covered throughout the duration of the program. Travel expenses to and from program locations are covered in accordance with FD's travel policies.
FD prides itself on being a fiercely inclusive community with an ongoing commitment to justice, equity, diversity, and inclusion (JEDI). We know that cancer and other serious health conditions do not discriminate, and we’re dedicated to serving all categories of identity. Our programs use the healing power of adventure to build supportive networks and ignite the Out Living It spirit.
The compensation range for this position is $161.53 to $211.29 per day that participant facilitation takes place. Administrative tasks completed outside of programs will have a compensation range of $20.71-$24.13 per hour.
Apply:
If you’re passionate about contributing your skills and enthusiasm to help us serve countless more young adults impacted by cancer and other serious health conditions, we want to hear from you!
Applications will be accepted through Sunday, February 2nd.
First Descents is an equal opportunity employer. All aspects of employment including the decision to hire, promote, discipline, or discharge, will be based on merit, competence, performance, and business needs. We do not discriminate on the basis of race, color, religion, marital status, age, national origin, ancestry, physical or mental disability, medical condition, pregnancy, genetic information, gender, sexual orientation, gender identity or expression, veteran status, caregiver status, or any other status protected under federal, state, or local law.
All Chefs, including Lead and Sous Chefs, report directly to the Chef Manager and ultimately, the Senior Program Manager. Chefs will also work in close coordination with the Programs Team at FD's Headquarters (FDHQ) for training, scheduling, and Program policies.
Responsibilities:
- Work with the Lead Chef to plan and prepare a health-supportive, seasonal menu using the FD menu, recipe resources, and FD nutrition goals. Menus consist of breakfast, lunch, after-activity snacks, dinner, and dessert for up to 24 participants and staff (some locations will include outfitters as well)
- Research each program location prior to the program to determine the best sources for local, quality, and organic ingredients, including animal protein
- Manage kitchen expenses and stay within the budget allocated by First Descents. This will include all food, pantry items, beverages, and relevant kitchen supplies
- Assess location kitchen facilities and use this information in planning menus effectively based on available equipment
- Familiarize yourself with each Participant’s dietary restriction information that is provided prior to each program and communicate with your Program Coordinator at FDHQ
- Be open to requests, food allergies, and special needs, and adjust menus accordingly
- Estimate food consumption and appropriate amounts for food purchase. Quantify recipes to accommodate this and ensure enough food is available at every meal
- Communicate with Lead Staff and Volunteers about the number of people and timing for each meal
- Maintain an outgoing, energetic, creative, and solution-seeking attitude at every program
- Communicate effectively and consistently with others and work well in a team environment
- Bring passion and dedication to each program
- Maintain flexibility to shift performance and meal preparation based on other’s needs.
You must have the following qualifications:
- Must be at least 21 years of age or older
- Have a valid driver’s license and can pass a motor vehicle background check
- A passion and dedication to bringing health and nutrition education to FD programs
- Enrollment in or completion of a culinary degree/ certificate program preferred
- Experience working in a professional kitchen is required
- Proficiency with Google apps (Gmail, Google Drive, Google Calendar), Dropbox and smartphones.
- Must possess strong culinary skills (i.e. knife skills and cooking techniques), organizational and time management skills
- Experience in cooking health-supportive meals with a focus on using local, organic, and seasonal ingredients
- Experience in preparing food for specialized diets, including vegetarian, vegan, allergies and dietary restrictions, as well as integrating animal proteins
- Knowledge of health and safety standards of food preparation, serving, kitchen, and sanitation procedures
- Share ways to make easy nutritional-based lifestyle changes in an inviting, inspiring and nonjudgmental manner
- Ability to work well with others in a close-knit team, and at times remote, environment
- Must be willing to put participants first and shift performance and food preparation to accommodate others’ needs
- Must have the ability to maintain ample energy and have the ability to hold space for others
- Ability to move and carry food, gear, and equipment weighing up to 50 pounds
- Moving about on feet for the majority of the day in both indoor and outdoor environments on uneven surfaces
Inside Details:
This is a seasonal position running from mid-April through October. All Chefs must complete a virtual training and complete any additional training as assigned before working programs. Completion of training does not guarantee placement on a program in any given season.
At a program, Chefs must arrive early to the program location (typically one day before the program start date) and remain on-site throughout the duration of the program. Program locations are nationwide and all food and lodging is covered throughout the duration of the program. Travel expenses to and from program locations are covered in accordance with FD's travel policies.
FD prides itself on being a fiercely inclusive community with an ongoing commitment to justice, equity, diversity, and inclusion (JEDI). We know that cancer and other serious health conditions do not discriminate, and we’re dedicated to serving all categories of identity. Our programs use the healing power of adventure to build supportive networks and ignite the Out Living It spirit.
The compensation range for this position is $161.53 to $211.29 per day that participant facilitation takes place. Administrative tasks completed outside of programs will have a compensation range of $20.71-$24.13 per hour.
Apply:
If you’re passionate about contributing your skills and enthusiasm to help us serve countless more young adults impacted by cancer and other serious health conditions, we want to hear from you!
Applications will be accepted through Sunday, February 2nd.
First Descents is an equal opportunity employer. All aspects of employment including the decision to hire, promote, discipline, or discharge, will be based on merit, competence, performance, and business needs. We do not discriminate on the basis of race, color, religion, marital status, age, national origin, ancestry, physical or mental disability, medical condition, pregnancy, genetic information, gender, sexual orientation, gender identity or expression, veteran status, caregiver status, or any other status protected under federal, state, or local law.
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