Kitchen
Sous Chef
Appel Farm Arts Camp: Kitchen Staff 2025
Job Title: Sous Chef
Classification: Non-Exempt
Reports to:
- Head Chef / Kitchen Manager
- Executive Leader of Infrastructure: Dani Cooke
- Event Specialist / Camp Operations: Nick Makosky
Position Overview
The Sous Chef plays a key role in supporting the Head Chef / Kitchen Manager in the daily operation of the kitchen at Appel Farm Arts Camp. This position is responsible for assisting with meal preparation, overseeing kitchen staff, ensuring food safety compliance, and maintaining efficient kitchen operations. The Sous Chef helps provide high-quality meals to campers and staff while upholding sanitation and food safety standards.
Compensation & Schedule
- Pay Rate: $19.50 per hour
- Work Schedule:
- June 11 – August 3: 40 hours per week
Essential Job Functions
Kitchen & Food Service Operations
- Assist in the preparation and cooking of meals, ensuring quality and efficiency.
- Support daily kitchen operations and oversee meal service when the Head Chef is unavailable.
- Ensure all meals adhere to dietary restrictions, nutritional guidelines, and portion control.
- Maintain proper food handling and storage procedures to prevent waste and contamination.
- Help coordinate meal plating and presentation.
Inventory & Food Safety Management
- Assist with ordering and receiving food supplies based on menus and camp enrollment.
- Monitor and maintain proper inventory levels of food and kitchen supplies.
- Ensure compliance with all food safety and sanitation regulations.
- Oversee the cleanliness and maintenance of the kitchen, storage areas, and food preparation stations.
- Identify and report equipment maintenance and repair needs.
Staff Supervision & Training
- Assist in training and supervising kitchen staff, including line cooks and food service workers.
- Support the Head Chef in scheduling and coordinating kitchen shifts.
- Provide guidance to kitchen staff to ensure efficient workflow and adherence to food safety protocols.
Additional Responsibilities
- Participate in staff meetings, special camp events, and guest services as needed.
- Promote sustainability efforts, including waste reduction and recycling.
- Assist with special meal requests and dietary accommodations.
Qualifications
- Experience in institutional or large-scale food service operations.
- Strong knowledge of food preparation, inventory management, and sanitation procedures.
- Certification or licensure to operate a commercial kitchen (as required by local regulations).
- Ability to work within a budget and adhere to purchasing guidelines.
- Experience supervising kitchen staff preferred.
- Understanding of health and safety regulations related to food service operations.
Knowledge, Skills & Abilities
- Familiarity with health and safety laws for food service.
- Experience preparing meals for individuals with special dietary needs.
- Strong leadership, teamwork, and communication skills.
- Ability to multitask and work in a fast-paced environment.
Physical Requirements
- Ability to stand for extended periods (60+ minutes) and perform tasks while walking.
- Capability to lift and carry up to 50 pounds.
- Visual and auditory ability to respond to environmental hazards and emergencies.
- Proficiency in safely operating commercial kitchen equipment.
Equipment Used
- Ovens, griddles, and ranges
- Warmers, steam baths, and salad bars
- Walk-in refrigerator and freezer
- Commercial dishwasher and handwashing stations
- Mixers, can openers, and pantry storage
- Drink stations and serving equipment
Perks & Benefits
- Daily meals provided during shifts.
- Opportunity to attend Friday night concerts.
- Work in a dynamic, arts-centered camp environment.
Application Process
To apply, please submit your resume and a brief cover letter outlining your experience to dcooke@appelfarm.org. Applications will be reviewed on a rolling basis until the position is filled.