Kitchen Coordinator

The Kitchen Coordinator will oversee and direct all food service operations and manage a team of 12-15 employees.

About Craftsbury Outdoor Center

Sports, Sustainability and Stewardship

Description

About Us:

The Craftsbury Outdoor Center (COC) is a community-focused athletic training facility and outdoor destination located on a lakeside campus in Craftsbury, Vermont. Your familiarity with and admiration for working and playing in a small and rural community will help the COC achieve our Mission:

• To support and promote participation and excellence in lifelong sports with a special focus on Rowing, Cross Country Skiing, Biathlon and Running.
• To use and teach sustainable practices.
• To protect and manage the surrounding land, lake and trails.

Position Summary: The Kitchen Coordinator will oversee and direct all food service operations and manage a team of 12-15 employees ranging in skills and knowledge from entry-level positions to experienced chefs. Our dining hall operates seasonally, May-October and November-March, serving three meals a day to approximately 120 guests. Meals are served buffet style and feature two choices of entrée (one of which is always vegetarian), multiple side dishes, a two-bay salad bar, as well as fresh fruits, breads, and desserts. Our kitchen serves guests, resident elite athletes, and employees. This position requires a flexible schedule with understanding and availability to provide substitute shift coverage on an evening, weekend, and some holidays.

How to succeed in this role: The Kitchen Leader will effectively blend a variety of hard skills (culinary) with soft skills (communication) to earn the trust and respect from their teammates. This position requires an individual to collaborate and cooperate with other department leaders, such as Customer Service, Maintenance, Farm & Garden, Accounting, and Human Resources. The Kitchen Leader will maintain and enrich existing relationships with local farmers, producers, and other food vendors.

Major Duties & Responsibilities May Include:

• New applicant interviewing, hiring, scheduling, and evaluation.
• Develop, plan, implement, and rotate menus.
• Employee schedule maintenance and resolve shift coverage issues for both planned and unplanned team member absences.
• Employee coaching, development, and discipline when necessary.
• Food & supplies inventory maintenance, ordering, receiving, storage, rotation, processing, and utilization of freshly harvested in-house vegetables and herbs.

Qualifications:

• Culinary Arts degree or four (4) years supervisory experience in a kitchen environment.
• ServSafe Food Handler certified minimum, ServSafe Manager preferred.
• Willingness to learn and perform all duties and responsibilities of each kitchen position - dishwasher/prep cook, cook, and lead cook.
• Comfortable using Microsoft applications (Outlook email, Word, Excel, Team).
• Must have reliable transportation.
• Must be able to stand for several hours.
• Must be able to occasionally lift 50lbs.

Benefits:

Full-time employees (minimum of 28 hours worked per week) will receive:

• Paid time off.
• Paid weekly.
• Weekend shift differential.
• Simple IRA with match (up to 3%).
• Employee Assistance Program.
• 100% of medical, dental, vision and disability insurance premiums paid (after 60 days of employment) for full-time employees.
• A free daily meal in our dining hall (during the COC's open seasons).
• Free COC membership for you and your family household covers all your trail use, plus fitness classes, gym use and other employee discounts.
• 20% discount on retail items.
• A Sports Massage Therapist on campus offers a free 30-minute session pending availability.
• We also have a Chiropractor on campus. His availability varies, normal billing practices will apply (insurance accepted).

To apply for this position, please submit a resume to You may also complete a job application on our Job Openings page.

Salary

$25 - $28 per hour

Salary : $53,200 - $58,400