Opportunities

Pathways to Heartwood ~ Employment, Residencies and other offerings

Sous Chef & Kitchen Manager

Organization Heartwood Mountain Sanctuary, HUB for Food, Arts, Culture, and Ecology, is a rural Healing Arts Center located in the mountains above Garberville in Northern California. Heartwood is dedicated to empowering individuals in fulfilling their dreams of a career and life with heart. Heartwood Mountain Sanctuary provides experiences for personal growth through education, recreation, wellness and retreat.

 

Job Description

The Sous Chef & Kitchen Manager reports to the Executive Chef & Kitchen Manager.  The Sous Chef & Kitchen Manager is responsible for supporting the day-to-day operations of the Heartwood Lodge Kitchen and overseeing culinary offerings at Heartwood Mountain Sanctuary (HMS). Primary objectives include supporting the Executive Chef to develop and manage a year-round commercial kitchen and café, building culinary business plans and product lines, providing educational opportunities for guests and residents, and working in collaboration with Management Team to ensure that culinary offerings contribute to the mission and objectives of HMS.

 

Responsibilities

  • Learns and builds upon Heartwood’s culinary traditions, developing culinary offerings in collaboration with Heartwood community
  • Supports overseeing year-round kitchen/café operations, including team management, scheduling, menu planning, food preparation, inventory, ordering, and equipment maintenance
  • Supports recruiting, trains and oversees kitchen staff, apprentices, volunteers and seasonal workers
  • Assists all culinary program offerings; teaches courses and organizes classes and workshops relating to culinary arts, nutrition, food medicine, tastings, etc.
  • Coordinates with Heartwood Farm and helps guide the proper planting of crops to meet the culinary needs of kitchen/café
  • Helps plan Heartwood Kitchen Garden and coordinates with farm department concerning; watering, planting, maintenance, and oversight of staff work
  • Develops recipes with the Executive Chef to maximize use of farm grown produce, sourcing from local, organic sources whenever possible
  • Assists Executive Chef in overseeing culinary product development, including baked goods, fermented and dehydrated foods or beverages and other offerings
  • Assists Executive Chef in maintaining inventory, budgets, and record keeping for kitchen operations
  • Maintains excellent vendor relations, meets with sales representatives and vendors in order to negotiate prices and order supplies
  • Maintains a clean, safe, and organized work environment
  • Maintains highest professional food quality standards and assures that the kitchen and cafe meet all regulations, including sanitary and safety guidelines as well as accident prevention standards
  • Assists the Executive Chef in ensuring that kitchen staff comply with personal hygiene and uniform policies, and receive appropriate customer service training
  • Uses company resources (time/labor, tools, supplies) in efficient, cost-effective manner
  • Assists with establishing controls to minimize waste and theft of food and supplies
  • Maintains a regular cleaning and maintenance schedule for all kitchen areas and equipment
  • Maintains highest levels of professionalism and courtesy when interacting with other team members, guests, and visitors
  • Actively seeks out customer comment and feedback, visits dining area when open to welcome members and guests and share information about the selected menu
  • Meets with customers to discuss menus for special events, with consideration for any special dietary needs
  • Maintains regular email and phone correspondence
  • Attends public events to promote HMS culinary programs and offerings
  • Develops and maintains positive relationships with culinary/farm related organizations
  • Assists in the production of promotional materials and actively seeks and advises on promotion through appropriate venues
  • Supports other departments as needed (by approval of Supervisor)
  • Acknowledges and complies with current Heartwood Community Agreements and Employee Handbook policies

 

Qualifications

  • Graduate of a respected culinary institute and 3+ years of industry, culinary, restaurant, kitchen management experience
  • Teaching and demonstration cooking experience
  • Ability to prepare variety of plant-based cuisine styles (vegetarian, vegan, raw, gluten-free, etc.) based on customer preference
  • Experience in menu development, pricing and cooking for groups up to 200
  • Ability to manage resources efficiently, track food and labor costs, implement waste reduction systems and engage in creative problem solving
  • Experience and knowledge in state and county health compliance standards
  • Flexible, able to work nights, weekends and holidays as needed
  • Excellent communication skills both verbal and written
  • Excellent interpersonal skills and a collaborative management style
  • Working knowledge of various computer software programs
  • Physically fit and capable of lifting 50 lbs
  • Valid driver’s license and clean driving record preferred
  • Current Kitchen Manager certification required
  • Certification/training in nutrition or food medicine preferred

 

Compensation

Full time, salaried position based on experience. Housing accommodations provided. Full time employees are eligible for health coverage after 90 days of employment.

FLSA Status: Exempt

How to Apply

Please fill out the application below and attach cover letter, resume, and references in the fields provided (as well as any images of your work that you would like us to see). If you experience difficulties with this form, you can also email us directly at [email protected].

Thank you for your interest in working at Heartwood.
Please tell us a little about yourself.

General Inquiries

220 Harmony Lane
Garberville, CA 95542

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(707) 923-5000

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Mon-Sat 12-5pm