Job Title: Head Chef
Areas of Focus: Dining Services
Reports to: Executive Director
Looking for an exciting culinary opportunity in the Farm to Table Movement?
Procter Center is a 1200 acre camp, conference, and working farm located in the heart of Ohio. Serving over 10,000 guests each year, the Center caters to everything from high-end catered weddings to weekly children’s summer camp.
Food is either organically grown on-site or purchased from local sources.
The Head Chef will be responsible for management of an industrial kitchen, menu development, and staff oversight. The Chef will work closely with our on-site farm manager to determine what will be planted, harvesting times, and quantities. The Head Chef must be able to spot problems and resolve them quickly and efficiently, maintain a level head, and delegate many kitchen tasks simultaneously.
• Bachelor's degree (or related culinary degree)
• Knowledge of the farm to table movement
• Three or more years of culinary management experience
• Demonstrated ability to work on a team
• Desire to work in a Christian atmosphere
Physical Aspects of the Job:
Ability to lift and carry 30 pounds including unloading food, carry
trays of dishes, lifting supplies and equipment as needed.
Visual ability to identify and respond to environmental hazards.
Physical ability to operate kitchen equipment according to safe
Physical mobility and endurance to perform tasks while standing for
long periods of time (60 minutes or more).
Determine cleanliness of dishes, food surfaces, general kitchen area,
cabins, bathrooms, and meeting spaces.
This is a full time, salaried position to begin immediately.
Annual salary, full benefits, and on-site housing can be provided with his/her own bedroom in a shared flat on the farm with a communal kitchen, baths, and living space.
Interested applicants should send a CV and resume to:
Ms. Christine Tokarz