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Monday
Jun172019

Cook -- Trinity Retreat Center, West Cornwall, CT

The Cook is the primary preparer of healthy homemade meals for small and large gatherings with the ability to read and understand measurements, cooking instructions and farm-to-table concepts as designed by the Executive Director. Meals are served family-style around community tables. Some meals will require learning and adhering to special preparation for religious groups visiting the retreat center.

Trinity provides competitive compensation and a rich collection of benefits for full-time team members. The benefits package includes group medical and prescription drug coverage with 100% of monthly premiums paid by Trinity, dental, vision, health savings account, life insurance, paid vacation and sick leave, and a 403(b) Retirement Savings Plan with a generous company contribution. Read more about Trinity’s employee benefits.

ESSENTIAL DUTIES AND RESPONSIBILITIES

  • Prepare large meals, tastefully, with minimal waste and spoilage from menus and quality standards established by the Executive Director.
  • Prepare an extensive variety of cold and hot food items.
  • Prepare specially requested items.
  • Use seasonal produce for a farm to table concept.
  • Follow the kitchen’s nutritious and healthy cooking guidelines.
  • Oversee dishwashers when Head Cook is not present in the kitchen.
  • Plan food production to coordinate with meal serving hours so that excellence, quality, temperature, and appearance of food is preserved.
  • Comply with established sanitation standards, personal hygiene, and health standards, observe proper food preparation and handling techniques as outlined by the Executive Director.
  • Work with Executive Director to monitor and stock inventories.
  • Report necessary equipment repair and maintenance to directors.
  • Sanitize equipment, storage/work areas and/or products.
  • Follows all federal, state, and local laws, codes and regulations.
  • Keep work area neat, organized and clean at all times; clean and maintain equipment used in food preparation.
  • Assist in selecting appropriate vegetables from garden for meals.
  • Performs other duties and responsibilities as assigned by the Executive Director of the Retreat Center.
  • Perform all duties in a manner that promotes Trinity’s mission and core values.

Job Qualifications

  • Connecticut Quality Food Operator (QFO) license preferred.
  • Ability to prepare a wide range of food for consumption with background knowledge of proper techniques and equipment to be used.
  • Prior experience as a cook in similar setting to Trinity Retreat Center.
  • Organizational skills and attention to detail.
  • Excellent communication skills - both oral and written - and the ability to work with people from all walks of life.
  • Must be able to clearly explain how food is prepared, cooked, and served to guests.
  • Knowledge of industry standards on food storage and handling techniques.
  • Must exercise sound judgment and possess good problem-solving skills.
  • Must have the ability to recognize and resolve problems in an appropriate manner.
  • Ability to maintain a professional and courteous demeanor during stressful and/or busy times.
  • Must be able to work as part of a team and recognize the importance of each team member’s role in the guest dining experience.
  • Flexible availability, including weekends, holidays, and nights.
  • Ability to work independently and as part of a community of compassion and hospitality. Knowledge of federal, state and local food safety regulation.
  • Ability to be flexible, and to take instructions and guidance.
  • Willingness to learn new skills and cooking methods.
  • Strong interpersonal skills, judgment, discretion, and integrity.
  • Kind and hospitable when interacting with guests.
  • At least two years’ experience in the hospitality industry preferred.
  • Previous experience working at a retreat center, conference center or religious institution preferred.

Apply directly here.

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