Frank Lloyd Wright established the Taliesin Fellowship in 1932 to provide a total learning environment that would foster responsible, creative, and cultured human beings. Apprentices, as members of the Fellowship were called, gained experience not only in architecture but also in construction, farming, gardening and cooking, and the study of nature, music, art, and dance. From its origins Taliesin West has served as a living, working educational space forming a creative and diverse community of professional architects, artists, faculty, students, and staff.
Located at Taliesin West in Scottsdale, Arizona, the Chef & Kitchen Manager plays a fundamental role in the daily activities of the community by preparing meals for onsite staff, residents, students, and guests of the Frank Lloyd Wright Foundation and School of Architecture. Supervises and mentors student assistants. Maintains an orderly, clean kitchen while supporting nutritional needs and working within budgetary constraints.
• Estimates food consumption and requisitions or purchases food and other kitchen supplies for weekly meals, weekend community meals and special events; collaborates with Residence Life Manager, weekend chef, and Foundation program managers as needed.
• Plans weekly lunch and dinner menus and utilizes food surplus and leftovers, taking into account probable number of guests, popularity of various dishes, dietary restrictions (vegetarian and gluten-free), and budgetary factors.
• Prepares lunch including soup to be served at 12:30 p.m. and dinner including dessert to be served at 6:30 p.m. Monday through Friday, and ensures that sufficient quantities are available.
• Prepares dinner one Saturday a month for the Frank Lloyd Wright School of Architecture Taliesin Evening.
• Prepares meals meeting existing standards for quality and taste.
• Supervises and mentors culinary apprentice and students engaged in assisting in the preparation, cooking, serving, and storing of meals. Provides an orientation and training for all new users of the kitchen throughout the season and ensures kitchen users are following policies and procedures.
• Receives and examines deliveries of food and supplies to ensure quality and quantity meet established standards and specifications. Checks in shipments against receiving order for accuracy and puts delivered items away promptly.
• Maintains clean and orderly kitchen and kitchen equipment and adheres to health department regulations and organizational standards for preparation and storage of food and equipment. Makes recommendations for maintenance, upkeep, and repair of the kitchen and kitchen equipment.
• Collaborates with the Finance Department on the monthly reconciliation of the company credit card and meal policy payments.
• Communicates regularly with supervisor about department issues.
• Other duties as assigned.
• Associate's degree (A.A.) or equivalent from an accredited two-year college and two years' cooking experience; OR four years’ experience; OR equivalent combination of education and experience resulting in comparable knowledge, skills, and abilities.
• Current Certified Professional Food Manager (CPFM), Certified Food Manager card for the State of Arizona, or ability to obtain by date of hire.
• Able to effectively communicate using various methods as appropriate for the needs of the audience and talk to others to convey information effectively.
• Flexible, with demonstrated time management and ability to prioritize work while meeting productivity standards.
• Regular, dependable attendance.
• Able to perform successfully in a highly visible position.
• Able to work well with diverse audiences including managers, employees, residents, students and guests.
• Valid driver’s license.
• Experience in self-serve, community kitchen.
• Familiarity with and appreciation of the work and ideas of Frank Lloyd Wright and the missions of the Frank Lloyd Wright Foundation, the School of Architecture, and Taliesin Preservation, Inc.
Physical Demands and Work Environment: The physical demands and work environment described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations will be made to enable individuals with disabilities to perform the essential functions of this job.
• Physical Demands: While performing the essential functions of this job, the employee is required to stand; walk; sit; use hands to handle, or feel objects, tools or controls; reach with hands and arms; climb stairs; balance; stoop, kneel, crouch or crawl; consistently talk and hear, taste and smell. The employee must occasionally lift and/or move up to 25 pounds. Specific vision abilities required by the job include close vision, distance vision, color vision, peripheral vision, depth perception and the ability to adjust focus.
· Work environment: While performing the duties of this job, the employee is exposed to weather conditions prevalent at the time. The noise level in the work environment is usually moderate.
This position is currently not accepting applications.
To search for an open position, please go to http://FrankLloydWrightFoundation.appone.com