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 The School of Architecture at Taliesin. 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 in collaboration with the Business Services Manager and appropriate Foundation program managers.
• 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 School of Architecture at 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.