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Off-Grid Mountain Village Seasonal Position: Sous Chef

4.5
(68 avis)68

L'expérience

As Sous Chef you will be part of the kitchen team for the entire summer (May-August). The kitchen is responsible for preparing 3 simple meals everyday for all volunteers & guests. In high season (August) we can be up to 30 people per meal! Our kitchen is vegan/vegetarian, and we try to incorporate as much as possible from our garden/foraging. Your team will cook, food prep, clean, food shop, meal plan, and attend to guests.

Ce que vous offrez

32 heures d'aide par semaine

Cuisine: Choisir le menu, sélectionner les ingrédients et cuisiner des plats délicieux.

Aide en cuisine: Aider à préparer, finaliser et servir les repas.

Ce que vous recevez

2 jours de congé par semaine

Chambre privée: Vous aurez un lit dans une chambre privée. En d'autres termes, une chambre rien que pour vous.

Dortoir partagé: Vous aurez un lit dans une chambre partagée, ce qui signifie que vous partagerez la même chambre avec d'autres voyageurs.

Dortoir de l'équipe: Vous aurez un lit dans une chambre partagée, ce qui signifie que vous partagerez la même chambre avec d'autres personnes.

Tente: Vous dormirez dans une tente sur un site de camping.

Petit-déjeuner: Vous avez droit à un petit-déjeuner gratuit, tous les jours de votre séjour.

Déjeuner: Vous avez droit à un déjeuner gratuit, tous les jours de votre séjour.

Dîner: Vous avez droit à un dîner gratuit, tous les jours de votre séjour.

Laverie Gratuite: Vous pouvez utiliser notre buanderie librement.

Exigences

Courant Anglais

Plus de 24 ans

Accueille les volontaires solo, les couples et les partenaires de volontaires

Ce qui n'est pas inclus

Vols, assurance voyage, transport interne et visa

Détails du programme

The kitchen is the heart of any home, and in Bognago this is no different. Being responsible for creating the meals that we all share and eat together is absolutely essential; no one is happy when hungry. Working in the kitchen is quite a challenge because it requires you to show up, and consistently do your job well, every day.

As Sous Chef you will be working alongside and supporting the Head Chef for the entire summer season (May - August). During peak summer time (August) 2 kitchen hands will join the team for the entire month. Although as Sous Chef, your responsibilities will be slightly different than those of the Head Chef, the smooth running of the kitchen depends completely on your overall collaboration as a team. It is therefore required that you have excellent communication skills and consider yourself a team player.

In reality, the distinction between Head Chef and Sous Chef is not significant, and differs only in managerial, organisational and interdepartmental communication responsibilities given to the Head Chef. As a whole, both chefs are required to generally possess the same abilities, qualities, have the same working hours, and will work together on most tasks. As Sous Chef, it is expected that you too will take on the responsibility of the overall smooth running and well being of the kitchen.

As a team you are responsible for the kitchen, the food storage, indoor and outdoor dining areas, and our kiosk. Each area comes with its own set of tasks/rules, which you will have to manage together every week. Good hygiene is essential.

This role requires you to be efficient, creative, flexible, and a fast learner to be able to learn all the ins and outs of this special place and its way of life.

Activités et horaires

Everyday working hours for all volunteers are from 8am to 13pm. Breakfast is between 7:15-8am, lunch is at 13pm, and dinner is at 19pm. A typical kitchen day will start by preparing the volunteer breakfast. After 8am the guest breakfast is prepared (8-10am), followed by the breakfast cleanup, refills of coffee/tea for work breaks, and preparations for lunch/dinner. In-between prepping for meals there is a schedule of cleaning tasks to be followed. Everyday closes with a routine cleanup of the kitchen after dinner, supported by other volunteers.

Daily shifts can be divided between the team as preferred. The Head Chef/ Sous Chef are both required to work 8hrs/day, while the kitchen hands work 5hrs/day. All hours exceeding the standard 5hr/day volunteer hours in exchange for room/board are considered extra working hours and will thus be monetarily compensated. Although the bulk of the tasks should be completed during the standard volunteer work hours (8am-13pm) as long as all required hours for each role are met the team can organise themselves as they wish.

As Sous Chef, especially in the absence of the Head Chef when taking care of managerial responsibilities, you will be the person to look to to lead in the kitchen - to know how everything works, where everything is, to delegate when appropriate, and be trusted to carry out the schedule of each day. You should be able to work well individually when given direct tasks, as well as in a team in whatever capacity is needed. Excellent organisational skills are therefore a must!

The kitchen team will often be in close communication with the Guesthouse Manager as well as the Head Gardener. The garden team will often provide the kitchen with fresh produce/wild plants/mushrooms, and assist with preparations when necessary.

Règles

Working in Bognago also means understanding and adapting to the challenges of its remote off-grid location. Being a 45 min. hike away from civilisation, and another 45 min. drive to the closest supermarket, means a lot of consideration and planning when it comes to food shopping and meal planning. We only go food shopping every 2-3 weeks. This means you will have to be incredibly sensitive to the lack of convenience of the lifestyle here, as well as our financial situation and very strict budget. Alpe Bognago is a very young volunteer project; our funds are therefore extremely limited. The biggest expense we have every month is food, but it's also the area where we can save the most. Food waste is also a big no go up here.

Apart from location, the kitchen itself also has certain limitations that you need to be able to adapt to. The limited space, resources, and lack of appliances (i.e. tiny fridge) are challenging. This means, more than anything, that you have to be creative, solution oriented, and proactive when things aren't easy or straightforward.

Being a long term seasonal volunteer in Bognago means we will hold you to a higher standard than short term volunteers. We will ask you to learn the ways of life here faster and better, and we will constantly wish for your initiative and input to make this place and your experience here the best it can be. We need you to have the attitude that you are coming here to work together with us, not wait until you are given instructions. Bognago is built on the values of community, honesty, and respect; respect for each other, your work, your environment. We ask you to take your role here both seriously and joyously, and are ready to share a wonderful summer if we are on the same page.