Website Star Surf Camps
Head of Kitchen
Moliets, France
About The Company.
Star Surf Camps started with one small surf camp in France during the summer of 2010 and have since expanded across Europe, proudly welcoming back guests and returning staff year after year. At Star, we offer a unique surf and yoga trip experience that prioritises community, inclusivity, and unlimited levels of stoke. Whether a newbie frother or an expert shredder, ocean- and nature-lovers from around the world find themselves at Star season after season to share party waves (and parties) with fellow solo travellers, families, friends, colleagues, and colleagues students alike. It’s a place for everyone – no matter age, background, language or surf level.
Job Description.
As the Head of the Kitchen, you are in charge of the food department, which includes planning, shopping and preparing the lunch items six days a week and the dinners five days a week, offering sufficient portion sizes within budget. You have excellent time management skills, are well-organised, know how to budget and have experience cooking for 200+ people. The kitchen requires structure and routine, a can-do and positive attitude, and the ability to lead a small team. Hygiene and cleanliness are paramount.
Responsibilities.
- Delivering a healthy and diverse dinner within budget by sourcing the best food suppliers with an awareness of sustainability and the environmental impact of packaging and products.
- Minimising waste and making budgets go further by purchasing the right product and preparing appropriate quantities for the number of guests each week.
- Planning, ordering/shopping and preparing 4 x high-quality and nutritious dinners per week for camp guests and staff (typically under 200 people, 250 max), including the Friday night BBQ.
- Delivering meals on time.
- Using your cooking creativity to serve an additional staff dinner every Sunday (less than 50).
- Preparing 6 x picnic salads to be served at breakfast the following morning.
- Creating a bi-weekly standardised menu to follow for the duration of the season. New dishes can be trialled at staff diners.
- Accommodating allergies and diets such as gluten-free, vegan, vegetarian and nut-free.
- Implementing stock checks and placing orders/running weekly shops at a large supermarket.
- Maintaining hygiene and cleanliness in food preparation and service areas, plus regularly training the team on hygiene principles.
- Managing, supporting and motivating a small team of Kitchen Teamers and an Assistant Chef.
- Constant quality control of food service, hygiene and presentation.
- Helping the Teamers serve the dinners to maintain portion size and respond to guest queries.
- Reviewing and adopting guest feedback in your weekly planning by adjusting the menu or quantities accordingly.
- Communicating clearly with Heads of Team, Breakfast Managers and Teamers about the meals being served and the products they contain.
- Ensuring non-kitchen staff remain out of the kitchen.
- Reviewing and double-checking guest information on the shared drive to confirm numbers and dietary requirements.
- Preparing topics of conversation for the weekly Management Meeting, participating in the change-over-day briefing and attending the team feedback dinner.
- Helping to run the Saturday changeover days by preparing tents, cleaning the camp and giving the guests a warm welcome.
Benefits.
- Training before camp opening and support from management throughout the season.
- A French working contract and monthly salary.
- One day off per week.
- Seven breakfasts, seven picnic lunches and five dinners per week.
- Private tent with mattress.
- Invitation to the surf camp activities, including our weekly wine & cheese night.
- Staff discount on day trips, bar and merchandise.
- Free use of the surf and yoga equipment and the possibility to join the lessons (subject to availability).
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