495 Goodman Road
Fort Ann, NY 12827
Golden Goal Sports Park is looking for individuals seeking opportunities to work on a seasonal basis at our residential sports park. Nestled at the foot of the Adirondack Mountains in upstate NY. Built in 2007 to be the perfect sports retreat, Golden Goal has evolved into the ultimate residential training facility that caters to professional organizations, clubs, colleges, academies, high schools and travel teams alike. Organizations like NY Red Bulls, West Point, and Columbia University have come to Golden Goal for an elite training experience. Players spend the day training on our pristinely kept turf and grass fields and can enjoy over a dozen different downtime activities.
Job Description
Golden Goal is seeking a Chef July and August that is a team player and can serve our guests with a smile and a quick hand. Tasks include, but not limited to:
Work with Operations Manager to create, and adjust as required, new menus throughout the season
Cook and prepare meals for 10 people to 400 people (our attendance at Golden Goal varies day to day. Most days there are not 400 people on site but that is our maximum amount of people)
Keep up to date as to new trends in food service at camps such as Golden Goal
Plan out, assign and initiate menu planning
Ensure that kitchen staff is preparing meals in accordance with the approved menus
Keep and maintain an understanding of the ongoing and continuous inventory requirements
Ensure that all meals are properly cooked and served in a timely manner
Maintain all food quality and health & sanitation standards per local regulations
Date and label all food in storage while maintaining and adhering to all safety and health code regulations
Assign in written form all tasks to be performed by the entire kitchen staff;
Be fully aware of the Golden Goal Allergy Protocol - be aware and prepare food for customers with food allergies/dietary restrictions
Direct and oversee kitchen staff, in conjunction with the Operations Manager, to ensure that work-hours and appropriate break-times are being recorded
Supervise the Dining Hall in order to ensure that all serving stations are set-up and functioning properly and that the Hall’s appearance is clean and attractive
Review the Camp schedule on an on-going basis in order to ensure that sufficient inventory and staff are in place to deliver all meals and service in a professional manner
Work with the Sous-Chef & Prep Cook on a continuous basis to address all on-going kitchen issues
Provide a Food Order Form to the Operations Manager whenever required
Ensure that food production and taste is of the highest quality possible
Maintain continuous communication between kitchen and management regarding updates, special requests and any other relevant issues
Maintain a clean and safe kitchen environment and appropriate dress code whenever on duty.