This year at the RMC, we are seeking to hire a lead cook for the event's kitchen – the hearth and focal point of warmth, nourishment, and comfort for this intentional event.
Strong candidates will have experience planning breakfast, lunch, snack, and dinner menus for large groups (200–500 people) using an outdoor kitchen. Ability to account for dietary constraints, make delicious(!) mushroom-based dishes, diversify menus, be flexible as food donations come in, and enthusiasm for crafting yummy food to enhance the overall experience of the RMC are a must. Ability to provide your own cooking infrastructure desirable, but not required.
Rotating volunteer crews will be provided to prep, serve, and clean up each meal, while time between meals will likely be spent cleaning the kitchen, updating menus as donations come in, and maintaining hot drink and snack supplies. Additional volunteers can be provided for these between-meal tasks, as needed.
Eight (8) meals will need to be planned: Friday's lunch and dinner, and Saturday and Sunday's breakfast, lunch, and dinner. Do note that available ingredients will largely depend on the donations received, and produce volumes will not be known until the days leading up to the RMC. In advance of the RMC, the hired cook will also spend some time with the volunteer coordinator assessing needs for kitchen set up, maintenance, and breakdown. The hired cook will also plan the kitchen breakdown process on Monday morning (Oct. 15), though they do not need to be present for that process.
CHEF APPLICATIONS ARE NOW CLOSED.
Applicants will be notified of our selection by August 29.
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