The Sun Valley Community School in Sun Valley, Idaho, is seeking an experienced and enthusiastic Head Chef and Kitchen Manager to join the school’s staff for the 2024-25 school year. This is a full-time position with benefits beginning August 5, 2024. Faculty housing may be available for the right candidate.

Nestled among five mountain ranges in the heart of the Wood River Valley, Sun Valley Community School is an independent pre-kindergarten through twelfth-grade day and boarding school with an enrollment of approximately 400. The boarding program houses 36 students and roughly 10-12 staff members and is centrally located in the town of Ketchum, ID.

The ideal candidate will possess a strong desire to be a part of a small, boutique boarding community where we treat each other like family and relationships are paramount. We believe in the power of bringing people together for a made-from-scratch, home-cooked meal.

Responsibilities:

• Dinner Service Management: Prepare and serve dinner for the boarding community from Sunday to Thursday nights at 6:00 p.m. Ensure all aspects of dinner service run smoothly.
• Kitchen Cleanliness and Maintenance: Oversee nightly cleaning and maintenance of the kitchen space following dinner service, ensuring all health and safety standards are met.
• Special Events Coordination: Organize and execute special food-related events throughout the year, including but not limited to Orientation, Residential Parents’ Weekend, and other Residential Program events.
• Inventory and Supplies Oversight: Manage the ordering, restocking, and inventory of all kitchen supplies and products, ensuring the kitchen is always adequately stocked.
• Staff Management: Supervise and manage all kitchen staff, creating a flexible system where staff can be interchangeable for various meals. Ensure effective communication and collaboration among the team.
• Food Preparation and Quality Control: Responsible for all food prepared and served in the kitchen, including breakfast, lunch, dinner, leftovers, and snacks. Although not on-site for breakfast and lunch, involved in menu planning, ordering, and providing feedback.
• Budget Management: Handle the overall kitchen budget, including the ordering of food, appliances, dishes, and utensils. Manage cleaning crews and ensure adherence to food safety guidelines.
• Stocking and Restocking: Facilitate the stocking and restocking of the kitchen, walk-in coolers, various fridges and freezers, snack areas, and sandwich bar.
• Special Event Food Management: Coordinate and manage food for dorm-based special events, including the Orientation BBQ, Parents Weekend Dinner, Holiday Dinners, and Senior Breakfast.
• Team Leadership: Lead kitchen team meetings and organize menus to ensure efficient use of products and streamline ordering processes.