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Special Dietary Needs Chef

3 weeks ago

Hobart, Tasmania, Australia beBeeAllergyChef Full time $7,600
Job Overview

The role of an allergy chef is crucial in catering to the special needs of campers and staff with dietary restrictions or complex health issues related to food. The chef must be skilled at deciphering complex dietary instructions provided by physicians and dietitians, interpreting instructions on food preparation, and ensuring meals are prepared according to each individual's dietary notes.

Care and attention must be made to ensure that foods produced are 100 percent gluten-free and there is no cross-contamination. Meals should be prepared using methods that maintain high nutrient levels and adhere strictly to Kosher dietary laws.

Key Responsibilities and Requirements
  1. Works under the direct supervision of the food manager and executive chef.
  2. Must be in constant communication with the executive chef and food manager about day-to-day duties and be able to discuss any concerns regarding the menu or ingredients.
  3. Works cooperatively with others and accepts direction from supervisors.
  4. Maintains a level of food preparation, quality, and presentation consistent with Camp Zeke's philosophy of healthy living.
  5. Assists in menu planning for special dietary needs campers and staff.
  6. Reviews daily menu with food manager and executive chef, then prepares appropriate food items according to how they are expected and in adequate volume, following the guidelines provided for each individual with special dietary needs.
  7. Properly washes, chops, and cleans vegetables and fruits.
  8. Produces quality and timely hot/cold food for campers and staff in a clean, safe, sanitary environment.
  9. Maintains established standards of sanitation, safety, and food preparation and storage as set by the local and state health departments; maintains an orderly, sanitary, and safe kitchen.
  10. Assists and directs general kitchen staff with cleaning up after every meal.
  11. Must be able to perform all manual aspects of kitchen operation.
  12. Assists with deliveries and makes sure items are accounted for, are kosher, and do not contain any harmful allergens.
  13. Attends to the day-to-day problems concerning equipment and food supplies.