HEAD CHEF

Ängsbacka's kitchen primarily uses local and organic ingredients to provide two lacto-ovo vegetarian meals (buffet style) every day throughout the year. For the larger events during the festival season there can be more than 1000 guests onsite.


HEAD CHEF ROLE DESCRIPTION


The Employee shall perform the duties set forth by Ängsbacka according to Ängsbacka’s guidelines and instructions. 
The employee works with and at the direction and guidance of the kitchen managers. Ängsbacka may occasionally have specific food requests. It is a requirement of the position to accommodate specific requests put forth by kitchen management and Ängsbacka general management.


Head Chef tasks include but are not limited to:
Preparing the menu for the festival a minimum of 30 days before the festival, and deliver it to the kitchen managers
Focus on the nutritional value of the meal, providing a balanced menu for the festival. 
Use the products wisely, balancing quality and price.
Time management avoiding delays on food serving time
Create a safe and supportive space for sous-chefs and volunteers
Ability to work with volunteers. Ability to hold space, communicating clearly the instructions and needs.
Working to legal hygiene and food safety standards
Follow the food guidelines, make sure there is food for everyone, including vegans and gluten-free 
Provide food for parents at children tent
Communicate with wok chef (No Mind and Tantra Festivals only) about the menu and give clear guide if some menu conflict shows up
Make sure all food leftovers are kept in good condition
Give clear instructions to volunteers for finishing the kitchen, not leaving any food unattended overnight.
Stick to the ingredient list, avoiding taking food that was bought for other chefs.
Be as precise as possible on orders avoiding ordering too much.
Communicate with baker in advance about bread for meals