All guest activities center around the meal schedule. Because Hawkeye physically taxes its guests, serving an abundance of tasty food, with punctuality, is a critical job. The head chef, with or without an extra assistant, is responsible for dependably serving three meals a day, seven days a week, so that guests can receive the gift of table fellowship and get out to their other activities on time. The consequences of a late meal are awful: employees schedules are disrupted and guest activities risk cancellation. The kitchen and pantry are your work areas and they must remain spotless and organized at all times to increase productivity and reduce food spoilage and waste. You’ll need to put in more hours than other staff members, and you’ll need to thrive in the high-stress kitchen environment. Because of our trust in your high level of experience and competence, you’ll receive little to no oversight the entire season. Some other important aspects of running the kitchen include: meal planning; putting in the weekly food order from the wholesaler; minimizing waste; anticipating the greenhouse’s harvest and featuring its produce in your recipes; and delegating tasks to your other kitchen staff to operate the kitchen at peak efficiency. Relevant, verifiable work experience is required to be the Hawkeye Chef.