Site Name: Fetzer Institute and Seasons Retreat Center
Position Title: Head Chef
Position Type: Year-Round
Location (city and state): Kalamazoo, MI
Salary Range: $72,100 to $72,100
Benefits: Comprehensive benefits package including medical, dental, vision, prescription, 401k, 5 weeks accrued paid time off, and an extensive wellness package, along with opportunities for professional and spiritual development, fostering both your skill growth and inner well-being.
Job Description:
The Fetzer Institute is committed to Equal Employment Opportunity and diversity, equity, and inclusion. Qualified candidates from underrepresented populations are encouraged to apply.
The Fetzer Institute is excited to announce the exceptional career opportunity of Head Chef.
As Head Chef for the Fetzer Institute and Seasons Retreat Center, you will play a pivotal role in enhancing our guests’ overall experience by crafting wholesome and flavorful dishes that promote well-being and vitality. You will collaborate with your team to design menus that incorporate seasonal, organic ingredients sourced from local farms. Your culinary expertise and dedication to sacred hospitality will contribute to a harmonious dining experience that supports our guests’ and staffs’ spiritual growth and renewal.
This is a full-time position, with typical hours of Monday through Friday 6:00am – 2:00pm, with occasional extended hours, nights, and weekends as required. This position pays $72,100 per year and is eligible for a comprehensive benefits package including medical, dental, vision, prescription, 401k, 5 weeks accrued paid time off, and an extensive wellness package, along with opportunities for professional and spiritual development, fostering both your skill growth and inner well-being.
RESPONSIBLITIES
Head Chef
• Develop and curate menus that reflect our commitment to holistic wellness, incorporating plant-based, vegetarian, and allergen-friendly options.
• Lead kitchen operations, including meal planning, preparation, and presentation, with an emphasis on mindful cooking techniques and sustainable practices.
• Prepare hot food items for the daily lunch menu for Institute staff and guests.
• Maintain proper supply inventory by compiling and placing weekly grocery orders, while researching and employing high quality ingredients. Serve as main contact for sales representative and communicate issues or concerns.
• Coordinate routine and periodic cleaning of culinary services facilities by creating weekly cleaning task lists and distributing assignments to team members. Provide guidance and direction to team members in accomplishing assigned tasks.
• Maintain inventory of alcoholic beverages, linen inventory, and other supplies, order as needed.
• Help improve environmental sustainability by supporting local farmers and purchasing non-GMO and/or organic supplies when possible.
• Stay updated on culinary trends, nutritional research, and wellness practices to continually enhance our menu offerings and guest experiences.
Kitchen Supervisor
• Train and mentor kitchen staff in culinary skills, mindfulness practices, and sacred hospitality to uphold our mission and vision.
• Foster a positive and supportive work environment that promotes teamwork, creativity and personal and spiritual growth among kitchen staff.
• Assess performance, develop annual goals and objectives, and recommend professional development for direct reports. Approve and monitor related budget requests.
• Review and approve all expense payments and time screens for Culinary Services staff.
• Meet regularly with supervisor, direct reports, and/or work team to review workflow and other relevant issues. Serve on Institute teams and committees as requested.
• Collaborate with departments to ensure that all employees fully understand the pertinent details for convenings to maximize sacred hospitality.
• Demonstrate open, direct communication and active listening and develop positive work relationships to foster an atmosphere of collaboration and teamwork.
• Attend full-staff development events and monthly staff meetings to foster an understanding of, and commitment to, the values, mission, and goals of the Institute.
• Engage in spiritual and professional development to ensure continuous learning, growth, and development.
Prep Cook
• Ensure compliance with all applicable sanitation, health, and personal hygiene standards and follow established food production procedures. Attend training and maintain certification in food safety and the Michigan Food Law.
• Assist in the set-up, presentation and clearing of serving lines and banquet tables.
• Complete cleaning tasks, which include sweeping floors, mopping floors, clearing tables, washing dishes and taking out trash.
• Utilize Institute e-mail system to e-mail menu to staff and receive staff communications.
• Perform equipment checks and report problems to promote a safe work environment.
• Assist in the unloading and storage of weekly deliveries, verifying that orders and invoices are complete and accurate.
• Train new employees and cross-train co-workers as necessary to support the team.
• Assist in the development of the annual Culinary Services budget.
• Serve as contact for health department.
• Complete other duties as assigned.
• Report any mechanical and/or electrical issues to the Building and Grounds department immediately.
Learning, Inner Work and Community
Fetzer aims to “be” the change we want to see in the world. Therefore, every community member is expected to have a commitment to nurture their inner life, continual learning, and be active in the community.
• Attend the Tuesday morning Community of Freedom Gatherings from 9:00 a.m. to 12:00 p.m. EDT each week.
• Optional 2:00 p.m. to 2:20 p.m. EDT meditation time, every day.
• Independently directed professional and spiritual development built into your work plan.
Professional Experience and Qualifications: This position requires experience in holistic and mindful cooking for a retreat center, hotel, conference center, country club, or other event focused industry.
• A degree or certification in the culinary arts or comparable experience along with knowledge about nutrition and familiarity with healthy, low-fat cooking techniques.
• Strong culinary skills, including menu development, recipe creation, and food preparation techniques that prioritize nutrition and flavor.
• Excellent communication and interpersonal skills to interact with guests, staff, and wellness professionals in a supportive and empathetic manner.
• Commitment to sustainability, environmental stewardship, and ethical sourcing practices in food procurement and kitchen operations.
To thrive in this role, you should:
• Have a deeply held, personal, spiritual journey.
• Stay up to date on culinary trends.
• Enjoy the creativity of menu creation.
• Value locally sourced products
• Place high importance on mentoring staff.
• Have excellent interpersonal skills and thrive in collaborative relationships.
Working Conditions: This position requires the ability to lift up to 50 pounds, stand for long periods of time, reach, bend, and push and pull carts weighing up to 300 pounds. The ability to operate basic kitchen appliances such as oven, stove, dishwasher, meat slicer, coffee machine, steamer, mixer, chef’s knives, hot holding equipment, and food processor is essential.
OUR MISSION
Following its mission of “helping build the spiritual foundation for a loving world,” The Fetzer Institute seeks to catalyze a movement of organizations and funders applying faith-based and spiritual solutions to social problems. Inspired by our founder John E. Fetzer, the Institute’s community encourages each other to discover new ways of knowing our sacred world and explore our personal spiritual journeys as we work toward transformed communities and societies in which all people can flourish.
Join us in creating nourishing and sacred dining experiences that enrich the lives of our guests and staff, while contributing to their spiritual journey. Please submit your resume, cover letter highlighting your culinary philosophy and experience in wellness-focused environments, and any relevant culinary portfolios or certifications on our website www.fetzer.org/employment.
Position open until filled.
Travel: Minimal travel required.
Contact Info:
Renae Skutnik
9292 W Kl Ave
Kalamazoo, MI 49002
2695012667 | EMAIL