Cook, Non-Residential

Omega Seasonal Staff Experience

Omega's seasonal staff experience offers the unique opportunity for individuals to contribute professional skills and compassionate customer service while thriving in a vibrant learning-oriented environment.

• Contribute Meaningful Work Join a team of people who are passionate about contributing to a meaningful cause.
• Learn and Grow Enjoy access to specially designed Holistic Education Program classes, trainings, and events.
• Immerse in Nature Explore Omega's beautiful 250-acre campus and amenities.

Seasonal Staff Commitment

We seek individuals who are committed to providing exemplary work in support of our mission, and who model our values Holism, Community, Sustainability, Service, and Integrity. Seasonal staff members represent Omega as excellent stewards of professional and compassionate service. Each interaction with workshop participants, faculty and fellow staff members, creates the Omega experience.

Job Description

Cook, Non Residential: non-exempt, full-time; on average 40 hours per week. Reports to Executive Chef/Executive Sous Chef.

The Omega Kitchen is a large full-scale food production facility. It produces up to 2500 mostly plant-based meals per day as well as a breads and desserts for both the Dining Hall and Caf.

Cooks are responsible for the production and execution of all meals and the necessary components. This will be done with support from the Executive Chef, Executive Sous Chefs and Sous Chefs. It is the Cook's responsibility to maintain a clean and safe kitchen at all times. This includes following New York State Department of Health codes, as well as all H.A.C.C.P. regulations for storage and cooling.

Essential Functions

• Assist the Sous Chef and other Cooks in the preparation and production of individual meals (this could mean breakfast, lunch, dinner, garde manger, or prep).
• Ability to be flexible in learning every station and all areas of production need to produce every item for all meals.
• Prepare food for meals.
• Label and store prepared items in proper location.
• Providing creative input about meals.
• Provide support to other kitchen stations as needed.
• Work with knives, equipment with moving blades, open stovetop flames, hot ovens, steam and oil.
• Other duties as assigned by Supervisor.

Work Details

• This position functions in Omega's Kitchen/Dining Hall on the Omega Campus.
• This is a full-time position, 40 hours a week. Weekend and evening availability are required. Schedules may vary based on operational needs, and flexibility is essential to ensure adequate coverage during peak times and events.

Physical Requirements

• Ability to frequently move items that weigh 30-50lbs for various needs.
• Ability to remain in a stationary position 50% of the time
• Ability to traverse a hilly campus in diverse weather conditions
• Ability to position self to perform diverse job tasks as necessary
• Ability to communicate information and ideas so that others will understand. Must be able to exchange accurate information in these situations.
• Ability to workin a constant state of alertness and safe manner.
• Ability to observe details at close range.

Required Experience/Qualities

• 1 year of professional kitchen experience.
• Knowledge of plant-based cuisine.
• Timely, reliable and service oriented individual.
• Excellent interpersonal skills.
• Team player.
• Alignment with Omega's mission, goals and core values.

Compensation

Seasonal staff work full-time for six months, between early-May through late-October. Seasonal staff receive a compensation package that includes:

• Wage
• One delicious meal during each work shift
• Access to Omega's staff benefits

This compensation package is at minimum equivalent to the New York State minimum wage.