SUMMER SOUS/CAMP CHEF - VOLUNTEER ROLE DESCRIPTION
The kitchen and the volunteer Community Chef role
Our kitchen prepares three vegetarian meals per day, with vegan and gluten free options. We choose local and organic ingredients when we can and always strive for adding an abundance of love and creativity in preparation of the food. We also bake our own bread, including gluten free options. Our kitchen is currently running a food waste saving project in collaboration with the local supermarket.
During the course season (September - May) the Community chef role includes cooking up to five meals per week for the working community, with the support from at least one more kitchen volunteer - as well as taking time for recipe planning and potential kitchen projects. You will be part of a chef team of three or four chefs, and together with the kitchen management take part in holding the kitchen team and developing the kitchen as a whole. You will be working 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.
During the summer festival months (June - August) you will be supporting the festival head chefs as a sous chef. Your skill as a chef will be a great contribution to the kitchen team, and you will be asked to be a supportive presence in the kitchen for the bigger team of regular volunteers. If you are capable and willing, you have the possibility to cook meals for the entire volunteer crew in-between festivals as the camp chef. We are up to 300 people on site during this time.
General Chef tasks include but are not limited to:
- Follow the food guidelines, make sure there is food for everyone, including vegans and gluten-free .
- Stick to the ingredient list, avoiding taking food that was bought for other chefs.
- Make sure all food leftovers are kept in good condition.
- Time management; avoiding delays on food serving time.
- Be as precise as possible on orders avoiding ordering too much.
- Work to uphold legal hygiene and food safety standards.
- Focus on the nutritional value of the meal, providing a balanced menu for the meal
- Use ingredients wisely, balancing quality and price.
- Have the ability to work with volunteers. Ability to hold space, communicating clearly the instructions and needs.
- Be flexible to include garden produce.
Specific summer Sous/Camp Chef tasks include but are not limited to:
- Support the head chef cooking and leading the kitchen
- Lead the kitchen if the head chef is on a break
- Be the main chef during days without festivals and courses
Volunteering at Ängsbacka - share your skill in presence, service and togetherness
At Ängsbacka - our membership owned centre for personal development running Courses and Festivals - we live and we work together. For the duration of our volunteering period we explore how it is to live a daily life centred in service, presence, self-awareness & self-responsibility, relating from the heart in gratitude and celebration. We support each other and we hold a nurturing space for visiting participants, while at the same time supporting our own personal development.
When entering a ‘Skilled Volunteer’ role you temporarily become part of the working community at Ängsbacka and we encourage you to take this golden opportunity for personal transformation. Ultimately, and in line with Ängsbacka’s overall vision, we hopefully come closer to the realisation of who and what we are beyond all thoughts & concepts, and develop beautiful friendships along the way!
Tools & practices to live our vision
- The 12 Guidelines for Living & Working in Ängsbacka
- Honest & open-hearted communication
- Working Meditation
- Sharing
- Silent Sitting
- Workshops that support personal growth
- Working Community Circle (active for part of the year only)