Part-Time (25-30 hrs/week)
Pay: Hourly or per diem (by contract)
Benefits: none
This position is under the supervision of the Prior (superior) of St. Albert the Great Priory, a community consisting of up to fourteen Dominican friars (religious priests and brothers) living on the campus of the University of Dallas in Irving, Texas.
It is the chef's responsibility to prepare and serve a meal weeknights (Monday - Friday) onsite for the friars. The position's rate may be negotiated as either hourly or per diem. The position requires 5-6 hours of active work at the priory (and any needed grocery shopping) each day. Shift begins no later than 2:00pm and ends no earlier than 7:00pm.
Primary Responsibilities
The chef will be standing/moving around for most of the time spent at work. Time not used for cooking should be used for:
1. Grocery shopping
2. Preparing a weekly shopping list to be given to the friar assigned to shop at Costco
3. Planning a weekly menu (to be posted each week)
4. Setting the table
5. cleaning and organizing the kitchen, pantry, refrigerator/freezers, and serving area
6. cleaning dishes and utensils used in meal preparation and cooking
7. Preparing desserts/baking
8. Preparing occasional meals to be stored and eaten by the friars on the weekend, as needed
The supervisor may add to/change this list of duties and tasks as the needs of the Priory and friars change.
General Expectations
1. The chef will always consider first the health of the friars, cooking tasty, nutritious, budget-friendly and balanced meals using fresh ingredients wherever possible, avoiding canned and processed foods (e.g., instant potatoes, frozen vegetables, etc.).
2. The chef will be expected to accommodate, within reason, the special dietary needs of friars regularly assigned to the house (i.e., diabetic, gluten-free, dairy-free, etc.).
3. Accommodate dietary restrictions for special religious holidays, seasons, and feasts (e.g., no meat, smaller/simpler meals on designated days, more festive meals on feast days).
4. Vary menus to include many different cuisines and avoid fried food more than once a week.
5. Maintain a general education regarding nutrition (balance of carbohydrates, sugars, vegetables, breads, proteins, fats, etc.) and attempt to use this knowledge in meal planning.
6. Comply with all applicable safety and sanitary regulations.
7. Other duties may be added to this job description by the supervisor as determined by the needs of the community.
Use of Time at Work and Time Off
1. The chef will arrive on time each day by 2:00pm (unless engaged in grocery shopping for the priory's meals) and actively work for at least 5 hours. Exceptions to this requirement may be made only by the supervisor.
2. The chef's work schedule will observe federal holidays and other holidays as determined by the supervisor.
3. This position requires standing for most of the time at work.
4. This position does not allow for personal cell phone use outside of emergencies.
TO APPLY:
Email resume and/or inquiries to Fr. Carl at: cpaustian@opsouth.org with subject line "Priory Chef".
Please include 3 references with your resume (name, email, phone no.) and a cover letter/email message explaining your interest in the position.
