Head of Kitchen Full Time Temporary

About Us

Star Surf Camps started with one small surf camp in France during the summer of 2010 and has since expanded across Europe, proudly welcoming back guests and returning staff year upon year. At Star we offer a unique surf and yoga trip experience that prioritises community, inclusivity, and unlimited levels of stoke. Whether a newbie frother or an expert shredder, ocean- and nature-lovers from all around the world find themselves at Star season after season to share party waves (and parties) with fellow solo travellers, families, friends, colleagues and students alike. It’s a place for everyone – no matter age, background, language or surf level.

Summer 2022

Applications are now officially open for our 2022 Management Team, with job opportunities at both our camp in South-West France as well as our camp in Northern Spain:

Moliets-et-Maa is home to our largest and most well-known surf camp. Situated at the heart of a vast plot surrounded by pine forest, the Main and Deluxe Camps are just a 20 minute walk (or a 3 minute cycle) from the beach.

• Head of Kitchen, Moliets, France: Responsible for the food service for an average of 160 guests per week plus staff. During the first half of the season the camp hosts several large uni groups who tend to have a large appetite!

The Oyambre Surf Camp is considered a slightly more intimate experience, where both regular and deluxe guests come together in a shared social space. The camp is located a 10 minute walk from the beach.

• Head of Kitchen, Oyambre, Spain: Responsible for the food service for an average of 40 (max 60) guests per week plus staff.

The Essentials

• Dates:
  Moliets: Early May – late September
  Oyambre: Early June – late September
  + Including some general build up prior to season and help to set up the kitchen facilities.
  + Flexibility to spend time getting in touch with team members before arrival.
• Languages: English + 1 other language (Spanish or French preferred for relative camps)
• EU drivers licence essential: Yes
• Minimum age: 25 years

Overview

As the Head of Kitchen, you are in charge of the food department, which includes planning, shopping and preparing the  lunch items 6 days a week and the dinners 5 days a week, offering sufficient portion sizes within budget. You have excellent time management skills, are well-organised, know how to budget and have experience cooking for 200+ people. The kitchen requires structure and routine, a can-do and positive attitude as well as the ability to lead a small team. Hygiene and cleanliness are paramount.

Responsibilities

• Delivering a healthy and diverse dinner within budget by sourcing the best food suppliers with an awareness for sustainability and the environmental impact of packaging and products;
• Minimising waste and making budgets go further by purchasing the right amount of produce and preparing appropriate quantities for the number of guests each week;
• Planning, ordering/shopping and preparing 4 x high-quality and nutritious dinners per week for camp guests and staff (typically under 200 people, 250 max) including the Friday night BBQ;
• Delivering meals on time;
• Using your cooking creativity to serve an additional staff dinner every Sunday (less than 50);
• Preparing 6 x picnic salads to be served at breakfast the following morning;
• Creating a bi-weekly standardised menu to follow for the duration of the season. New dishes can be trialled at staff diners;
• Accommodating allergies and diets such as gluten-free, vegan, vegetarian and nut-free;
• Implementing stock checks and placing orders/running weekly shops to a large supermarket;
• Maintaining hygiene and cleanliness in food preparation and service areas, plus regularly training the team on hygiene principles;
• Managing, supporting and motivating a small team of Kitchen Teamers and an Assistant Chef;
• Constant quality control of food service, hygiene and presentation;
• Helping the Teamers to serve the dinners to maintain portion size and respond to any guest queries;
• Reviewing and adopting guest feedback in your weekly planning by adjusting menu or quantities accordingly;
• Communicating clearly with Heads of Team, Breakfast Managers and Teamers about the meals being served and the products they contain;
• Ensuring non-kitchen staff remain out of the kitchen;
• Reviewing and double-checking guest information on the shared drive to confirm numbers and dietary requirements;
• Preparing topics of conversation for the weekly Management Meeting, participating in the change-over-day briefing and attending the team feedback dinner;
• Helping to run the Saturday changeover days by preparing tents, cleaning the camp and giving the guests a warm welcome.

The Benefits 

• Training prior to camp opening and support from management throughout the season;
• A French working contract and monthly salary;
• 1 day off per week;
• 7 breakfasts, 7 picnic lunches and 5 dinners per week;
• Private tent with mattress;
• Invitation to the surf camp activities, including our weekly wine & cheese night;
• Staff discount on day trips, bar and merchandise;
• Free use of the surf and yoga equipment and possibility to join the lessons (subject to availability).

Please see https://www.starsurfcamps.com/jobs/ to download the relevant application form. Please submit the following to jobs@starsurfcamps.com :

1. Your CV written in English
2. A 2 minute Introduction Video
3. The completed Application Form

We look forward to hearing from you soon. Good luck!

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