Chef

I. INTRODUCTION

Project Background Information

The Lebanon Reforestation Initiative (LRI) is a Lebanese NGO registered at the Ministry of Interior and Municipalities under no. 1186 on 18 June 2014 and had started as a project launched in 2010 by the United States Forest Service (USFS) Office of International Programs (IP) through the support and funding of the United States Agency for International Development (USAID).  

LRI is currently implementing the second cycle of the Youth Conservation Corps Program funded by the US Forest Service. The program will run for 6 months starting in mid-June 2022 until November 2022, for 5 days a week from Monday to Friday with at least one additional weekend per month. The program will include 26 young men and women coming from different regions of Lebanon.

II. PURPOSE OF THE POSITION

Since the Youth Conservation Corps Program will be implemented mostly in Ehmej but including placements in different locations for periods varying between one and two weeks including Akkar, Shouf, and Beqaa regions, LRI is seeking a full-time Chef to handle the planning and preparation of meals for the youth for the 6-month program period.  

The Chef will be responsible for planning and providing all meals for the 26 youth, trainers and program staff, for the period of the program, taking in consideration food restrictions and cultural norms of the participants. The Chef is expected to travel with the program team and participants to all placement locations and to be available to work on weekends when the training extends over the weekend.

The Chef is expected to perform the following duties related to the YCC program activities:

• Develop a monthly menu for the 6-month program period, to be submitted for approval on a monthly basis to the program management; The menu should include a cost analysis and should be financially manageable, well studied in terms of nutrition, and taking into consideration food restrictions and cultural norms of participants.
• Prepare a list of needed material to implement the set menu at least 10 days before the beginning of each month and communicate it to LRI procurement team to ensure proper procurement of all needed items on time.
• Coordinate with Arz Ehmej Stock Keeper on items and quantities needed on a daily basis.;
• Prepare the meals planned, including a healthy breakfast, lunch and dinner and two healthy snacks for each full day of training.
• Manage meals delivery either directly at Arz Ehmej or as packed meals on field days.
• Ensure high food safety standards, COVID19 and hygiene throughout the whole process.
• Coordinate with other program team and divide tasks in the kitchen when YCC participants are helping.
• Plan and prepare needed kitchen utensils and material in placements.
• Support the program team with other relevant tasks when needed.

III. REQUIREMENTS

The Chef should possess the following competencies, skills, and experience:

• At least 3-5 years of experience managing restaurant kitchens.
• Good planning and reporting skills.
• Strong analytical, communication and inter-personal skills.
• Positive attitude and high level of flexibility, both personal and work-related.
• Ready to travel to different locations with the YCC team and flexible in outdoor settings.
• Available to commit fully for the period of the program and ready to work on weekends when needed.
• Sufficient language and computer knowledge.