Company description

The College Light Opera Company (CLOC) is a non-profit educational theatre company located in Falmouth, Cape Cod, Massachusetts. Since 1969, CLOC has provided thousands of college-age students from around the country with a unique educational opportunity to learn from leading professionals and practice their craft in a challenging but supportive environment.

Each summer, CLOC invites 75 of our nation's most promising theatre artists to be in residence in Falmouth for 11 intense weeks of production. These students become members of our Vocal Company, Orchestra, Design and Production Team, Music Staff, and Business Staff. The result is 9 fully produced musicals and operettas performed at Highfield Theatre in downtown Falmouth. These productions are considered to be among the best theatrical productions on Cape Cod each summer.

CLOC Alumni have gone on to work around the world on Broadway, Off-Broadway, television/film, professional opera companies, cruise lines, and more. CLOC prepares our students with the skill set to be successful artists in any professional setting.

​CLOC is led by a Board of Trustees, Executive Director/Artistic Director Mark Pearson, Associate Artistic Director Beth Burrier and General Manager Deanna Dziedzina. CLOC is proud to be an integral part of our local and national arts landscape.

Job description

SUMMARY

The CLOC chef is responsible for preparing lunch and dinner for its 80+/- company members six days/week from May 31st to August 17th (11 weeks). Compensation for the 11 week period is $14,000 plus room and board (although on campus residency is not required).

DETAILS

Lunch preparation begins about 11:00 for lunch at 1:00 PM. The afternoon is free until time to prepare for dinner at 6:00 p.m.

Total working hours typically range from 10 am to 6 pm per day with a two hour break between lunch and dinner (or a longer break for the well-organized chef) for a total of about 35 to 40 hours per week. The work week is six days with one day off. Evenings are free.

Compensation is $14,000 for 11 weeks, or $1,273/week. Room and board is available (although on-campus residency is not required).

SPECIFIC RESPONSIBILITIES

Lunch is of the soup and sandwich variety; dinner is the big meal of the day. The company is heavy on "meat and potatoes" or other high calorie options and the chef must cook accordingly. This is a company of hard working college students who burn up many thousands of calories each and every day.

All food purchasing and menu planning are done by the chef with the approval of the producers and within budget. Most food is supplied by wholesalers. Possession of a car and driver's license is required. The modern and spacious kitchen in the main residence building is professionally equipped with hotel style gas ovens and stoves. There is abundant refrigeration and freezer space as well as abundant work space and sink areas.

The chef has two helpers who come in one half hour before lunch and dinner to help in preparation of salads, desserts, etc. Another staff member supervises the dining room setup. Food is served family style. The chef is not responsible for after-meal clean up except for his/her own work area. In a typical day, the chef would prepare shopping lists and future menus, deal with wholesalers and on occasion, make a shopping trip to Falmouth.

The ideal candidate will have experience in school food service work or other types of mass food preparation. Enthusiasm and a flare for low budget healthful cooking are essential. Common sense and a practical approach to problem solving along with a sense of humor are all valuable. This is a unique job experience in a supportive work environment. Ample free time allows for enjoyment of the beautiful beach that is within easy walking distance of campus and free attendance at evening performances throughout the theatre season.

Compensation

this position is: salaried, varies DOE, $14,000.00 - $14,000.00

Application instructions

Deadline

March 31, 2025