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This job expired on August 18, 2017

Chef de Cuisine College Light Opera Company

  • Date Posted June 19, 2017
  • Location West Falmouth, MA
  • Category Nonprofit
  • Job Type Summer Job
Company Description The College Light Opera Company is a non-equity summer stock theatre located in Falmouth, Mass.  This is our 49th year of presenting musical theatre on Cape Cod.  The company is made up of  80 to 90 people including college age vocal company, orchestra members, costume/set design/lighting crew, publicity and administrative staff as wells as professional producers, stage directors and music conductors.

The main campus where the performers and staff live and rehearse is a late 19th century inn in West Falmouth set on seven acres on the ocean. It is as lovely and "old Cape Cod" as you can possibly imagine.  The Inn is beyond words elegant and charming; four cottages surround the main building and provide additional living space. The walk to the beach is only five minutes long if you are walking verrrrrrryyyyyyyyy slowly.

The reason to do this job is because the work and living environment is extraordinarily WONDERFUL, the location is WONDERFUL, and the work itself is relatively EASY -- if not WONDERFUL (so say past chefs who have summered there).  Unlike other summer resort jobs where they work you like a slave, the chef in this position actually gets to enjoy the beach and the summer scene on the Cape (trips to Martha's Vineyard, for example).

More Details about the Company:

College Light Opera Company is more than an independent not-for-profit educational theatre, it is a community in which young artists have the opportunity to practice and perfect their art in a supportive and nurturing environment.

Founded in 1969, CLOC strives to provide high-quality musicals and operettas to summer audiences on Cape Cod, while at the same time giving young talent from around the world a chance to begin a career in music theatre.

The company consists of 32 talented singers, a fine 18-piece orchestra, 12 dedicated technicians, 2 box office representatives, 2 accompanists, 2 associate conductors, a choreographer, a stage manager, a co-op work director, a chef, a business manager, a marketing director and a bullpen of professional directors and conductors; all of whom spend the summer working in a professional atmosphere free of other academic responsibilities.

The Company is selected annually from applicants studying theatre across the country and around the world. The members of the Company are dedicated to refining their craft under the guidance of a trained professional staff.

CLOC is the largest resident theatre company in the United States. Located in picturesque Falmouth on Cape Cod, Massachusetts, the company performs nine operettas and musicals each season. CLOC is dedicated to the live, unamplified synthesis of singer and instrumentalist and is one of the only summer theatres that performs with a full pit orchestra.

The company performs at the historic Highfield Theatre in Falmouth and enjoys an enthusiastic and dedicated local audience. Performances have become an indispensable part of summers on Cape Cod and are often sold out.

Graduates of the program have gone on to successful performance and education careers. A summer at CLOC is warmly remembered by many as the best summer of their lives.

 

Job Description The chef de cuisine is responsible for lunch and dinner six days/week.  The job begins now and continues through the last week of August. The enormous kitchen is fully equipped with hotel style gas ovens and stoves. There is abundant refrigeration and freezer space as well as abundant work space and sink areas. 

Other critical details:
  • Salary $7,500 (through the end of August)
  • Room and board is provided (private room with bathroom shared with one other person). 
  • One day off per week
  • Feeding 80-90 lunch and dinner
  • Budget $39,000

All food purchasing and menu planning is done by the chef.  Most food is purchased from and delivered by wholesalers. Meals can be from scratch or "heat and eat" from wholesaler, as desired by chef. Two helpers assist the chef a half hour before lunch and dinner to help in preparation of salads, desserts, etc. The Director of the Cooperative Work Program supervises the dining room setup. Meals are served family style. The chef is not responsible for breakfast or after-meal clean up except for his/her own work area. In a typical day the chef prepares shopping lists, plans menus, deals with wholesalers, receives deliveries and occasionally makes a shopping trip to Falmouth.  A car is helpful; a driver's license is essential.

Lunch preparation begins about 11:00. After lunch (which is at 1:00 p.m.) the afternoon is free until time to prepare the evening meal (which is at 6:00 p.m.). Evenings are free. The cook is off one full 24-hour period each week and fills in for the Work Director on his/her day off.

Meals are mainly "meat and potatoes" for this company of hard working young people, but a vegetarian option is always available.

We are looking for a person for this position with experience in co-op dorms and/or college food service work or other types of mass food preparation. Enthusiasm and a flare for low budget gourmet cooking are essential. Common sense and a practical approach to problem solving and minor crisis along with a sense of humor are all valuable. This is a unique job experience in a unique company of people. Employment dates are usually from the first weekend in June through the last week of August. The position pays room and board and a stipend.  The property is a very easy five minute walk to the beach. Compensation this position is PAID: contract How to apply
This job expired on August 18, 2017
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