فرصة عمل: مطلوب Sous Chef للعمل مع جمعية التحريج في لبنان (LRI NGO)
نطاق الراتب: بين 800 و 1200(دولار أمريكي)
Please mention “Sous Chef (RF#202311) ” in the subject line of your e-mail. Your application will be automatically disregarded if it was untitled, or if it had another title.
For further information or submission of your Resume, please contact: hr@lri-lb.org no longer than Wednesday June 28, 2023 – COB.
Only short-listed candidates will be contacted.
LRI employees shall be recruited without discrimination based on race/ethnicity, color, gender, religion, national origin, sexual orientation, physical handicap or disability, age, marital status, family responsibilities, political affiliation, or any other areas of discrimination.
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 has signed an MOU with Ehmej municipality to support in the management of Arz Ehmej, the ecotourism/conservation area in Ehmej.
II. PURPOSE OF THE POSITION
LRI is seeking a full-time Sous-Chef for Arz Ehmej Conservation Park for the period of 6 months for the Youth Conservation Corps program. This program is planned as a 5 days/week for 6 months from July 2023 to mid-December 2023. Under this purpose, 26 youth (men and women), will be recruited to engage in a 6-months-long Youth Conservation Corps program that is a combination of training and job placement activities in various natural resources management activities. The Sous-Chef will help the NGO team in developing and providing a monthly menu in collaboration with the Chef and will be ready to travel with the team to other placements in different areas in Lebanon for at least a week per month.
The Sous-Chef is expected to perform the following duties related to the YCC program activities:
- Implement food preparation process and any related activities.
- Collaborate with the Chef on task distribution to ensure smooth and efficient workflow.
- Develop monthly menus at a low cost and nutritional and balanced meal plan with the Chef.
- Stock Keeper & Floor Supervisor on stock status and needed items.
- Develop a clear list of needed items and materials every month.
- Prepare 3 meals per day in addition to healthy snacks.
- Ready to travel to different locations with the YCC team and flexible in outdoor settings.
- Ready to work on weekends when needed and can adapt the menu to coordinate with the work schedule.
- Ensure good sanitation considering HACCP rules for kitchen and food sanitation.
- Assisting in any other related activities may reasonably be required.
- Report to LRI’s project manager
III. REQUIREMENTS
The Sous-chef should possess the following competencies, skills, and experience:
- At least 2-3 years of experience working in restaurant kitchens and stock keeper;
- Strong analytical, communication and inter-personal skills;
- Good positive attitude;
- Basic language knowledge
