Thanksgiving Point
  • Food Services
  • DOE
  • Hourly
  • 30-39 hours

Medical only. Thanksgiving Point membership

Thanksgiving Point Institute is a 501(c)(3) nonprofit farm, garden and museum complex that draws upon the natural world to cultivate transformative family learning.



Oversee and ensure quality and production of food products for restaurant.  Assist and execute catering functions.  Supervise PM kitchen staff.

 Major Responsibilities include:

  • Act as Executive Chef in absence of Executive Chef or Banquet Chef
  • Ensure that restaurant food is cooked and served in a timely manner
  • Assign specific tasks to cooks and dishwashers, keeping them on task
  • Ensure that all food is properly garnished and appetizing
  • Control waste and maintain FIFO
  • Keep kitchen organized and clean

 Essential Functions:

  • Inspect leftover food, re-store or discard
  • Ensure that all cooks have mise en placed stations properly
  • Ensure quality and efficiency of work throughout the shift
  • Ensure all sanitary guidelines are being met
  • Ensure proper labelling, day-dots, dates and storage of all products
  • Ensure implementation of Dishwasher Checklist and Closing Checklist
  • Ensure security and proper closure of kitchen

 Required Education, Experience, and Skills:

  • ServeSafe Certification or current food handlers


  • 2 Years kitchen experience required, management experience preferred


  • Must have current drivers license to be able to drive work truck
  • Must have good knife skills
  • Must have a good sense of timing and urgency
  • Must understand a variety of cooking techniques
  • Must be able to take and make assignments willingly
  • Must be able to lift heavy things (40 lbs)


PM shifts with varying start times.

Thanksgiving Point
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