The Cook/Garden Supervisor cooks as part of the kitchen team and designs and institutes a working relationship between Pendle Hill’s community kitchen and its organic garden. The Cook/Garden Supervisor’s work is split between the kitchen (approximately 60%) and the garden (approximately 40%) with the needs of food service taking top priority. The responsibilities and how they are divided will vary with the season and the needs of the kitchen staff.
Depending on the season, the Cook/Garden Supervisor shares in the responsibility for planning and cooking three meals a day for a community. The number of patrons for each meal fluctuates from approximately 30 to 120 persons due to number of guests and residents on campus at a given time. Cooks exhibit care, great time management and an ability to work as a team that includes highly experienced and novice kitchen workers.
Garden responsibilities include incorporation of our garden produce and outside local foods, storage of the harvest, and coordinating the use of our community labor. Our goal is to foster and sustain a holistic, cost-effective, land-centered food ethic that nurtures the body and spirit of the Pendle Hill community in accordance with our food philosophy and Quaker Testimonies.