Food Service Positions
October 26, 2011 · Print This Article
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Kitchen staff perform a vital function within the Global Youth Village. Food is not only viewed as a source of bodily nourishment, but as a means of expressing one’s culture.
Kitchen staff do not have counseling responsibilities. Yet, as an integral part of the staff team, food service staff are encouraged to participate fully in the Global Youth Village, developing friendships with other staff and young people, while enjoying the cultural, educational, and recreational activities as responsibilities allow.
Legacy’s vegetarian kitchen serves three home-style meals daily to approximately 90 people, with international entrees from countries such as Greece, the Middle East, India, Japan, and Nigeria. During their 8-9 hour workday, all kitchen staff share in the tasks of dish washing, stocking and cleaning, dining hall setup and general orderliness. Positions include:
happy to hear form you Chris. I look forward to learning more about you, and sharing more with you about the GYV expereince. — Leila
Just a heads up as I will be applying for cooking position. In relation to that, I am married to a Japanese national and as such, have direct expereience dealing cross cuturally. In fact, my wife and I usually spend summers working together as head chef and her assisting me, with our duaghter usually coming with us through the years. Not an easy feat for most couples, cross cultural or not. I have also lectured and taught in my own church on a host of issues, especially dealing with cross cultural communication and issues related to peace building, including such as needs to consider the role of caring/forgiveness as it relates to relationships, be they intracultural or cross cultural. This is a result of my studies as a student and beyond, concerns as a world citizen and living in a world that creates bounderies rather than bridges.
I have also cooked as a vegetarian, having been such in the past though I do love my meat also. I can cook some foods from many cultures, including Mexican, Thai, Korean, Japanese, Chinese, Indian, soul, white bread, Cajun, etc. I have a library of cookbooks from cuisines all over the world for reference. I have managed international staff in the past, as well as at risk youth. While I am a seasoned person, I am in my 20′s in my head, though my body resents that occassionally… (heh heh) Regards, Chris Jordan
Regards, Chris Jordan