Chef / Sous Chef / Chef de Cuisine, Cook / Lead Cook / Line Cook
Eupepsia is a wellness sanctuary situated in Virginia in the vicinity of the Jefferson National Forest and in the heart of the Blue Ridge Mountains with a mission to help people reconnect with themselves at the level of their body, energy, emotion, mind and spirit.
Here at Eupepsia wellness Resort we are founded on the science and philosophy of Ayurveda, Eupepsia combines Advanced Health Screenings with Traditional as well as Progressive Therapies and Fresh Vegetarian Farm-to-Table Food, tailored to each person’s body type, in a unique setting tucked in heart of the Blue Ridge Mountains.
We feed 100 Individuals daily for three meal periods in our scratch kitchen. We are 100 percent vegetarian with an aim to showcase international cuisines.
We have several greenhouses and gardens that provide our kitchens with fresh produce. We also have several cows, goats, and arriving soon, several chickens, from which we will create organic dairy and poultry products.
We want highly motivated and dynamic talent. The sky is the limit with our flexible menu options. We are always looking for innovative ideas for our vegetarian menus. We are sitting on a 256 acres of beautiful rural pastures and farmland, room and board can be included for the right candidate. A generous monthly stipend would also be provided. Contracts differ from candidate to candidate.
We want candidates that want to learn the ins and outs of resort management as well as culinary production. We also have a dedicated bakery that definitely needs to taken advantage of.
We need young professionals to aid in menu development and client acquisition both near and far.
Culinary department members will learn how to cook food for the family-style service we provide to our guests three times per day. They will learn to cook for various types of diets. They will learn to prepare all recipes with strong mise en place and sanitation procedures. From dish to prep, recipe production to expo, and beyond, all culinary members will rotate duties and stations for a varied experience at Eupepsia.
At Eupepsia our culinary members will learn how we use fresh produce/herbs from our gardens/greenhouse, dairy from our cows and goats , and eggs produced from our own chickens.
As a member of the hospitality profession our duties don’t begin and end with food. Culinary members, specifically new-hires, appretences/intern-externs will learn the broad concepts of guest relations, the agricultural department, the culinary department, and the activities department. there is also a possibility of working with other professional culinary programs and their members.
Occasionally, all staff will meet with ownership for pow-wows and to gather and track progression of all departments.
Food producing staff will aid in menu development and wIll share their ideas on how to create an ever growing atmosphere of inclusion in the Eupepsia family. We are a completely vegetarian kitchen cooking for a brad array of diets