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We are looking for a chef or cook with real experience in Colombian cuisine to organize our kitchen and our bar: inventory of utensils, equipment and tableware, and a control system that remains functional. In addition, you will support the production of a private event for 300 people, together with the team of cooks we hired. You do not cook alone: you join as support and advisory. It is ideal if you are organized, able to work in high volume, and enjoy teaching.
30 hours of help per week
Cooking: Choose the menu, pick ingredients and cook delicious dishes.
Kitchen Hand: Help prepare, finish and serve meals.
Bartending: Make and serve drinks and help maintain the beverages inventory.
2 days off per week
Private Room: You will have a bed in a private room. In other words, a room just for you.
Breakfast: You are entitled to a free breakfast, every day of your stay.
Lunch: You are entitled to a free lunch, every day of your stay.
Dinner: You are entitled to a free dinner, every day of your stay.
Free Laundry: You can use our laundry room freely.
Bikes at your disposal: You can use our bikes any time you want.
Use our equipped kitchen: Feel free to use our kitchen and make your own delicious food.
Fast Internet Access: High-speed internet for you to work remotely
Dedicated Workspace: Specific space for you to work remotely
Fluent English or Fluent Spanish
Between 25 and 40 years old
Only hosts solo volunteers (doesn’t accept couples or partners)
Flights, Travel Insurance, Internal Transportation and Visa
We are seeking a volunteer with a profile in cooking and organization to strengthen our project (cultural and events center, hostel, club). The role requires real experience in Colombian cuisine — especially coastal — and the ability to organize a kitchen that grew without a system: knowing what exists, where it is, what is missing and how to operate when three hundred people enter through the door. In addition, you will support the production of a private event for 300 people, leaving a simple, clear inventory system that the team can apply.
Important: you do not cook alone nor are you responsible for making the event happen. We have a production chef and a team of cooks, assistants, fritangueros and contracted stewards. You join as support and advisory, working alongside them and not instead of them.
Main responsibilities:
• Kitchen and bar inventory: counting, categorization, condition, missing items and rotation of utensils, tableware, pots, tools and equipment.
• Standardization/systematization: creating formats and operational routines (checklists, reports, responsible people, frequency) so the control works without depending on the volunteer.
• Kitchen layout: definition of stations, clean route and dirty route, product input flow and plate output.
• Production advisory: review of quantities and gram weights of finished product, performance tests and waste, production order and what can be advanced.
• Support on the line the day of the event: portioning control, serving temperature and rhythm between kitchen and pass.
• Bar: station setup, stock control and closing inventory.
Expected deliverables (final result):
• Complete kitchen and bar inventory, classified, labeled and counted.
• Inventory system implemented (templates + process + responsible parties).
Week 1 — Diagnosis + Inventory + Order
• Quick audit of the kitchen and bar: what exists, where it is and its condition.
• Complete inventory of utensils, tableware, pots, tools and equipment: count, categorization, condition and missing items.
• Classification, labeling and definitive location of each item.
• Design of the standardized format of inventories (template + routine + responsible persons).
• Definition of the kitchen layout: stations, clean route and dirty route.
Week 2 — Event Preparation + Control
• Review of the quantities and gram weights of the committed menu, measured on finished product and not on raw product.
• Performance testing of the three proteins and adjustment of purchases to the actual result.
• Verification of equipment: refrigeration, stoves, fryers and thermometers.
• List of missing items and support in the purchase order.
• Definition of the production order: what is advanced and what has to be done the same day.
Week 3 — Event + Closure + Delivery of the system
• Day of the event: support on the line, portion control, serving temperature and rhythm between kitchen and pass.
• Bar: station setup, stock control during the night and closing inventory.
• Final inventory and reconciliation of what was bought against what was consumed.
• Final standardization: daily/weekly checklists + internal report format.
• Brief training for the team: how to maintain inventory and the order of the kitchen.
Shifts: 6 hours per day, 5 days a week, with 2 consecutive days off. The event week is reorganized — Saturday is a long shift and it is offset with rest before and after, agreed in advance.
• Respect: zero fights, threats, harassment or discrimination.
• Security: do not open to strangers. Guard keys/access. Staff areas (bar/ storeroom/ administration) only with permission.
• Curfew (hostel entry):
• Tue–Thu and Mon: entry until 10:00 p.m.
• Fri–Sun: entry until 12:00 a.m. (midnight)
• During the shift: do not sleep. You must be active, available and performing tasks.
• Late arrivals: only with prior permission and coordination.
• Visits: only with authorization. They must respect rules and schedules.
• Noise: moderate volume at night; no loud gatherings in entrance/hallways.
• Order and cleanliness: leave common areas as you found them.
• Consumption: no alcohol or substances during the shift. If anyone disrupts coexistence, measures are taken.
• Inventories and equipment: take care of utensils/equipment; damage or loss must be reported immediately.
• Energy saving: during the day lights are off to save energy; air conditioning is not turned on (unless authorized).
• Volunteers: punctuality, communication and compliance with internal checklists/reports.
• Kitchen: valid food handling certificate to work on the production line. Without it you can support inventory, organization and bar, but not food production.
• Hygiene: mandatory use of hair covering, apron and gloves in the production area. No accessories or cell phones on the line.
