Assistant Chef

PRIMARY DUTIES AND RESPONSIBILITIES

• Promotes the agency's mission statements in every interaction.
• Works collaboratively with the Executive Chef to manage and support kitchen and dining hall staff.
• Learns and follows all regulations, agency policies, and procedures, and attends required trainings.
• Assumes Executive Chef responsibilities on their scheduled day off.
• Performs additional duties as assigned by the supervisor.

CORE KITCHEN OPERATIONS RESPONSIBILITIES

• Prepares three daily meals and performs all associated food preparation tasks, including support for special events.
• Ensures proper cleaning and sanitation of the kitchen and dining areas, including dishwashing, pot washing, mopping, and maintaining overall cleanliness after each meal.
• Supports meal service on busing days (Sundays, 6:30-8:00 AM) and participates in regular breakfast service at 9:00 AM for those remaining on campgrounds.
• Prepares beverages, including coffee for breakfast and dinner service.

PHYSICAL DEMANDS

• Standing for extended periods during meal preparation and service.
• Walking, bending, reaching, and moving throughout the kitchen and dining areas.
• Lifting, carrying, or moving kitchen items such as food supplies, pots, pans, and equipment (typically up to 25-50 pounds).
• Handling hot equipment, sharp utensils, and commercial kitchen tools safely.
• Working in a fast-paced environment with varying temperatures, including hot kitchen areas and cold storage spaces.
• Performing repetitive motions such as chopping, stirring, washing, and cleaning.
• Communicating effectively with staff in a busy, sometimes noisy environment.