Camp Chef/Cook

About the role

The Camp Chef/Cook is responsible for providing meals for campers and staff during summer camp program. This includes preparing meals for special diets, cleaning and organizing kitchen and appliances, general cleaning, and maintaining meal records.

Responsibilities

• Prepare meals for 50-310 people per meal.
• Prepares all meals on time as scheduled or assigned.
• Ensures special food requirements for both campers and staff, e.g., food allergies, gluten free and vegetarian diets are managed with utmost importance for 100% accuracy.
• Responsible for ensuring food items are readily available for staff on weekends.
• Partners with administrative staff to plan, prepare, and deliver timely and accurate pack-out and travel camp food.
• Works with Kitchen Manager to create prep sheets for special event orders.
• Check menus daily for any required advance preparation; Prepare and assign production and prep work for Prep/Line Cooks to complete.
• Observe methods of food preparation, cooking, and sizes of portions to ensure food is adequately prepared.
• Ensure proper cooking methods and recipes are followed.
• Perform quality audits and specs checks, including temp checks on food items and dish machines.
• Ensures that CDPHE Food Regulations are being followed by all kitchen staff; Performs daily temperature checks for coolers and products.
• Affords assistance with breakdown of workstation and completion of closing duties ensuring all Prep/Line Cooks' and Dishwashers’ assignments are completed before they sign out.
• Performs check in of all incoming food supply orders (verifies amount ordered vs invoice amount, ensures it is properly stored and rotated) as directed by Kitchen Manager.
• Partner with Kitchen Manager to make recipe or menu changes so that foods will be utilized before expiration date to eliminate waste as much as possible.
• Partner with Kitchen Manager to reward and recognize staff for individual and team success.
• Contributes as a leader of the department by supervising Prep/Line Cook and Dishwashing staff on improving operational efficiencies as needed.
• Maintains kitchen cleanliness and proper food preparation according to state and local health department code requirements and departmental procedures.
• Maintains overall sanitation, health, cleanliness, and safety standards for food preparation areas, cooking services, and dishes and utensils.
• Regularly sanitizes kitchen surfaces throughout the day; Assists in daily deep cleaning of specific areas in the kitchen, e.g., floors, counters, ovens, stoves, fridges, etc.
• Washes hands frequently while working in the kitchen and in accordance with CDPHE health regulations.
• Keeps stock rooms, coolers, and freezers clean; Ensures that food supplies are rotated, and all perishables are labeled, dated and stored properly.
• Assists with unloading, inspection, and storage of raw ingredients and supplies.
• Assists Kitchen Manager in inventory requests, as requested.
• Reports any accidents or injuries to manager/director.
• Consistently reports to work on time as scheduled.
• Responsible for timecard management.
• Interacts with digital systems including WorkBright, Slack, and ADP.
• Respects the confidential nature of all information pertaining to staff, volunteers, and girls.
• Lives by the Girl Scout Promise and Law.

Qualifications

• High school diploma or equivalent plus one year certificate from college or technical school, preferred.
• Minimum of two years’ experience as a cook/chef.
• Must possess, or be willing to obtain, current SERV Safe Certification.
• Must possess, or be willing to obtain, current First Aid/CPR certification.
• Minimum of two years’ experience in an industrial kitchen, required.
• Prior experience cooking and serving 50-310 people per day, required.
• Documented experience in meal preparation for those with restricted diets and/or food allergies, required.
• Proficient understanding of sanitation and regulations for workplace safety.
• Proficient understanding of nutrition guidelines, food handling techniques, preparation (including safe preparation of food for those with restricted diets and allergies) and cooking procedures.
• Proficient understanding of food allergies and food related diseases, and the ingredients that may cause the allergy/disease.
• Must understand and comply with food safety and temperature standards.
• Must understand safe use of common kitchen cleaning supplies, chemicals, and equipment.
• Must understand how to interpret SDS sheets.
• Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals.
• Ability to read and comprehend simple instructions, short correspondence, and memos.
• Excellent verbal and written communication skills.
• Must be able to work quickly and efficiently.
• Must be able to work well as part of a team.
• Must be able to work well under pressure.
• Ability to maintain personal cleanliness.

Additional Requirements

• Must be at least 21 years of age.
• Must be able to pass a criminal background check acceptable to GSCO standards.
• Must be able to work non-traditional hours including early mornings, evenings, and/or weekends.