On-site Cook- Resident Camp

About the role

The Cook will work under the guidance of the On-Site Director to ensure that food is cooked safely and provided to campers on time. The Cook also works in conjunction with the On-Site Director to keep supply inventories organized, ensure that the kitchen is clean and operational, and will assist in serving three meals per day, seven days per week, during our camp season. The position will also be responsible for maintaining Food Safety standards for the duration of employment.

Responsibilities

• Ensure that the camp’s food service operations are carried out in a manner, which meets federal, state, and local health standards.
• Clean and sanitize all food preparation areas, preparation equipment, floors and other kitchen/dining hall areas as required, including disposal of refuse.
• Absorb and prepare food as menu indicates and serve meals according to the kitchen/camp expectations.
• Set up and break down dining hall tables.
• Absorb and assist in food storage and leftovers at the proper temperatures.
• Wash all dishes, serving dishes, utensils, and kitchen linens according to regulated washing methods and temperatures. Ensure appropriate storage of equipment at the end of each meal.
• Absorb and assist in inventory of food and kitchen supplies.
• Maintain current knowledge of any camper allergies and dietary restrictions.
• Abide by code of conduct, rules, and expectations.
• Perform other duties as assigned.

Requirements

• High School Diploma, college credits/degree in Education preferred.
• Basic understanding of food preparation, culinary arts, kitchen equipment and hygienic processes.
• Strong interpersonal skills and ability to communicate with all levels.
• Ability to problem solve and take initiative that adhere to the purpose, mission and goals of the YMCA.
• Ability to work as part of a team, as a role model and take initiative to identify potential risk factors and take measures to reduce them.
• First-Aid, CPR and AED certification may be required.