Prep/Line Cook

ESSENTIAL DUTIES & RESPONSIBILITIES

• Assists Chef/Cook to prepare meals as scheduled for 50-310 people per meal.
• Assists Chef/Cook to prepares all meals on time as scheduled or assigned.
• Assist in the preparation of all meals for camp.
• Properly measure ingredients and assemble them in accordance to Chef/Cook’s specifications. Use proper measurement tools to ensure accuracy and proper execution of all recipes.
• Wash, peel and prepare raw food products.
• Cut and portion different types of meat.
• Portion the food and prepare dishes and ingredients for serving.
• Breakdown workstation and complete closing duties.
• Ensure leftover food is stored properly.
• Work closely with Chef/Cook and Dishwasher throughout the course of the shift and provide support as needed.
• Test the temperature of foods at specified intervals; Perform daily temperature checks for coolers and products.
• Clean, organize and maintain refrigerators, coolers, and dry storage areas. Restock items as needed. Keep track of ingredient quantities.
• 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.
• Assists Chef/Cook in ensuring food items are readily available for staff on weekends.
• Assists Chef/Cook in preparing and delivering timely and accurate pack-out/travel food.
• In the absence of the Chef/Cook: Performs check in of all incoming food supply orders (verifies amount ordered vs invoice amount, ensures it is properly stored and rotated) as directed.
• Assists with unloading, inspection, and storage of raw ingredients and supplies.
• Assists Kitchen Manager or Chef/Cook in inventory requests, as requested.
• Reports any accidents or injuries to Chef/Cook, manager, or director.
• Consistently reports to work on time as scheduled.
• Responsible for timecard management.
• Interact with digital systems including WorkBright, Slack, and ADP.
• Lives by the Girl Scout Promise and Law.

JOB QUALIFICATIONS

• High school diploma or equivalent plus one year certificate from college or technical school, preferred.
• Minimum of three months food preparation and/or line cook experience, preferred.
• 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 three months experience in an industrial kitchen, preferred.
• Prior experience cooking and serving 50-310 people per day, preferred.
• Experience in meal preparation for those with restricted diets and/or food allergies, highly preferred.
• Proficient understanding of sanitation and regulations for workplace safety.
• Basic understanding of nutrition guidelines, food handling techniques, preparation (including safe preparation of food for those with restricted diets and allergies) and cooking procedures.
• Basic 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, preferred.
• 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.
• Able to maintain personal cleanliness.

WORKING ENVIRONMENT & PHYSICAL ACTIVITIES

• Camps are at altitudes of 8,000-9,500 feet.
• Prolonged periods of standing and working in a kitchen.
• Exposure to extreme noise, heat, steam, and cold present in a kitchen environment.
• Must be able to regularly lift 5-10 pounds; with the ability to lift up to 50 pounds as required.
• Manual dexterity to cut and chop foods and perform other related tasks.
• Ability to hear, listen, see, sit, stoop, kneel, crouch, crawl, bend, taste and smell, use hands and fingers to handle or feel, reach with hands and arms, limb or balance. Specific vision abilities required by this job include close vision, color vision, peripheral vision, depth perception and ability to adjust focus.
• Must have interpersonal skills/behaviors (i.e. working with individuals with a range of moods & behaviors in a tactful, congenial personal manner, so as not to alienate, or antagonize them)

Accommodations

• The accommodations are shared: 6 bedrooms (4-6 twin xl beds- some bunk style), 2 bathrooms (each have 2 toilets and 1 shower), shared living space and fully furnished kitchen.
• This is an option for those who work a minimum of 40 hours weekly, who are unable to commute. Lodging costs will be deducted from your paycheck.