Seasonal Kitchen Manager

ESSENTIAL DUTIES & RESPONSIBILITIES

• Prepares to prepare meals as scheduled for 50-310 people per meal.
• Prepares all meals on time as scheduled or assigned.
• Assists in the preparation of all meals for camp.
• Properly measures ingredients and assembles them in accordance to specifications. Uses proper measurement tools to ensure accuracy and proper execution of all recipes.
• Washes, peels, and prepares raw food products.
• Cuts and portions different types of meat.
• Portions the food and prepares dishes and ingredients for serving.
• Breaks down workstation and completes closing duties.
• Ensures leftover food is stored properly.
• Works closely with Prep/Line Cook and Dishwasher/Kitchen Assistant throughout the course of the shift and provides support as needed.
• Tests the temperature of foods at specified intervals; performs daily temperature checks for coolers and products.
• Cleans, organizes, and maintains refrigerators, coolers, and dry storage areas. Restocks items as needed. Keeps track of ingredient quantities.
• Observes methods of food preparation, cooking, and sizes of portions to ensure food is adequately prepared.
• Ensures proper cooking methods and recipes are followed.
• Performs quality audits and specs checks, including temperature 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.
• Aids in the breakdown of workstation and completion of closing duties, ensuring all Prep/Line Cooks' and Dishwasher/Kitchen Assistants' assignments are completed before they sign out.
• Menu planning, recipe creation, and ensures overall functionality of the kitchen.
• May assist in food ordering as directed by Program Director.
• Pairs with Program Director to make recipe or menu changes to utilize food before expiration date to minimize waste.
• Pairs with Program Director to reward and recognize staff for individual and team success.
• 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.
• Creates prep sheets for special event orders.
• Ensures special food requirements for both campers and staff, such as food allergies, gluten-free, and vegetarian diets are managed with utmost importance for 100% accuracy.
• Prepares and delivers timely and accurate pack-out/travel food.
• Contributes as a leader of the department by supervising Prep/Line Cook and Dishwasher/Kitchen Assistant 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.
• Aids Prep/Line Cook and Dishwasher/Kitchen Assistant to ensure that CDPHE Food Regulations are being followed by all kitchen staff.
• Regularly sanitizes kitchen surfaces throughout the day; assists in daily deep cleaning of specific areas in the kitchen, such as floors, counters, ovens, 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.
• Performs check-in of all incoming food supply orders (verifies amount ordered vs invoice amount, ensures it is properly stored and rotated) as directed.
• Aids in unloading, inspecting, and storing of raw ingredients and supplies.
• Aids Program Director in inventory requests, as requested.
• Reports any accidents or injuries to Director.

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 six months experience in an industrial kitchen, preferred.
• Prior experience cooking and serving 50-310 people per day, preferred.
• Prior experience managing in a kitchen environment, 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.
• Able to be patient and train less knowledgeable staff.
• 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.

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.
• Maintains a calm and safe working environment/culture.

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.