Camp Cook

I. JOB SUMMARY

The Cook provides high quality meals and snacks, maintaining all sanitation, preparation and serving directives set by the ServSafe standards. Must be able to direct kitchen aides, follow directives from camp leadership and work in a positive manner with all colleagues/volunteers.

II. DUTIES & ESSENTIAL JOB FUNCTIONS

Job Responsibilities:

• Cook foods using various methods including roasting, grilling, boiling, steaming or frying meats, fish, vegetables and other foods; prepare nutritionally balanced camp meals, snacks, and pack-out food.
• Ensure safe and efficient preparation and serving of camp meals.
• Adhere to and prepare all special dietary requirements including but not limited to chopped, pureed, vegetarian, gluten free, diabetic and other special requirements such as food allergies.
• Cook and store food or food ingredients, label and date everything.
• Clean, wash and sanitize work areas, equipment, utensils, dishes, pots/pans and all storage areas in timely, appropriate manner.
• Prepare a large quantity of entrees, side dishes and desserts, according to pre-set menus for up to 140 people.
• Check the freshness of food and ingredients prior to cooking.
• Weigh, measure and mix ingredients according to recipes.
• Take inventory of supplies / equipment listing needs and communicate with supervisor.
• Log freezer and refrigerator temperatures regularly. Notify supervisor immediately of any variances. Temperatures to be logged at the beginning of each shift of each day. Ensure all refrigerator and freezer doors are closed tightly.
• Store food inventory in a safe, rotational (FIFO) manner. Always use up one open carton before opening another.
• Check dishwasher fluids and log chemical readings daily.
• Communicate clearly, respectfully and professionally with staff, campers, parents and volunteers.
• Participate in all training activities that are provided by the Agency for professional growth and skill development, including pre-camp orientation.
• Work in collaboration with other staff to make it a rewarding, safe, and positive camp experience for everyone.
• Create a nurturing and positive environment that supports the mission and vision of the Agency.
• Perform other duties as assigned.

Work Schedule & Hours:

• Seasonal position.
• Be willing to work flexible hours, which includes nights and weekends.

III. BASIC COMPETENCIES

Education and Experience:

• High school education or equivalent.
• Must demonstrate effective skills in all levels of food preparation, storage and presentation.
• Serv-safe certification desired, or ability to attain once hired.
• Must be able to understand and follow recipes to cook in appropriate quantities. Communicate information and ideas in speaking and writing so others will understand. Read, write and follow instructions.
• Must be flexible to work any schedule assigned, including weekends, nights, and holidays.
• Must meet the State’s Moral Character standard.

Skills and Abilities Needed:

• Dexterity – Cooks should have excellent hand/eye coordination (i.e. for the proper knife techniques for cutting, chopping and dicing. Make fast, simple, repeated movements of the fingers, hands and wrists.
• Physical stamina – This work calls for extended periods of standing in hot conditions.
• Sense of Taste and Smell – Cooks must be able to smell and taste in order to prepare delicious meals and note if items are spoiled.
• Decision Making Abilities and Adaptability – be able to problem solve, adapt to change and improvise as situations call for.
• Adhere to all applicable safety and health policies and procedures.

IV. JOB SETTING

The work environment described here is representative of that which an employee will typically encounter during a normal shift. While performing the duties of this job, the employee is regularly required to use hands to finger, handle, or feel; reach with hands and arms; and talk or hear. The employee is frequently required to lift, stoop, kneel, crouch, or crawl. Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception, and ability to adjust focus. Physical ability to lift and carry 50 pounds. Physical mobility and endurance to perform tasks while standing/walking for long periods of time (60 minutes or more). Ability to safely and properly use kitchen equipment. Ability to provide first aid and to assist campers and staff in an emergency. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

V. OTHER INFORMATION

MCHS is an equal opportunity employer where employment is based upon personal capabilities and qualifications without discrimination because of race, ethnicity, religion, sex, age, marital status, national origin, disability, sexual orientation, veteran status, or any other protected characteristics as established by law. This policy extends to all policies and procedures related to the recruitment and hiring, compensation, benefits, termination, and all other terms and conditions of employment.

Furthermore, this description is a summary of the responsibilities, duties, skills, experience, abilities, and qualifications associated with this position. It is not an exhaustive list and may be changed at any time at the discretion of the CEO. Employment is still considered at-will in which MCHS or the employee may with or without notice, with or without reason terminate employment. MCHS reserves the right to modify job duties or job descriptions at any time.