(Hybrid) 4-H Camp Kitchen Cook - Extension (Wood County)

West Virginia University

22h•Hybrid

About The Position

The part-time temporary 4-H program assistant will work with the 4-H and Family and Community Development Agents with the overall food-service operation of the Wood County 4-H. This includes preparation, nutrition, service, sanitation, customer service, and record keeping. This person will work under the supervision of the agents and handle food service operations during summer months in Wood County. This position will be required to work flexible hours to coincide with required camps.

Requirements

A high school diploma
A minimum of six (6) months food preparation experience in a large-scale food service operation required; OR any equivalent combination of experience and training which provides the required knowledge, skills, and abilities
Any equivalent combination of related education and/or experience will be considered.
All qualifications must be met by the time of employment.
Demonstrated ability to follow recipes, make calculations and figure amount of food to serve for the number of patrons expected.
Demonstrated knowledge of cooking methods and procedures.
Demonstrated knowledge of the operation of machinery and equipment used in food preparation.
Demonstrated knowledge of proper food storage and sanitation procedures.
Demonstrated general knowledge of the kitchen production including cooking, baking, salad preparation, etc.
Demonstrated broad knowledge of food service administration techniques.
Demonstrated familiarity with methods of procurement, preparation, serving, sanitation, and storage.
Demonstrated knowledge of current food service and catering trends including beverage knowledge.
Knowledge of basic nutrition and food science.
Knowledge of food safety and physical activity.
Knowledge of food resource management.
Knowledge of diverse culture and backgrounds.
Knowledge of local resources and agencies.
Skills to effectively teach nutrition education using a research-based curriculum.
Skills to manage time and keep accurate records & reports, including travel & budget.
Skills to develop positive participant relationships - congeniality, listening, and empathy.
Skills to adapt to unusual teaching environments and situations.
Skills to communicate (written and oral) with a diverse population.

Nice To Haves

Culinary training/experience preferred

Responsibilities

Works in conjunction with Material Handlers and Food Service Workers with all stages of preparation: prepping, cooking and serving, as outlined by production demands according to authorized and standardized recipes and methods, utilizing high level production skills and kitchen equipment; such as ovens, grills, grinders, slicers, mixers, blenders, tenderizers and steam units.
Reviews menus and determines type and quantities of meals to be prepared and obtains necessary food items from freezer, cooler or other storage areas.
Plans cooking and preparation schedules to ensure food will be ready at specified times through batch cooking techniques and correct quantities are prepared to last entire meal and/or special event.
Ensures the proper storage and/or utilization of leftovers. Detects and reports to immediate supervisor spoiled or unattractive food, defective supplies or equipment, or any other unusual conditions.
Ensures proper sanitation guidelines are always adhered to. Maintains cooking area in a clean, neat, and orderly manner. Recommends corrective actions when necessary.
Adheres to established policies, procedures, techniques, and methods to achieve departmental goals and objectives for food service unit. Complies with safe food handling, quality assurance, safety, cleaning, sanitation, environmental and infectious control regulations.
Plans cooking preparation schedules to ensure food is ready at specific times, in sufficient quantities, to last entire meals and specific events. Taste/smells food being prepared to evaluate quality and quantity of menu and correct food preparation.
Assists with the set-up, serving, breakdown of catering events.
Assists with maintaining an inventory system of supplies and other control systems specific to food service.
Assists with receipt of food items, ensures accuracy of order and quality of products; place in proper storage and rotate food items as needed using the FIFO method.
Performs routine equipment checks and informs supervisor of any needed maintenance or repair.