Assistant Cook - Army Lake Camp

The Salvation Army USA Central Territory • East Troy, WI

2d

About The Position

The Assistant Cook is responsible for assisting in the preparation and serving of meals, properly storing food, and keeping inventories of foods. The Assistant Cook reports jointly to the Lead Cook and theFood Service Manager. The Assistant Cook supervises the kitchen staff when the Lead Cook and Food Service Manager are not on duty. The Assistant Cook is to help maintain a team atmosphere among the kitchen staff, helping each to understand their critical role in the proper preparation and serving of food to all who come to Army Lake Camp.

Requirements

• Possess supervisory experience and skills supporting teamwork.
• Minimum age of 18 required.
• Current, or have ability to obtain, American Rd Cross CPR and FA. (Army Lake Camp offers ARC CPR and FA certifications at camp)
• Must successfully complete Serve Safe certification
• Must be able to lift and carry 50 pounds
• Must be able to stand long hours
• Housing on campgrounds throughout duration of employment to be negotiated.
• Demonstrated ability to use initiative and be a self-starter.
• An attention to detail.
• A positive attitude and the ability to be flexible considering changing job situations/priorities.
• Must support the philosophy, goals, and objectives of The Salvation Army—Army Lake Camp.

Responsibilities

• Assist in preparing and serving meals and snacks per menus and schedules
• Ensure all foods are maintained at proper temperatures.
• Communicate to Lead Cook and/or Dining Room Host/Hostess needs relating to food service, for example, the number of serving bowls and utensils needed.
• Carry out assignments given by the Lead Cook and/or Food Service Manager
• Supervise kitchen staff
• Supervise food preparation by the Food Service Assistants when the Lead Cook and Food Service Manager are not on duty.
• Supervise assigned Food Service Assistants in cleaning Dining Hall after meals.
• Report staff who come to work late and/or do not adequately perform assigned tasks or are insubordinate to the Food Service Manager
• Assist in ensuring safe working conditions for all kitchen staff.
• Food Service storage and refrigeration
• Assist with (and when in charge, supervise) the proper storage of all leftovers.
• Assist in instructing kitchen staff on proper storage procedures of all foods.
• Make sure no food is placed on the floors of the walk-in refrigerator and freezer and storeroom.
• Assist in rotating stock in refrigerators, freezers, and storeroom.
• Assist with proper storage of all food deliveries.
• Cleaning Responsibilities
• Wipe down stoves and ovens each day.
• Maintain clean food preparation areas.
• Thoroughly clean stoves and ovens once a week.
• Assist in cleaning of kitchen, freezers, refrigerators, storerooms, dish room, dining room, all food preparation surfaces, ceiling fans, and stove fans.
• Food Inventory
• Report food items that are in short supply or out of stock to the Lead Cook and/or Food Service Manager immediately.
• Record food used for each meal on the production sheet for Summer Food Service Program.
• Assist in any other ways to make the kitchen run smoothly
• Perform special assignments given by the Lead Cook and/or Food Service Manager.
• Participate in all assigned staff meetings.
• Follow all camp policies and procedures.
• If resident staff, keep all living areas neat and clean.

What This Job Offers

• Career Level: Entry Level
• Education Level: No Education Listed
• Number of Employees: 501-1,000 employees