Camp Knutson Cook

Camp Knutson•Crosslake, MN

5d•Onsite

About The Position

Camp Knutson is a supportive, medically-sound camp for individuals with disabilities, medical conditions and other identified needs. We partner with other organizations to host camps for youth and adults with identified needs such as autism, heart disease, skin conditions, Down syndrome, burn survivors and youth experiencing homelessness. Our beautiful, updated 30-acre campus is nestled between the pristine waters of Lower Whitefish and Big Trout lakes. Open year-round, our modern facilities and beautiful north-woods setting make us the perfect location for retreats, conferences, social gatherings, meetings or training events September through May. Camp Knutson is a service of Lutheran Social Service MN (LSS). This position is full time during the Summer and then drops to part time hours during the Fall/Winter/Spring. Position pays $17/hr-$19/hr, depending on qualifications. Position Details: Summer season 5 days a week for 6–8-hour work shift; 1-2 meals daily with potential evening snack, serving on average 110-160 persons per meal. Retreat Season February - May and Sept-Nov (mainly weekends) 4–8-hour shifts: 1-2 Meals with 20-70 guests served per meal.

Requirements

Serve Safe Certificate or ability to obtain after hire.
Previous large quantity cooking experience.
Ability to relate to youth and adults in a positive manner.
Understand and utilize Food Safety skills.
Be able to mark / label foods properly.
Ability to follow recipes, use measurement tools when appropriate.
Ability to understand special diets.
Utilize good problem solving and customer service skills.
Demonstrate knowledge and skill in assigned job duties under training, guidance, supervision of Food Service Managers and other Camp Leadership.

Responsibilities

Operate a smooth food service operation that provided high quality and adequate quantities of food to all guests at Camp Knutson.
Ensure food quality, kitchen cleanliness, and overall kitchen operations are running effectively with assistance and direction from the Director of Services.
Create, prepare and cook high quality, large-batch food that satisfies most people, based on a pre-established menu.
Meeting dietary needs of patrons with special diets – helping with accommodations to the menu, food prep and clean communication with guests about ingredients used.
Organize pantry, walk-in cooler, walk-in freezer and supply cabinets.
Maintain cleaning and sanitation of cooking areas, appliances, food storage, coffee bar and dishwashing areas in an orderly and sanitized condition to comply with health codes and requirements, including but not limited to: washing dishes, sanitizing surfaces, taking out trash, sweeping and mopping, etc.
Maintain inventory and record keeping of food supplies and kitchen equipment.
Provide clear communication and work direction to other kitchen personnel during scheduled shift