Cook - Camp Campbell

YMCA•Boulder Creek, CA

11h•$26 - $31

About The Position

The Cook is responsible for the preparation and cooking of meals and providing high quality food service. Cooks must meet applicable American Camp Association standards and County health laws in food service area. Cook works with food service team and is responsible for cleanliness and light maintenance of the camp kitchen and dining hall facilities. Work with leadership staff to ensure good communication and positive sense of community. Prepare quality food in a timely, efficient, sanitary and consistent manner. Cooks work as a team member in a dynamic work environment.

Requirements

Knowledge of and experience in food preparation, cooking & serving food, valid food handler's card.
Excellent customer service skills.
Highly organized, detail oriented, and good problem solving skills.
The ability to follow four-week menu cycle.
Position requires long periods of standing and the ability to lift at least 50 pounds.
Must be able to work within a team atmosphere and be able to motivate and manage subordinates.
Must display a positive attitude towards customers and staff, willingness to help others and good communication skills.
Be able to work weekdays and weekends and evening work shift.
A State of California food service manager certificate.
3-5 years' experience.

Responsibilities

Ability to create and modify menus as needed.
Ensure quality dishes are served on schedule.
Ability to observe and respond to critical incidents and the physical ability to act swiftly in an emergency situation.
Ability to prioritize work load.
Able to work within a team environment and be able to motivate and manage subordinates.
Able to stand for long periods and have the ability to life at least 50 pounds.
Flexible in shifts they are able to work.
Able to use hands and arms to handle, position, move materials, and manipulate things.
Collaborate with other personnel to plan and develop recipes and menus, taking into account such factors as seasonal availability of ingredients and the likely number of meals.
Determine production schedules and staff requirements to ensure timely delivery of meals.
Plan, direct, supervise and coordinate activities of workers in food preparation.
Monitor sanitation practices to ensure that employees follow standards and regulations.
Inspect supplies (quantity and quality), equipment, and work areas to ensure conformance to established standards.
Inventory items on hand and order or requisition food and other supplies needed to ensure efficient operation.
Prepare and cook foods of all types, either on a regular basis or for special guests or functions.
Check the quality of raw and cooked food products to ensure that standards are met.
Demonstrate new cooking techniques and equipment to staff.