Kitchen Director - Linden

Girl Scouts Heart of Michigan•Linden, MI

5d•Onsite

About The Position

To further the mission of Girl Scout camp by planning and providing nutritious, well-prepared meals, which are served to all campers, staff, and guests. To ensure that the kitchen is following all applicable commercial kitchen guidelines set forth by the State of Michigan and American Camp Association. Essential Functions Reasonable accommodation may be made to enable individuals with disabilities to perform the essential functions. Oversee daily operations of the camp’s food service, including daily inventory of supplies needed for meals for the following day. Prepare and cook food as the menu indicates, being flexible with food needs as they arise. Set up food, supplies, and utensils for dining hall distribution. Operate the kitchen in accordance with Serv-Safe regulations and State of Michigan guidelines. When preparing the menu for each day of camp, take into account any allergies or dietary restrictions. Communicate with the Camp Director when needs for additional supplies are needed at least 24 hours ahead of the meal. Work with the kicthen team to put together boxes for each unit. Oversee routine sanitation of the kitchen and related equipment. Clean and maintain all food preparation and storage areas. Supervise the cleaning of prep, serving, and dining hall dishes with each meal. Help prepare and close the kitchen at the beginning and end of each of the camp sessions and at the end of each summer. Reduce waste, reuse items, and recycle as indicated through the camp’s procedures, and rotate food stock as needed. Supervise or direct the work of kitchen assistants. Participate as a member of the camp leadership team to plan and supervise camp activities and the implementation of staff training including leading educational and training sessions for counselors. Support counseling staff with daily care and supervision of campers. Take the initiative to ensure that everyone has a great summer at camp. Other duties as assigned.

Requirements

Age 21 or older preferred.
Experience cooking for large groups in a commercial kitchen or food service setting.
Prior experience using industrial kitchen equipment.
ServSafe Food Manager Certification.
Knowledge of standards of food preparation, serving, storage, and kitchen sanitation procedures.
Knowledge of current health and safety laws and practices.
Experience in menu planning and food preparation for special dietary restrictions.
Ability to lift and carry 50 pounds including unloading food, supplies, and equipment as needed.
Must become a member of Girl Scouts.
Must have belief in and/or ability to speak with conviction about the mission and values of Girl Scouts, be willing to subscribe to the principles expressed in the Promise and Law and be aware of the needs of youth in our pluralistic society.
Must be able to pass State and National background checks.
Current certification in Adult and Pediatric First Aid/CPR/AED or willingness to obtain
Competencies Time Management Flexibility Camper & Customer Focus Leadership Stress Management Timely Communication Initiative

Responsibilities

Oversee daily operations of the camp’s food service, including daily inventory of supplies needed for meals for the following day.
Prepare and cook food as the menu indicates, being flexible with food needs as they arise.
Set up food, supplies, and utensils for dining hall distribution.
Operate the kitchen in accordance with Serv-Safe regulations and State of Michigan guidelines.
When preparing the menu for each day of camp, take into account any allergies or dietary restrictions.
Communicate with the Camp Director when needs for additional supplies are needed at least 24 hours ahead of the meal.
Work with the kicthen team to put together boxes for each unit.
Oversee routine sanitation of the kitchen and related equipment.
Clean and maintain all food preparation and storage areas.
Supervise the cleaning of prep, serving, and dining hall dishes with each meal.
Help prepare and close the kitchen at the beginning and end of each of the camp sessions and at the end of each summer.
Reduce waste, reuse items, and recycle as indicated through the camp’s procedures, and rotate food stock as needed.
Supervise or direct the work of kitchen assistants.
Participate as a member of the camp leadership team to plan and supervise camp activities and the implementation of staff training including leading educational and training sessions for counselors.
Support counseling staff with daily care and supervision of campers.
Take the initiative to ensure that everyone has a great summer at camp.
Other duties as assigned.