Seasonal Kitchen Manager

Girl Scouts of Colorado

25d•$25 - $30•Onsite

About The Position

The Seasonal Kitchen Manager is responsible for overseeing kitchen staff, providing meals for campers and staff during summer camp program. This includes preparing meals for special diets, cleaning and organizing kitchen and appliances, general cleaning, training of kitchen staff and maintaining meal records. A primary function of this, and every other job at Sky High Ranch, is to ensure that each member, guest, and visitor receives the highest caliber of service.

Requirements

Must be 18 years of age.
Must be able to pass a criminal background check acceptable to GSCO standards.
Must be able to work non-traditional hours including early mornings, evenings, and/or weekends.
High school diploma or equivalent plus one year certificate from college or technical school, preferred.
Minimum of three months food preparation and/or line cook experience, preferred.
Must possess, or be willing to obtain, current SERV Safe Certification.
Must possess, or be willing to obtain, current First Aid/CPR certification.
Proficient understanding of sanitation and regulations for workplace safety.
Basic understanding of nutrition guidelines, food handling techniques, preparation (including safe preparation of food for those with restricted diets and allergies) and cooking procedures.
Basic understanding of food allergies and food related diseases, and the ingredients that may cause the allergy/disease.
Must understand and comply with food safety and temperature standards.
Must understand safe use of common kitchen cleaning supplies, chemicals, and equipment.
Must understand how to interpret SDS sheets.
Ability to read and comprehend simple instructions, short correspondence, and memos.
Able to be patient and train less knowledgeable staff.
Excellent verbal and written communication skills.
Must be able to work quickly and efficiently.
Must be able to work well as part of a team.
Must be able to work well under pressure.
Ability to maintain personal cleanliness.

Nice To Haves

Minimum of six months experience in an industrial kitchen, preferred.
Prior experience cooking and serving 50-310 people per day, preferred.
Prior experience managing in a kitchen environment, preferred.
Experience in meal preparation for those with restricted diets and/or food allergies, highly preferred.
Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals, preferred.

Responsibilities

Prepares to prepare meals as scheduled for 50-310 people per meal.
Prepares all meals on time as scheduled or assigned.
Assist in the preparation of all meals for camp.
Properly measure ingredients and assemble them in accordance to specifications. Use proper measurement tools to ensure accuracy and proper execution of all recipes.
Wash, peel and prepare raw food products.
Cut and portion different types of meat.
Portion the food and prepare dishes and ingredients for serving.
Breakdown workstation and complete closing duties.
Ensure leftover food is stored properly.
Work closely with Prep/Line Cook and Dishwasher/Kitchen Assistant throughout the course of the shift and provide support as needed.
Test the temperature of foods at specified intervals; Perform daily temperature checks for coolers and products.
Clean, organize and maintain refrigerators, coolers, and dry storage areas. Restock items as needed. Keep track of ingredient quantities.
Observe methods of food preparation, cooking, and sizes of portions to ensure food is adequately prepared.
Ensure proper cooking methods and recipes are followed. o Perform quality audits and specs checks, including temp checks on food items and dish machines.
Ensures that CDPHE Food Regulations are being followed by all kitchen staff; Performs daily temperature checks for coolers and products.
Assists with breakdown of workstation and completion of closing duties ensuring all Prep/Line Cooks’ and Dishwasher/Kitchen Assistants’ assignments are completed before they sign out.
Menu planning, recipe creation, and ensures overall functionality of the kitchen.
May assist in food ordering as directed by Program Director.
Partner with Program Director to make recipe or menu changes so that foods will be utilized before expiration date to eliminate waste as much as possible.
Partner with Program Director to reward and recognize staff for individual and team success.
Responsible for ensuring food items are readily available for staff on weekends.
Partners with administrative staff to plan, prepare, and deliver timely and accurate pack-out and travel camp food.
Creates prep sheets for special event orders.
Ensures special food requirements for both campers and staff, e.g., food allergies, gluten free and vegetarian diets are managed with utmost importance for 100% accuracy.
Ensure food items are readily available for staff on weekends.
Prepare and deliver timely and accurate pack-out/travel food.
Contribute as a leader of the department by supervising Prep/Line Cook and Dishwasher/Kitchen Assistant staff on improving operational efficiencies as needed.
Ensure and promote the sanitary integrity of the facility, equipment, and food products.
Maintains kitchen cleanliness and proper food preparation according to state and local health department code requirements and departmental procedures.
Maintains overall sanitation, health, cleanliness, and safety standards for food preparation areas, cooking services, and dishes and utensils.
Assists Prep/Line Cook and Dishwasher/Kitchen Assistant to ensure that CDPHE Food Regulations are being followed by all kitchen staff.
Regularly sanitizes kitchen surfaces throughout the day; Assists in daily deep cleaning of specific areas in the kitchen, e.g., floors, counters, overs, stoves, fridges, etc.
Washes hands frequently while working in the kitchen and in accordance with CDPHE health regulations.
Keeps stock rooms, coolers, and freezers clean; Ensures that food supplies are rotated, and all perishables are labeled, dated and stored properly.
Performs check in of all incoming food supply orders (verifies amount ordered vs invoice amount, ensures it is properly stored and rotated) as directed.
Assists with unloading, inspection, and storage of raw ingredients and supplies.
Assists Program Director in inventory requests, as requested.
Reports any accidents or injuries to Director.
Maintains a calm and safe working environment/culture.
Consistently reports to work on time as scheduled.
Responsible for timecard/schedule management.
Interact with digital systems including WorkBright, Slack, and ADP.
Respects the confidential nature of all information pertaining to staff, volunteers, and girls.
Lives by the Girl Scout Promise and Law.
All other duties as assigned.
Routinely display concern for an effective implementation of health, safety and emergency policies and procedures.
Maintain high standards of health, sanitation, safety, and security to prevent accidents and to respond appropriately in emergency situations.
At all times, help to promote a positive image of camp.
Demonstrate responsibility, accountability, and overall maturity of judgement.
Work together and communicate appropriately with all staff and volunteers.
Demonstrate a recognition and understanding of good customer service in all dealings and interactions as an employee of Girl Scouts of Colorado by maintaining constructive relationships with co-workers, girl members, parents, volunteers, and the community.
Solves problems using standard procedures and precedents.
Looks for ways to improve and promote quality; Demonstrates accuracy and thoroughness.
Identifies and resolves problems in a timely manner; Develops alternative solutions; Uses reason even when dealing with emotional topics.
Uses limited independent judgment to make decisions based on precedents using established guidelines.
Solves problems using standard procedures and precedents.
Looks for ways to improve and promote quality; Demonstrates accuracy and thoroughness.
Observes safety and security procedures; Reports potentially unsafe conditions; Uses equipment and materials properly.
Consistently reports to work as scheduled, and in a timely manner.
Understands when to refer issues to a Director and when to handle them personally.