13-075 - Head Cook - SC/Pine Summit Camp

Mission Statement

The Salvation Army, an international movement, is an evangelical part of the universal Christian church. Its message is based on the Bible. Its ministry is motivated by the love of God. Its mission is to preach the gospel of Jesus Christ and to meet human needs in His name without discrimination.

Position Summary

A Head Cook staff member is part of a group of staff who works as a team to provide kitchen/ dining hall needs to our many groups and campers. They lead in preparing, cooking and serving food as well as other duties as needed such as working in the dining hall and dishes. This position is the primary leader the for the Food Service Department.

Essential Functions

A Head Cook is the leader of the team regarding the operation of the kitchen and dining hall. Responsibilities will rotate from kitchen to dining hall to dish room depending on the group and the food service needs. The Head cook provides leadership in preparing and serving food, setting up/cleaning the dining hall, inventory, and dishes. Manage the daily operations of the camp food and dining services including coordinating activities between the kitchens and dining rooms.

• Set up food supplies and utensils for dining hall food distribution.
• Store food and leftovers at proper temperature and proper storage locations.
• Inventory and order food, equipment and supplies and arrange for the routine maintenance, sanitation and upkeep of the camp kitchens and equipment.
• Clean and maintain all food preparation storage equipment.
• Prepare and store food according to camp and health code procedures.
• Maintain cleanliness of food room, dish room, equipment, refrigerators, freezers, and food preparation areas.
• Supervise and works with the hourly food service staff, focusing on service, cleanliness, attention to detail, follow through on tasks assigned and teamwork.
• Keep kitchen cupboards, walls, and countertops wiped clean and sanitize daily.
• Prepare and serve food.
• Create staffing schedule for Food Service Department.
• Protect the health & safety of guests & staff.
• Manage the USDA Summer Food Service Program, including training staff, ensuring paperwork is in order and submitted in a timely fashion. Coordinate with camp secretaries to ensure eligibility paperwork is being organized properly.
• Be responsible for the safety and upkeep of the dish room.
• Be willing to meet the dietary needs of the guests whenever possible.
• Maintain a high standard of cleanliness.
• Responsible for any other duties assigned by the Site Manager or his/her designate.

Working Conditions

• Tie back hair and use head cover as designated by the Food Service Coordinator.
• Wash hands regularly throughout shift.
• Wear a clean apron while working.
• Dress should be appropriate and modest. Camp will provide aprons and chef coats. The following should not be worn:
  
  
  
  • No tank tops.
  • No clothing that reveals mid-drifts or cleavage.
  • No clothes worn that others can see boxers or underwear.
  • NO OPEN TOE OR OPEN BACK SHOES!
  
  
  
  

Please Note

Due to the particular camp program in session, you may be asked to assist in other duties not directly listed in this job description. This is necessary for a smooth operation of camp. Staff members are expected to be flexible and cooperate cheerfully.

Minimum Qualifications

• Minimum 18 years of age.
• Work as a team player.
• Knowledge of basic food handling safety standards.
• Ability to sit, walk, stand, bend, squat, climb, kneel, and twist on an intermittent or sometimes continuous basis. Ability to grasp, reach overhead, push, pull and carry objects such as chairs, dish racks, tables, etc.
• California Food Handlers Certificate.

Skills, Knowledge & Abilities

• Ability, both visual and auditory, to identify safety hazards and monitor guest and staff behavior and enforce appropriate safety regulations and emergency procedures.
• Ability to walk, stand, bend, and stretch.
• Ability to lift, up to approximately 50 pounds, and occasional lifting of equipment.
• Physical ability to operate kitchen equipment according to safe recommended methods.
• Physical ability and endurance to perform tasks while standing for long periods of time (60 minutes or more).
• Physical ability to respond appropriately to situations requiring first aid. Must be able to assist campers in an emergency (fire, evacuation, illness, or injury).
• Willing to work in a camp setting and work irregular hours.