Head Cook

Reporting to the Summer Camp Director, the Head Cook is responsible for Planning, Directing and Supervising Camp's Food Service. 

Pay is $700 per week, includes meals and a Private Room attached to the kitchen. FLSA Section 13(a)(3)

MINIMUM QUALIFICATIONS:

Training & experience in planning and cooking for large groups, and managerial experience. 

Ability to prepare foods for special groups (i.e., people with eating disorders, allergies, diabetes, vegetarians etc.) as needed

Knowledge of standards of food preparation and serving, and kitchen procedures. Operational knowledge of electrical, propane gas and mechanical equipment.

Desire & ability to work in a camp setting

Have and post current Food Handlers Card

Must be at least 21 years of age

Must be able to lift/unload/move food and supplies. Lift institutional size pots and pans to cooking and storage locations.

Current CPR and First Aid (Wilderness first Aid a plus).

SPECIFIC RESPONSIBILITIES:

Supervise and coordinate activities of assistant cook and kitchen assistants. Supervise kitchen staff, cooking, cleanliness and scheduling of personnel.

Plan menus and utilize leftovers.

Supervise safe and appropriate preparation of food.

Estimate needs, order, receive and store foodstuffs and supplies

Cook, trim, portion, carve, bake, etc. Portion meats, vegetables, salads, breads, desserts, etc. to be served
family style.

Participate in overall camp staff training.

Supervise and assist in recycling kitchen waste.

Supervise record keeping, inventories and temperatures of equipment.

Evaluate current season and make suggestions for following season.

Other duties as assigned / reassigned