Cook - Camp Campbell

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.

 

SALARY RANGE: $26.00 - $31.00/hour

ESSENTIAL DUTIES & RESPONSIBILITIES:

• Ability to create and modify menus as needed.
• Ensure quality dishes are served on schedule.
• Highly organized and detailed oriented and have good problem solving skills.
• Ability to observe and respond to critical incidents and the physical ability to act swiftly in an emergency situation.
• Ability to prioritize work load.
• Must have excellent customer service skills.
• 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.
• Work environment may call for standing, walking, sitting, stooping, kneeling, and/or crouching throughout the work shift, as well as climbing, pushing and pulling.
• 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.

WORK ENVIRONMENT:

To perform this job successfully an employee must be able to perform each essential duty satisfactorily. The qualifications and duties listed above, and the physical demands of the position listed here, are representative of the knowledge, skill and ability required. Reasonable accommodations may be made to enable an employee with disabilities to perform the essential duties.

The physical demands of the position include:

• Visual and auditory ability to observe and to respond to critical incidents and the physical ability to act swiftly in an emergency situation.
• Ability to lead and interact in group activities and perform related physical skills.
• Ability to stand, walk, sit, stoop, kneel, or crouch. Ability to climb, push, and pull.
• Ability to lift and carry objects up to 50 pounds.

Qualifications

• 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.
  

YMCA COMPETENCIES (Leader):

Change Leadership: Facilitates, co-creates, and implements equitable change for the good of the organization and/or community.

Engaging Community: Builds bridges with others in the community to ensure the Y's work is community-focused and welcoming of all, providing community benefit.

Philanthropy: Secures resources and support to advance the Y's work.

Volunteerism: Engages volunteers and promotes social responsibility at all levels of the organization.

Collaboration: Creates sustainable relationships within the Y and with other organizations in service to the community.

Communication & Influence: Listens and expresses self effectively and in a way that engages, inspires, and builds commitment to the Y's cause.

Inclusion: Values all people for their unique talents and takes an active role in promoting practices that support diversity, inclusion, and global work, as well as cultural competence.

Critical Thinking & Decision Making: Makes informed decisions based on logic, data, and sound judgement.

Fiscal Management: Manages the Y's resources responsibly and sustains the Y's nonprofit business model.

Functional Expertise: Executes superior technical skills for the role.

Innovation: Creates and implements new and relevant approaches and activities that improve and expand the Y's work and impact in the community.

Program/Project Management: Ensures program or project goals are met and intended impact occurs.

Developing Self & Others: Develops self and supports others (e.g.: staff, volunteers, members, program participants), both formally and informally, to achieve their highest potential.

Emotional Maturity: Demonstrates ability to understand and manage emotions effectively in all situations.