HEAD COOK LOST VALLEY SUMMER CAMP

Job Summary :

Experience in buffet style cooking; desire to meet the needs of dining guests, accurately and efficiently cook meats, vegetables, soups and other hot food to proper temperature in compliance with Health and Safety Code.

prepare and portion food products prior to cooking. Perform other duties in the areas of food and food preparation including garnishing of cooked items and preparing appropriate garnishes

Essential Functions :

Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. 1. Provide a high level of customer service and promote a restaurant-style dining atmosphere.

2. Work closely with the Food Service Director to ensure guest satisfaction. 3. Comply with department standards, guidelines, and objectives to include adherence to all Food Service and Sanitation, HACCP, and Health Code standards and guidelines 4.

Portions food products prior to cooking to standard portion sizes and recipe specifications. 5. Cook a variety of meats, poultry, vegetables and other food items in broilers, ovens, grills, fryers, and a variety of other kitchen equipment.

6. Maintains a clean and sanitary workstation area including shelves, grills, broilers, fryers, convection oven, flat top range and refrigeration equipment.

7. Stocks and maintains sufficient levels of food products at serving stations to assure a smooth service period. 8. Handles, stores, and rotates all products properly.

9. Assists in food prep assignments during off-peak periods as needed. 10. Report to work on time. 11. Performs other duties as may be assigned.

Requirements : 1. Food Handlers Card / ServSafe 2. Three years minimum experience 3. Customer / Client Focus. 4. Communication Proficiency.

5. Thoroughness. 6. Time Management. 7. Is a self-starter, loyal, honest, hardworking, and dependable 8. Works well with others 9.

Detail oriented 10. Ability to interface with customers in a professional manner 11. Responsible with company equipment and property 12.

Ability to lift up to 50 lbs. on a frequent basis 13. Long periods of standing, sitting and bending

Work Environment : This job operates in a kitchen environment. Ability to physically handle knives, pots, or other display items as well as grasp, lift and carry same from shelves and otherwise transport up to 50 pounds to every area of the kitchen.

Ability to perform cutting skills on work surfaces, with cutting boards, Proper usage, and handling of various kitchen machinery to include slicers, chopper, grinders, mixers, and other kitchen related equipment.

Frequently exposed to hot water, open flames, and hot steam and potentially slippery floors, and cleaning chemicals.

Physical Demands : The physical demands described here are representative of those that must be met by to successfully perform the essential functions of this job.

The employee is required to stand for long periods of time, climb or balance; and stoop or kneel. Frequently lift and / or move objects up to 10 pounds and occasionally lift and / or move objects up to 50 pounds.

Position Type / Expected Hours of Work This is a Part-Time / seasonal position; 30 hours or less per week, Days and hours of work vary based on need.

Frequent evening and weekends required.

Location (city, state or zip code) You must select a location. Education status You must select an education status answer.

Seeking for You must select a seeking status answer.