Kitchen Associate ( Kitchen Prep)

Job Description-

Kitchen Associate (Kitchen Prep)

Position Mission:

The Kitchen Associate oversees a dining experience that helps guests feel more comfortable through nourishment, pleasurable tastes, and a warm hospitable environment. This work helps foster a time of community, reflection, and growth in campers’ and organizations’ experiences through the pleasure of sharing quality food in a warm atmosphere.

Position Purpose:

The Kitchen Associate is responsible for managing the flow of kitchen operations during assigned shifts, ensuring efficiency, quality, and adherence to safety and sanitation standards. Acting as a key leader within the kitchen team, this role bridges the gap between staff and leadership, supporting the Executive Chef and Assistant Lead Cook in executing meal service, coordinating kitchen workflow, and maintaining a positive team environment. In addition to overseeing meal preparation and service, the Kitchen Associate takes on administrative and supervisory duties, such as inventory management, scheduling support, and staff training. Through these efforts, the role upholds Camp Magruder’s mission by fostering a welcoming, nourishing, and community-centered dining experience for all guests.

Position Responsibilities & Expectations

1. In cooperation with Camp Magruder employees and volunteers, the Kitchen Associate shall contribute through both labor and attitude to fulfilling the camp and retreat ministry's mission, as established by the Oregon-Idaho Conference of the United Methodist Church. This mission is to provide quality environments of Christian hospitality and learning for all visitors.

2. The Kitchen Associate will work primarily under the direction of the Food Service Manager or Assistant Lead Cook. The employee is expected to participate in periodic performance reviews, goal setting, and adherence to the camp's rules and safety procedures as outlined in the Camp Magruder Staff Handbook.

3. Work schedules, including days and hours, will be determined by the Food Service Manager based on kitchen needs and operational demands.

4. Kitchen work involves exposure to extreme temperatures (hot and cold), wet and slippery floors, hot greasy foods, and sharp cutting tools. Kitchen Associates must wear appropriate footwear and be prepared for long hours on their feet. The role requires the ability to lift and carry at least 50 pounds (e.g., sacks of flour, mixing kettles, etc.). Given the presence of large groups of campers, the kitchen can be noisy and fast-paced environment. Employees must prioritize personal and job safety, promptly assisting with the cleanup of hazardous spills and reporting any sanitation, safety, or maintenance concerns to the Food Service Manager or Camp Director.

5. The Kitchen Associate is responsible for practicing proper sanitation and food safety, including maintaining personal cleanliness, following strict handwashing protocols, and ensuring food remains within safe temperature zones. All kitchen staff must maintain a valid Tillamook County Food Handlers Certification, which the camp will facilitate if needed.

6. Employees shall actively promote and maintain a safe working environment, both for themselves and their coworkers. Any symptoms of a communicable disease must be reported immediately to the Food Service Manager or Camp Director, and the employee must refrain from work until full recovery. A fever is considered a symptom of a communicable illness.

7. Primary Duties of the Kitchen Associate:

Meal Preparation & Service

• Prepare and serve main dishes, breads, salads, and desserts according to the menu established by the Food Service Manager, including accommodations for special dietary needs.
• Ensure food quantities remain sufficient and replenished as guests move throughout the buffet line.

Food Safety & Sanitation

• Follow all Safe Food Handling procedures and kitchen policies when defrosting, preparing, serving, cooling, and storing leftover food.
• Maintain high standards of cleanliness, ensuring all food and kitchen areas meet health and safety regulations.

Leadership & Guest Relations

• Serve as the kitchen’s point of contact during assigned shifts if the Food Service Manager or Assistant Lead Cook is unavailable, addressing guest inquiries and resolving issues promptly.
• Maintain a welcoming, professional demeanor to enhance the overall dining experience.

Sustainability & Waste Management

• Promote environmentally responsible practices, including waste reduction, composting, recycling, and mindful ingredient usage.
• Collaborate with the Food Service Manager to optimize leftover food use, control portions, and ensure cost-effective operations.

Team Support & Kitchen Morale

• Foster a positive and cooperative work environment, providing encouragement and support to team members, particularly during high-demand periods or unexpected challenges.
• Communicate effectively with fellow staff to ensure smooth meal preparation, service, and cleanup.
• Take scheduled breaks responsibly while maintaining a productive and enthusiastic work ethic. If concerns arise, consult with the Food Service Manager or Camp Director.

End-of-Shift Responsibilities

• Follow all closing procedures, including sweeping kitchen floors in preparation for mopping and thoroughly sanitizing surfaces.
• Adhere to cleaning protocols for all kitchen equipment to ensure safety, hygiene, and longevity.

Other Specific Duties

Food Preparation & Presentation: Assist with peeling and slicing fruits and vegetables, and portioning entrees, condiments, and desserts for table service when needed. Perform additional food preparation and presentation tasks as assigned by the Assistant Lead Cook.

Kitchen Equipment Operation: Safely and efficiently operate standard kitchen equipment, including convection ovens, microwaves, chafing dishes, grills, burners, sinks, mixers, electric slicers, steamers, food processors, and knives. Work cooperatively with staff to complete assigned tasks.

Dining Hall Setup: Ensure coffee, tea, and juice stations are fully stocked for the next meal if not already handled by the Kitchen Utility Staff.

Laundry Maintenance: Monitor and manage kitchen laundry as needed during shifts.

Freight Assistance: Help receive, unload, and organize kitchen deliveries when required.

Spiritual Life:

Camp Magruder is a ministry of the United Methodist Church but does not limit its ministry to Christians or Christian organizations. We believe in helping all groups and people who work to make the world better. Being a Christian is not an essential requirement, but we seek staff members who at least have a knowledge and respect for United Methodist theology and practices, and someone willing to live and work within a Christian Community, helping serve our mission to share God’s love. It is our goal to feel like a family as we serve together.

We create sacred spaces of Christian hospitality and learning.

Term of Service: This is a full-time, seasonal, hourly position. Must have a valid Oregon Food Handler Card.

Pay: From $19.50 per hour

Benefits:

• 401(k)
• 401(k) matching
• Employee discount
• Flexible schedule
• Paid training

Shift availability:

• Day Shift (Required)
• Night Shift (Required)

Ability to Commute:

• Rockaway Beach, OR 97136 (Required)

Ability to Relocate:

• Rockaway Beach, OR 97136: Relocate before starting work (Preferred)

Work Location: In person

Salary : $20