Camp Cook

POSITION SUMMARY

This seasonal position supports the work of the YMCA's Camping Services programs by assisting the Food Service Manager in preparing and serving nutritious meals  to campers, staff and guests. This role is integral in maintaining the cleanliness and sanitation of the kitchen and dishwashing area, following all health code rules and regulations. Assignments in this role can vary widely in our camp setting. Considerations for job duties are made based on the size of the kitchen staff; food service styles (such as buffet, family style etc.); amount of food service outside of the dining hall including tripping programs, picnics etc. Assignments may include food preparation, dishwashing, and dining hall service, based on the listed factors. This role also is responsible for cleaning the dining hall and restrooms after each meal.

ESSENTIAL FUNCTIONS

• Assist in the daily operations of the camp food service and sanitation of kitchen and equipment
• Assist in the preparation of food as the menu indicates including washing and peeling.
• Set up food, supplies, and utensils for dining hall distribution.
• Store food and leftovers at proper temperature.
• Clean and maintain dish room and dining hall facility
• Direct staff on proper equipment functions and sanitation methods
• Ensure proper equipment maintenance
• Assist in routine sanitation of the kitchen and related equipment.
• Clean and maintain all food-preparation and storage areas.
• Wash all dishes, serving and preparation equipment, and utensils according to regulated washing methods and temperatures.
• Reduce waste, reuse items, and recycle as indicated through the camp’s procedures.
• Assist in the preparation and packaging of food for use outside the camp dining hall.
• Work with cooks and other staff in reviewing pack out requests to ensure adequate and accurate amounts and variety.
• Prepare and store pack out food according to camp and health code procedures.
• Advise staff on equipment or preparation materials needed for identified menu choices.
• Attend staff meetings and trainings as required.
• Uphold YMCA policies for safety, supervision, mandated reporting and risk management.
• Demonstrate the Six Pillars of Character (Trustworthiness, Citizenship, Respect, Responsibility, Caring, and Fairness) as well as the YMCA Core Values of caring, respect, honesty and responsibility in all dealings with members, guests, volunteers and fellow staff.
• Demonstrate competencies in and willingness to develop in the Cause Driven Leadership areas of mission advancement, collaboration, operational effectiveness and personal growth.
• All other duties as assigned by your supervisor.

YMCA LEADERSHIP COMPETENCIES
The Y’s Leadership Competency Model is comprised of 14 Leadership Competencies (leadership knowledge, skills, and behaviors required for success in the Y), organized by the four disciplines of Cause-Driven Leadership:

• Advancing Our Mission & Cause: Provide visionary leadership to the organization and to ensure that all resources are mobilized to adapt to new challenges and needs in the community
  • Competencies Include: Change Leadership, Engaging Community, Philanthropy, & Volunteerism
• Building Relationships: Connect people to the Y’s cause by developing inclusive relationships, partnerships and collaborations so that Ys can co-create solutions to pressing social needs
  • Competencies Include: Collaboration, Communication & Influence, & Inclusion
• Leading Operations: ensure relevance, effectiveness, and sustainability of the organization so that we can continue to fulfill our promise to the community
  • Competencies Include: Critical Thinking & Decision Making, Fiscal Management, Functional Expertise, Innovation, & Program/Project Management
• Developing & Inspiring Others: support the holistic development of self and others so that everyone can embrace the Y’s cause, sustain the Y’s culture, and inspire others to take individual and collective action to further our impact
  • Competencies Include: Emotional Maturity & Developing Self & Others

While all competencies are significant, the following are critical to success in this position:

• Engaging Community
• Collaboration
• Functional Expertise
• Emotional Maturity

MINIMUM QUALIFICATIONS

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• AGE: Minimum age of 18.
• RELATED EXPERIENCE:
  • 1-2 years experience in related field preferred
  • Desire to work in the food service area
  • Knowledge of food preparation and serving and storage of food
  • Knowledge of dishwashing and sanitation procedures
  • Culinary training or equivalent professional kitchen experience preferred
  • Experience in high-volume, fast-paced kitchen environments
• ​​​​​​​CERTIFICATIONS:
  • ​​​​​​​ServSafe certification preferred or willingness to obtain before camp season starts
• ​​​​​​​SPECIALIZED SKILLS:
  • ​​​​​​​Excellent organizational skills and calm under pressure
  • A quick learner who embraces feedback and new challenges

WORK ENVIRONMENT/MINIMUM PHYSICAL REQUIREMENTS

• Ability to lift and carry 30 pounds including unloading food, carry trays of dishes, lifting supplies and equipment as needed.
• Visual ability to identify and respond to environmental hazards.
• Physical ability to operate kitchen equipment according to safe recommended methods.
• Physical mobility and endurance to perform tasks while standing for long periods of time (60 minutes or more).
• Ability to determine cleanliness of dishes, food surfaces, and kitchen area

Salary : $20 - $28