What are the responsibilities and job description for the Camp Phoenix Cook - May 1, 2024 – July 19, 2024 position at Boys & Girls Clubs of Greater Memphis?
Description
Position Purpose:
To assist the Food Service Manager in providing nutritious, well-prepared meals, which are served to all campers, staff, and guests.
Requirements
Essential Job Functions:
1. Assist in the daily operations of the camp’s food service.
Prepare and cook food as the menu indicates utilizing frying, boiling, broiling, steaming, and roasting of meat, poultry, seafood, fish salads, soup, vegetables, and gravies.
Prepare food including washing and peeling.
Bake bread, pastries, muffins, etc.
Set up food, supplies, and utensils for dining hall distribution.
Store food and leftovers at the proper temperature.
2. Assist in routine sanitation of the kitchen and related equipment.
Clean and maintain all food preparation and storage areas.
Supervise the cleaning of prep, serving, and dining hall dishes.
Reduce waste, reuse items, and recycle as indicated through the camp’s procedures.
3. Work as a member of a food service team.
Coordinate schedule and job tasks with other cooks, dining hall managers, and kitchen assistants.
Assist with supervising or directing the work of the kitchen assistants.
Other Job Duties:
Cooks assist in maintaining a clean working environment including the bathroom in the kitchen and laundry area.
Relationships:
Cooks have a designated relationship with the food service managers, and through them may relate directly or indirectly to program staff and counselors related to the integration of the food service in the mission and program goals of the camp. Cooks will often have direct communication with the health director related to the dietary needs of campers and staff.
Equipment Used:
Stove
Oven
Dishwasher
Refrigerator and Freezer System
Mop and Bucket
Brooms
Kitchen Utensils
Fryer
Qualifications: (Minimum Education and Experience)
Experience in institutional or food service setting.
Desire to work in the food service area.
Knowledge of standards of food preparation and serving, storage of food, and kitchen procedures.
