Kitchen Assistant

Job description

Suttle Lake United Methodist Camp is a seeking a Kitchen Assistant to support in our mission of creating sacred spaces of Christian hospitality and learning.

For more information on who we are and our mission and vision, please visit: https://www.gocamping.org/aboutus

Position Description:

Kitchen Assistants are responsible for the safe and sanitary production of food for guests’ consumption at Suttle Lake, and the associated tasks, such as cleaning, composting, receiving deliveries, and working with guest needs. Through their work and service, assistants contribute to guests’ nourishment both physically and spiritually during their time at Suttle Lake.

Position Purpose:

The Kitchen Associate assists the Lead Cook and Kitchen Manager with the production of meals and continued flow of a sanitary, efficient kitchen environment. Their focus is primarily on the production of food, both cold and hot, the maintenance of kitchen cleanliness through daily and rotational chores, the reception of deliveries, and other tasks as directed by the Kitchen Lead and Kitchen Manager.

Position Responsibilities:

• In cooperation with other Suttle Lake Camp employees and volunteers, the kitchen utility worker shall, in both labor and attitude, seek to fulfill the mission of the camp and retreat ministry of the Oregon-Idaho Conference of the United Methodist Church, which is to provide quality environments of Christian hospitality and learning for all of its visitors.
• The employee shall develop and encourage safe work habits and safe work environments to guard the physical safety and health of one’s self and fellow workers. The employee shall report the symptoms of a communicable disease to the Food Service Manager or Camp Director and be excused from work until full recovery. A fever is judged as a communicable disease symptom
• The Kitchen Utility Worker shall work primarily under the direction of the Food Service Manager or Lead Cook. The employee shall cooperate with periodic performance reviews and setting of job goals as well as camp rules and safety procedures of the Suttle Lake Staff Handbook.
• Days and hours of work will vary with the available kitchen work and scheduled by the Food Service Manager or Camp Director.
• It shall be understood that kitchen work will bring exposure to extremes of heat and cold, wet slippery floors requiring appropriate shoes, hot greasy foods, and cutting blades. Kitchen Utility Workers spend long hours on their feet. The employee must be able to lift and carry at least 50 pounds (e.g. sacks of flour, equipment, etc.) Kitchen work and the presence of large number of campers can create noisy work conditions. Regular attention must be given to personal and job safety. Employees shall respond immediately to assist cleanup of hazardous spills and report to the Food Service Manager or the Camp Director of any concerns about sanitation, safety or needed repairs.
• The employee shall practice sanitation and food safety, including attention to personal cleanliness, appropriate hand washing and maintaining food within the safe temperature zones. All kitchen staff shall maintain a current food handler’s card obtained by a provider authorized by the Oregon Health Authority.

The Primary duties of the Kitchen Assistant are:

• Production and service of main dishes, baked goods, salads, dressings, condiments, and desserts under the direction of the Lead Cook and Food Service Manager, including working with the current lead in the production of special diet meals. Assistants will have an understanding of appropriate food safety procedures in regards to thawing, heating, serving, cooling, and storing foods.
• Ensuring the food service line and beverage bar are assembled and restocked as needed during meal times.
• Serve as the face of the kitchen for guest interactions, including fielding guest questions and working to troubleshoot issues when the Food Service Manager and Lead Cook are not available.
• Promote practices that seek to reduce waste, reuse items, compost, and recycle, so long as these procedures do not supercede appropriate food safety procedures.
• Cooperate with the Food Service Manager to utilize leftover foods and seek efficient, economical, and ecologically friendly kitchen operation.
• Work with the Lead Cook and Food Service Manager in receiving and putting away deliveries and maintaining a tidy and organized food storage system.
• Assist Kitchen Utility Staff/porters in washing dishes, wiping surfaces, and other sanitation tasks as needed and/or directed.
• Contribute to the general cleanliness of the kitchen, dining area, recycling room, staff bathroom, and laundry room by completing chores as assigned by leadership or relevant checklist.
• Inform Kitchen Manager of quality concerns as they arise regarding ingredients or dishes prepared, and notify Kitchen Manager or Facilities Manager of any maintenance issues regarding equipment or working environment.

Qualifications

Required Qualifications:

• Food Handler Certification (within 30 days of hire)
• High School Diploma/GED or working towards

Preferred Qualifications

• Cooking and food preparation skills
• Familiarity with food service and handling protocols
• Kitchen experience in a commercial setting
• Experience working at a Camp/Retreat Center

We recognize that diverse perspectives, backgrounds, and experiences enhance our community and strengthen our work. Even if you don't meet every qualification listed, we encourage you to apply. Your unique skills and experiences may be just what we're looking for.

Job Type: Part-time

Pay: $15.00 - $18.00 per hour

Benefits:

• Flexible schedule
• Paid time off

Schedule:

• 10 hour shift
• 12 hour shift
• 8 hour shift
• Every weekend
• Monday to Friday

Work Location: In person

Salary : $15 - $18