What are the responsibilities and job description for the Assistant Chef position at YMCA Camp Belknap?
Job Title: Assistant Chef
Organization: Camp Belknap is an all-boys summer resident camp in Tuftonboro, New Hampshire. Founded in 1903, it is an independent non-profit organization affiliated with the national YMCA.
Job Objective: Responsible for assisting the Food Service Manager in the preparation of delicious meals for approximately 1,200 meals per day. Must be able to follow camp recipes, focus on food safety, taste and timely delivery of well-prepared meals. Must be deft in moving around the kitchen and apt in multi-tasking. Three years of relevant culinary experience, knowledgeable using various ingredients and cooking techniques, a must. Pride, quality, freshness, variety and efficiency are important.
Reports To: Food Service Manager
Classification: Seasonal, Full-time Salaried Employment
Responsibilities:
- Set up workstations with all needed ingredients and cooking equipment
- Prepare ingredients to use in cooking (chopping and peeling vegetables, cutting meat, etc.)
- Cook food in various utensils or kettle
- Check food while cooking to stir or turn
- Ensure great quality food by double-checking before meals are served
- Keep a sanitizer and soap bucket in preparation to keep environment in the kitchen clean
- Ensure all food and other items are stored properly
- Check quality of ingredients
- Monitor stock and place orders when there are shortages
- Coordinate with the Food Service Manager on all kitchen/dining hall matters
- Train kitchen staff as requested by the Food Service Manager and assure they understand their roles and responsibilities
- Assure the kitchen/dining hall meets all state, federal and ACA requirements regarding the health and safety of the kitchen/dining hall for employees and its users
- Assure the kitchen and dining hall always maintains a high level of cleanliness and organization
- Assure that the kitchen and dining hall are a safe environment to work
- Identify any safety or health concerns immediately to the Directors
- Provide other support as directed by the Directors or Food Service Manager
Qualifications:
- Experience working in a kitchen environment as a cook
- Experience in using cutting tools, cookware and bakeware
- Knowledge of various cooking procedures and methods (grilling, baking, boiling, etc.)
- Ability to follow all sanitation procedures
- Highly organized
- Self-motivated with the ability to multi-task
- Very good communication skills
- Ability to work well with others in a summer camp and team environment
- Ability to work in a hot, humid and fast paced environment
- High school diploma or equivalent, degree from a culinary school preferred
Physical Demands:
- Lifting heavy boxes, containers of food, and equipment weighing up to 50 lbs.
- Standing for extended periods of time
- Extended exposure to kitchen heat and humidity, and handling hot pots and pans
- Involves precise use of kitchen equipment, including sharp knives, etc.
Kitchen Values
- Efficiency, Consistency, Professionalism, Responsibility, Dedication, Trustworthiness, Positivity
Please send resume and cover letter to Adam Perreault, Assistant Director, adam.perreault@campbelknap.org.
Job Type: Full-time
Work Location: In person
