Dishwasher at Summer Camp (Seasonal)

Overview: YWCA Vermont seeks an enthusiastic Support Staff to work with our kitchen team to provide nutritional and healthy meals for 150 campers and staff each day between June and August* and support maintaining health and safety standards within our kitchen and meal space.

This position involves teamwork with the kitchen staff team (3-5 staff), direct food and meal preparation, cleaning, dishwashing, and work approach that supports YWCA Vermont Camp Hochelaga’s philosophy of creating opportunities for women’s growth, leadership, and power in order to attain a common vision of peace, justice, freedom and dignity for all people and the elimination of racism.

Salary: This position is classified as seasonal, exempt. Salary is based upon applicant’s skills and experience. Includes optional room and board.

Responsible to: Kitchen Manager/Food Service Director, and as needed Camp Director & Assistant Camp Director

Desired Qualifications:

• Hands-on meal preparation experience preferred
• Safety and skills knowledge around cooking and ingredient preparation
• Including dietary preferences (vegetarian, vegan, pork-free, etc.) and allergens (peanuts, soy, sesame, gluten, etc.)
• Knowledge in composting, gardening and recycling
• Experience using, maintaining, and cleaning kitchen equipment preferred
• Positive team centered work ethic, active interest in collaboration with co-workers
• Maintaining food quality and sanitation standards
• Desire and ability to work with children and adults in a camp setting
• Physical ability to lift/ unload/ move food and supplies to storage, preparation or service areas for each meal preferred - though non-essential depending on make-out of full kitchen team

Specific Responsibilities:

• Model enthusiasm and passion for healthy, balanced meals for kids of all ages
• Collaborate with kitchen staff as a whole to prepare, serve, and clean up after meals
• Report to Kitchen Manager (and Camp Director as needed) for a list of additional daily tasks including cleaning bathrooms, organizing program areas, and general upkeep of camp facilities outside of the kitchen if time permits
• During staff training, participation in relevant training segments
• Uphold sanitation standards as set forth by the Vermont State Health Department and outlined by the Food Service Director during staff training week
• Lead by example in observing and enforcing camp rules and safety regulations
• Duties may be reassigned and other duties may be assigned as required by the Food Service Director or Camp Director

Essential Functions:

• Identify and respond to environmental and other hazards related to the kitchen, dining hall, and meals being served
• Maintain a balanced schedule that includes rest and self care along with work and play
• Endurance required to maintain consistency when assigned on-duty
• Understanding of when to request, and accept guidance and supervision
• Respect and cooperate with fellow staff and administration
• Ability to self-motivate, and lead as a role model to our campers

General Daily Schedule*:

The day in the life of a Camp Hochelaga Support Staff. This is meant to help frame what is expected of you and your time at Hochelaga.

• Breakfast is at 8 and prep work typically begins at 7:00 (though can vary by chef and by meal anywhere from 6am-7:30am)
• Once breakfast is served, the dishwashing begins. Expect to be in the dishwashing room for at least 1 hour for washing and putting away dishes. After each meal all serving dishes, plates, utensils, and all pots, pans, and other cooking tools should be cleaned and sanitized in compliance with food and safety standards
• Bathroom dry goods will need to be restocked, sinks and toilets wiped down, cleaning products in all areas replenished
• You will have at least an hour off for lunch that may not coincide with camp dining times.
• Lunch is at 12:30 and prep work begins at 11:00
• Once lunch is served repeat the above and finish what is left from other chores.
• Dinner is at 5:15 and Prep begins at 4pm
• After dinner cleaning is done, all kitchen staff should anticipate being done for the day around 7:30pm (8pm at the latest)

*This is a brief overview and subject to change. All kitchen staff schedules this summer will be created by our Kitchen Management team, and any additional time off-requests, or shift changes should be submitted through them as well.

YWCA of Vermont, Inc. does not discriminate in employment opportunities or practices on the basis of race, color, religion, sex, national origin, age, disability, or any other characteristic protected by law.

Job Types: Full-time, Temporary

Pay: $300.00 - $500.00 per week

Benefits:

• Employee discount

Work Location: In person

Salary : $300 - $500