Cook-- Summer Camp at Brock & Company Inc

Lakeville, Connecticut, United States -

Full Time

Start Date

Immediate

Expiry Date

28 May, 26

Salary

25.0

Posted On

27 Feb, 26

Experience

0 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Food Preparation, Cooking, Recipe Comprehension, Production Orders, Food Handling Regulations, Safety Regulations, Equipment Use, Personal Hygiene, Customer Service, Teamwork, Problem Solving, Menu Implementation, Receiving Deliveries, Stowing Deliveries

Industry

Food and Beverage Services

Description

Description Cook-- Summer Camp Seasonal Position Pay: $25 an hour Spend your summer cooking in a camp environment where your work truly matters—fueling days filled with adventure, learning, and community. As a Cook at a Summer Camp with Brock & Company, you’ll prepare fresh, satisfying meals in a high-energy setting, earn $25/hour, and be part of a supportive team that values quality, teamwork, and positivity. If you love hands-on cooking, fast-paced days, and the idea of making a difference during an unforgettable camp season, this role is your perfect summer opportunity. Brock & Company, Inc. is the premier provider of contract food management to private and independent schools and corporations throughout the Mid-Atlantic and New England regions. We aim to deliver outstanding quality food services exceeding our clients’ expectations every day. With an extensive array of clients, Brock has a formula for success that is simple. We focus on top quality products combined with people who have a passion for food and service. Brock provides a family-owned, corporate supported, financially sound organization that is committed to our clients and associates and is always striving for excellence. As a member of the Brock team, you will experience a work schedule that allows for a quality of life. Our food programs are dynamic, the menus cutting edge and creative. We welcome your input to implement, solve problems, and help drive these programs to success. You can influence the outcome, and we will give you the tools to be successful. Our programs have made significant improvements in the daily work lives of our customers and clients by providing healthy, nutritious menus at all meals. This position will prepare, cook and serve foods determined by the supervisor. Staff will observe all verbal and written instructions regarding menu production, recipe methods, cooking techniques and food presentation. Responsibilities: The production, preparation and cooking of foods to include soups, sauces, salads, entrees, catering and all other items determined by the Chef Manager. Station set – up prior to service with appropriate equipment and food to be determined by the supervisor. Maintain a clean and safe work area via supervisor instruction and applicable health, safety and food handling regulations. Provide customer service in a courteous manner at all times. Essential requirements: Comprehension of both verbal and written food recipes, production orders, cooking instructions and techniques in to preparation of daily menus. Follow all outlined health and safety regulations with regard to equipment use and personal hygiene. Must be able to stand for extended periods of time. Have the ability to move objects approximately 35 lbs. to waist height. Adhere to client and company protocols related to COVID-19 workplace safety and sanitation standards. Positive “can-do” attitude Receive, unpack, unwrap, date, rotate and stow deliveries. This position may be called upon to perform other jobs as determined by the supervisor. Benefits Available for Full-Time Employees Medical, Dental & Vision Paid Time Off 401K Plan with Company Match Life & AD & D Insurance Short & Long-Term Disability Equal Opportunity Employer - M/F/D/V // Uniforms and Meals Provided Please respond with resume or letter of intent. PM21

Responsibilities

The cook will be responsible for the production, preparation, and cooking of various foods, including soups, sauces, entrees, and catering items, as determined by the supervisor. This includes setting up stations before service and adhering strictly to menu production, recipe methods, and presentation standards.