Cook - Summer Camp at HIS LLC

Lock Haven, Pennsylvania, United States -

Full Time

Start Date

Immediate

Expiry Date

24 Jun, 26

Salary

0.0

Posted On

26 Mar, 26

Experience

0 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Menu Planning, Food Preparation, Cleaning Schedules, Inventory Management, Budget Adherence, Food Safety, Chemical Handling, Light Maintenance, Customer Interaction, Training Compliance, Record Keeping, Flexibility, ServSafe Certification, CPR, First Aid

Industry

Description

Description ESSENTIAL FUNCTIONS: 1. Plan and develop a monthly cycle menu for breakfast, lunch and afternoon snack which: · Takes into account the likes and dislikes of children · Takes into account seasonal, cultural and ethnic food variations · Exposes children to new foods and old foods prepared new ways · Provides a wide variety of food items in each meal · Contains the required food components for reimbursement by the Child and Adult Care Food Program · Contains baked items frequently · Contains fresh fruit and/or vegetables as often as possible 2. Create and maintain a cleaning schedule for all food storage areas (freezers, refrigerators, shelving units) and all carts. 3. Deliver meals to classrooms prior to scheduled mealtimes. 4. Return meal carts and dishes to the kitchen at the conclusion of mealtimes. 5. Wash all dishes using dishwasher. 6. Return all dishes to appropriate storage areas. 7. Maintain a supply inventory of all food items and paper goods. 8. Order food items and paper goods staying within monthly budget guidelines. 9. Assist the department by subbing for other employees as requested. 10. Maintain a safe and enjoyable environment. This includes keeping up to date on required trainings and keeping up to date and familiar with all hazards associated with the position. All training must be documented and in employee files within 24 hours of training being completed. 11. Keep accurate records of lunches purchased by other branches. 12. Follow the policies and procedures established by the Williamsport Branch YMCA. 13. Be able to relate to members of the programs that the YMCA offers and the YMCA’s mission statement. 14. Be flexible. Flexibility is key to the long term success of the incumbent. 15. Other duties as assigned and as needed. 16. Follows appropriate dress code set forth by the agency. 17. Adheres to policies and procedures as outlined in the Employee Handbook and Poicy and Procedure Manual. Requirements QUALIFICATIONS: To perform this job successfully, the incumbent must have the following qualifications in order to successfully perform the food worker position. If the incumbent is lacking in any of the following qualifications upon hire, it is the incumbent’s duty to inform the YMCA. 1. Compliance with Act 33, to include documentation of Child Abuse History (Form CY-113) and Criminal History (Form SP4-164), FBI fingerprinting and the NSOR clearance. 2. Ability to work with staff in a professional and cooperative manner. 3. Capacity to interact with members from infant to adult in a pleasant and friendly manner. 4. Knowledge and skills regarding the proper use of cleaning and other chemicals. This includes detailed knowledge regarding which chemicals are appropriate and safe to use for YMCA purposes. 5. Experienced in the practical matters of cleaning and light maintenance. 6. Experience in the food service industry desired. 7. A high school diploma or G.E.D. 8. Current physical and TB test, CPR, First Aid, AED certifications, and mandated reporter training within 30 days of hire date. 9. Have, or be in the process of obtaining Serv Safe certification. 10. Biennial physical examination and initial TB (Mantoux) Test and freedom from any infectious or communicable disease. 11. Must have a valid PA Driver’s License, as he/she must be able and willing to travel for work related reasons on a regular basis. 12. At least 18 years of age.

Responsibilities

The Cook is responsible for planning and developing monthly cycle menus considering children's preferences, seasonal variations, and nutritional requirements for the Child and Adult Care Food Program. Key duties also involve maintaining cleanliness of food storage areas, delivering meals, washing dishes, managing inventory, and ordering supplies within budget guidelines.