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Cook at YMCA Of Greater Hartford

Woodstock, Connecticut, United States -

Full Time

Start Date

Immediate

Expiry Date

20 Aug, 26

Salary

22.0

Posted On

22 May, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Meal Preparation, Kitchen Management, Health and Safety Oversight, Teamwork, Food Storage, Allergy Coordination, Kitchen Cleanliness

Industry

Non-profit Organizations

Description

YMCA CAMP WOODSTOCK Woodstock Valley, CT 06282 JOB DESCRIPTION- CAMP COOK FLSA Status: Non-Exempt Grade: 2 Reports To: Conference & Retreat Director Pay: $18 - $22 an hour Seasonal Cook: 4-15 hours on weekend non summer months Supervisory Responsibility: Kitchen help/dishwasher staff Position Purpose: The cook is primarily responsible for the preparation of meals, and the overall management of the kitchen for the meals of their shift. Breakfast and lunch for the morning shift, and dinner for the evening shift. Mealtimes typically are 8:00 am, 12 noon and 5:30 pm. Essential Functions: * Oversight of health and safety of kitchen procedures * Oversight and preparation of shift meal(s) * Ensure kitchen cleanliness * Cooperation with program staff to coordinate allergies * Storing food properly after shift. * Notifying staff of kitchen ordering needs Physical Requirements: * Ability to be on feet for most of a 4 hour work shift * Lifting of stock up to 25 pounds * Maintain high standard of personal hygiene * At least 21 years of age Other Requirements: * Successful experience as a cook in food service industry * Experience in serving meals for large groups * Works well in a team For further questions call the office at 860-974-1336 The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Responsibilities

The cook is responsible for preparing meals and managing the kitchen during their shift. This includes overseeing health and safety procedures, ensuring kitchen cleanliness, and coordinating with program staff regarding allergies.