Prep/Line Cook at Girl Scouts of Colorado

, Texas, United States -

Full Time

Start Date

Immediate

Expiry Date

26 Jun, 26

Salary

23.0

Posted On

28 Mar, 26

Experience

0 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Meal Preparation, Food Safety, Cleaning, Organization, Inventory Management, Temperature Monitoring, Recipe Execution, Portion Control, Teamwork, Time Management, Communication, ServSafe Certification, First Aid/CPR Certification

Industry

Non-profit Organization Management

Description

The Prep/Line Cook is responsible for assisting the Chef/Cook in providing meals for campers and staff during summer camp program. This includes assistance in preparing meals for special diets, cleaning and organizing kitchen and appliances, general cleaning, and maintaining meal records. A primary function of this, and every other job at camp, is to ensure that each member, guest, and visitor receives the highest caliber of service. Pay range: $20.00 - $23.00 Dates of Employment: late May to early August This job is on-site in Bailey, CO. ESSENTIAL DUTIES & RESPONSIBILITIES Assists Chef/Cook to prepare meals as scheduled for 50-310 people per meal. Assists Chef/Cook to prepares all meals on time as scheduled or assigned. Assist in the preparation of all meals for camp. Properly measure ingredients and assemble them in accordance to Chef/Cook’s specifications. Use proper measurement tools to ensure accuracy and proper execution of all recipes. Wash, peel and prepare raw food products. Cut and portion different types of meat. Portion the food and prepare dishes and ingredients for serving. Breakdown workstation and complete closing duties. Ensure leftover food is stored properly. Work closely with Chef/Cook and Dishwasher throughout the course of the shift and provide support as needed. Test the temperature of foods at specified intervals; Perform daily temperature checks for coolers and products. Clean, organize and maintain refrigerators, coolers, and dry storage areas. Restock items as needed. Keep track of ingredient quantities. Ensures special food requirements for both campers and staff, e.g., food allergies, gluten free and vegetarian diets are managed with utmost importance for 100% accuracy. Assists Chef/Cook in ensuring food items are readily available for staff on weekends. Assists Chef/Cook in preparing and delivering timely and accurate pack-out/travel food. On rare and brief occasions, in the absence of Chef/Cook, this role may need to act as the Chef/Cook; only as directed by Kitchen Manager. Maintains kitchen cleanliness and proper food preparation according to state and local health department code requirements and departmental procedures. Maintains overall sanitation, health, cleanliness, and safety standards for food preparation areas, cooking services, and dishes and utensils. Assists Chef/Cook to ensure that CDPHE Food Regulations are being followed by all kitchen staff. Regularly sanitizes kitchen surfaces throughout the day; Assists in daily deep cleaning of specific areas in the kitchen, e.g., floors, counters, overs, stoves, fridges, etc. Washes hands frequently while working in the kitchen and in accordance with CDPHE health regulations. Keeps stock rooms, coolers, and freezers clean; Ensures that food supplies are rotated, and all perishables are labeled, dated and stored properly. In the absence of the Chef/Cook: Performs check in of all incoming food supply orders (verifies amount ordered vs invoice amount, ensures it is properly stored and rotated) as directed. Assists with unloading, inspection, and storage of raw ingredients and supplies. Assists Kitchen Manager or Chef/Cook in inventory requests, as requested. Reports any accidents or injuries to Chef/Cook, manager, or director. Consistently reports to work on time as scheduled. Responsible for timecard management. Interact with digital systems including WorkBright, Slack, and ADP. Respects the confidential nature of all information pertaining to staff, volunteers, and girls. Lives by the Girl Scout Promise and Law. All other duties as assigned. JOB QUALIFICATIONS Education and/or Formal Training High school diploma or equivalent plus one year certificate from college or technical school, preferred. Minimum of three months food preparation and/or line cook experience, preferred. Must possess, or be willing to obtain, current SERV Safe Certification. Must possess, or be willing to obtain, current First Aid/CPR certification. Experience Minimum of three months experience in an industrial kitchen, preferred. Prior experience cooking and serving 50-310 people per day, preferred. Experience in meal preparation for those with restricted diets and/or food allergies, highly preferred. Knowledge, Skills, and Abilities Proficient understanding of sanitation and regulations for workplace safety. Basic understanding of nutrition guidelines, food handling techniques, preparation (including safe preparation of food for those with restricted diets and allergies) and cooking procedures. Basic understanding of food allergies and food related diseases, and the ingredients that may cause the allergy/disease. Must understand and comply with food safety and temperature standards. Must understand safe use of common kitchen cleaning supplies, chemicals, and equipment. Must understand how to interpret SDS sheets. Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals, preferred. Ability to read and comprehend simple instructions, short correspondence, and memos. Excellent verbal and written communication skills. Must be able to work quickly and efficiently. Must be able to work well as part of a team. Must be able to work well under pressure. Ability to maintain personal cleanliness. Additional Requirements Must be 18 years of age. Must be able to pass a criminal background check acceptable to GSCO standards. Must be able to work non-traditional hours including early mornings, evenings, and/or weekends. MATERIAL AND EQUIPMENT DIRECTLY USED This position frequently works with standard kitchen equipment including, but not limited to: freezers, refrigerators, ovens, stove-tops, broilers, microwaves, blenders, mixers, slicers, food processors, commercial dishwashers, knives. Subject to injury from falls, burns, odors, or cuts from equipment. Possible exposure to latex. Exposure to common kitchen cleaners. WORKING ENVIRONMENT & PHYSICAL ACTIVITIES Camps are at altitudes of 8,000-9,500 feet. Prolonged periods of standing and working in a kitchen. Exposure to extreme noise, heat, steam, and cold present in a kitchen environment. Must be able to regularly lift 5-10 pounds; with the ability to lift up to 50 pounds as required. Manual dexterity to cut and chop foods and perform other related tasks. Ability to hear, listen, see, sit, stoop, kneel, crouch, crawl, bend, taste and smell, use hands and fingers to handle or feel, reach with hands and arms, limb or balance. Specific vision abilities required by this job include close vision, color vision, peripheral vision, depth perception and ability to adjust focus. Must have interpersonal skills/behaviors (i.e. working with individuals with a range of moods & behaviors in a tactful, congenial personal manner, so as not to alienate, or antagonize them) We are an equal opportunity employer and prohibit discrimination/harassment without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state or local laws. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Responsibilities

The Prep/Line Cook assists the Chef/Cook in preparing meals for campers and staff, including managing special dietary needs, ensuring timely service, and maintaining accurate meal records. A primary duty involves ensuring the highest caliber of service for all guests while maintaining kitchen cleanliness and adhering to health codes.