General
Responsibilities:
To
manage the food service team in the preparation of meals for the Global
Youth Village residences & guests. To observance, enforce and maintain
kitchen sanitation, health and safety procedures.
Minimum
Qualification:
*
Experience as a cook or assistant cook, preferably in an institutional
setting
* Training and experience in vegetarian cooking for large groups
* Ability to work well within a team, with daily deadlines.
* Ability to prepare foods for special needs groups (vegans, food allergies,
diabetes, etc.) as needed
* Knowledge of food preparation and service standards, health, safety,
and sanitation procedures.
* Some previous supervisory experience (preferably in food service field)
* Ability to accept feedback and guidance
* Good character, integrity, and adaptability
* Enthusiasm, sense of humor, patience, and self-discipline
* Fluent in English
* Minimum High School graduate with at least one year post graduate
work experience or education
* Minimum age: 21
Responsible
to: Food Service Manager
Specific
Responsibilities:
1.
Work with Food Service Manager to estimate needs, menu changes, special
dietary ramifications of particular meals, and to order, receive and
store foodstuffs and supplies.
2. Give instructions to and monitor the work of the prep cooks, ensuring
that the meal is served on time, in the proper quantity, and up to standards
of quality and sanitation.
3. Oversee seasoning of dishes.
4. Function as general all-around cook for meals and special events.
5. Short order cook or bake as needed.
6. Assist in the cleaning and set-up of the food service area at the
beginning of season. Assist in kitchen closing at end of season.
7. Work as part of the team to maintain sanitary & safety standards
throughout the program.
8. Evaluate procedures and menus at end of season, making recommendations
for next season.
Essential
Functions:
1.
Physical ability to lift, unload, move food and supplies; lift dishes
to their storage location
2. Sensory ability to determine cleanliness of dishes, food contact
surfaces, and kitchen area, in addition to assessing condition of food.
3. Cognitive and physical ability to operate electrical and mechanical
kitchen equipment safely (dish washer, food processors, blenders, etc.).
4. Ability to communicate with staff and youth, and provide necessary
instruction and training.
5. Cognitive and communication abilities to conduct necessary functions
of kitchen management.
6. Ability to communicate to staff and youths the safety regulations
and emergency procedures in case of the need for evaluation of dining
hall.
