Minimum
Qualifications:
*
Desire to work in the food service area
* Ability to read and adjust recipes with weights & measures, and
menus
* Ability to work well in a close team situation, with daily deadlines
* Ability to learn and do tasks as assigned
* Ability to accept feedback and guidance, and seek guidance when needed
* Conversant in English
* Minimum age, 19
* High School graduate with at least one year post graduate work experience
or education
* Cooking experience (quantity or vegetarian cooking experience not
needed, but preferred)
Responsible
to: Food Service Manager
Responsibilities:
1.
Assist in preparation of meals by performing any combination of the
following tasks:
* wash, peel, cut vegetables and fruit
* prepare salads
* prepare breads, crackers, condiments, etc
* slice and grate cheese
* prepare and/or assist with preparation of entrees, soup, side dishes,
baked goods
* prepare drinks
2. Meal service duties:
* delivers food to tables at the beginning of the meal
* serve at "window" during meal times (for seconds & special
requests)
* properly store left-overs at end of each meal
* oversee meal clean-up team of youth and/or staff, as needed
* table setting prior to meal, as needed
* assist in transport and set-up of weekly picnic or Shabat dinners,
or food for special events
3. Kitchen maintenance and up-keep tasks such as:
* stocking, rotating stock
* empty trash, compost and recyclable on a regular basis
* fold and store kitchen laundry, prepare used linens for pick-up by
laundry service
* receive and put away deliveries, helping unload truck as needed
* wash pots, pans, dishes between meals (manual and machine wash)
* set up pre?wash station prior to meal clean-up
* sweep and mop kitchen floor
* make sure counters, sinks, and washing area are kept clean
4. Prepare food for "take-out" as requested (for special guest
needs, field trips, cabin nights, staff events, and movie nights)
5. Assist in any area of kitchen or dining hall, as requested by Food
Service Manager
6. These are not the only duties to be performed. Some duties may be
reassigned, and others may be assigned as required.
7. Evaluate procedures and menu 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)
4) Physical ability & stamina to do physical work 8-10 hours/ day
with intermittent breaks
