Food Service Positions

Kitchen staff perform a vital function within the Global Youth Village. Food is not only viewed as a source of bodily nourishment, but as a means of expressing one’s culture.

Kitchen staff do not have counseling responsibilities. Yet, as an integral part of the staff team, food service staff are encouraged to participate fully in the Global Youth Village, developing friendships with other staff and young people, while enjoying the cultural, educational, and recreational activities as responsibilities allow.

Legacy’s vegetarian kitchen serves three home-style meals daily to approximately 90 people, with international entrees from countries such as Greece, the Middle East, India, Japan, and Nigeria. During their 8-9 hour workday, all kitchen staff share in the tasks of dish washing, stocking and cleaning, dining hall setup and general orderliness. Positions include:

• Cook and Meal Manager
• Assistant Cook
• Prep Cook
• Pastry Chef (Entry Level/Trainee)

Cook & Meal Manager

Manage overall meal production for Global Youth Village residences and guests, working with a team composed of an assistant and prep cooks while preparing entrees, soups, sauces, baked goods and desserts. Observance, enforce and maintain kitchen sanitation, health and safety procedures. Applicants must have some professional experience within the food service arena, or have extensive experience in various aspects of quantity cooking (preferably vegetarian). Supervisory experience also preferred.

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)
• 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 Director

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. Oversee deliveries.
5. Function as general all-around cook for meals and special events.
6. Short order cook or bake as needed.
7. 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.
8. Work as part of the team to maintain sanitary & safety standards throughout the program.
9. Evaluate procedures and menus at end of season, making recommendations for next season.

• As wish and able, assist in the design and delivery of select evening programs or other special events on occasion.
• As wish and able, teach occasional afternoon activities or electives or fulfill some other programmatic role of interest.
• Fulfill select other support functions as outlined in the general job description, applicable to all staff (i.e. helping set up and break down facility, etc.)

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.

APPLY

Prep Cook

Assist in the preparation of main dishes and baked goods; chopping vegetables, salad making, dish washing, food storing and stocking, and cleaning.  Includes on-the-job training.  Applicants with minimal experience in quantity cooking, vegetarian cooking and/or food service will be considered.

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
   * 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 santizier)
   * 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, cabin nights, staff events, special evening programs)
5. Assist in any area of kitchen or dining hall, as requested by Food Service Manage
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

Secondary Responsibilities:

• As wish and able, assist in the design and delivery of select evening programs or other special events on occasion.
• As wish and able, teach occasional afternoon activities or electives or fulfill some other programmatic role of interest.
• Fulfill select other support functions as outlined in the general job description, applicable to all staff (i.e. helping set up and break down facility, etc.)

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

APPLY