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
• Baker (Entry Level)
• Kitchen Assistant
• Dining Hall Host

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

Assistant Cook

To assist the Village Cook / Meal Manager in the preparation of meals for Global Youth Village residences & guests. To observe, enforce and maintain kitchen sanitation, health and safety procedures.

Minimum Qualifications:

• Experience as an assistant cook, sous chef, or prep cook, preferably in an institutional setting
• Training and/or experience in vegetarian cooking for large groups
• Minimum High School graduate with at least one year post graduate work experience or education
• Ability to work well within a team, with daily deadlines.
• Ability to prepare foods for those with special needs (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 and offer constructive feedback and guidance
• Minimum age, 21
• Fluent in English

Responsible to: Food Service Manager

Specific Responsibilities:

1. In collaboration with the Cook / Meal Manager, prepare dishes for each meal on assigned shifts, following the menus and giving instructions to and monitor the work of the prep cooks. Work to ensure that the meal is served on time, in the proper quantity, and up to standards of quality and sanitation.
2. Monitor the kitchen staff group dynamic and the individual performance of the prep cooks.
3. Monitor kitchen close down procedures in the evening (if working that specific shift).
4. Substitute for the cook / meal manger on his / her day off.
5. Trouble shoot any needs that may arise during meal clean-up periods.
6. Meal service duties. Work with the prep cooks to: set tables prior to meal; deliver food to tables at beginning of meal; serve at “window” during meal times; properly store left-overs at end of each meal
7. Oversee meal clean-up team of youth and/or program staff, as needed
8. Assist in transport and set-up of weekly picnic or Shabat dinners, or food for special events
9. Oversee deliveries; receive and put away deliveries, helping unload truck as needed
10. Kitchen maintenance and up-keep tasks such as: stocking, rotating stock;empty trash, compost and recyclable on a regular basis; store kitchen laundry, prepare used linens for laundry service pick-up; 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 dish areas are clean
11. Prepare food for “take-out” as requested (for special guest needs, field trips, cabin nights, staff events, and movie nights)
12. Assist in any area of kitchen or dining hall, as requested by Food Service Manager
13. 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.
14. Work as part of the team to maintain sanitary & safety standards throughout the program.
15. 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:

• Physical ability to lift, unload, move food and supplies; lift dishes to their storage location
• Sensory ability to determine cleanliness of dishes, food contact surfaces, and kitchen area, in addition to assessing condition of food.
• Cognitive and physical ability to operate electrical and mechanical kitchen equipment safely (dish washer, food processors, blenders, etc.).
• Ability to communicate with staff and youth, and provide necessary instruction and training.
• Cognitive and communication abilities to conduct necessary functions of kitchen management.
• Ability to communicate to staff and youths the safety regulations and emergency procedures in case of the need for evaluation of dining hall & kitchen.

APPLY

Spanakopita – great spinach recipe

Global Youth Village Director Mary Helmig loves to cook.  One of her favorite recipes for a lunch or dinner party is Spanakopita.  This spinach, feta, and filo pie, sometimes known as “Greek comfort food”  is easy to make and enjoyed by all.  Her favorite recipe comes from the Moosewood cookbook by Molly Katzen.  Gather with friends and enjoy.

In case you want to impress your friends with your great ability to actually say the name of the dish you are offering them, listen to  the  Wiktionary pronounciation of “spanakopita”.

The Global Youth Village menu is predominately vegetarian with tasty international foods. Spanokopita shows up on the dining menu from time to time and is a great favorite. Sharing recipes from your family and culture is an easy way to find common ground and promote understanding. At GYV many a friendship has started with, “Hey, this spanokopita is good...do you like it?”

One of the aims of our international summer camp is to foster tolerance and understanding and to promote  personal development by encouraging young people to interact respectfully in a challenging and stimulating environment with others from a diverse mix of cultures.

Contact us to learn more about next year’s programs.

Intercultural Chicken Scaloppini

At the Global Youth Village we have great innovative chefs. Did you know chefs are some of the first intercultural specialists? Every year our participants share and learn about international cuisine. They combine traditions and flavors and take ideas from all around the world and meld them together.  This week we want to feature Chef Tal. He was a guest on the Oprah show and has a great vegan recipe called Gardein Chicken Scaloppini.  READ MORE

 

Gardein Chicken Scaloppini Recipe

Serves 4

Udon Noodle Cakes:

• 4 packs (7-ounce single-servings) precooked udon noodles , still in their packages
• Sea salt
• 2 Tbsp. extra-virgin olive oil
• Freshly ground black pepper

Pea Shoots:

• Pinch sea salt
• 1 Tbsp. sesame oil
• 2 cloves garlic , minced
• 1/2 cup faux chicken stock
• 2 cups packed pea shoots

“Chicken”:

• 4 Gardein breasts
• Sea salt
• Freshly ground black pepper
• 1/4 cup unbleached all-purpose flour
• 4 Tbsp. extra-virgin olive oil
• 1 pound shiitake mushrooms , stemmed and cut into 1/4-inch slices
• 1 cup dry sake
• 1/2 cup faux chicken stock
• 1/2 cup Earth Balance (butter substitute)
• 1 Tbsp. minced fresh chives
• Microgreens to garnish

Place a large sauté pan over high heat. Sprinkle the bottom with a pinch of salt and heat for 1 minute. Add the oil and heat for 30 seconds, being careful not to let it smoke. This will create a nonstick effect.

Add the noodle cakes and fry until browned and crisp on both sides, seasoning with salt and pepper as they cook, about 3 minutes per side. Remove to a paper-towel-lined baking sheet and put in the oven to keep warm. 

To make the “chicken“: Flatten the Gardein breasts with your hand to 1/2 inch thick, then cut each into 3 pieces. Season with salt and pepper, then dredge in the flour.

Wipe out the pan you used for the noodle cakes, and add 2 tablespoons of the oil. Heat over medium heat, then add the Gardein pieces and cook until browned, about 3 minutes on each side. Remove to a plate and set aside.

Add the remaining 2 tablespoons oil, heat over medium heat, then add the mushrooms and cook for 3 to 4 minutes, stirring often, until softened. Deglaze the pan with the sake and cook until reduced by half, 2 to 3 minutes. Add the stock and cook for 2 more minutes.

Remove from the heat and whisk in the Earth Balance 1 tablespoon at a time, whisking constantly so that the sauce doesn’t separate. Stir in the chives. Return the Gardein to the pan and toss to coat it with the sauce. Cover to keep warm while you make the pea shoots.

To make the pea shoots: Place a medium sauté pan over medium heat. Sprinkle the bottom with a pinch of salt and heat for 1 minute. Add the oil and heat for 30 seconds, being careful not to let it smoke.

Add the garlic and sauté for 30 seconds. Add the stock and pea shoots and sauté for 3 to 5 minutes, until wilted. Drain the excess liquid.

To assemble the dish: Place a noodle cake in the center of each plate. Top each cake with a spoonful of pea shoots, then top the pea shoots with 3 pieces of the Gardein. Spoon a little of the sake and mushroom sauce over the Gardein and drizzle it around the plate. Garnish with microgreens and serve immediately.