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

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”.

GYV participants enjoy lunch in the dining room

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.

The Global Youth Village international summer camp menu is predominantly vegetarian with tasty international foods.  The food enhances our participants’  cross-cultural experience.  Dishes are prepared with natural foods and whole grains.  A poultry dish is served twice a session.  Legacy can accommodate special dietary restrictions.  Below is a sample of what foods to expect during the course of your stay:

BREAKFAST:

• cereals (hot and cold)
• pancakes/french toast
• fruit & yogurt
• eggs
• muffins/bagels
• vegetable/cheese/olives

LUNCH

• soups
• salad/vegetable plate/ coleslaw
• vegetable quiche
• beans
• grilled cheese and other sandwiches
• cottage cheese
• potato salad
• tacos and chili
• rice dishes
• egg salad
• pizza/calzones
• cornbread
• macaroni and cheese
• fruit/cookies/cake

DINNER

• lasagna, pasta
• salad/vegetable plate
• soups
• fresh vegetables
• humus, pita
• spanish/indian rice
• vegetable stew, curries, dahls
• apple sauce
• baked and mashed potatoes
• corn on the cob
• barbeque tofu
• rolls, garlic or pita bread
• spanokopita
• falafel
• tabouli
• stuffed filo triangles
• fresh fruit and fruit salad
• baklava
• brownies, cakes, cookies