Assist the Village Chef / Meal Manager in the preparation of meals for Global Youth Village residents & guests.  Maintain kitchen sanitation, health and safety standards.

Minimum Qualifications:

  • Experience as an sous chef, or assistant cook 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.  (Prefer if SafeServ certified.)
  • Some previous supervisory experience (preferably in food service).
  • Ability to accept and offer constructive feedback and guidance
  • Minimum age, 21
  • Fluent in English

Responsible to:   Food Service Coordinator

Specific Responsibilities:

  1. In collaboration with the Chef / Meal Manager, prepare meal(s) on assigned shifts, giving instructions to and monitoring the work of kitchen assistants.  Work to ensure that the meal is served on time, 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 chef / meal manger on his / her day off.
  5. 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
  6. Oversee meal clean-up team of youth and program staff, as needed
  7. Assist in transport and set-up of weekly picnic or Shabat dinners, or food for special events
  8. Oversee deliveries; receive and put away deliveries, helping unload truck as needed
  9. 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
  10. Prepare food for “take-out” as requested (for special guest needs, field trips, cabin nights, staff events, and movie nights)
  11. Be alert to equipment and facilities to ensure appropriate utilization, proper care, and maintenance is adhered to, performing inspections of equipment as needed.  Discontinue use of equipment if unsafe or in need of repair, reporting equipment / facility issues promptly to Food Service Coordinator.
  12. Assist in any area of kitchen or dining hall, as requested by Food Service Coordinator
  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.

Secondary Responsibilities:  (to be determined, depending on interests and skills of the applicant):

Essential Functions:

  1. Overall duties require:  1) prolonged standing, bending, stooping, walking, lifting; 2) hand-eye coordination and manual dexterity to manipulate equipment and sharp implements safely; 3) able to lift up to 50 lbs; and 4) able to tolerate extended exposure to heat.
  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.
  7. Cognitive ability to interpret and implement written menus and meal plans.
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