Responsible to: Food Services Manager
General responsibilities:
- Organize meal preparation using menu plans as provided by the Food Services Manager.
- Organize proper clean up and food storage.
- Ensure that Food Safe, HACCP and camp kitchen standards are followed.
- Personally prepare yourself emotionally, mentally, physically, spiritually and socially.
Specific responsibilities:
Pre-camp:
- Provide the Director with 'need to know' information regarding personal choices or struggles that may affect your level of
care/competence - especially with regard to time spent with or around campers.
Camp Training
- Provide meals for Leadership Training Camp.
- Take part in Leadership Training Camp, when possible, getting to know the staff.
- Participate as a team player, showing respect and care to other members.
- Become fully acquainted with facilities, grounds and emergency procedures.
During Camp
- Provide servant leadership in meal preparation, food storage and clean up.
- Ensure all meals are prepared on time.
- Clear any major departures from the menu with the Food Services Manager.
- Minimize the amount of waste as much as possible.
- Ensure that kitchen personnel follow Food Safe and hygiene standards.
- Ensure that the cooler, freezer, preparation areas and all equipment are kept clean.
- Ensure that operation of kitchen equipment is done in a safe manner.
- Keep non-kitchen staff out of the kitchen area.
- Give feedback to the Food Services Manager regarding rest needed by staff.
- Be sensitive to the needs of the camp program, and noise levels produced in the kitchen.
- Contribute to a positive, loving and cooperative working atmosphere in the kitchen.
After Camp
- Carry out a total clean up of the kitchen: tidy and wash shelves, launder towels and aprons, clean sinks and counters, defrost
and wash freezers, empty and wash the cooler, and clean stoves and ovens.
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