Cook - Buck Lake Camp

Come work Summer Camp with Us! 

Camp program with year round opportunities available based on performance

Flexible Schedule- Mandatory Fun! 

ESSENTIAL FUNCTIONS, RESPONSIBILITIES AND DUTIES: 

• Service daily hot lunch line to ensure compliance with portioning, platepresentationand quality guidelines. 
• Determinetime and sequence of cooking operations to meet meal serving deadlines (e.g., breakfast, lunch, satellite).Batch cooking is required. Do not cook product for entire day service at once.  
• Prepare andsubmitfood and paper orders according to menu and production logs 
• Perform temperature checks during meal period to ensure food is being served hot. Log results in temperaturelog. 

1. Follows assigned break schedules.  

• Follow sanitation requirements according to state, federal or local safe food handling andasprescribed by manager. 
• Assist in implementation and follow-up of sanitation cleaning schedule for all kitchen areas and equipment. 
• Prepareand update Production records and temperature logs.When applicable, assist with production required / assigned throughout kitchen. 
• Complies withall requirements of the mandated food handling certification requirements 
• Attend weekly kitchen meetings held by head chef or manager.
• Follows allWhitsonspolicies & procedures at all times 

 

 

ADDITIONAL DUTIES AND RESPONSIBILITIES: 

• Ensure compliance with all portioning, plate presentations and quality guidelines. 

• Always maintain a sanitary and attractive work area.  Clean as you go. 

• Stock enough supplies at your station to last the entire day.   

• Menu signage is to be neat, clean, colorful and complete.  

• Set up attractive display plates for each menu daily. 

• Must adhere to all Whitsons policies  

• Perform additional duties as assigned. 

Payrate: $25/hr

Qualifications

REQUIRED QUALIFICATIONS AND COMPETENCIES:

Education:

• High school graduate or equivalent.
• Must complete all Whitsons and government required training as necessary

Certifications:

• ServSafe certification
•  Local food safety certification, if required in jurisdiction of employment.

Other Qualifications, Experience and Competencies:

• Ability to speak and read English in order to understand and perform job assignments.
• Must be proficient in recipe procedures and cooking techniques.
• 1 year professional culinary experience required
• Always present a positive and professional image.

 

PHYSICAL DEMANDS OF THE JOB: 

The physical demands described here are representative of those that must be met by an