EMPLOYER: Camp Cody
If you are a fantastic chef who likes to work on a team while making great money, helping make a child’s summer wonderful, and working at a beautiful summer camp – keep scrolling!
Who are we?
Camp Cody, located in Freedom, New Hampshire, has been in operation since 1926 and we have been providing life changing summers to children and staff of all ages. Our team is made up of teachers, professors, sport coaches, entrepreneurs, hikers, bikers, travelers, video game conquerors and so much more. We are your Cody family. People who help provide a safe and fun environment for children to spend time in.
To report to and assist the Food Service Director and Head Chefs in all aspects of kitchen preparation, cooking, and serving upwards of 650 people of a diverse clientele. Must be a highly organized team player.
Essential Job Functions:
Assist in the daily operations of the center’s food service.
Prepare and cook food as the menu indicates utilizing frying, boiling, broiling, steaming, roasting of meat, poultry, seafood, fish, vegetables, salads, soups, and gravies.
Prepare foods including washing and peeling.
Bake bread, pastries, muffins, etc.
Set up food, supplies, and utensils for dining hall distribution.
Employ food safety best practices and make sure that all kitchen staff members do the same.
Assist in routine sanitation of the kitchen and related equipment.
Clean and maintain all food-preparation and storage areas.
Supervise the cleaning of prep, serving, and dining hall dishes.
Reduce waste, reuse items, and recycle as indicated through the camp’s procedures.
Work as a member of a food service team.
Coordinate schedule and job tasks with other cooks, dining hall manager, and kitchen assistants.
Assist with supervising or directing the work of the kitchen assistants.
Works quickly and accurately during busy periods.
Willingness to take on extra duties, such as cleaning and dishwashing as a member of a team.
Qualifications: (Minimum Education and Experience)
High School Diploma
Culinary School 2 – 4-year degree
Desire to learn in a training-forward environment
Understanding of special diet and allergy needs
ServSafe certified with a good working knowledge of accepted sanitation standards
Ability to use slicers, mixers, grinders, food processors, etc.
Ability to handle a fast-paced work environment
Physical Aspects of the Job:
Ability to lift and carry 50 pounds including unloading food, supplies, and equipment as needed.
Visual and auditory ability to identify and respond to environmental and other hazards of the site and facilities, as well as guest and staff behavior.
Physical ability to operate kitchen equipment according to safe recommended methods.
Physical mobility and endurance to perform tasks while standing/walking for long periods of time.
Ability to provide first aid and assist campers and staff in an emergency.
Determine the cleanliness of dishes, food surfaces, and kitchen area.
Ability to assess the condition of food.