Head Cook-Black Diamond

Description

SUMMARY

This position will build a strong team in the kitchen to produce outstanding meals for guests/campers. This position directs the kitchen operations and culinary experience for optimal guest satisfaction, employee training and morale, safety, and efficiency. The person in this position shall, at all times, demonstrate cooperative behavior towards colleagues, guests and supervisors. Regular attendance is essential for this position. Adherence to a published, departmental schedule is expected and required.

ESSENTIAL DUTIES AND RESPONSIBILITIES

Include the following. Other duties may be assigned.

1. Food Preparation

• Review prep sheets that adequately contain the menu items required.
• Organize and delegate tasks required to provide menu items to guests, aka kitchen prep.
• Implement menu with approved recipes that provide high quality of food safety, taste, appearance, and overall completeness.
• Deliver food at the appropriate time to various dining locations.
• Always meet or exceed required food sanitation.
• Recommend improvements to menu/recipes.

1. Guest Service

• Maintain a high degree of guest service in all dining locations, including out-camps.
• Supervise efficient and effective dining room presentation so that the space is clean, organized, at a comfortable temperature, and guests are welcomed hospitably.
• Courteously and professionally answer guest questions and meet needs during the meal period.

1. Clean-up

• Efficiently organize and carry out clean-up in ways that optimize labor resources, safely preserve left-over food and meet or exceed sanitation standards.
• Organize and assign tasks so that pots and pans, dishes, and utensils are cleaned and sanitized; serving line and prep area is cleaned and sanitized; tables/chairs and highchairs are cleaned and sanitized; floors are swept and mopped; windows, windowsills and other surfaces are cleaned.

1. Supervision

• Delegate tasks to kitchen workers on duty.
• Hold kitchen employees accountable for their actions.
• Compliment and encourage employees when appropriate.
• Make sure that employees complete their work in an accurate and efficient way.

SUPERVISORY RESPONSIBILITIES

During particular seasons, may supervises a total of 5-10 employees in the Kitchen. Is responsible for the overall direction, coordination, and evaluation of this unit. Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws. Responsibilities include input in hiring decisions, training employees; planning, assigning, and directing work; appraising performance; disciplining employees; addressing complaints and resolving problems.

CROSS-TRAINING

Employee will be available to be cross-trained into other areas of the ministry as needs arise.

MINISTRY STATEMENTS

Warm Beach Camp Ministries exists to share the hope and love of Christ through camping ministries and experiences in the Pacific Northwest.

At Black Diamond Camp, we exist to inspire Christ-like change through outdoor adventure, authentic relationships and biblical truth.

At Rainier Camp and Retreat Center, we exist to provide Christ-centered hospitality to groups seeking adventure in God's wild creation.

CLASSIFICATION

This is a seasonal or year-round, part-time or full-time position.

Requirements

QUALIFICATIONS

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. In addition to the specific qualifications listed below, the person in the position must possess the following:

1. Growing relationship of love and trust in Jesus Christ and a willingness to live in alignment with the beliefs and values of WBCM.   
2. Strong customer services skills - communication, presentation, phone, conflict resolution, empathy, problem-solving and listening skills.  
3. Clear and effective verbal communicator.  
4. Professional composition and visual style in written communication, including accurate grammar and punctuation.  
5. Ability to create, compose, edit and visually lay out written communication, including e-mail.  
6. Ability to work with established procedures.  
7. Servant's Heart and ability to work in a team environment.  
8. Flexibility and aptitude to change focus and attention pleasantly as needs of the moment require.  
9. Strong computer skill and attention to detail.  
10. Demonstrated experience with MS Word, Outlook, Excel and database entry.  
11. Ability to quickly grasp new training.  
12. Availability to work weekends and evenings on a rotational basis. - Specifically, Sundays.  

EDUCATION and/or EXPERIENCE

Associate's degree (A. A.) or equivalent from two-year college or technical school; or six months to one year related experience and/or training; or equivalent combination of education and experience.

LANGUAGE SKILLS

Ability to read, analyze, and interpret general business periodicals, professional journals, technical procedures, or governmental regulations. Ability to write reports, business correspondence, and procedure manuals. Ability to effectively present information and respond to questions from groups of managers, clients, customers, and the general public.

MATHEMATICAL SKILLS

Ability to calculate figures and amounts such as discounts, interest, commissions, proportions, percentages, area, circumference, and volume. Ability to apply concepts of basic algebra and geometry.

REASONING ABILITY

Ability to solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists. Ability to interpret a variety of instructions furnished in written, oral, diagram, or schedule form.

CERTIFICATES, LICENSES, REGISTRATIONS

Food Handler's Card.

Drivers License.

CPR/First Aid Certification

PHYSICAL DEMANDS

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

While performing the duties of this Job, the employee is regularly required to stand; walk; sit; use hands to finger, handle, or feel; reach with hands and arms; talk or hear and taste or smell. The employee is frequently required to climb or balance and stoop, kneel, crouch, or crawl. The employee must regularly lift and /or move up to 10 pounds, frequently lift and/or move up to 25 pounds and occasionally lift and/or move up to 75 pounds, with or without reasonable accommodation. Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception and ability to adjust focus.

WORK ENVIRONMENT

The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

While performing the duties of this job, the employee is occasionally exposed to moving mechanical parts, fumes or airborne particles, extreme cold, and extreme heat. The noise level in the work environment is usually moderate.