Kitchen Manager
: Job Details :

Casowasco Camp & Retreat Center, part of the Upper New York Conference of the United Methodist Church, has an immediate opening for a full time Kitchen Manager/Head Cook. The Kitchen Manager is responsible for planning and implementing meals and overseeing kitchen staff. The primary responsibilities of this position will include, but not be limited to: directing all kitchen functions, acting as head cook, planning menus, ordering food and supplies, and coordinating balanced meals and snacks for all guests and campers. The Kitchen Manager/Head Cook must follow New York State Department of Health guidelines in performing all position duties. This is a position where the hours may vary seasonally based on the needs of the site. Key Functions Oversee and organize the opening of the kitchen including, but not limited to: planning menus, controlling food budget (figuring meal costs and per person day costs); keeping a running inventory of food and supplies; ordering food and/or supplies as needed; preparing nutritious meals and snacks; accommodating special dietary needs, tracking and keeping records as required of all meals and snacks served daily. Strictly follow and enforce sanitary standards based on the New York State Department of Health Codes, ensuring high standard of sanitation and safety conditions. Prepare kitchen and dining area(s) to meet Department of Health regulations. Maintain all equipment to be sure all equipment is safe, clean, and in good repair. Ensure that the kitchen is cleaned and sanitized according to guidelines and protocols. Serve as the Head Cook Oversee kitchen staff by creating schedules and assigning duties and specific responsibilities. Make employment and termination decisions including recruiting, interviewing, hiring, evaluating, and disciplining kitchen personnel as appropriate. Oversee the training of kitchen employees on kitchen equipment, utensils, cleanliness, sanitation practices, proper lifting and carrying techniques, and handling hazardous materials. Create an inventory of all kitchen equipment before the season and upon completion of the season. Assist in the daily upkeep of facilities. Perform other duties as assigned. Qualifications: Experience and Background: Minimum of three (3) years of experience preparing menus and budgets, quantity cooking, and staff supervision. Experience in kitchen sanitation is preferred Must have or be willing to become CPR and First Aid certified Ability to cook for large groups Food handler's certificate, as required by local and state law Must have reliable transportation Education: A high school diploma or equivalent is required Other Essential Functions: Be willing to work flexible hours, early mornings/evenings/weekends are required Ability to work well with others Ability to lift up to 50 pounds Employment Type: Full Time Years Experience: 1 - 3 years Salary: $20 - $23 Hourly Bonus/Commission: No