Cook

Job Title: Alternative Foods Lead Cook
 

Job Responsibilities

• Team Work and Leadership
• Trains and supervises Prep Cooks
• Role modeling, tone setting, time management, and working alongside other cooks to execute daily tasks and clean-up.
• Creates positive relationships with wilderness team and staff picking up pack-outs.
• Having a good attitude, it spreads to others.
• Friendly and constant communication with your team, as well as other Kitchen Supervisors and Cooks on shift.
• Initiative and Responsibility
• Responsible for all campers’ allergens: educating staff and assuring the safety of alternative eaters at every meal and with every pack-out.
• Plan the weekly Alternative Foods menu and review with the Kitchen Manager.
• Prepare, cook, and serve vegan and vegetarian options, and all allergen-free food options.
• Supply all the food (“packouts”) that will be served or made outside of the Dining Hall and/or main camp meals. This includes packed food to be taken out of camp (e.g. for backpacking trips), packed food to be eaten outside of the Dining Hall (e.g. unit dance), and supplies for cooking activities.
• Take regular inventory of pack-out and Alternative Foods specialty items and communicate with the Kitchen Manager.
• Being on time and prepared: being on time means ready to go with a prep list written and organized before the scheduled shift begins.
• Always doing your best, taking pride in a job well done, asking for clarification if you don’t understand what is expected or how to do it safely/correctly.
• Physical Work
• You will be on your feet for 8 or more hours in a hot kitchen.
• You must be able to lift up to 50 lbs. at a time.
• You are removed from the campers. Find ways of making your work fit into the mission in a supporting role.
• Member of Kitchen Supervisor Team
• Have regular check-ins with the Kitchen Manager and/or Assistant Kitchen Manager to ensure the smooth running of the kitchen; give input for the weekly menu.
• Attend weekly all-staff meetings at 10:15p every Wednesday. Attend weekly kitchen supervisor meetings at 8:15p every Monday. Attend and participate in running weekly kitchen staff meetings at 1:45p every Tuesday.
• Train and support Prep Cooks scheduled to work in the Alternative Foods kitchen and write evaluations of supervisees two times over the summer.

Day in the Life

Each Alternative Foods Cook is scheduled daily on one of two shifts

• AM Shift: begins between 5:00a and 6:00a (depending on menu). Responsible for preparing, serving, and clearing Breakfast and Lunch. Prepare and deliver lunch for the Challenge Course. Prepare and distribute packouts.
• PM Shift: begins at 1:45p. Responsible for preparing, serving, and clearing Dinner. Prepare and distribute packouts.
• Experiment with new recipes for main Dining Hall meals throughout the summer.
  • Take notes on all recipes
  • Type notes and mastered recipes to be saved for future use/Kitchen Cookbook

The Alternative Foods Lead Cook is listed 6 days/week on the kitchen schedule. You must be ready to work at the listed start time of each shift. It is your responsibility to know your schedule and show up for work on time, well rested, fed, and ready to work.

Tawonga requires staff to be up to date on vaccinations and staff may be required to participate in COVID-19 testing and health screening.