Suttle Lake United Methodist Camp is a seeking a Lead Cook to support in our mission of creating sacred spaces of Christian hospitality and learning. Lead Cooks should be 21 years of age or older. No pre-existing managerial experience is required!
We recognize that experience can exist without formal qualifications and encourage all who are interested to apply. We encourage all who are interested to apply. As we serve guests from all backgrounds, we are encourage applicants from any faith background to apply.
For more information on who we are and our mission and vision, please visit: https://www.gocamping.org/aboutus
Position Description:
The Lead Cook is responsible for overseeing a dining experience that helps guests feel connected to Suttle Lake and one another through nourishing, comforting food, and a warm, hospitable environment. Through their work and service, the Lead Cook helps to provide quality meals for the guests while also helping other staff navigate their kitchen experience.
Position Purpose:
The Lead Cook is a junior managerial position. Lead Cooks will support the goals and efforts of the Suttle Lake Kitchen through close coordination with the Food Service Manager. Their responsibilities will be split between cooking and serving food, addressing guest needs, and leading Kitchen Assistants and Kitchen Utility Staff in daily kitchen operations as needed.
Position Responsibilities:
In cooperation with other Suttle Lake Camp employees and volunteers, the kitchen utility worker shall, in both labor and attitude, seek to fulfill the mission of the camp and retreat ministry of the Oregon-Idaho Conference of the United Methodist Church, which is to provide quality environments of Christian hospitality and learning for all of its visitors.
The Kitchen Utility Worker shall work primarily under the direction of the Food Service Manager or Lead Cook. The employee shall cooperate with periodic performance reviews and setting of job goals as well as camp rules and safety procedures of the Suttle Lake Staff Handbook.
Days and hours of work will vary with the available kitchen work and scheduled by the Food Service Manager or Camp Director.
It shall be understood that kitchen work will bring exposure to extremes of heat and cold, wet slippery floors requiring appropriate shoes, hot greasy foods, and cutting blades. Kitchen Utility Workers spend long hours on their feet. The employee must be able to lift and carry at least 50 pounds (e.g. sacks of flour, equipment, etc.) Kitchen work and the presence of large number of campers can create noisy work conditions. Regular attention must be given to personal and job safety. Employees shall respond immediately to assist cleanup of hazardous spills and report to the Food Service Manager or the Camp Director of any concerns about sanitation, safety or needed repairs.
The employee shall practice sanitation and food safety, including attention to personal cleanliness, appropriate hand washing and maintaining food within the safe temperature zones. All kitchen staff shall maintain a current food handler’s card obtained by a provider authorized by the Oregon Health Authority.
The employee shall develop and encourage safe work habits and safe work environments to guard the physical safety and health of one’s self and fellow workers. The employee shall report the symptoms of a communicable disease to the Food Service Manager or Camp Director and be excused from work until full recovery. A fever is judged as a communicable disease symptom.
The Primary duties of the Lead Cook are:
Prepare and serve main dishes, breads, salads, and desserts in accord with the menu prepared by the Food Service Manager including special diet meals.
Follow Safe Food Handling procedures and kitchen policy when defrosting, preparing, serving, cooling and/or storing leftover food.
Manage other crew members during the shift, providing instruction on tasks, preparation, serving, and clean-up while monitoring that crew members are working efficiently, in correct order, and safely.
Serve as the face of the kitchen during their shift if the Food Service Manager is not present, fielding guest questions and correcting mistakes.
Maintain kitchen morale by encouraging and supporting crew members particularly during times of heavy workloads and unexpected changes.
Cooperate with the Food Service Manager to utilize leftover foods, serve measured quantities for waste control, and seek efficient and economical operation.
Work cooperatively with other staff members when preparing and serving meals, and cleaning and maintaining all equipment and surfaces during the shift.
Take approved scheduled breaks and instill a positive attitude in the kitchen. If problems occur, seek the advice of the Food Service Manager or Camp Director.
Follow close down procedures for the end of the shift, sweeping the kitchen area in preparation for the Kitchen Utility Staff to mop and sanitizing surfaces. Follow directions exactly for cleaning of equipment for safety and the longevity of the equipment.
Help with freight when needed.
Oversee the production and service of main dishes, baked goods, salad, dressings, condiments, and desserts under the direction of the Food Service manager, including the accommodation of special diets and allergies. Lead cooks will have a firm understanding of both basic cooking techniques and appropriate food safety procedures and will be capable of passing on that understanding to others.
Ensuring the food service line, beverage bar, and dish area are prepared for meal times, including assembly and restocking. Lead Cooks will have an understanding of the moving parts involved in kitchen processes and be able to delegate labor accordingly in order to meet deadlines and quality standards.
Manage kitchen assistants, porters, and volunteers during daily operations, including providing instructions, performing quality checks and corrections, and overseeing safety and hygiene practices. Lead Cooks will be comfortable providing feedback in a concise and considerate way in order to modify behaviors and should consult the Food Service Manager or Camp Director as needed.
Serve as the face of the kitchen for guest interactions when the Kitchen Manager is unavailable, including fielding guest questions and working to troubleshoot issues and providing support for kitchen staff interacting with guests.
Promote practices that seek to reduce waste, reuse items, compost, and recycle, so long as these procedures do not supercede appropriate food safety procedures.
Cooperate with the Food Service Manager to utilize leftover foods and seek to enforce efficient, economical, and ecologically friendly kitchen operation standards. This includes training porters, assistants, and volunteers on appropriate food safety standards and ensuring perishable foods are removed from rotation before expiry.
Receive deliveries under supervision of the Food Service Manager, including ensuring that items are received in good quality and as ordered, while delegating labor to ensure items are put away in an organized and safe manner.
Assist in creating and preserving positive morale in the kitchen by ensuring communication is appropriate and uplifting where possible and providing guidance and reassurance during times of heavy work or stressful changes. Lead Cooks will be comfortable coordinating with the Food Service Manager in improvising changes to ensure an appropriate workload on other kitchen staff, when needed.
Lead Cooks will guide other kitchen staff in meeting standards of kitchen hygiene by assigning or performing cleaning tasks and safety checks as appropriate, including ensuring cleaning schedules are met and that assigned tasks are completed satisfactorily.
Qualifications
Required Qualifications:
Food Handler Certification
Proven cooking and food preparation skills
Familiarity with food service and handling protocols
Kitchen experience in a commercial setting
Preferred Qualifications
Knowledge of menu planning and dietary department operations is a plus
Preference given to candidates with ServSafe Certifications
Experience working at a Camp/Retreat Center
Experience in catering and serving in various dining environments
We recognize that diverse perspectives, backgrounds, and experiences enhance our community and strengthen our work. Even if you don't meet every qualification listed, we encourage you to apply. Your unique skills and experiences may be just what we're looking for.