Prep​/Line Cook

The Prep/Line Cook is responsible for assisting the Chef/Cook in providing meals for campers and staff during the summer camp program. This includes assistance in preparing meals for special diets, cleaning and organizing kitchen and appliances, general cleaning, and maintaining meal records. A primary function of this, and every other job at camp, is to ensure that each member, guest, and visitor receives the highest caliber of service.

Pay range: $20.00 - $23.00
Dates of Employment: late May- early August (exact dates TBD)

• Assists Chef/Cook to prepare meals as scheduled for 50-310 people per meal.
• Assists Chef/Cook to prepare all meals on time as scheduled or assigned.
  • Assist in the preparation of all meals for camp.
  • Properly measure ingredients and assemble them in accordance to Chef/Cook’s specifications. Use proper measurement tools to ensure accuracy and proper execution of all recipes.
  • Wash, peel and prepare raw food products.
  • Cut and portion different types of meat.
  • Portion the food and prepare dishes and ingredients for serving.
  • Breakdown workstation and complete closing duties.
  • Ensure leftover food is stored properly.
  • Work closely with Chef/Cook and Dishwasher throughout the shift and provide support as needed.
  • Test the temperature of foods at specified intervals; perform daily temperature checks for coolers and products.
  • Clean, organize and maintain refrigerators, coolers, and dry storage areas. Restock items as needed. Keep track of ingredient quantities.
• Ensures special food requirements for both campers and staff, e.g., food allergies, gluten free and vegetarian diets are managed with utmost importance for 100% accuracy.
• Assists Chef/Cook in ensuring food items are readily available for staff on weekends.
• Assists Chef/Cook in preparing and delivering timely and accurate pack-out/travel food.
• On rare and brief occasions, in the absence of Chef/Cook, this role may need to act as the Chef/Cook; only as directed by Kitchen Manager.
• Maintains kitchen cleanliness and proper food preparation according to state and local health department code requirements and departmental procedures.
• Maintains overall sanitation, health, cleanliness, and safety standards for food preparation areas, cooking services, and dishes and utensils.
• Assists Chef/Cook to ensure that CDPHE Food Regulations are being followed by all kitchen staff.
• Regularly sanitizes kitchen surfaces throughout the day; assists in daily deep cleaning of specific areas in the kitchen, e.g., floors, counters, overs, stoves, fridges, etc.
• Washes hands frequently while working in the kitchen and in accordance with CDPHE health regulations.
• Keeps stock rooms, coolers, and freezers clean; ensures that food supplies are rotated, and all perishables are labeled, dated and stored properly.
• In the absence of the Chef/Cook: performs check in of all incoming food supply orders (verifies amount ordered vs invoice amount, ensures it is properly stored and rotated) as directed.
• Assists with unloading, inspection, and storage of raw ingredients and supplies.
• Assists Kitchen Manager or Chef/Cook in inventory requests, as requested.
• Reports any accidents or injuries to Chef/Cook, manager, or director.
• Consistently reports to work on time as scheduled.
• Responsible for timecard management.
• Interact with digital systems including Work Bright, Slack, and ADP.
• Respects the confidential nature of all information pertaining to staff, volunteers, and girls.
• Lives by the Girl Scout Promise and Law.
• All other duties as assigned.

• Education and/or Formal Training
  • High school diploma or equivalent plus one year certificate from college or technical school, preferred.
  • Minimum of three months food preparation and/or line cook experience, preferred.
  • Must possess, or be willing to obtain, current SERV Safe Certification.
  • Must possess, or be willing to obtain, current First Aid/CPR certification.
• Experience
  • Minimum of three months experience in an industrial kitchen, preferred.
  • Prior experience cooking and serving 50-310 people per day, preferred.
  • Experience in meal preparation for those with restricted diets and/or food allergies, highly preferred.
• Know…