Camp Social Line Cook

SUMMARY: Line Cook coordinates with the Manager and Supervisory staff by performing food preparation tasks. Preparation tasks may include cutting meat, mixing sauces and chopping vegetables.

ESSENTIAL DUTIES AND RESPONSIBILITIES: This list of duties and responsibilities is not all-inclusive and may be expanded to include other duties and responsibilities as management may deem necessary from time to time.

Adheres to Wilderness Development Corp standards for guest service
Prepares, arranges and continually updates food according to Wilderness Development Corp recipes, preparations and food presentations.
Adhere to all Health Department Policies and Procedures
Stores and handles food properly
Reports and documents any observed or known safety hazards, conditions, or unsafe practices & procedures to management immediately
Cleans and maintains kitchen as directed by management in conjunction with Health Department policies & procedures
Set up and stock stations with all necessary supplies
Clean up stations and sanitize accordingly
Prepare food in high quality and in a timely manner
All other duties as assigned by department management

EDUCATION and/or EXPERIENCE: Level 2
Less than high school education; or up to one month related experience or training; or equivalent combination of education and experience.

LANGUAGE SKILLS: Level 1
Ability to read and comprehend simple instructions, short correspondence, and memos. Ability to write simple correspondence. Ability to effectively present information in one-on-one and small group situations to customers, clients, and other employees of the organization.

MATHEMATICAL SKILLS: Level 2
Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals. Ability to compute rate, ratio, and percent and to draw and interpret bar graphs.

REASONING ABILITY: Level 2
Ability to apply common sense understanding to carry out detailed but uninvolved written or oral instructions. Ability to deal with problems involving a few concrete variables in standardized situations.

CERTIFICATES, LICENSES, REGISTRATIONS:

All required in-house F&B classes and training

QUALIFICATIONS:

Ability to act independently with little supervision
Efficiently handle and prioritize multiple duties
Requires a good understanding of company policies and procedures
Good attendance and punctual
Exhibits professionalism
Exhibits good grooming habits
Wears the proper uniform
Works efficiently
Follows all resort and office policies and standard operating procedures
Conducts themselves in a professional manner with a positive attitude

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.

Physical Activities:

While performing the duties of this job, the employee is required to:

Regularly stand, walk, use hands to finger, handle and/or feel, reach with hands and/or arms, stoop, kneel, crouch and/or crawl, talk and/or hear
Occasionally sit

Lifting Activities:

While performing the duties of this job, the employee is required to:

Regularly lift up to 25 pounds
Frequently lift up to 50 pounds with assistance

Vision Requirements: Close vision

WORK ENVIRONMENT:

Frequently exposed to wet and/or humid conditions (non-weather,) fumes and/or airborne particles, toxic and/or caustic chemicals, extreme cold(non-weather) and extreme heat (non-weather)

Noise Levels: Moderate