- 18-Nov-2016 to 01-Jun-2017 (PST)
- Newport, OR, USA
- $12.60 - $14.23
- Seasonal - Full Time
The Lead Cook is responsible for the daily operation of the Coastal Discovery Center kitchen, and takes a lead role over kitchen staff and volunteers. The Lead Cook plans menus, buys food, oversees the food budget and cooks for the OMSI Outdoors programs at the Coastal Discovery Center in Newport, Oregon. All cooks will also follow sustainable kitchen practices, which include food purchasing, food storage and food disposal.
Essential Duties & Responsibilities:
"Performing the following will involve driving to various locations outside OMSI's corporate headquarters:"
- Oversee kitchen preparations and the daily operations, including monitoring Camp Cook breaks.
- Responsible for nutritious menu planning for Outdoor School and Summer Science Camps groups of up to 170 participants, ensuring sustainable food practices.
- Coordinate all lunch preparations.
- Train Camp Cook on kitchen operations, including equipment usage.
- Under the direction of the Coastal Discovery Center Manager, lead inventory control, food ordering, and daily prep task lists for Camp Cook.
- Provide meal preparation support to the Camp Cook.
- Maintain a clean, sanitary environment, keeping in compliance with the Oregon Health Code and American Camp Association standards.
- Regularly clean surfaces and equipment in the kitchen, dish room, coolers and, pantries as designated by the manager.
- Fulfill assigned duties in an emergency situation
- This position is non-exempt, paid hourly
- This position is Seasonal, scheduled for 40 hours/week.
- Scheduled to work the months of March through October, with extended time off in June and September.
- Regular shifts in the kitchen run Monday 11am-5pm, Tuesday-Thursday 8am-5pm, and Friday 8am-2pm. hours may flex to cover occasional weekend work.
- Requires regular and punctual attendance.
- Must be able to work independently and manage time with minimal supervision.
- Work environment includes hot surfaces and ovens, open flames, sharp knives, toxic or caustic chemicals, and all-season outdoor weather conditions.
- Must have visual, perceptual, cognitive and judgment ability to: recognize and respond verbally to health and safety concerns and to deal appropriately with any improper behavior.
- Vision requirements include close vision (clear vision at 20 inches or less), distance vision (clear vision at 20 feet or more), color vision (the ability to recognize the colors of traffic signals and devices showing standard red, green, and amber), peripheral vision (ability to observe an area that can be seen up and down or to the left or right while eyes are fixed on a given point), depth and perception (three dimensional vision, ability to judge distance and spatial relationships), and ability to adjust focus (ability to adjust the eyes to bring an object into sharp focus).
- Noise level is very quiet (examples: forest trail, isolation booth for hearing test) to loud (examples: metal can manufacturing department, large earth-moving equipment).
- Physical Demands: 5% Sitting, 75% Standing, 20% Lifting/Carrying/Pushing/Pulling Pounds 5-80
- Supervise all kitchen volunteers, as applicable.
- Coordinate kitchen use with outside caterers.
- Purchase food not included in regular delivery as needed.
- Follow sustainable food practices, as outlined by the manager.
- Provide logistic and facility support as deemed necessary for successful site operation by the manager.
- Demonstrated knowledge of kitchen tools and equipment safety.
- Ability to adhere recipes to requested dietary needs and food allergies.
- Excellent customer service skills.
- Professional communication skills, both written and oral.
- Excellent organizational, analytical and problem solving skills.
- Strong time management skills with self-initiative to prioritize multiple tasks and meet deadlines.
- Excellent attention to detail with a high degree of accuracy.
- Ability to work independently as well as in teams.
- Ability to work under pressure with flexibility.
- Demonstrated leadership skills with the ability to promote teamwork and collaboration.
- Understanding of confidentiality and protocol.
- Nonprofit experience.
- Food presentation skills.
- Experience packing food in coolers and dry bins for travel.
- Proficient in Microsoft Office, including Word and Excel.
Education & Work Experience:
- Minimum 2 years of cooking in commercial kitchens.
- Working knowledge of menu planning, with an emphasis on vegetarian entrees.
- Working knowledge of dairy free, gluten free and vegetarian cooking recipes and techniques.
- Working knowledge of budgeting and food purchasing.
- High School Diploma or equivalent combination of experience and education.
- Minimum 1 year of coordination and project management skills.
- Minimum 1 year of cooking for camps, schools, or other large group settings
- Minimum 1 year as a kitchen manager
- Demonstrated experience as a baker of cookies, breads, muffins and cakes from scratch
- Degree/diploma/certificate from a culinary school
- Bilingual - Spanish/English.
- Experience working with volunteers.
Additional Requirements/Preferences; Including Licenses and Certifications:
- Valid driver's license.
- Valid Oregon Food Handlers Certificate
- Must be at least 18 years old to operate, repair or clean power-driven food slicers, grinders, choppers and mixers.
- Pre-employment checks, such as criminal background check, reference checks, American Camp Association (ACA) background checks (& on annual basis), and requirements in the MVR Policy including passing Motor Vehicle Record (MVR) check.
- Current CPR and first aid certification
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