OMSI - Oregon Museum of Science & Industry
  • 04-Oct-2017 to 01-Mar-2018 (PST)
  • Education
  • Fossil, OR, USA
  • $90 - 100 per day
  • Seasonal - Full Time

Eligible for benefits.


Job Summary:

The Lead Cook is responsible for the daily operation of the Hancock Field Station kitchen, and takes a leadership role among kitchen staff.  The Lead Cook plans menus, buys food, oversees the food budget, and cooks for the OMSI Outdoors programs at Hancock Field Station near Fossil, Oregon. Lead Cooks will also follow sustainable kitchen practices, which include food purchasing, food storage, and food disposal. 

Participate in programs/initiatives to enhance corporate culture, such as:

  • Working effectively with and supporting volunteers throughout the organization.
  • Supporting OMSIs Total Guest Experience/Customer Service mission & objectives in daily job performance, including diversity initiatives.  
  • Professionally represent OMSI with all internal and external contacts with appropriate appearance, action and communication.

 Essential Duties & Responsibilities:

Performing the following will involve driving to various locations outside OMSIs corporate headquarters:

  • Oversee kitchen preparations and the daily operations, recommendations to management and troubleshooting equipment and operational issues.
  • Responsible for nutritious menu planning for Outdoor School and Summer Science Camps groups of up to 110 participants, ensuring sustainable food practices.
  • Under the direction of the Hancock Field Station Manager, lead inventory control, food ordering, and daily prep task lists for Camp Cook.
  • Provide meal preparation/cooking support to the Camp Cook.
  • Maintain a clean, sanitary environment, keeping in compliance with the Oregon Health Code and American Camp Association standards.
  • Fulfill assigned duties in an emergency situation.
  • This position is exempt, paid  day rate
  • This position is seasonal scheduled for 40 hours/week.

Working and Living Conditions:  

  • Scheduled to work February - October, with the potential for extended time off in June.
  • Works irregular hours, including holidays, early mornings, late evenings, and weekends.
  • Optional on-site living, including shared staff quarters.
  • Room and board provided during days with programming; room only during non-programming days.
  • Typical days are 8-12 hours in length.  Weekend programming can occasionally make for 12 straight days of work without a full day off. (American Camp Association time off standards will be met: 2 hours off daily, and 24 hours or more off each two-week block).
  • Requires regular and punctual attendance.
  • Must be able to work independently and manage time with minimal guidance.
  • Work environment includes hot surfaces and ovens, open flames, sharp knives, toxic or caustic chemicals, and all-season outdoor weather conditions.
  • Must be able to drive 15 passenger vans for several hours at a time.
  • 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  lbs.

Secondary Functions:

  • Supervise kitchen volunteers, as applicable.
  • Seek out local food sources, as time and budget allow.
  • Wash kitchen laundry.
  • Perform other duties as assigned. 

Knowledge/Skills/Abilities:

Requirements:

  • Demonstrated knowledge of kitchen tools and equipment safety.
  • Ability to repurpose leftover food into new dishes.
  • Ability to follow recipes and improvise when necessary.
  • Ability to make meals from scratch.
  • Strong customer service skills.
  • Ability to follow basic instructions.
  • Professional communication skills, both written and oral.
  • Excellent organizational, analytical and problem solving skills.
  • Excellent attention to detail with a high degree of accuracy.
  • Excellent coordination and project management skills.
  • Understanding of confidentiality and protocol.

Preferences:

  • Food presentation skills.
  • Experience packing food in coolers and dry bins for travel.
  • Basic computer skills.

Education & Work Experience:

Requirements:

  • Working knowledge of meals that are nutritious and well balanced, which incorporate fresh foods, and dishes made from scratch.
  • Working knowledge of menu planning and preparation for special dietary needs (dairy-free, gluten-free, vegan, vegetarian, etc.).
  • Basic understanding of food allergies, allergens, and avoiding cross-contamination. 
  • Working knowledge of budgeting and food purchasing.
  • Minimum 2 years cooking in commercial kitchens.
  • High School diploma or equivalent combination of experience and education.

Preferences:

  • Minimum 1 year of cooking for camps, schools or other large groups.
  • Demonstrated experience as a baker of cookies, breads, muffins and cakes from scratch.
  • Minimum 1 year as a kitchen manager.
  • Degree/diploma/certificate from a culinary school.  
  • Bilingual - Spanish/English.
  • Experience working with volunteers.

 Additional Requirements/Preferences; Including Licenses and Certifications:

Requirements:                                                                                                                                                             

  • Must be at least 18 years old to operate, repair or clean power-driven food slicers, grinders, choppers and mixers.
  • Valid Oregon Food Handlers Certificate
  • Valid drivers license
  • 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

Preferences:

  • Current first aid and CPR certification

 

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