Head Cook

Job Summary: Responsible for the preparation of all meals and snacks for staff and campers. Key

Areas of Responsibility:

• Preparing all meals and assist in creating the menu with Director
• Direct assigned kitchen staff in preparing foods
• To fulfill other staff administrative roles

Essential Elements:

• Visual and auditory ability to identify and respond to environmental and other hazards related to the work environment.
• To lift 50 pounds and unload/move food and supplies
• Ability to assess conditions of food
• Ability to operate electrical and mechanical equipment
• Ability to meet diocesan recommendations of being at least 21 years of age in order to operate diocesan vehicles.

General Responsibilities:

• Menu planning considering dietary restrictions.
• Food ordering and maintaining adequate inventory to accommodate anticipated special diets
• Order paper supplies for camp including toilet paper, paper towels, hand soap and floor cleaning supplies.
• Conduct daily checks of equipment for safety, proper temperatures, cleanliness and good repair notifying Camp Director of any malfunction or break down of equipment and appliances.
• Maintain and clean all kitchen and dining room area setting up and breaking down kitchen daily.
• These are not the only duties to be performed. Some duties may be reassigned and other duties may be assigned as required.