Our Camp is seeking a highly skilled and detail-oriented Food Specialist to join our culinary team. In this vital role, you will play a key part in ensuring the dietary needs of our campers and staff are met.
The Food Specialist must be adept at reading and comprehending complex dietary instructions provided by physicians and dietitians. They must be skilled at interpreting instructions on food preparation and ensure that meals are prepared according to each individual's dietary notes. All care and attention must be made to ensure that foods produced are 100% gluten-free and there is no cross-contamination.
Key Responsibilities
1. Availability: Must be available to live at our camp and work from June 16 to August 10.
2. Supervision: Works under the direct supervision of the Food Manager and Executive Chef.
3. Communication: Must be in constant communication with the Executive Chef and Food Manager about day-to-day duties and be able to discuss any concerns regarding the menu or ingredients.
4. Collaboration: Works cooperatively with others and accepts direction from supervisors.
5. Quality Control: Maintains a level of food preparation, quality, and presentation consistent with our philosophy of healthy living.
6. Guest Service: Must be dedicated to exceptional external and internal guest service.
7. Menu Planning: Assists in menu planning for special dietary needs campers and staff.
8. Daily Menu Review: Reviews daily menu with Food Manager and Executive Chef, then prepares appropriate food items according to expectations and in adequate volume.
9. Cleanliness: Properly washes, chops, and cleans vegetables and fruits.
10. Food Preparation: Produces quality and timely hot/cold food for campers and staff in a clean, safe, sanitary environment.
11. Sanitation and Safety: Maintains established standards of sanitation, safety, and food preparation and storage as set by local and state health departments.
12. Kitchen Operations: Assists and directs general kitchen staff with cleaning up after every meal.
13. Manual Aspects: Must be able to perform all manual aspects of kitchen operation.
14. Deliveries: Assists with deliveries, and makes sure items are accounted for, are kosher, and do not contain any harmful allergens.
15. Equipment and Supplies: Attends to the day-to-day problems concerning equipment and food supplies.