Job description

SUMMARY:

To further the mission of Camp Newaygo, a growing youth and community organization, through ridge specialties catering. This position is responsible for overseeing the preparation and distribution of meals; maintenance of food storage; and custodial services of kitchen, dishes, and food appropriation to provide Camp Newaygo and Ridge Specialties guests with premium quality, consistency, and service. As well as providing a clean, comfortable and supportive environment for all of Camp Newaygo Staff, as it pertains to meal services.

ESSENTIAL DUTIES AND RESPONSIBILITIES include the following:

• Manage kitchen operations to assure smooth food production, maintaining quality and presentation.
• Ensure proper timing, quantity and quality of all meals provided by Ridge Catering
• Assist with development as related to food service of future mission based program streams and community outreach within camp’s family of programs and services
• Manage food services to fit the niche of individual program streams
• Implement inventory management systems for profitability, including maintaining food storage in compliance with local health regulations
• Utilize weights and measures to properly execute recipes
• Effectively and safely utilize excess food items
• Maintain positive interaction with clients, campers, vendors, visitors, and volunteers
• Collect and maintain inventory of all kitchen and catering equipment and supplies
• Ensures that all utensils and equipment used in food preparation and service are cleaned and stored properly
• Cleans and maintains the food service and kitchen facilities in compliance with local health regulations
• Menu & recipe development for Ridge Catering, working with the Events and Catering Director
• Assist with development and implementation of camp and Ridge Catering marketing strategies
• Follow the Ridge Catering Recipe Book training all frontline staff to produce food service recipes ensuring continuity and quality.
• Works with the Camp Newaygo Events and Catering Director to coordinate and execute both on and off site catering events
• Regularly observes staff members at camp, (including hourly kitchen staff, interns, and culinary and events team) providing coaching, encouragement, and necessary corrections
• Maintain necessary records and complete requested forms & reports
• Ensure all local food regulations and laws are adhered to
• Use food knowledge as it pertains to substitutions of ingredients for dietary restrictions and specialty diets to ensure safety and quality for all guests and staff
• Participate in all inspections as they pertain to food services/areas.
• Serve as an agency ambassador promoting the programs & services of the TrueNorth in the community as appropriate

SUPERVISORY RESPONSIBILITIES:

Responsible for supervising culinary interns, hourly kitchen staff and catering & event staff.

QUALIFICATIONS:

• At least 21 years of age
• High school diploma or GED, culinary degree preferred
• Three year minimum experience in a commercial Kitchen
• ServSafe Food Manager Certification Preferred
• Leadership ability and teamwork oriented
• Possess a variety of cooking and baking skills and event and catering experiences
• Ability to work in coordination with TrueNorth staff, volunteers, participants, and other organizations.
• Ability to relate well to people of all races, ages, handicaps, and socioeconomic backgrounds.
• Effective oral and written communication skills.
• Clean background check
• Positive and Outgoing Attitude
• Previous experience is planning events and carrying them out

Salary: $36,000 + housing accommodation

Required housing includes basic furnishings in a private three bedroom, one bath lakefront home with laundry.

Job Type: Full-time

Pay: $36,000.00 per year

Benefits:

• 401(k)
• Dental insurance
• Health insurance
• Paid time off
• Vision insurance

Shift:

• Day shift

Weekly day range:

• Monday to Friday
• Rotating weekends

Work Location: One location

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