Kitchen Support Staff (Seasonal) - Girl Scouts of Connecticut Inc

POSITION SUMMARY:

Responsible for assisting with food service operations and meal preparation and in the physical operation of the kitchen facilities and equipment while following State, ACA, and Safety Activity Check Point Standards and GSOFCT Policies.

MAJOR ACCOUNTABILITIES:

• Assists in the camp administration to coordinate the kitchen and food service delivery.
• Works cooperatively to facilitate general camp operations.
• Ensures cleanliness and infection control guidelines are maintained. Maintains the kitchen and dining hall in a clean sanitary manner.
• Wash all pots, pans, and dishes after each meal. Wash all pots, pans, and dishes at the end of the day.
• Works cooperatively with other staff to provide meal planning/preparation and organizing for pack outs/cookouts, trails and trips, and special events/activities.
• Maintains health and safety standards for campers, food service staff and self.  Reports accidents and files incident reports promptly.
• Assists with record keeping, reports, orders and inventories of food and supplies for the dining hall.
• Reports needed repairs of equipment and facilities to the Camp Director.
• Assumes responsibility for the care and use of food service equipment, storage and other supplies used.
• Participates in regularly scheduled meetings and training to ensure open and positive communication.
• Participates in opening and closing procedures of the camp season.
• Assist the campers in emergency situations.
• Maintain professional camper/staff relationships throughout the camp season.
• Other duties as assigned.

SKILLS AND COMPETENCIES:

• 18 years or older.
• Ability to work and communicate with a diverse group of staff/campers (background/abilities) to encourage full participation in Girl Scouting.
• Ability to lift up to 50 lbs.
• The ideal candidate will possess experience in a prior camp or institutional setting. The candidate must have documented experience working in an industrial kitchen.

EDUCATION:

• High school diploma or equivalent.
• ServSafe certification or equivalent preferred.