Head Cook Job Description

Head Cook Job Description Sons of Norway Fifth District Norwegian Heritage Camp

Qualifications  Must be a minimum of 18 yrs of age  Home economics major or minor in post-secondary educational environment, or equivalent experience  Experience with quantity cooking at a camp, resort or public or private institution  Experience with planning menus and ordering supplies for between 50- 100 people for multiple meals and snacks per day  Knowledge of sanitation practices and procedures as mandated by the State Health Code  Interest in preparing ethnic foods (Norwegian)  Current CPR, First Aid certifications are a huge plus

Compensation Starting at $800 for a two-week period, room and board also provided.

Reports to: The Camp Director & Assistant Camp Director

General Responsibilities  Attend and participate in staff orientation  Discuss all kitchen issues directly with the Camp Director to ensure they are resolved in a timely manner.  Supervise, manage, guide, train, and evaluate Kitchen Staff  Supervise and enforce sanitary requirements in the kitchen in keeping with state regulations for health and safety.  Plan the menu with guidance from past camp menu plans, with a focus on authentic ethnic (Norwegian) cuisine whenever possible. The menu must be approved by Camp Administrator(s) and Camp Director prior to the start of camp.  Discuss any special meal requirements, such as special dietary needs (see below), or any program-related meal requirements with Camp Director prior to the start of camp.  Accommodate food allergies or vegetarian requests. A list of all vegetarian and food allergies will be presented to the Head Cook by the Camp Director a minimum of two weeks prior to camp.  Plan for and purchase food supplies considering the camp budget for food. If more money is needed, this request must be submitted as soon as possible to the Camp Administrator(s). An approved vendor list will be provided prior to the start of camp to assist in supply ordering and planning.  Prepare and serve meals and maintain a sanitary kitchen environment with the assistance of the other kitchen staff – it is your responsibility alone to delegate these duties, properly train the staff on how to complete tasks, and supervise the completion of these tasks. You may elect to ask for support from the Kitchen Volunteer person to assist with supervision.  Must live on-site for the duration of camp – amenities include private bedroom, bathroom, and window air-conditioning unit.  Maintain an inventory off all food items, dry goods and equipment at the start of camp and at the end of camp.  At the end of camp the Head Cook must submit a report to the Camp Director no later than two weeks after the completion of camp. This report should include: o Costs/Detailed Budget, All Purchase Orders, Receipts, and Invoices for food purchases, and any suggestions about modifications to the food budget. o Full outline of menus used that year and notes about what the campers seemed to really enjoy and not enjoy. o Full inventory of all food items, dry goods and equipment o Suggested changes or additions to any kitchen policies o Comments or problems encountered o Improvement suggestions for the next year o Complete staff evaluations of kitchen assistants and kitchen volunteer(s). Evaluation paperwork will be provided by the Camp Director.  Prepare and provide staff meals during Orientation.  In addition to preparing food for all meals:  Place an example table setting on the counter for campers doing Kitchen Patrol (KP).  With the assistance of a Counselor guide campers participating in KP with what food to place on tables  Set aside small amounts of food in bowls for counselors to present to camp in a pre-meal skit.  Dish up food into bowls for serving family-style (including serving utensils)  Serving (or having food set up for self-service) for vegetarians/food allergies and for additional helpings  Providing answers to staff questions about cleaning up (locations of cleaning supplies, remembering all steps, etc.)

Responsibility as a Staff Member  Be familiar with and abide by specific policies set forth in the “Personnel Policies”, which are designated by Sons of Norway Fifth District Board, Camp Administrators and Camp Director(s)  After receiving any communication (mailing, email, etc..), read all information carefully and thoroughly before arriving at Camp.  Be advised the entire staff is under the direction of and is responsible to the Camp Director. While some positions are supervised by other staff, the Camp Director retains ultimate authority and responsibility for the Camp.  Assist with setting up, maintaining and takedown of Camp.  Speak Norwegian with the campers as much as possible.  Live in community living arrangements, assigned according to sex; nearly all positions include living and sleeping in a cabin or other housing unit with campers of the same sex; positions that do not include living with campers do include living with other staff members of the same sex.  Be prepared to use communal showers and bathrooms, assigned according to sex.  Model standards for behavior and be sensitive to the health and welfare of the campers.  All staff are required to take part in clean-up, inventory and evaluation of the program.

Essential Functions  Emotional resiliency and cognitive abilities to carry out job responsibilities  Ability to establish and maintain appropriate professional relationships  Interpersonal skills to interact effectively with individuals and groups respecting social and cultural diversity and to maintain appropriate boundaries.  Ability to assist campers in an emergency (fire, evacuation, illness, injury)  Possess strength, physical ability, and endurance to maintain constant supervision of campers  Observe camper behavior, assess its appropriateness and apply appropriate behavior-management techniques.  Ability to stand  Use hands/fingers (dexterity) and lift up to 10 pounds continuously  Walk  Work in extreme heat  Hear and listen  Reach with hands and arms and lift up to 25 pounds frequently  Sit, stoop, kneel, crouch  Work with chemicals  Work with noise  Operate kitchen equipment safely  Determine the cleanliness of dishes, food contact surfaces, and kitchen area  Comply with Wisconsin Food Code in food preparation  Maintain appropriate inventory food and supplies

EEO Statement Sons of Norway Fifth District Heritage Camp Masse Moro is an equal opportunity employer and equal opportunity educator. Masse Moro is fully committed to equal opportunity in employment decisions and educational programs/activities, in compliance with all applicable federal and state laws, for all individuals without regard to race, color, national origin, religion, sex, disability, age, sexual orientation, marital status or status with regard to public assistance.