CAMP Second Cook

This is a Temporary Position that will run from May 29, 2024 to July 26, 2024.

The working days for this position will be Monday-Friday and some weekends.

Pay is $90 per day.

MISSION STATEMENT: The Salvation Army, an international movement, is an evangelical part of the universal Christian church. Its message is based on the Bible. Its ministry is motivated by the love of God. Its mission is to preach the gospel of Jesus Christ and to meet human needs in His name without discrimination.

SUMMARY: Assist the Head Cook in preparing food, serving meals, inventory, and cleaning kitchen areas. Adhere to all health standards and regulations established by the Department of Health plus those deemed necessary by the Head Cook.

ESSENTIAL DUTIES AND RESPONSIBILITIES include the following. Other similar and related duties may be assigned.

• Assist with food preparation
• Assist in serving meals
• Ensure safe storage of food and serving supplies
• Responsible for breakfasts, snacks, or other simple meals as scheduled
• Assist in cleaning of the kitchen and food service storage facilities.
• Help to maintain accurate Food Service supplies inventory
• Participate in the total camp program when appropriate and as long as primary duties are not neglected.
• Participate in all staff meetings.
• Regular attendance at work is an essential function of the position.
• SUPERVISORY RESPONSIBILITIES: This position has no supervisory responsibilities

QUALIFICATIONS: To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

EDUCATION and/or EXPERIENCE: High School Diploma or GED required; and a minimum of one year experience and/or training in food service preferred. Will provide on the job training.

LANGUAGE SKILLS: English proficiency sufficient for communication with supervisors, co-workers, clients and customers. Ability to read, analyze, and interpret general business periodicals, professional journals, technical procedures, or governmental regulations. Ability to write reports, business correspondence, and procedure manuals. Ability to effectively present information and respond to questions from groups of managers, clients, customers, and the general public.