Cook - Seasonal

Hospitality Supervisor

● High level emotional intelligence

● Active in team dynamics, conflict prevention/resolution, and identifying customer needs

● Cheerful attitude and servant leadership disposition

● Dedicated customer service and people oriented

● Adaptability in a fast-paced environment with ability to learn and develop skills

● Ability to interact with people of all ages and maturity levels of staff/customers

● Experience with preparing, serving, cooking, and storing food safely

● Experience in using cutting tools, cookware, and bakeware

● Knowledge of food ingredients, cooking techniques, and attractive food presentation

● Ability to multitask, prioritize, and manage time efficiently

● Working knowledge of and ability to follow all required sanitation procedures.

● Other duties or projects as assigned by SBR leadership

● Abide by policies and procedure outlined in the SBR staff handbook

● Must be 18 years of age or older

● Experience with preparing, serving, cooking, and storing food safely.

● Will be required to obtain a West Virginia Food Handlers certification

● Ability to use Microsoft Teams daily for work related communication and coordination

● Be or become a registered member of the Boy Scouts of America

· Shows appreciation to coworkers in written and in verbal form

· Actively engages with the team

· Suggests one improvement for the department

● Up to 8 hours a day of standing, bending, kneeling, and the ability to lift 50 lbs.

● Must pass the physical exam and approved for SBR height and weight requirements HERE

Summit staff uniform

Housing

10x12' Platform Tent; Staff Camp

Expected Weekly Hours

45 - 55