Summer Camp Head Cook & Chef at Sky High Ranch

Make a difference in the lives of children and spend an unforgettable summer in the Rocky Mountains! Sky High Ranch is located forty-five minutes west of Colorado Springs, Colorado. Activities include arts and crafts, backpacking, boating, horseback riding, zip lining, farm with ranch animals, dance & drama, archery and sports, low-ropes, international cultures, nature and science, astronomy, homesteading, gardening, and outdoor skills. Sky High Ranch is licensed by the State of Colorado and accredited by the American Camp Association.

Summer camp is a great way to add work experience and desirable skills to your resume - especially for those pursuing a degree in education or recreation!

DATES OF EMPLOYMENT: Late May to Mid-August 2024 (approximate dates TBD) Pay: $22-$24 per hour

Benefits: Employee Assistance Program - 100% Employer Paid. Sick Pay in accordance with Colorado Law. Kitchen Staff who work an average of 40 hours/week during the camp season may* have access to low cost onsite shared housing, as available and allowed per GSCO policies.

Head Cook/Chef General Duties: The Camp Cook/Chef is responsible for overseeing kitchen staff, providing meals for campers and staff during summer camp program. This includes preparing meals for special diets, cleaning and organizing kitchen and appliances, general cleaning, and maintaining meal records. A primary function of this, and every other job at Sky High Ranch, is to ensure that each member, guest, and visitor receives the highest caliber of service.

Prepare meals for 175 +/- people per meal. Prepares all meals on time as scheduled or assigned. Ensures special food requirements for both campers and staff, e.g., food allergies, gluten-free and vegetarian diets are managed with utmost importance for 100% accuracy. Responsible for ensuring food items are readily available for staff on weekends. Partners with administrative staff to plan, prepare, and deliver timely and accurate pack-out and travel camp food. Works with Program Director to create prep sheets for special event orders. Check menus daily for any required advance preparation; Prepare and assign production and prep work for Prep/Assistant Cooks to complete. Observe methods of food preparation, cooking, and sizes of portions to ensure food is adequately prepared. Ensure proper cooking methods and recipes are followed. Perform quality audits and specs checks, including temp checks on food items and dish machines. Ensures that CDPHE Food Regulations are being followed by all kitchen staff; Performs daily temperature checks for coolers and products. Assists with breakdown of workstation and completion of closing duties ensuring all Prep/Assistant Cooks' and Dishwashers' assignments are completed before they sign out. "Head Cook/Chef", as designated by Program Director, shall be responsible for: Menu planning, recipe creation, and ensures overall functionality of the kitchen. May assist in food ordering as directed by Program Director. Partner with Program Director to make recipe or menu changes so that foods will be utilized before expiration date to eliminate waste as much as possible. Partner with Program Director to reward and recognize staff for individual and team success. Performs check in of all incoming food supply orders (verifies amount ordered vs invoice amount, ensures it is properly stored and rotated). Contribute as a leader of the department by supervising Prep/Assistant Cook and Dishwashing staff on improving operational efficiencies as needed. Ensure and promote the sanitary integrity of the facility, equipment, and food products. Maintains kitchen cleanliness and proper food preparation according to state and local health department code requirements and departmental procedures. Maintains overall sanitation, health, cleanliness, and safety standards for food preparation areas, co king services, and dishes and utensils. Regularly sanitizes kitchen surfaces throughout the day; Assists in daily deep cleaning of specific areas in the kitchen, e.g., floors, counters, overs, stoves, fridges, etc. Washes hands frequently while working in the kitchen and in accordance with CDPHE health regulations. Keeps stock rooms, coolers, and freezers clean; Ensures that food supplies are rotated, and all perishables are labeled, dated and stored properl Assists with unloading, inspection, and storage of raw ingredients and supplies. Assists Kitchen Manager in inventory requests, as requested. Reports any accidents or injuries to manager/director. Respects the confidential nature of all information pertaining to staff, volunteers, and girls. Lives by the Girl Scout Promise and Law. All other duties as assigned.

PRIMARY CROSS-FUNCTIONAL RESPONSIBILITIES Identifies and resolves problems in a timely manner; Develops alternative solutions; Uses reason even when dealing with emotional topics. Uses limited independent judgment to make decisions based on precedents using established guidelines. Solves problems using standard procedures and precedents. Looks for ways to improve and promote quality; Demonstrates accuracy and thoroughness. Observes safety and security procedures; Reports potentially unsafe conditions; Uses equipment and materials properly.