Head Cook - The Point

         Head Cook - The Point

 

The Head Cook - The Point is a key member of the Trout team and an essential part of Trout Lake Camps' ministry. At Trout our core beliefs dictate how we serve and minister to others be it campers, parents, volunteers, interns, summer and year-round staff. This is a full-time ministry position, in which our heart, commitment, and attitude of reflecting Jesus should be evident to everyone as we communicate the essence of the Gospel. Safe, Fun, Gospel is the foundation of the Trout experience.

The person in this position is directly accountable to the Food Service Director. In the summer, this individual is responsible for our Point Dining Hall Kitchen (Grade School Camp). During the Tri-Season the Head Cook works in tandem with the Food Service Director to facilitate food service needs between one or more of our kitchens.

While the Head Cook - The Point is responsible to the Food Service Director, there are times when the Executive Director, Operations Director, Site Director or Program Support Director may provide direction. To be successful, this position must coordinate their efforts with the following key position: ADP - Guest Services.

Job duties include, but are not limited to:

Year Round

• This position supervises Apostleship Food Service staff as well as any hired food service staff members at The Point Kitchen, or when supervising in Stoneridge.
• Assist in training and supervising Apostleship staff and weekend food service staff.
• Take part in all cooking and cleanup - overseeing and supervising food production, presentation and storage for groups of 20-500 at The Point or Timber Ridge including kitchens, Soda Fountain, Barn, Spumoni Salono and other food service areas.
• Track  food production and waste statistics as needed.
• Inventory management, notify Food Service Director of inventory n eeds.
• Help maintain a sanitary and clean kitchen.
• Welcome groups, answer questions, and make guests feel comfortable in the absence of hosts.
• Facility maintenance
• Maintain, clean, and organize kitchens and dining halls that are free from clutter.
• Keep food service equipment clean and in good repair.
• Facilitate repair or replacement of equipment that is broken or outdated.

Tri-Season

• Assist the Food Service Director to determine menu and select recipes weekly.
• Prepare food for "staff meals" - Volunteers, Year-Round, and Apostleship as scheduled.
• Develop, maintain and use an effective recipe file.

Summer

• This position trains and supervises all Point Food Service summer staff - Cooks, Dishwashers, Dining Hall Host/Hostess, Soda Fountain, DTeam, Mission Teams, and hourly positions.
• Schedule staff work hours and shifts to accomplish tasks in an effective and productive manner.
• Develop written production plans for each meal to include quantities to prepare, recipes to follow, and staff food preparation assignments.
• Develop a cleaning schedule as part of each staff person's work assignment that provides for regular cleaning of all food service areas.

Other Job Duties

• Minister to fellow staff, summer staff, DTeam, volunteers, campers and guests according to our beliefs founded in God's word.
• Perform other duties as assigned.
• Identify and resolve complex problems with staff, guests, and vendors as needed.
• Build and maintain relationships with past and present Trout staff.
• Work weekends  other irregular hours as deemed necessary.
• Be on call for emergencies as assigned.
• Attend all departmental daily and weekly staff meetings as scheduled.
• Attend all organizational staff meetings as assigned.
• Accurately record hours worked in Buddy Punch or other time recording software.

Qualifications and Requirements

• Is a mature Christian who feels God calling him/her to camp ministry in food service.
• Has experience and proven skill as an excellent cook in a large volume food service setting.
• Has excellent managerial skills.
• Is able to train and motivate young, inexperienced staff.
• Has strong computer skills.

Other Information

• Individual must be in agreement with the Converge North Central Statement of Belief.
• The employee will not act in a way that contradicts, undermines, or opposes our core ministry principles (see Mission, Culture, and Belief Statements).
• As a member of Trout's ministry staff, you may be assigned to a different role than the one you were hired for. At all times, no matter what you are given to do, you are expected to act in accordance with Trout's ministry principles.
• The employee will represent Converge North Central and Trout Lake Camps in a positive light in all conversations, both on and off the job, to guests, volunteer, and fellow employees.
• Caring relationships support all of our work.
• When work in not available in this area, the employee may be asked to assist in other areas as needed.
• A background check and completion of the MinistrySafe program are required and must be successfully completed prior to employment.
• The position will average from 40 to 48 hours per week on an annual basis. This means that some weeks in the summer may require 48+ hours per week be worked. Other weeks during the off-season may require fewer hours per week. Because of the nature of this position flexibility is required in the hours that can be worked.

This document reflects the general details necessary to describe the principal functions of this job, the level of expertise, skill typically required, and the scope of responsibility, but should not be considered an all-inclusive listing of work requirements.