Prep Cook Line Cook

Job Description

Summary of Responsibilities


The Cook supports the Food Services operations at Carol Joy Holling Center by assisting in the preparation of menu items, helping with setup and breakdown of food stations and maintains the uppermost in hygienic standards.


General Responsibilities & Expectations


  1. Provide year-round food services at and out of Carol Joy Holling Center.

  2. Treat all guests, from summer campers to the most distinguished retreat guest groups, with a "We Care About You" mentality...making food something people rave about in describing their CJH experience.

  3. Bring joy and fun to the kitchen, and work in a way that is both productive and enjoyable.

  4. Employ sanitary practices which are observable.

  5. Maintain the kitchen, storage and loading dock areas in a way that keeps them looking "brand new."

  6. Help develop food services at Carol Joy Holling to the point others come to "see how NLOM does it!"

  7. Participation in a Quality Control Program to be designed and maintained by Director/Retreat & Conference Operations.


Specific Responsibilities


Meal Preparation & Presentation

  1. Follow systems which assure food safety, timely preparation, adequate quantities and attractive presentation of all meals, maintaining specific attention to appearance of table, buffet and ambience of the dining spaces.

  2. Maintain buffet and tables during serving hours.

  3. Ensure proper storage and labeling of all leftovers.


Kitchen, Storage & Loading Dock Maintenance

  1. Maintenance of entire kitchen area in clean, sanitary, orderly fashion including cabinets, counter tops, equipment and dishwasher areas (with written documentation of equipment and duct cleaning schedules).

  2. Maintenance of refrigeration and dishwasher temperature charts.

  3. Facilitation of periodic deep cleaning tasks.

  4. Promptly inform supervisor of any repair/maintenance needs.


Certifications-Standards Compliance

1. Maintain up-to-date knowledge of all rules and regulations of the Nebraska Department of Health and American Camp Association and comply with standards of both.

2. Be Safe Serve certified.


Professional Expectations and Requirements

1. Personally maintain adherence to the Code of Ethics of the American Camp Association.

  1. Subscribe to NLOM's Code of Conduct and NLOM's Communications Covenant.


General Work Schedule

  1. The specific schedule will be created and posted by the Chef

  2. Over the year, this position will average 36 to 40 hours weekly, spread over

seven days.





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