Position Title: Cook

Classification: Part Time Hourly

Reports To: Food Service Manager

Direct Reports: Food Service Support Staff

Key Relationships: Food Service Manager

Position Summary

The Cook shall primarily be responsible for preparing and serving high-quality food; ensuring on-time, high-quality service, communicating food and housekeeping supply needs, properly storing and organizing food leftover from events; providing leadership for the kitchen staff on duty; and maintaining and cleaning all kitchen equipment. This position may be combined with other part-time positions, such as housekeeping, if the candidate has the skills and desire to hold multiple positions.

Key Job Functions

Food Service Leadership

• Is responsible for the safety of food, campers, and staff when in food service areas.

• Consistently prepares and serves high-quality food for campers and staff.

• Coordinates mealtimes and menus with the Food Service Manager.

• Communicates food and supply needs.

• Recommends kitchen facility and kitchen procedure improvements.

• Is responsible for proper maintenance and cleaning of food service equipment and preparation areas.

• Coordinates the work of cooks, food preparation, storage of food, disposal of garbage, sanitation of the kitchen, packing of food to go on trips, wise use of leftovers, use of the kitchen, and inventory control.                                                       

Experience and Qualification Requirements

• Affirms as true the Pine Ridge Statement of Faith.

• Agrees to abide by the Lifestyle Code of Conduct Policy.

• Agrees with the philosophies, policies, and procedures of Pine Ridge Bible Camp. 

• Has a sincere love for Jesus that shows in a consistent and evident walk with Christ. 

• Committed to the mission and ministry philosophy of Pine Ridge.

• Shows the ability to understand and lead people.

• Communicate clearly both orally and in writing.

• Must be at least 18 years of age, with preference given to those 21 years of age and older.

• Should have previous experience in quantity food service or equivalent training.

• Must have current ServSafe Food Safety Manager certification or be willing to be certified.

• Needs to be energetic, self-disciplined, self-motivated, and willing to meet the demands of a three-meal per day operation.

Working Conditions and Physical Requirements

• Must be able to lift, bend, and twist.

• Ability to push and pull loads.

• Must be able to lift frequently up to 35 lbs.; occasionally 35-100 lbs. with assistance

• Good hand-eye coordination.

• Auditory ability to hear and understand conversational levels of sound in an ordinary office environment.

The above statements are intended to describe the general nature, types of work performed, and qualifications required of employees assigned to this position. They are not intended or should be taken as an exhaustive list of and responsibilities, duties, and requirements of personnel so classified. All indicated qualifications, duties and functions are essential job functions for purposes of the Americans with Disabilities Act (ADA).