Head Cook - Revision history

Anonymous Moose: /* Meal Preparation Times */

2018-04-23T22:22:47Z

‎Meal Preparation Times

Anonymous Moose: /* Responsibilities */

2018-04-23T22:21:15Z

‎Responsibilities

Anonymous Moose: /* Responsibilities */

2018-04-23T22:19:59Z

‎Responsibilities

Anonymous Moose: /* Food Safety Requirements */

2018-04-23T22:19:16Z

‎Food Safety Requirements

Anonymous Moose: /* Responsibilities */

2018-04-23T22:17:19Z

‎Responsibilities

Anonymous Moose: /* Work Requirements */

2018-04-23T22:16:41Z

‎Work Requirements

Anonymous Moose at 22:16, 23 April 2018

2018-04-23T22:16:20Z

Haydee at 20:37, 11 July 2017

2017-07-11T20:37:32Z

Haydee at 16:26, 15 July 2015

2015-07-15T16:26:09Z

Haydee at 15:49, 15 July 2015

2015-07-15T15:49:29Z

@@ Line 48: / Line 48: @@
 ==Meal Preparation Times==
-Breakfast: 1.5 - 2 hrs (start at 6am)
+* Breakfast: 1.5–2 hours (start at 6am)
-Lunch: 2 hrs (start at 10am)
+* Lunch: 2 hours (start at 10am)
-Dinner: 3 hrs. (start at 2 or 3pm)
+*  Dinner: 3 hours (start at 2 or 3pm)
 ==Food Safety Requirements==

@@ Line 28: / Line 28: @@
 * Review prepared menu (supplied by [[Food Supply Manager]]). Familiarize yourself with items needed for each day’s meals.
 * Prepare and cook full course meals. Determine size of food proportions. Ensure quality of food.
-* Prepare afternoon snacks and and put it on the dining hall table at the beginning of free time, around 3:35 pm. This can be fruits, such as watermelon or apple pieces.
+* Prepare afternoon snacks and and put it on the dining hall table at the beginning of free time, around 3:35pm. This can be fruits, such as watermelon or apple pieces.
 * Prepare dishes for campers with food intolerances and other special needs (children).
 * Ask director for food allergies campers have listed. Keep a visible list of campers’ names and allergies. Prepare food with these allergies in mind. Parents can be asked to provide/prepare special foods if needed.
@@ Line 39: / Line 39: @@
 * Begin dinner prep early for first day, ask for help. Dinner crew may not arrive in time to help.
 * Early food preparation (recommended if you have time): Mince all fresh garlic in food processor, put in small bags, put in kitchen freezer
-* Receive Driscoll food deliveries (compare items delivered with your order sheet for accuracy and report missing or damaged items to Driscoll right away so that we won’t be charged for them). Make sure to get 2  copies of the invoice; keep one for your records and give the other to the bookkeeper.
+* Receive Driscoll food deliveries (compare items delivered with your order sheet for accuracy and report missing or damaged items to Driscoll right away (so that we won’t be charged for them). Make sure to get 2  copies of the invoice; keep one for your records and give the other to the bookkeeper.
-* Keep track of inventory, place additional Driscoll order (if needed) before 3:00 pm for next day delivery or on Friday for Monday delivery.
+* Keep track of inventory, place additional Driscoll order (if needed) before 3:00pm for next day delivery or on Friday for Monday delivery.
 * Prepare shopping list if needed for General Affairs. They usually go shopping after breakfast. If needed, include cleaning materials like dish washing soap and sponges.
 * If there is a lot of leftover food and/or unused food items, adjust the menu and the next food delivery order to avoid waste of food and money.
-* Save all yogurt (and cheese) containers & lids to store food for move out crew at the end of camp. These will be thrown out. Save some plastic ware and plates/bowls for moveout crew meals.
+* Save all yogurt (and cheese) containers and lids to store food for move out crew at the end of camp. These will be thrown out. Save some plastic ware and plates/bowls for moveout crew meals.
 * Double-check dinner times with camp directors. They often are different for different days, depending on the evening activities.
 * Communicate with camp director if a meal is late as soon as this becomes clear.

@@ Line 39: / Line 39: @@
 * Begin dinner prep early for first day, ask for help. Dinner crew may not arrive in time to help.
 * Early food preparation (recommended if you have time): Mince all fresh garlic in food processor, put in small bags, put in kitchen freezer
-* Receive Driscoll food deliveries (compare items delivered with your order sheet for accuracy and report missing or damaged items to Driscoll right away so that we won’t be charged for them). Make sure to get 2 * copies of the invoice; keep one for your records and give the other to the bookkeeper.
+* Receive Driscoll food deliveries (compare items delivered with your order sheet for accuracy and report missing or damaged items to Driscoll right away so that we won’t be charged for them). Make sure to get 2  copies of the invoice; keep one for your records and give the other to the bookkeeper.
 * Keep track of inventory, place additional Driscoll order (if needed) before 3:00 pm for next day delivery or on Friday for Monday delivery.
 * Prepare shopping list if needed for General Affairs. They usually go shopping after breakfast. If needed, include cleaning materials like dish washing soap and sponges.

@@ Line 53: / Line 53: @@
 ==Food Safety Requirements==
-* Check walk-in refrigerator and make sure that the food-inspector-approved method of storing vegetables has been applied: Meat on bottom shelves, vegetables above. Temperature must be lower than 38 degrees. * All items must be 6 inches or more above floor (on wooden pallets and then on the lowest shelf is OK).
+* Check walk-in refrigerator and make sure that the food-inspector-approved method of storing vegetables has been applied: Meat on bottom shelves, vegetables above. Temperature must be lower than 38 degrees.
 * Plastic crates are accepted to be used in the walk-in refrigerator, if needed, but they first need to be cleaned by dipping them for 15 second in water with a disinfectant.
 * Check walk-in freezer. Meat always stored on bottom shelves. Veggies above to avoid cross contamination. Temperature must be 0 or lower. Move frozen food out of the walk-in freezer and into the walk-in refrigerator two days before needed.

@@ Line 26: / Line 26: @@
 ==Responsibilities==
 * Manage all kitchen operations (direct kitchen helpers & server).
-* Review prepared menu (supplied by Food Supply Manager). Familiarize yourself with items needed for each day’s meals.
+* Review prepared menu (supplied by [[Food Supply Manager]]). Familiarize yourself with items needed for each day’s meals.
 * Prepare and cook full course meals. Determine size of food proportions. Ensure quality of food.
 * Prepare afternoon snacks and and put it on the dining hall table at the beginning of free time, around 3:35 pm. This can be fruits, such as watermelon or apple pieces.

@@ Line 21: / Line 21: @@
 * Must be able to work on the griddle and ovens.
 * Must be able to lift boxes up to 30 lb.
-* Must have knowledge about food safety.
+* Must have knowledge of food safety.
 * Experience in quantity cooking preferred. Types of dishes: stocks, soups, sauces, eggs, dairy, salads, sandwiches, cereals, fruits, vegetables, meat, poultry, pasta, fish, pizza.

@@ Line 18: / Line 18: @@
 [[File:Kitchen-Freezer.jpg|200px|thumb|The freezer]]
-The head cook's assignments include:
+==Work Requirements==
-* Maintain and replace equipment (utensils, small appliances).
+==Responsibilities==
-* Manage all kitchen operations.
+* Manage all kitchen operations (direct kitchen helpers & server).
-* Experience in quantity cooking preferred. Types of dishes: stocks, soups, sauces, eggs, dairy, salads, sandwiches, cereals, fruits, vegetables, meat, poultry, pasta, fish, pizza.
+* Review prepared menu (supplied by Food Supply Manager). Familiarize yourself with items needed for each day’s meals.
 * Prepare and cook full course meals. Determine size of food proportions. Ensure quality of food.
 * Prepare dishes for campers with food intolerances and other special needs (children).
-* Must be able to work on the griddle and ovens.
+* Ask director for food allergies campers have listed. Keep a visible list of campers’ names and allergies. Prepare food with these allergies in mind. Parents can be asked to provide/prepare special foods if needed.
-* Must have knowledge about food safety. Must instruct everyone in the kitchen (helpers, servers, cleanup team) about food safety and make sure that instructions are followed. Makes sure no children under 12 years old serve food to others.
+* Make sure all food safety rules are observed. Read ServSafe booklet provided at camp and all the points further down under Food Safety Requirements.
-* Inspect kitchen and food service areas for cleanliness and safety. Must have knowledge about food safety. Must instruct everyone in the kitchen (helpers, servers, cleanup team) about food safety and make sure that instructions are followed.
+* Instruct everyone in the kitchen (helpers, servers, cleanup team) about food safety and make sure that instructions are followed. Makes sure no children under 12 years old serve food to others or are involved in any other kitchen operations.
-* Must be able to lift boxes up to 30 lb.
+* Instruct the meal serving coordinator, kitchen cleanup coordinator, the dining hall manager, and the drink manager. (You should be familiar with their job description.)
-* Instruct the meal serving coordinator and serving team leaders, the dining hall manager, and the drink manager.
+* Inspect kitchen and food service areas for cleanliness and safety.
-* Lead the set up and break down of kitchen equipment before and after camp. Only tables, stove, sinks and refrigeration are provided by the park, we bring in everything else.
+* In the evening of the arrival day, after general orientation, hold a meeting with all kitchen staff and make sure everyone understands their volunteer assignment and is familiar with all food safety instructions. (If Food Supply Manager is also at camp, coordinate who will perform this task.)
 [[Category:Staff Descriptions]]
 [[Category:Food Staff]]
 [[Category:Camp Shehaqua Staff Descriptions]]

@@ Line 16: / Line 16: @@
 [[File:Kitchen-Refrigerator.jpg|200px|thumb|The refrigerator]]
-[[File:Kitchen-Freezer.jpg|200px|thumb|the freezer]]
+[[File:Kitchen-Freezer.jpg|200px|thumb|The freezer]]
 The head cook's assignments include:

← Older revision		Revision as of 15:49, 15 July 2015
Line 31:		Line 31:
	* Instruct the meal serving coordinator and serving team leaders, the dining hall manager, and the drink manager.		* Instruct the meal serving coordinator and serving team leaders, the dining hall manager, and the drink manager.
	* Lead the set up and break down of kitchen equipment before and after camp. Only tables, stove, sinks and refrigeration are provided by the park, we bring in everything else.		* Lead the set up and break down of kitchen equipment before and after camp. Only tables, stove, sinks and refrigeration are provided by the park, we bring in everything else.
		+
		+	[[Category:Staff Descriptions]]
		+	[[Category:Food Staff]]
		+	[[Category:Camp Shehaqua Staff Descriptions]]
		+	[[Category:Winter Retreat Staff Descriptions]]