Wildwood Hills Ranch
KITCHEN DIRECTOR
The Kitchen Director is responsible to oversee all aspects of the foodservice program, meals, and staff.
Essential duties and responsibilities include the following. Other duties may be assigned.
- Oversee the kitchen area
- Implement menu and make sure any adjustments fall within our SFSP guidelines
- Maintain overall organization and cleanliness
- Incorporate food from the garden
- Positively manage the kitchen staff
- Incorporate daily themes into dining hall activities
- Prepare the weekly food order
- Create and maintain a kitchen staff schedule
- Maintain all sanitation, health and safety standards
- Ensure SFSP meal pattern requirements are being met and keep record of overall meals served at every mealtime, including seconds.
COOK
The Cook is responsible to implement all aspects of the foodservice program for meals involving students, staff, volunteers, etc.
Essential duties and responsibilities include the following. Other duties may be assigned.
- Serve as a member of the kitchen for two scheduled meals daily
- Prepare meals for all participants and staff each week
- Assist in serving each meal according to SFSP guidelines
- Oversee the cleanup of the preparation and serving areas after each meal
- Maintain overall organization and cleanliness
- Incorporate food from the garden
- Maintain all sanitation, health and safety standards
KITCHEN ASSISTANT
The Kitchen Assistant is responsible for assisting the Kitchen Director with all necessary functions within the kitchen and dining space. Such as: cleaning, preparing serving areas and washing dishes.
Essential duties and responsibilities include the following. Other duties may be assigned.
- Serve as a member of the kitchen for two scheduled meals daily
- Prepare the salad bar for all participants and staff each day
- Assist in serving each meal
- Oversee the cleanup of the preparation and serving areas after each meal
- Maintain overall organization and cleanliness
- Incorporate food from the garden
- Maintain all sanitation, health and safety standards
- Clean all dishes, silverware, and preparation equipment after each meal
- Organize all dishes, silverware, bowls, pots, etc. after each meal
- Maintain overall organization and cleanliness of dishroom and dining areas
- Oversee the proper use of all dish washing and cleaning equipment
- Maintain all sanitation, health and safety standards