Benefits:
Free food & snacks
Health insurance
Paid time off
CAMP LAKE JAMES Camp Lake James is a private member-owned recreational club situated on Lake James, NC, located near the Original Fonta Flora Whippoorwill. The camp operates a casual dining restaurant year-round and a lakeside bar with limited menu items during the summer season. The camp also provides six pickleball courts, two tennis courts, bocce ball, shuffleboard, a beach, two docks and many hiking trails. The camp holds special events involving plated meals or buffets throughout the year. We provide a relaxed family atmosphere to both members and team members and offer competitive pay and benefits.
Role Overview: Cook and prepare various food products, including meats, seafood, poultry, vegetables, and sauces, according to the club’s standard recipes using various equipment and utensils according to the daily prep list and at the direction of the Executive Chef.
Main Responsibilities and Duties of the Job:
· Prepare Food Safely and Efficiently
o Prepare menu items as needed for members.
o Follow all state and local health and food safety regulations.
o Inventory all items required for station set-up and determine those that require preparation.
o Notify the Executive Chef of expected shortages.
o Set up prep cook stations.
o Prepare items according to standard recipes.
o Follow all safety procedures for operating equipment.
o Coordinate and time orders with other kitchen operations for maximum efficiency.
o Requisition items needed to produce menu items.
o Attend kitchen staff meetings and offer suggestions for improvements.
o Knowledge of and ability to perform required role during emergency situations.
· Kitchen Work Areas/ Equipment Cleaning and Maintenance
o Break down and maintain prep cook stations.
o Cover, date, and neatly store all reusable leftover products.
o Ensure that safety procedures are followed when cleaning/sanitizing assigned work areas and equipment.
o Make recommendations for maintenance, repair, and upkeep of the line prep area and equipment.
o Close the kitchen properly using the closing checklist.
· Physical Demands and Work Environment:
o Ability to stand for long periods and walk, climb stairs, balance, stoop, kneel, crouch, bend, stretch, and twist or reach.
o Must be able to push, pull, or lift up to 50 pounds.
o Comfortable with continuous repetitive motions.
o Work in a hot, humid, and noisy environment.
Minor or Other Responsibilities of the Job:
· Complete other duties and projects as assigned by the Executive Chef.
Decision-Making Authority:
· Requisition items needed to produce menu items.
Key Result Areas and Goals:
· Clean and Sanitary Work Area
· Member satisfaction with timeliness and quality of food.
Required Skills and Qualifications:
· A minimum of two years of experience in kitchen preparation and cooking. This can be replaced by sufficient culinary school education or a 2-year culinary degree.
· Professional, courteous, collaborative mindset
· Proven problem-solving skills
· Customer service experience and mindset
Preferred Skills and Qualifications:
· Of legal age to serve alcohol
· Food & Beverage experience a plus
Education:
· High school diploma, GED or currently enrolled in school
· Food safety certification
Work Week and Pay
· April-September 40 hours/week
· Work week includes weekends.