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JOB REQUIREMENTS: DESCRIPTION Under the general supervision of the Camp Director, the AM Cook manages the dining facility seasonally from May through October from 6:00am to 2:30pm, assigned staff in the preparation of meals, maintaining dining facilities, food preparation area and equipment in clean sanitary condition. ESSENTIAL DUTIES & RESPONSIBILITIES Develop meal plans based on weekly guests, to include dietary needs Manage preparation and serving of meals in accordance with planned menu Manage and stays within the dining facility budget Manage the process for obtaining items required for healthy meals Manage the safety and sanitation of the dining facility Manage kitchen logistics, verifying that invoices for incoming food and supplies are correct Supervise and maintain kitchen staff and volunteers, organization, and any training needed Remain flexible to support veterans needs Monitor and record food temperatures to ensure food safety. Cook foodstuffs according to menus, special dietary or nutritional restrictions, or numbers of portions to be served. Rotate and store food supplies. Wash pots, pans, dishes, utensils, or other cooking equipment. Clean and inspect galley equipment, kitchen appliances, and work areas to ensure cleanliness and functional operation. Clean, cut, and cook meat, fish, or poultry. Direct activities of one or more workers who assist in preparing and serving meals. Take inventory of supplies and equipment. Requisition food supplies, kitchen equipment, and appliances, based on estimates of future needs. Bake breads, rolls, or other pastries. ***** OTHER EXPERIENCE AND QUALIFICATIONS: o Completion of a Food Handling Course approved by the Wisconsin Department of Agriculture, Trade and Consumer Protection o General knowledge of cooking equipment and recipes 0 Experience in food service industry ***** APPLICATION INSTRUCTIONS: E-Mail a Rsum: caldirector@wilegion.org Call For Appointment: 715-277-2510 E-Mail a Work Application: caldirector@wilegion.org