Temporary Camp Kitchen Manager - Division for Land-Grant Engagement (Wood County)

The Division for Land-Grant Engagement at West Virginia University is currently accepting applications for a Camp Kitchen Manager. This position will work with the 4-H and Families & Health Extension Agents with the overall food-service operation of the Wood County 4-H summer youth programs including preparation, nutrition, service, sanitation, customer service, and record keeping. This person will work under the supervision of the agents and handle food service operations during summer months in Wood County, and other health and nutrition educational opportunities at 4-H camps and other activities. This position will be required to work flexible hours to coincide with required camps and summer program activities.

What you'll do:

• Works in conjunction with Material Handlers and Food Service Workers with all stages of preparation: prepping, cooking and serving, as outlined by production demands according to authorized and standardized recipes and methods, utilizing high level production skills and kitchen equipment; such as ovens, grills, grinders, slicers, mixers, blenders, tenderizers and steam units.
• Reviews menus and determines type and quantities of meals to be prepared and obtains necessary food items from freezer, cooler or other storage areas.
• Plans cooking and preparation schedules to ensure food will be ready at specified times through batch cooking techniques and correct quantities are prepared to last entire meal and/or special event.
• Ensures the proper storage and/or utilization of leftovers. Detects and reports to immediate supervisor spoiled or unattractive food, defective supplies or equipment, or any other unusual conditions.
• Ensures proper sanitation guidelines are always adhered to. Maintains cooking area in a clean, neat, and orderly manner. Recommends corrective actions when necessary.
• Adheres to established policies, procedures, techniques, and methods to achieve departmental goals and objectives for food service unit. Complies with safe food handling, quality assurance, safety, cleaning, sanitation, environmental and infectious control regulations.
• Plans cooking preparation schedules to ensure food is ready at specific times, in sufficient quantities, to last entire meals and specific events. Taste/smells food being prepared to evaluate quality and quantity of menu and correct food preparation.
• Assists with the set-up, serving, breakdown of catering events.
• Assists with maintaining an inventory system of supplies and other control systems specific to food service.
• Assists with receipt of food items, ensures accuracy of order and quality of products; place in proper storage and rotate food items as needed using the FIFO method.
• Performs routine equipment checks and informs supervisor of any needed maintenance or repair.
• Instructs camp cooking classes, and nutrition/food activities at summer programs and camps.

Pay Grade: 8

Length of Assignment: 1 month

Work Hours: 37.5 hours per week

• High school diploma,
• A minimum of six (6) months food preparation experience in a large-scale food service operation required
• Any equivalent combination of related education and/or experience will be considered.
• All qualifications must be met by the time of employment.

Knowledge, Skills and Abilities

• Culinary training/experience preferred
• Demonstrated ability to follow recipes, make calculations and figure amount of food to serve for the number of patrons expected.
• Demonstrated knowledge of cooking methods and procedures.
• Demonstrated knowledge of the operation of machinery and equipment used in food preparation.
• Demonstrated knowledge of proper food storage and sanitation procedures.
• Demonstrated general knowledge of the kitchen production including cooking, baking, salad preparation, etc.
• Demonstrated broad knowledge of food service administration techniques.
• Demonstrated familiarity with methods of procurement, preparation, serving, sanitation, and storage.
• Demonstrated knowledge of current food service and catering trends including beverage knowledge.
• Knowledge of basic nutrition and food science.
• Knowledge of food safety and physical activity.
• Knowledge of food resource management.
• Knowledge of diverse culture and backgrounds.
• Knowledge of local resources and agencies.
• Skills to effectively teach nutrition education using a research-based curriculum.
• Skills to manage time and keep accurate records & reports, including travel & budget.
• Skills to develop positive participant relationships - congeniality, listening, and empathy.
• Skills to adapt to unusual teaching environments and situations.
• Skills to communicate (written and oral) with a diverse population.

• Valid driver's license
• Food Handler's training, ServSafe training required.

West Virginia University is a place of purpose and community. We take pride in our profound impact on the state of West Virginia and are committed to the personal and professional growth of our employees.

From the groundbreaking R1 research at our flagship campus in Morgantown to the career-oriented programs at WVU Potomac State in Keyser, and the technology-intensive programs at WVU Tech in Beckley, the contributions of WVU employees resonate across the state, touching lives and shaping futures.

At WVU, you will discover a supportive community that champions work-life balance and fosters a collaborative atmosphere. Our core values - service, curiosity, respect, accountability and appreciation - unite us as Mountaineers.

Join us at West Virginia University, where your work will make a lasting impact. To learn more about WVU, visit wvu.edu.

West Virginia University is an Equal Opportunity Employer. We invite all qualified applicants regardless of race, color, religion, sex, national origin, age, disability, genetic information, or Veteran status.