Camp Chef

Horton Center Chef duties and expectations 

• Plan meals and order food from US Foods as well as the NH Food Bank
• Train and oversee staff in food preparation and storage practices
• Train and oversee staff in proper cleaning practices for the kitchen 
• Supervise dishwashing program and kitchen laundry cleaning
• Plan healthy, age-appropriate menus, ordering food, and helping to receive and store food and other supplies.
• Work to minimize food waste when creating menus and ordering food 
• Keep records of weekly expenditures to maintain the kitchen budget and share these records with the Executive Director
• Cooking, trimming, carving, baking, as well as portioning meats, vegetables, salads, breads, desserts, etc.
• Record quantities, types and preparation methods of foods served.
• Ensure that the kitchen is kept clean and sanitary, and that state, federal, Food Bank, and ACA regulations are enforced.
• Share staff evaluation notes regarding their work in the kitchen with the Executive Director on a bi-weekly basis or as needed