Special Diets and Allergen Assistant Cook

Special Diets and Allergens Assistant Cook (SDAAC) 

Overview: 

Camps Airy & Louise feed 600-700 individuals at each camp, and provide 3 meals/day, 7 days/week 

Including - desserts, snacks, staff nights, packed food for trips, activities, special events and more. 

The Diets and Allergen kitchen prepares food for campers and staff who have different allergens and dietary restrictions (counts vary each year). 

Camps Airy & Louise provides campers and staff fresh and tasty food alternatives by creating Gluten Free (Celicac) menu options, as well as Dairy Free, Vegan, Vegetarian, and other allergen-free options as needed. 

While we use some premade food items, we aim to create as many options as possible from scratch and serve new and appealing food options to match our standard menu items.  

The SDAAC will support the Lead Allergen Cook in preparing safe and healthy meals and snacks for campers and staff with allergies and other specific diets or restrictions. 

The Dietary assistant cook will complete allergy training as well as food service staff orientation. 

SERV Safe Food Handler or SERV Safe allergy Certification is a PLUS. 

Full Room and Board included with position. 

Main Responsibilities: 

Knowledge of food allergies and sensitives 

Reading and understanding food labels to ensure all ingredients are safe to serve according to allergy/dietary needs. 

Assist in producing menu items according to allergy need and safety measures. 

Assist in providing daily/special snack options according to allergy needs. 

Follow weekly camp menu and create dietary recipes and alternatives. 

Prepare all meals on time as scheduled and assigned by the Kitchen Manger. 

Will be occasionally asked to provide campers and staff with allergen information to ease concerns and ensure a safe and enjoyable experience for all. 

Assisting in serving the dietary buffet line during meals. 

Assisting in upholding the cleaning and sanitation of the dietary kitchen to always ensure food safety (routine cleaning, personal hygiene practices, and preventing cross contamination from the main kitchen and other employes). 

The dietary assistant cook will lead the dietary kitchen production when lead allergen cook is away or on a day off. This includes prepping for said day in advance, leading food production, and preparing for the following day. 

Clean, sanitize and maintain kitchen equipment, utensils, and appliances. 

Adhere to Health department health code standards and meeting all regulations. 

Daily communication with kitchen and dining hall staff. 

Will report to kitchen manager (KM) and Food service manager (FSM) 

Physical Requirements: 

Operate standard kitchen equipment safely and efficiently. 

Must be able to follow written and verbal instructions (read, write, hear) 

Able to use mathematics to add, subtract, multiply and divide and do calculations involving fractions, decimals and percentages. 

Must be able to do physical work, exerting up to 50 lbs. 

Occasionally, performing such activities as balancing, stooping, kneeling, crouching, reaching, standing, pulling, walking, pushing, lifting, etc. 

Ability to stand and walk for long periods throughout the day. 

Ability to communicate via email / text / phone, or other workspace application required by employer