Job Description

GSCO celebrates diversity and values the strengths that come with having a diverse community. People from historically marginalized groups are strongly encouraged to apply.

Girl Scouts of Colorado offers amazing opportunities for talented, forward-thinking, innovative individuals who share our vision of helping girls and young women change the world for the better.

Girl Scouts has been equipping girls to achieve their full potential more than 100 years-and today, Girl Scouts stands as the preeminent leadership development organization for girls, with 2.5 million members across the nation and around the globe.

At Girl Scouts of Colorado, we serve more than 20,000 members and we believe all girls should have the opportunity to reach their full potential and all girls have the power to change the world.

Here’s your opportunity to enhance your career while making a difference in girls’ lives and in the world!

You will be joining a supportive and flexible work environment with team members who work together to champion girl ambition. We are on a mission to build girls of courage, confidence, and character who make the world a better place. The right candidate won’t just be promoting a program. Their work will impact and change future generations!

Food Service and Housekeeping Manager: The Food Service and Housekeeping Manager is responsible for daily food service and housekeeping operations at Summer and Overnight Camps, including staff management, menu planning, order guides, inventory, and cleanliness. A primary function of this and every other job at Tomahawk Ranch is to ensure that each member, guest, and visitor receives the highest caliber of service.

ESSENTIAL DUTIES & RESPONSIBILITIES

• Manages and oversees the kitchen & housekeeping staff including:
  • Assisting with the hiring, on-boarding, coaching, performance documentation, progressive discipline, and termination of staff under the supervision of Hospitality Director.
  • Training Kitchen Staff in areas of:
    • Safety and Cleanliness Standards as outlined by any licensing health department or any other regulatory agency.
    • Maintenance of a clean and organized kitchen; proper use of all appliances/equipment/tools; proper recognition and reporting of unsafe kitchen appliances/equipment/tools.
    • Food allergies and food related diseases, and the ingredients that may cause the allergy/disease when meeting special food requirements.
    • Emergency delivery of foods. (Some health situations require immediate response with staff following established protocol in delivering emergency items.
  • Training of Housekeeping Staff in areas of:
    • Safety and Cleanliness Standards as outlined by any licensing health department or any other regulatory agency.
    • Proper use, storage, and labeling of all cleaning products.
    • Proper use of cleaning appliances/equipment/tools; proper recognition and reporting of unsafe appliances/equipment/tools.
    • GSCO housekeeping standards in general.
  • Responsible for ensuring Kitchen Staff have the tools, knowledge, and equipment to provide food service to approximately 10 to 250+ persons, produces meal items that are tasty, healthy, nutritious, well balanced, presentable, and at as low cost as reasonable for staff and space while taking into consideration other requests for food service, based on group size, needs, requests, and theme.
  • Responsible for ensuring the Kitchen is producing food and meals in a timely manner and at scheduled and agreed-upon times.
  • Ensuring the kitchen has food items available for summer staff during days off.
  • Responsible for the planning of meals for special diets, communicating plans with Kitchen Staff, ensuring Kitchen Staff understand how to avoid cross-contamination, assisting Kitchen Staff in preparing special diet meals as needed.
  • Assisting in the Kitchen or with Housekeeping as needed in any area that requires extra support in the absence of a staff member, or during busy times of the day.
  • Works with administrative staff to plan menus and prepare foods for pack outs, with consideration to cost, health standards, and ease of preparation, weight, and viability.
  • Directs and coordinates Kitchen Staff to ensure pack out menu items are prepared accurately and in a timely manner.
  • Supervise, execute, and coordinate all cleaning and kitchen/housekeeping maintenance projects as directed by the Hospitality Director.
  • Ensures that CDPHE Food Regulations are being followed by all kitchen staff.
  • Responsible for maintaining a clean and organized kitchen and ensuring all appliances are safe for use and properly functioning; Performs quality audits and specs checks, including temp checks on food items, freezers, coolers, and dish machines.
  • Observe methods of food preparation, cooking, and sizes of portions to ensure food is adequately prepared; Ensures proper cooking methods and recipes are followed.
  • Assists with breakdown of workstation and completion of closing duties ensuring all Kitchen Staffs’ assignments are completed before they sign out, as needed.
  • Work within the food service & kitchen/housekeeping supply budget, making affordable expense decisions, and creating future assumptions based on market costs.
  • Responsible for the ordering of food, beverage, and kitchen supplies, while assisting with the ordering of housekeeping supplies.
  • Ensuring that all food/supply orders are checked in; Assists with unloading, inspection, and storage of raw ingredients and supplies.
    • Responsible for ensuring the rotation of stock when new orders are checked in.
    • Coordinate, supervise, and execute maintaining inventory of food supplies.
  • Works with Hospitality Director to reward and recognize staff for individual and team success.
  • Maintains overall sanitation, health, cleanliness, and safety standards for food preparation areas, cooking services, and dishes and utensils.
  • Regularly sanitizes kitchen surfaces throughout the day; Assists in daily deep cleaning of specific areas in the kitchen, e.g., floors, counters, overs, stoves, fridges, etc.
  • Washes hands frequently while working in the kitchen and in accordance with CDPHE health regulations.
  • Ensures that facilities are being cleaned to GSCO standards; communicates in a timely manner with Housekeeping Staff on any insufficiencies that need to be corrected.
  • Communicates regularly with Hospitality Director: Reports any accidents or injuries to Hospitality Director.
  • Respects the confidential nature of all information pertaining to staff, volunteers, and girls.
  • Lives by the Girl Scout Promise and Law.
  • All other duties as assigned.

PRIMARY CROSS-FUNCTIONAL RESPONSIBILITIES

• Routinely display concern for an effective implementation of health, safety and emergency policies and procedures.
• Maintain high standards of health, sanitation, safety, and security to prevent accidents and to respond appropriately in emergency situations.
• At all times, help to promote a positive image of camp.
• Demonstrate responsibility, accountability, and overall maturity of judgement.
• Work together and communicate appropriately with all staff and volunteers.
• Demonstrate a recognition and understanding of good customer service in all dealings and interactions as an employee of Girl Scouts of Colorado by maintaining constructive relationships with co-workers, girl members, parents, volunteers, and the community.
• Solves problems using standard procedures and precedents.
• Looks for ways to improve and promote quality; Demonstrates accuracy and thoroughness.
• Identifies and resolves problems in a timely manner; Develops alternative solutions; Uses reason even when dealing with emotional topics.
• Uses limited independent judgment to make decisions based on precedents using established guidelines.
• Solves problems using standard procedures and precedents.
• Looks for ways to improve and promote quality; Demonstrates accuracy and thoroughness.
• Observes safety and security procedures; Reports potentially unsafe conditions; Uses equipment and materials properly.
• Consistently reports to work as scheduled, and in a timely manner.
• Understands when to refer issues to Hospitality Director and when to handle them personally.

JOB QUALIFICATIONS

Education and/or Formal Training

• High school diploma or equivalent plus one year certificate from college or technical school, preferred.
• Minimum of two years’ experience as a cook/chef, preferred.
• Minimum of six months food preparation and/or line cook experience, required.
• Must possess current SERV Safe Certification. (Must be the Management Certification)
• Must possess, or be willing to obtain, current First Aid/CPR certification.

Experience

• At least six months experience managing/supervising a staff of two-ten, required.
• Minimum of two years’ experience in an industrial kitchen, required.
• Prior experience cooking and serving 50-250 people per day, required.
• Documented experience in meal preparation for those with restricted diets and/or food allergies, required.

Knowledge, Skills, and Abilities

• Proficient understanding of sanitation and regulations for workplace safety.
• Proficient understanding of nutrition guidelines, food handling techniques, preparation (including safe preparation of food for those with restricted diets and allergies) and cooking procedures.
• Proficient understanding of food allergies and food related diseases, and the ingredients that may cause the allergy/disease.
• Must understand and comply with food safety and temperature standards.
• Must understand safe use of common kitchen cleaning supplies, chemicals, and equipment.
• Must understand how to interpret SDS sheets.
• Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals.
• Ability to read and comprehend simple instructions, short correspondence, and memos.
• Excellent verbal and written communication skills.
• Must be able to work quickly and efficiently.
• Must be able to work well as part of a team.
• Must be able to work well under pressure.
• Ability to maintain personal cleanliness.

Additional Requirements

• Must pass any and all background checks required by GSCO, ACA, and CDHS.
• Must be able to work non-traditional hours including early mornings, evenings, and/or weekends.

MATERIAL AND EQUIPMENT DIRECTLY USED

• This position frequently works with standard kitchen equipment including, but not limited to: freezers, refrigerators, ovens, stove-tops, broilers, microwaves, blenders, mixers, slicers, food processors, commercial dishwashers, knives.
• This position frequently works with common housekeeping equipment including, but not limited to: vacuums, liquid and powder cleaning chemicals, laundry washers and dryers, carpet cleaners, etc.
• Subject to injury from falls, burns, odors, or cuts from equipment.
• Subject to injury from falls, burns, odors, or cuts from equipment.
• Possible exposure to latex.
• Exposure to common kitchen/housekeeping cleaners.

WORKING ENVIRONMENT & PHYSICAL ACTIVITIES

• Camps are at altitudes of 7,200-9,000 feet.
• Prolonged periods of standing and working in a kitchen.
• Exposure to extreme noise, heat, steam, and cold present in a kitchen environment.
• Must be able to regularly lift 5-10 pounds; with the ability to lift up to 50 pounds as required.
• Manual dexterity to cut and chop foods and perform other related tasks.
• Ability to hear, listen, see, sit, stoop, kneel, crouch, crawl, bend, taste and smell, use hands and fingers to handle or feel, reach with hands and arms, limb or balance. Specific vision abilities required by this job include close vision, color vision, peripheral vision, depth perception and ability to adjust focus.

Salary:

• This position pays a range of $50,000-$55,000/year.

Benefits:

• Health Insurance (93% Employer Paid for Employee Coverage)
• Dental Insurance (76% Employer Paid for Employee Coverage)
• Vision Insurance – Optional
• Short Term Disability – 100% Employer Paid
• Long Term Disability – 100% Employer Paid
• Life Insurance – Fully paid by GSCO, 2x annual salary
• Accidental Death and Dismemberment – Fully paid by GSCO, 2x annual salary
• Optional Supplemental Life Insurance (Employee/Spouse/Children)- Employee paid – for additional employee coverage and dependents
• Flexible Spending Accounts (Medical/Dependent Care)
• Employee Assistance Program – 100% Employer Paid
• 403(b) Retirement Plan – GSCO matches 100% of employee contribution up to 2% of pay
• Vacation – Employees accrue 10 vacation days per year
• Sick Leave – Employees earn one day per month
• Holidays – 10 scheduled holidays per year
• Office Closures – 4 Weeks of Paid Office Closures (Week of Independence Day; Thanksgiving Week; Winter Holiday of two weeks)
• Most positions have the ability to work a remote/office hybrid schedule.

Girl Scouts of Colorado celebrates diversity and values the strengths that come with having a diverse community. People from historically marginalized groups are strongly encouraged to apply.

Girl Scouts of Colorado (GSCO) is an Equal Opportunity Employer and Prohibits Discrimination and Harassment of Any Kind: GSCO is committed to the principle of equal employment opportunity for all employees and to providing employees with a work environment free of discrimination and harassment. All employment decisions at GSCO are based on business needs, job requirements and individual qualifications, without regard to race, color, religion or belief, national, social or ethnic origin, sex (including pregnancy), age, physical, mental or sensory disability, HIV Status, sexual orientation, gender identity and/or expression, marital, civil union or domestic partnership status, past or present military service, family medical history or genetic information, family or parental status, or any other status protected by the laws or regulations where we operate. GSCO will not tolerate discrimination or harassment based on any of these characteristics.

How to Apply

Job Types: Full-Time. Salaries: Less than 20,000.

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