Under the direct supervision of the GAINS Program Director, the group leader/cook is primary responsible for preparing and serving all food and for maintaining the kitchen in a sanitary and efficient condition. Additionally, the cook is responsible for the supervision and training of other staff assigned to kitchen or food service responsibilities. 

The Group Leader/Cook may be assigned to a designated group of children and/or a specialized activity, as determined by the Program Directors.  The Group Leader/Cook will be required to provide support to the Program Directors, when necessary.  The ideal candidate will remain teachable and interested in their ongoing professional development.

• Involvement in the total program with willingness to help in all areas as needed, including dining room, outdoor/indoor activities, children with problems, daily assembly, etc.
• Promote observance of the moral and ethical code affecting children and staff.
• Responsible to complete Orientation Sessions and attend all parent meetings.
• Attend and contribute to Program Leadership Meetings.
• Help plan and conduct General Staff Meetings.
• Responsible for sharing with the Program Director and/or Corps Officers, all matters of mutual concern relating to the total welfare of the GAINS Program.
• Assists Program Director, in advancing the mission of The Salvation Army GAINS Program.
• Complete a Debrief at the end of the school year & summer camp session to include areas of concern for following program year.
• Responsible for the leadership and guidance of assigned children and your assigned staff.
• Assume responsibility for the health, cleanliness, good habits, welfare and happiness of all children and staff, but especially those under your direct supervision.
• Maintain a high level of interaction with children and staff; also, be a constructive member of the Leadership contributing in every possible way to the health, harmony, and happiness of the Brownsville Corps family.
• Coordinate daily assembly as assigned by the Program Director.
• Voice criticisms to the Program Directors first and respond positively to their directives, thereafter.
• Communicate with the Program Director, as soon as possible (in private), for actions of staff members that put the health and safety of children at risk.  Report all incidents minor or major.
• Ability to communicate and work with groups of various ages and skill levels and provide necessary instruction to children and/or staff.
• Ability to identify and physically respond appropriately and quickly to emergency situations, as needed.
• Prepare, cook, and serve food according to recommended practices (see attached).
• Follow weekly menus made in consultation with the director. Confer with director when menu changes are indicated, i.e., necessary substitution or the use of leftovers.
• Apportionment of food for children’s groups according to need.
• Make local food purchase when necessary.
• Wash dishes and utensils according to sanitary practices.
• Keep kitchen and storeroom in clean, sanitary and orderly condition, i.e., range, sink, refrigeration, cupboards.
• Keep kitchen equipment and utensils in good condition.
• Keep simple inventory of food and household supplies on hand as needed.
• Inform director of needed food supplies, repairs, and replacement of kitchen equipment and utensils.
• Be responsible for storing or for supervising the storage of all food and household supplies.

• High School Diploma or equivalent (Experience may substitute for Diploma, as permitted by State regulations)
• At least 2 years’ experience in Youth or Camp Programming and the ability to teach and enthuse others.
• Interest in leadership with peers or leadership of organized programming
• Current CPR & First Aid Certifications
• Previous related experience in food preparation (preferably in large quantities), dishwashing and housekeeping.