Cooking Instructor Aide

Overview

The Frederick County Division of Parks and Recreation is committed to the highest level of care of our natural and historic resources while making park facilities and recreational programs available to all. We believe the benefits of parks and recreation are vital to each individual, family, and community in Frederick County.

The Recreation Department seeks to enhance the quality of life of county residents by providing innovative activities and programs that meet the recreational needs of Frederick County communities. We encourage participation in a variety of recreational opportunities that foster enjoyment and lifelong learning.

The Ballenger Creek Community Building hosts cooking classes offered by the Frederick County Division of Parks and Recreation. Programs are provided for adults 18+, as well as children and teen programs. Direction is provided by the Lead Cooking Instructor; supervision is provided by the Recreation Supervisor.

Non-exempt; part-time; approximately 2–10 hours per week depending on number of classes instructed; program schedule and hours will vary and include weekend and evening hours; no benefits.

• Assist with the delivery of cooking classes at the Ballenger Creek Community Building.
• Maintain a fun, safe and clean cooking and instructing environment.
• Clean and put away dishes throughout class.
• Maintain cleanliness of kitchen, storage and food preparation areas.
• Assist in maintaining record-keeping related to each class, such as signed participant forms, kitchen inventory, etc.
• Perform other related duties as required.

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The essential duties do not cover all duties that may be assigned. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• Minimum age 16 years.
• Current certification in Community First Aid and CPR, or the ability to become certified before the program begins (certification must be maintained throughout employment).

• Ability to effectively communicate with adult and youth students.
• Ability to develop and maintain effective working/teaching relationships with Supervisors.
• Assist with classes in a friendly, upbeat, engaging manner.
• Strong and effective spoken and written (English) communication skills.
• Ability to perform the required physical cooking duties and various techniques (cutting, chopping, washing dishes, putting dishes away, etc.).
• Ability to work within typical culinary environmental conditions including open flames and/or other heating units, exposure to variation in kitchen temperature, long periods of standing, moderate to loud noise levels.
• Physical requirements include the ability to lift or carry grocery items or heavy bags of food; grab, reach, push, pull, turn, stoop, kneel and crouch to access and use kitchen equipment.

• Professional kitchen experience.
• Ability and willingness to attend meetings or trainings.
• Ability to provide own transportation as needed.

1) An evaluation of training and experience
2) One or more interviews
3) A pre-employment fingerprint supported background investigation