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

POSITION DETAILS:

Non-exempt; part-time; approximately 5-10 hours per week depending on the number of classes instructed; program schedule and hours will vary and include weekend and evening hours.

This person will assist with cooking classes offered by the Frederick County Division of Parks and Recreation at the Ballenger Creek Community Building. Programs will be provided for adults ages 18+, as well as children and teen programs. Direction will be received from the Lead Cooking Instructor. Supervision is received from the Recreation Supervisor.

Frederick County Government values the principles of diversity and inclusion and strives to ensure equal opportunities for its workforce, applicants, and community members. If you are a person who wants to make a difference, give back to your community, and be a voice for change, apply to Frederick County Government today.

Responsibilities include:

• 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. Any single position may not be assigned all duties listed above, nor do the examples cover all duties that may be assigned. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Qualifications/Requirements:

• 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).

Knowledge / Skills / Abilities:

• 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.
• Physical requirements include the ability to lift or carry grocery food items or heavy bags of food.

PREFERENCE MAY BE GIVEN FOR:

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

KIND OF EXAMINATION:

• An evaluation of training and experience.
• One or more interviews.
• A pre-employment fingerprint supported background investigation.

This description reflects management's assignment of essential duties; it does not proscribe or restrict the tasks that may be assigned.

• No benefits.

• Minimum age 16 years.
• Current certification in Community First Aid and CPR, or ability to become certified before the program begins.
• Ability to effectively communicate with adult and youth students.
• Strong and effective spoken and written (English) communication skills.
• Ability to perform required physical cooking duties and various techniques (cutting, chopping, washing dishes, etc.).
• Ability to work within typical culinary environmental conditions.
• Physical requirements include the ability to lift or carry grocery food items or heavy bags of food.