We are looking to hire cooks/chefs to prepare meals for campers and staff, maintain the kitchen and dining hall and work collaboratively with an upbeat, dynamic team.

Our cooks are responsible for providing exceptional service and nutritional food to our campers, students, teachers and staff.

Required availability: Spring Season (March 18th 2025 - June 6th 2025) Summer camp season (June 9th, 2025 - August 16th, 2025)

QUALIFICATIONS:

1. Current Serv-Safe Certification.

2. Certification in Food Service Preparation, Nutrition or similar preferred.
   
   

EXPERIENCE:

3. At least 1 year experience in food service.

4. Current Serv-Safe Certification.

5. Experience and competence in the operation of all food services equipment.

6. Experience in large order menu planning preferred
   
   

PERSONAL ATTRIBUTES:        

1. Desire to work in a camp community with a diverse population of staff and campers 

2. Be a positive role model for young staff and campers, 

3. Strong understanding of good food safety practices

4. Strong cooking ability, with understanding of all basic cooking techniques

5. Ability to use basic kitchen utensils and equipment

6. Ability to follow recipes and use basic math to determine preparation quantities

JOB SUMMARY:

• Outdoor School - Family style breakfast, lunch and dinner throughout the week. Meals for 50 - 130 students. 

• Weekends -  Family style for youth groups breakfast, lunch and dinner throughout the week. Meals for 50 - 100

• Summer camp - Family style meals for 120 campers and staff overnight camp (breakfast lunch dinner) and  150 campers and staff day camp (breakfast lunch snack), assist with food pack outs for trips. 

ESSENTIAL FUNCTIONS:

1. Visual and auditory ability to identify and respond to hazards related to the operation of the Food Service.
   
   

2. Ability to use all mechanical /electrical kitchen equipment.
   
   

3. Ability to maintain inventory
   
   

4. Ability to carry supplies and load supply closets.
   
   

5. Ability to assist in the training of young staff in safety regulations and emergency procedures.
   
   

6. Ability to work a flexible schedule, including split-shifts and weekends if required
   
   

7. Physical ability to participate in work long hours, especially during the operation of the summer
   
   

BROAD RESPONSIBILITIES:

1. Preparation and handling of all food and food service equipment in a sanitary manner in accordance with Montgomery County Board of Health regulations.
   
   

2. Preparation of meals from menus approved by the Food Service Coordinator and/or Food Service Consultant.
   
   

3. Assist Food Service Coordinator with delegation and supervision of Food Service Assistants for all food preparation
   
   

4. Be responsible for the cleaning and maintenance of the kitchen and equipment.       
   
   

SPECIFIC RESPONSIBILITIES:

1. Prepare, store and dispose of all food in a sanitary manner in accordance with Montgomery County Board of Health regulations.
   
   

2. Prepare, serve all food using correct portion control and assist with record keeping for all SFSP and USDA requirements
   
   

3. Properly store, clean and maintain all food services equipment and work area after each use, in a sanitary manner in accordance with Montgomery County Board of Health regulations.
   
   

4. To efficiently and effectively operate industrial kitchen equipment
   
   

5. To ensure general neatness and cleanliness of kitchen, food storage areas, and equipment.
   
   

6. Actively endeavor to reduce the amount of wasted food and materials (paper cups, etc.) generated by the camps and follow recycling procedures.
   
   

7. Assist the Food Service Coordinator as a mentor and supervisor to increase the skills of Food Service Assistants using positive reinforcement.
   
   

8. To maintain and protect kitchen and dining hall equipment through regular  routine  inspection  
   
   

9. (Summer season) At the end of summer, submit an End of Summer Report, Food Inventory, and all relevant reports.
   
   

10. To become completely familiar with Food Services Manual and follow all camp Food Services policies and procedures
    
    

11. Become completely familiar with those aspects of the Risk Management Code that relate to the food services operation of the camps.