Camp Chef

Overview

Manage the daily operations of the camp food service:

• Lead the preparation of food as the menu indicates.
• Set up food, supplies, and utensils for dining hall distribution.
• Store food and leftovers at proper temperature and locations, labelled properly.

Assist in the routine sanitation of the kitchen and related equipment.

• Clean and maintain all food preparation and storage areas.
• Wash all dishes, serving and preparation equipment, and utensils according to regulated washing methods and temperatures.
• Reduce waste, reuse items, and recycle as indicated through the camp’s procedures.

Lead in the preparation and packaging of food for use outside the camp dining hall (e.g. for out-trips).

• Work with chef helpers and staff to review pack-out requests to ensure adequate amounts of food and variety.
• Prepare and store pack-out food according to camp and health code procedures.
• Advise staff on equipment or preparation materials needed for identified menu choices.

Meal plan and place grocery orders, keeping inventory up to date.

Oversee and direct kitchen volunteers.

Age 18+ and a minimum of Emergency First Aid and Level C CPR. Must have/obtain Food Safety Certification.

Dates: June 22-August 22. Pay is $15.50/hour