Position Type:
Full-time, seasonal (from approximately May 18, 2025 - August 29, 2025)
Rate of Pay:
$650/week
GENERAL FUNCTION:
The Kitchen Manager is responsible for carrying out overall kitchen operations including meal planning, coordinating preparation for 3 meals (breakfast, lunch & dinner), coordinating kitchen staff, food and supply ordering, general cleaning, washing dishes, and record keeping. Additional duties may include camp program support, emergency response, and other duties assigned by the Camp Director.
WORK SCHEDULE:
Typical workweek is approx. 40 hours/week, including cooking and services for three meal times, Sunday-Friday. Typical times may include 6:00 AM - 9:30 AM Breakfast, 10:00 AM -1:30 PM Lunch, 4:00 PM-7:30 PM Dinner. A detailed schedule of food service days will be provided. Typical times may vary based on amount of time needed to prepare for and clean-up after meals and complete any additional duties.
QUALIFICATIONS:
Training and/or experience in kitchen supervision and/or previous group cooking experience required. Preference will be given to applicants who have completed college course work or a degree in food management, nutrition, dietetics, camp management or related fields. Previous leadership experience and/or desire to work with youth and teens is required. Must be a positive role-model, flexible, energetic, dedicated and a responsible team player. CPR and first aid certifications are required (on site training may be available). Some online pre-camp training may be required.
PHYSICAL REQUIREMENTS:
Must be able to perform cooking and cleaning duties in the kitchen. Must be able to easily move through camp, effectively communicate and actively interact with staff, campers and parents. Must be able to routinely lift and carry kitchen cooking equipment and supplies (20-60 pounds). Prior to work, all staff will be required to provide a Physician-signed health examination and complete a fingerprint background check.
