Head Cook

Description

Located on the Hood Canal, Camp Robbinswold’s 570 acres include a mile of saltwater beachfront, six miles of trails, and a freshwater lake. Our program primarily focuses on trip and travel opportunities including but not limited to sea kayaking, canoeing, backpacking, hiking, and watersports. Our waterfront is the hub of activity during the summer season, it is the location of our swim area, boat ramp, and Marine Biology center. We strive to offer a premier outdoor experience for all campers. 

The Head Cook plays a vital role in the camp's operations, leading the kitchen in planning, organizing, and implementing the food service for the summer camp program. This role will supervise a team of 4-5 kitchen staff and is responsible for scheduling the team every week. The Head Cook will ensure all pieces of the food service program operate effectively by coordinating efforts for meal service in the dining hall, as well as ensuring cook-out meal kits are correctly prepared for pick up. This position works closely with the site management team to ensure the kitchen areas are safe, in good repair, and meet state and county health requirements. 

The full pay range for this position is $165 - $175 per day, with the starting rate dependent on previous employment at GSWW camps. This seasonal position will be from June 6th to August 19th, 2025. 

Girl Scouts of Western Washington values diversity, equity, and inclusion and we foster a welcoming, inclusive work environment. We are an equal opportunity employer, and we do not discriminate based on race, color, religion, age, national origin, gender, veteran status, sexual orientation (heterosexuality, homosexuality, bisexuality, and gender expression of identity), marital status, or the presence of any physical, sensory, or mental disability, or any other protected classification under applicable laws.   

Requirements

Essential Duties and Responsibilities  

• Manage the daily operations of the camp’s food service including preparing and cooking food as the menu indicates, menu planning, and maintaining sanitary conditions 
• Ensure safe and sanitary food storage, preparation, and service that meets state and local health regulations 
• Schedule, observe, and evaluate the kitchen team weekly, with scheduled one-on-one meetings to deliver feedback 
• Manage the physical equipment in the kitchen, including initial and end-of-season inventory, daily safety checks, and submit orders for repairs or new equipment as needed 
• Carry out established duties for general camp operations including camp cleaning, season opening and closing tasks, and completion of necessary paperwork 
• This is a general description of the essential responsibilities of the position and is not inclusive of all job duties; other associated duties may be assigned 

Knowledge, Skills, and Abilities 

• Comfortable working in a camp setting with a variable work week and hours, including weekend responsibilities  
• Knowledge of and commitment to fostering environments that prioritize diversity, equity, inclusion, racial justice, and belonging 
• Demonstrated ability to prioritize project tasks and deadlines, work independently and collaboratively, take initiative, and maintain confidentiality 
• Visual and auditory ability to identify and respond to environmental and other hazards related to food service  
• Knowledge of common food allergies and dietary restrictions and experience in food preparations to meet a variety of needs 
• Knowledge of food preparation and serving standards, proper storage of food, and kitchen procedures 

Supervisory Responsibilities 

• This position supervises the Assistant Cook, the Special Diets and Pack Out Coordinator, and 2-3 Kitchen Assistants  

Education and Experience Required 

• At least 21 years of age 
• Experience in industrial or large food service setting  
• Experience supervising staff 

Preferred Skills and Experience 

• Knowledge of the Girl Scout program 
• Experience managing similar food service programs 

Other Qualifications 

• Current Washington Food Handler’s Card or willingness to obtain 
• Current certification in First Aid and CPR or willingness to obtain 
• A valid driver’s license and clean driving record 

Work Environment  

Summer camp is a fast-paced outdoor working environment with 24-hour-a-day responsibilities. Employees are frequently exposed to loud noises, sensory stimulating situations, and physically demanding activities. Employees should feel