Summer Camp Head Cook

Description

The Head Cook oversees all aspects of dining for campers and staff at Camp Small Valley. 

Key Responsibilities

• Plan menus for the duration of the camp period and serve three meals per day, six days per week, to campers and staff.
• Maintain inventory of and place orders for food and kitchen equipment.
• Supervise the Assistant Cook and Kitchen Assistant(s).
• Maintain current knowledge of any camper and staff allergies and dietary restrictions.
• Ensure that the camp’s food service operations meet federal, state, and local health standards, including passing PA Food Safety Inspections.
• Maintain cleanliness of the dining hall, kitchen, and food storage areas.
• Review safety information and pertinent kitchen functions with all camp staff.
• Assist in the execution of the GSHPA crisis management plan for emergencies that may occur during camp at any time, day or night.
• Abide by GSHPA code of conduct, rules, and expectations. 
• Perform other duties as assigned.

Requirements

• High School Diploma or equivalent required.
• ServSafe certified.
• Minimum age of 21.
• Three or more years of successful experience as cook preferred.
• Experience cooking and serving over 150 meals per day preferred.
• Demonstrated ability to manage kitchen staff.
• Attend and complete pre-camp trainings.
• Experience working with children preferred.
• Ability to quickly respond to emergencies 24/7 when on camp property and follow GSHPA established emergency procedures.
• Ability to live and work in the outdoors in extreme weather conditions.
• Ability to walk over uneven terrain.
• Ability to adapt well to changing circumstances, direction, and strategy.
• Ability to work with diverse populations in a group setting.
• Strong verbal communication skills.
• Must be able to pass required background checks.
• Must maintain a valid driver’s license.
• Ability to work a flexible schedule, including evenings and weekends.
• Ability to lift at least 50 lbs.