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Monday
Mar112019

Head Cook -- Camp Marshall, Polson, MT (Diocese of Montana)

Sharing lovingly prepared meals is central to our life together at Camp Marshall. Our head cook leads a staff of kitchen assistants in preparing nutritious, sustainably-sourced meals throughout our summer season. Our kitchen staff prepares food in a commercial kitchen for groups of 30 - 90 people, and helps to create and model table fellowship. Our head cook is responsible to lead kitchen staff in daily and weekly sanitation of the kitchen and dining hall to ensure that Camp Marshall is in excellent standing with the Department of Health. The Head Cook will work with kitchen staff to maintain accurate records of food purchased and/or stored according to health code standards.

Minimum Qualifications:

  • Possesses good character, maturity, adaptability, and is teamwork-oriented.
  • Experience planning meals and cooking for large groups.
  • Possesses enthusiasm, a sense of humor, patience, and self-control.
  • Is familiar or willing to become familiar with sanitation standards for food handling.
  • Is willing and able to live within a close camp community, and willing to support the mission of Camp Marshall.
  • At least 21 years of age.

Physical aspects of the job: ability to lift and carry 50 pounds including food, supplies and equipment; visual and auditory ability to respond to hazards of the site and to camper/staff behavior; physical mobility and endurance to perform tasks while standing and walking for long periods of time; ability to provide first aid and to assist campers and staff in an emergency.

Specific Responsibilities:

  • Plan a menu of nutritious meals for Staff Training Week and summer camp.
  • Lead kitchen staff in preparing, serving, and cleaning up from assigned meals.
  • Ensure that kitchen meets health department requirements at all times.
  • Order and purchase food products for all meals.
  • Work within and provide feedback from our weekly food budget.
  • Keep excellent records of food purchased and stored.
  • Work closely with kitchen assistants to coordinate kitchen staffing, food preparation schedule, meal times, camper cooking lessons, and the cleanliness of facilities.
  • Work with kitchen staff to accommodate camper allergies / special needs.
  • Implement emergency procedures as needed, and participate in mandatory drills.

Responsible to: Camp Director and Site Manager

Salary Information: Room and board plus $350-400 per week, depending on experience.

Dates of Employment: June 3, 2019-August 11, 2019 (tentative dates, additional possible)

Contact: Sue LaRose, Executive Director, (406) 396-2769 or suecampmarshall@diomontana.com

Apply Directly at: campmarshallmontana.com

Sharing lovingly prepared meals is central to our life together at Camp Marshall. Our head cook leads a staff of kitchen assistants in preparing nutritious, sustainably-sourced meals throughout our summer season. Our kitchen staff prepares food in a commercial kitchen for groups of 30 - 90 people, and helps to create and model table fellowship. Our head cook is responsible to lead kitchen staff in daily and weekly sanitation of the kitchen and dining hall to ensure that Camp Marshall is in excellent standing with the Department of Health. The Head Cook will work with kitchen staff to maintain accurate records of food purchased and/or stored according to health code standards.

Minimum Qualifications:
Possesses good character, maturity, adaptability, and is teamwork-oriented.
Experience planning meals and cooking for large groups.
Possesses enthusiasm, a sense of humor, patience, and self-control.
Is familiar or willing to become familiar with sanitation standards for food handling.
Is willing and able to live within a close camp community, and willing to support the mission of Camp Marshall.
At least 21 years of age.

Physical aspects of the job: ability to lift and carry 50 pounds including food, supplies and equipment; visual and auditory ability to respond to hazards of the site and to camper/staff behavior; physical mobility and endurance to perform tasks while standing and walking for long periods of time; ability to provide first aid and to assist campers and staff in an emergency.

Specific Responsibilities:
Plan a menu of nutritious meals for Staff Training Week and summer camp.
Lead kitchen staff in preparing, serving, and cleaning up from assigned meals.
Ensure that kitchen meets health department requirements at all times.
Order and purchase food products for all meals. Work within and provide feedback from our weekly food budget.
Keep excellent records of food purchased and stored.
Work closely with kitchen assistants to coordinate kitchen staffing, food preparation schedule, meal times, camper cooking lessons, and the cleanliness of facilities.
Work with kitchen staff to accommodate camper allergies / special needs.
Implement emergency procedures as needed, and participate in mandatory drills.

Responsible to: Camp Director and Site Manager
Salary Information: Room and board plus $350-400. per week, depending on experience. Dates of Employment: June 3, 2019-August 11, 2019 (tentative dates, additional possible) Contact: Sue LaRose, Executive Director(406) 396-2769 or
suecampmarshall@diomontana.com Apply Directly to: campmarshallmontana.com