Summer Camp Cook (Head Cook / Kitchen Manager)

Camp Gold Hollow is a relationship-based, outdoor camp community centered on connection—to nature, to others, and to self. Our program includes small cabin groups, camper-choice Special Interest blocks, structured activity periods, strong all-camp traditions, and active staff engagement throughout the day. Staff help create an environment where campers feel safe, supported, included, and fully part of camp life.

July 3 - July 25

To plan, prepare, and serve balanced meals for campers and staff while maintaining kitchen safety, sanitation, efficiency, and a welcoming dining environment.

·        Plan menus and prepare meals, snacks, pack-outs, cookouts, and alternate options for allergies or dietary needs.

·        Supervise kitchen staff, assign tasks, and support smooth meal service and cleanup.

·        Maintain food temperature logs, cleaning logs, meal counts, inventory records, and required kitchen documentation.

·        Monitor and report concerns related to food safety, equipment, supplies, sanitation, allergies, or staffing promptly.

·        Order, receive, store, rotate, and inventory food and kitchen supplies.

·        Ensure compliance with health code requirements, camp health procedures, and safe food handling practices.

·        Coordinate with Camp Director and health staff regarding dietary needs and schedule changes.

·        Assist with set-up, clean-up, organization, dish flow, dining area readiness, and kitchen maintenance.

·        Attend trainings, meetings, and assigned duties relevant to kitchen operations and camp coordination.

·        Maintain positive public relations with campers, families, guests, and staff and support a culture of hospitality and care.

·        At least 21 years of age preferred

·        Experience planning and preparing meals for large groups in camp, school, or institutional settings

·        ServSafe Manager certification or equivalent preferred, or willingness to obtain as required

·        Knowledge of nutrition, portioning, special diets, and food allergy precautions

·        Ability to supervise a small kitchen team and maintain strong sanitation practices