Our Food Service team provides three meals a day (with salad bars) to approximately 700 campers and staff. They work together to operate two kitchens and serve seven dining rooms. Plus, special event meals, banquets, cookouts, trip pack-outs, picnics and birthday cakes to decorate! This operation provides a fun way to gain on-the-job food service experience or to improve and challenge the experienced Food Service Professional with team leadership — all the while, living “at the lake” for the summer. Our dining rooms and kitchens are located in our log-style lodges. All positions are “Live-in” with room and meals included in your package. GOALS:To serve meals family/community style.To monitor food items for health and sanitation standards in cooking and storage.To maintain kitchens in healthy, clean and safe conditions.To select foods based on a child’s interest & taste.To serve meals on time and at the right temperature.To provide ample quantity portions (unlimited refills).To present food in an appealing manner with quality presentation.To provide salad bar and fresh fruit at each meal.To provide a variety of popular menu selections.To support the needs of camp’s overall programs.To provide variety/interest with theme meals, treats and other creative events, cookouts, trip food and picnics.To provide for campers and staff with special dietary needs on a limited basis.To operate the food service within set budget limits.To reduce food waste by monitoring quantities, creative use of extras, and proper storage.To support camp’s goal to increase recycling of kitchen waste.SUMMARY OF: Related Positions available for internships and training.HEAD COOK – TEAM LEADEROur Head Cooks set the tone for the kitchen. They are responsible for the operation and staff within their kitchen. They provide leadership and supervision including: technical support; training; morale and enthusiasm; displaying an upbeat & positive attitude; task organization; scheduling; encouragement; feedback; problem solving. In addition to the supervisory duties our Head Cooks handle the organization & planning needed for the overall running of their individual kitchen, including: liaison between the three kitchens; monitoring timeline of events & projects; monitoring menus; monitoring meal time and food temperature; monitoring meal appearance & presentation; coordination with the Division Heads who manage dining room activities; quality, safety, & cleanliness control; monitoring & ordering dry stock; monitoring & ordering fresh dairy, produce & baked goods; managing pack-out meal system; monitoring birthdays to see that cakes are ordered for campers & staff; monitoring recycling systems for kitchen waste. Then, our Head Cooks lead by example. They are responsible for cooking each meal; dishing up and serving each meal; advance preparation for meals, salad bars and bakery; cleaning as necessary. ASSISTANT COOKAssists the Head Cook in overall running of the kitchen. Assistant cooks also set the tone for the kitchen by role modeling appropriate work ethic, attitude and team spirit. Assistant Cooks are responsible for: cooking each meal; serving each meal; advance prep for meals, salad bars and bakery; directing staff in specified tasks – ensuring that schedules are met and cleanliness is maintained in the kitchens and dining rooms. They help to reduce food waste through creative use of extras and proper storage. They monitor the walk-in coolers to see that stock is rotated and coolers are cleaned when necessary. They monitor food deliveries and help to verify stock as it arrives as well as monitoring inventory in the storerooms. BAKERThe Baker provides bakery products to all three kitchens including: breads, rolls, cookies, doughnuts, cakes, bars, etc. The main oven is located at the Camp Lincoln Kitchen and is used for baked entrees as well. The baker is responsible for panning out, proofing, baking and decorating all baked goods/desserts as needed. The food service director sets quantities – the baker is then responsible to see that each of the three kitchens has all of the breads and rolls that they need. They monitor bakery supplies, making note of when re-orders are necessary. Also assists as necessary with other kitchen tasks such as advance prep for meals and salad bars and cleaning as necessary. SALAD PREP STAFFThe salad prep staff is responsible for all three salad bars at the Camp Lincoln kitchen and for assisting the Camp Lake Hubert Kitchens as needed in their planning and prep work for the four salad bars there. This includes: advance prep of lettuce, vegetables, fruits, dressings, toppings, prepared salad mixes, etc. Set up and take down of salad bars; monitoring the content of the salad bars to insure variety, creativity and quality – watching for the items popular with children. Also responsible for the salad bar walk-in cooler, keeping the stock fresh, rotated and sanitary. Also assists with general kitchen tasks as necessary including meal prep, bakery, and cleaning as necessary. FOOD SERVICE STAFFKitchen duties for general staff include: being a supportive member of the team; occasional help with cooking meals; serving meals; advance prep for meals; dining room set up, serving, and clean up; set up and take down of salad bars; stocking and transporting food; unloading and distributing of food deliveries; salad bar & bakery prep support; cleaning as necessary; sweeping, mopping & dishwashing. ALL FOOD SERVICE STAFF In addition to their kitchen duties, all of our Food Service staff are expected to be a part of the overall camp staff community. They may join in with special events, become a member of a cabin group as a support staff. They are expected to abide by the overall camp rules and regulations, but also have access to the many advantages of working at a summer camp: use of camp facilities, beautiful surroundings, great campers and staff to work with, and much more.Food Service staff are an Integral part of Camp’s staff. Our Food Service team is typically comprised of 25-30 people who provide three meals a day (with salad bars) to approximately 700 campers and staff between both camps. They work together to operate three kitchens and serve seven dining rooms. The food service staff are also responsible for special event meals, banquets, cookouts, trip pack-outs, picnics, and decorating birthday cakes. This operation provides a fun way to gain on-the-job food service experience for anyone aspiring to become a Food Service Professional. Positions within our food service department include Food Service Manager, Cooks, Bakers, Salad Prep, Food Runners, and Dishwashers.Support Staff work behind the scenes to ensure camp is running smoothly, drivers, food service, health center staff, housekeeping, laundry, maintenance, in our offices, or warehouse operations. A Support Staff member lives in a cabin with a group of other Support Staff. During a Support Staff member’s down time, they may take advantage of the camp’s facilities and are encouraged to actively participate in camp life. Applicants must demonstrate a strong aptitude in their specific area.