Tanglewood summer positions - Camp cooks: Positions filled for 2013

The camp kitchen is a magical hub of activity and bounty at Tanglewood. We strive to serve healthy and delicious home-cooked meals made with whole foods and local ingredients. Our camp cooks are responsible for cooking either breakfast, lunch or dinner meals for up to 120 each day! This means a lot of hungry campers and staff to care for.

Tanglewood’s kitchen staff work closely with local gardeners, farmers and the camp director to ensure the dietary needs of everyone at camp are met.

One of the cooks will also serve as the kitchen manager, ordering food, creating schedules and making sure the kitchen is kept at health code and ACA standards.

An individual can opt to cook up to 2 meals per day. Housing available.

Responsibilities

1. Prepare and cook healthy meals/snacks for the summer camp, using whole foods and fresh produce
2. Safely operate commercial cooking equipment: mixer, slicer, dishwasher and stoves
3. Supervise and assist camp staff, and sometimes campers, in safe food preparation, serving, and clean up
4. Model and train camp staff in safe and efficient ways of working in a commercial kitchen
5. Maintain a clean and sanitary kitchen facility in compliance with American Camp Association (ACA), University of Maine Safety and Environmental Management (SEM), and State of Maine standards and regulations
6. Work with all cooks in menu planning, food ordering, and preparing meals
7. Utilize produce from the camp’s garden and local growers
8. Assist in and supervise the cleaning of kitchen and pack up of food after each meal
9. Option: serve as food service manager and provide food service management for whole summer camp program; training of kitchen staff

Qualifications

• Prior experience cooking nutritious and wholesome foods for large groups in a commercial kitchen
• High safety and sanitation standards, current ServSafe Certification
• Attention to detail
• Ability to work a demanding schedule
• Flexible, enthusiastic team player
• Training and/or experience in sanitation, food preparation and protection, hygiene, and record keeping
• Serv-Safe Food Safety Manager Certification
• Preferred: Experience training and supervising kitchen support staff

Requirement for hiring

• Complete health screening and appropriate background checks

Dates & Compensation

• June 9-August 17, 2013 (10 weeks)
• Breakfast Shift: Filled for 2013
  • Compensation: $11.67/hour, plus room and board (optional)
  • Work Schedule:  Mon. –Fri. 5-9AM, approximately 20 hrs per week plus one to three weekends of work
• Lunch Shift
  • Compensation: $11.67/hour, plus room and board (optional)
  • Work Schedule:  Mon. –Fri. 9-2PM, approximately 25 hrs per week plus one to three weekends of work
• Dinner Shift
  • Compensation: $11.67/hour, plus room and board (optional)
  • Work Schedule Dinner: Sun-Thurs. 3-8PM, approximately 25 hrs per week plus one to three weekends of work
• Kitchen Manager (in addition to a role above)
  • Compensation: $11.67/hour, plus room and board (optional)
  • Work Schedule: 1.5 hours/day or 7.5 hours per week additional work

Affirmative Action/Equal Opportunity Employer 

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