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Camp Cook - Pacific Marine & Cascade Science Scools

October 19, 2012 - March 25, 2013
Location:Varies, OR
Salary Range:$45 - $75 per day.
Benefits:Eligible for benefits.
Employment Type:Seasonal
Description:The Camp Cook plans meals, buys food, and cooks for OMSI Outdoor Science Education. This position requires living on-site at OMSI’s Hancock Field Station. During the summer, camp cooks prepare meals for week-long residential science camps, which might include traveling with programs across the Pacific Northwest. Work schedule depends on the site and the programming needs.
“Performing the following will involve driving to various locations outside OMSI’s corporate headquarters:”

· Plan and cook nutritious menus that are friendly to staff and all ages of participants.

· Prepare and cook meals that support requested dietary needs and or food allergies such as vegetarianism, gluten or lactose free diets, or severe nut allergies.

· Wash all dishes used in the preparation of meals.

· Responsible for purchasing food for all meals.
Responsible for upholding the budget for food and kitchen supplies, as outlined by the manager.

· Pack food and cookware for traveling programs.

· Maintain food Handler’s Certificate food handling standards in kitchen, refrigerators and pantries.

· This position is an exempt, day rate position.

· This position is seasonal, scheduled
for 40 hours/week March through November.

Working and Living Conditions:

· Requires on-site living, including shared staff quarters.

· Room and board provided during days with programming; room only during non-programming days between back to back groups.

· Extended hours and occasional weekends required. (American Camp Association time off standards will be met (2 hours off daily, and 24 hours or more off each two-week block)).

· Work environment includes all season outdoor weather conditions.

· Vision requirements include close vision (clear vision at 20 inches or less), distance vision (clear vision at 20 feet or more), color vision (the ability to recognize the colors of traffic signals and devices showing standard red, green, and amber), peripheral vision (ability to observe an area that can be seen up and down or to the left
or right while eyes are fixed on a given point), depth and perception (three dimensional vision, ability to judge distance and spatial relationships), and ability to adjust focus (ability to adjust the eyes to bring an object into
sharp focus).

· Noise level is very quiet (examples: forest trail, isolation booth for hearing test) to loud (examples: metal can manufacturing department, large earth-moving equipment),

· Physical Demands: 5% Sitting, 75% Standing, 20% Lifting/Carrying/Pushing/Pulling Pounds 5 – 80 lbs


· Clean kitchen, refrigerators and pantries at the end of each program week.

· Depending on assigned site, travel to, and cook for, summer programs in Washington and California, which may include cooking outdoors.

· Coordinate with other cooks in meal planning and implementation.

· Responsible for washing kitchen laundry.

· Logistics and facility support includes purchasing
food-related program supplies, driving, cleaning and other tasks deemed necessary for successful camp operation by the manager.


· Ability to follow basic instructions.

· Flexibly in weekly schedules and daily programming.

· Understanding of confidentiality and protocol.

· Professional communication skills, both written and oral.

· Excellent organizational, analytical and problem solving skills.

· Excellent coordination and project management skills.

· Good attention to detail.

· Strong customer service skills.

· Ability to follow recipes and improvise when necessary.

· Ability to repurpose leftover food into new dishes.


· Food presentation skills.

· Willingness to seek out local food sources as much as possible within budget.


· High School diploma or equivalent combination of experience and education.

· Working knowledge of meals that are nutritious and well balanced, which incorporate fresh foods and handmade dishes.

· Working knowledge of budgeting and food purchasing.

· Working knowledge of menu planning and preparation of special diet menus.

· Minimum 1 year of cooking for camps, schools or other large groups.


· Bachelor’s Degree or equivalent combination of experience and education.

· Degree/diploma/certificate from a culinary school.

· Experience as a baker of cookies, breads, muffins and cakes from scratch.

· Minimum 2 years as a kitchen manager.

· Bilingual - Spanish/English.

· Experience working with volunteers.


· Valid Oregon Food Handlers Certificate

· Valid driver’s license

· Current CPR and first aid certification (training can be provided)

· Pre-employment and/or pre-duty checks, such as criminal background check, fingerprinting, reference checks, American Camp Association (ACA) background checks (& on annual basis), requirements in the MVR Policy including passing Motor Vehicle Record (MVR) check and Alcohol & Drug Test for non-CDL Drivers Policy, including pre-duty drug test.


· Valid Class B Commercial Drivers License w/ passenger endorsement (training is available during non-working days at employee’s expense).

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