Summer Camp Prep and Line Cook

Summer Camp Prep and Line Cook Mt. Hood Kiwanis Camp Rhododendron, OR 97049 Temporary, Seasonal, Full-time Temporary, Seasonal, Full-time

JOB TITLE

PREP/LINE

COOK REPORTS TO

Head Chef

JOB STATUS

Seasonal position, 4 Sessions available to choose from (mid-June through mid-August) Please reach out for week commitment opportunities. Session 1: June 21-July 4 Session 2: July 5-18 Session 3: July 19-August 1 Session 4: August 2-15

Family Camp/MDA:

August 17-19, 21-23

AVAILABLE SHIFTS:

AM Shift:

Monday-Friday 7AM - 2:30

PM PM Shift:

Monday-Friday 2PM-9:30PM

MHKC OVERVIEW

Mt. Hood Kiwanis Camp (MHKC) is a nonprofit organization dedicated to empowering individuals with developmental disabilities through equitable access to outdoor recreation. Our primary program, Summer Camp, operates from June through August and serves over 500 campers at our 22-acre camp in the Mt. Hood National Forest. Campers at MHKC have a wide range of abilities and support needs. Program and care staff provide daily living support, and campers participate in a variety of adaptive and accessible activities, including an adventure course, horseback riding, swimming, biking, and hiking. Summer Camp is intentionally designed to promote independence, joy, skill development, and meaningful community connections. While kitchen staff are not responsible for camper care or activity support, understanding the broader camp environment is an important part of working at MHKC. The kitchen plays a vital behind-the-scenes role in camp operations by providing nutritious meals that support campers' health, safety, and individual dietary needs. Kitchen staff are essential partners in creating a positive, consistent, and welcoming camp experience. MHKC is committed to maintaining a safe, equitable, and inclusive workplace. Staff across all departments work collaboratively, and kitchen staff are valued for the professionalism, care, and reliability they bring to the camp community.

POSITION SUMMARY

The Line/Prep Cook is a key member of the Kitchen Team, responsible for assisting in the preparation and service of nutritionally balanced meals for approximately 180 people each week. This role involves supporting the Head Chef in ensuring timely and high-quality meal service, adhering to health and safety regulations, and maintaining a clean and efficient kitchen environment. The Line/Prep Cook also plays a crucial role in inventory management, sustainability practices, and fostering a collaborative team atmosphere. As part of a flexible and supportive team, the Line/Prep Cook will contribute to creating a positive dining experience for campers, staff, and guests. By providing exceptional customer service to staff, counselors, campers, and guests, the Line/Prep Cook contributes to the overall success and positive dining experience at camp. In addition to kitchen duties, there will be opportunities to connect with campers and staff outside of mealtimes, enhancing the camp's inclusive and community-focused environment. This position reports directly to the Head Chef. The Line/Prep Cook must be adaptable, enjoy working in a team setting, and demonstrate a commitment to the care and well-being of the Camp community.

ESSENTIAL FUNCTIONS

1. Assist in the daily operations of the camp's food service: a.

Meal Preparation:

Assist in the preparation of nutritionally balanced camp meals, snacks, and pack-out food for approximately 180 people per week (15-19 meals per week). This includes ensuring all meals are prepared to meet dietary requirements and preferences b.

Timely Service:

Support the Head Chef in ensuring the timely service of camp meals, maintaining a high standard of quality and presentation. c.

Regulatory Compliance:

Follow regulations for safe and efficient preparation and serving of camp meals, meeting health department and American Camp Association (ACA) standards, and all applicable food service regulations and requirements. d.

Daily Meal Schedule:

Prepare according to position and schedule, three meals per day, as well as daily snacks while camp is in operation, ensuring variety and nutritional balance. 2. Assist in the sanitation, inventory tracking, upkeep, and food service: a.

Inventory Management:

Help ensure food and kitchen supplies are in stock and consistent with menus, conducting regular inventory checks and reporting shortages. b.

Cleanliness and Safety:

Comply with state regulations and maintain high standards of cleanliness, sanitation, and safety in the kitchen and dining areas. c.

Equipment Use:

Use kitchen equipment properly, ensuring all tools and appliances are cleaned to Health Department standards after each use. d.

Sustainability Practices:

Promote practices that seek to reduce waste, reuse items, and recycle as much as possible, contributing to the camp's sustainability goals. e.

General Cleaning:

Assist in taking out garbage, sweeping, mopping, and general kitchen cleaning tasks at the end of each meal and end of day to maintain a clean and organized kitchen environment. 3. Work as a member of a food service team: a.

Team Collaboration:

Assist, support, and instruct staff, counselors, and campers about kitchen-related questions/concerns as needed, fostering a collaborative and supportive environment. b.

Customer Service:

Understand the kitchen's role in providing exceptional "customer service" to all people in camp; staff, counselors, campers, and guests, ensuring a positive dining experience. c.

Team Success:

Demonstrate your willingness to be a part of the Kitchen Team's success, actively participating in team meetings and contributing ideas for improvement.

EDUCATION, EXPERIENCE, & SKILLS

Experience or interest in working in a kitchen in a close-knit camp community. Knowledge of, experience in, or willingness to learn all aspects of food service: family-style service, buffet service, food safety, health regulations, and use/maintenance of commercial kitchen equipment. Effective communication skills with a variety of individuals, including co-workers, supervisors, and customers. Ability to have attention to detail, be a reliable team member, and have a positive attitude. Desire to follow recipes accurately and take direction from supervisors or other team members. Have time management, multitasking, problem-solving and team work skills. Ability to lift and move supplies weighing up to 50 lbs., and to stand and balance for long periods of time. Ability and willingness to work in temperatures ranging between 70 and 100 degrees.

REQUIREMENTS

Must be 16 years of age or older Have a valid Oregon Food Handler's Certification and Adult First Aid and CPR certification, or be willing to obtain. Willingness to submit and pass a background check in accordance with MHKC, American Camp Association (ACA), and Department of Human Services (DHS) guidelines.

Pay:

$15.00 - $16.00 per hour

Benefits:

Paid training

License/Certification:

Oregon Food Handler Certification (Required) Ability to

Commute:

Rhododendron, OR 97049 (Required)

Work Location:

In person