Summer Camp Chef / Kitchen Manager

Summer Camp Chef / Kitchen Manager 4.7 4.7 out of 5 stars Rhododendron, OR 97049 $18 - $19 an hour - Temporary, Full-time Mt. Hood Kiwanis Camp 6 reviews $18 - $19 an hour - Temporary, Full-time

JOB TITLE

Summer Camp Chef / Kitchen Manager

REPORTS TO

Programs Director

SUPERVISES

Prep/Line Cook, Dishes & Dining Hall Assistants

JOB STATUS

Seasonal position, 4 Sessions available to choose from (mid-June through mid-August) 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:

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 Chef/Kitchen Manager is a key leader and member of the Kitchen Team, responsible for overseeing the preparation and service of nutritionally balanced meals for approximately 180 people each week during the Summer Camp and Family Camp season. This role provides hands-on leadership to ensure timely, high-quality meal service, compliance with health and safety regulations, and a clean, organized, and efficient kitchen and dining hall environment. Mt. Hood Kiwanis Camp anticipates staffing this position to cover either AM or PM kitchen operations , depending on scheduling needs. When assigned as the AM Chef/Kitchen Manager , this role is responsible for managing and directing all food preparation for the day , including lunch, dinner, snacks, pack-out meals, and special events. When assigned as the PM Chef/Kitchen Manager , this role focuses on meal execution, service flow, end-of-day sanitation, and readiness for the following day . Regardless of shift assignment, the Chef/Kitchen Manager shares responsibility for leadership, food quality, staff supervision, and kitchen operations. As part of a flexible and supportive camp team, the Chef/Kitchen Manager contributes to creating a positive dining experience for campers, staff, and guests. By providing exceptional customer service and modeling professionalism, this position supports the overall success and well-being of the Camp community. In addition to kitchen responsibilities, there are opportunities to connect with campers and staff outside of mealtimes, strengthening the camp's inclusive and community-focused environment. This position works closely with the Programs Directors and reports to camp leadership.

ESSENTIAL FUNCTIONS

1. Manage daily operations of the camp's food service program:

Meal Preparation and Execution:

Prepare and oversee nutritionally balanced camp meals, snacks, and pack-out food for approximately 180 people per week (15-19 meals per week), ensuring meals meet dietary needs and special nutrition requirements.

Timely Service:

Direct and support the Kitchen Team to ensure meals are served on time while maintaining high standards of quality and presentation.

Regulatory Compliance:

Ensure safe and efficient preparation and service of meals in compliance with health department standards, American Camp Association (ACA) guidelines, and all applicable food service regulations.

Daily Meal Schedule:

Coordinate preparation and execution of three meals per day and daily snacks while camp is in session, ensuring consistency, variety, and nutritional balance.

Special Meals and Events:

Oversee preparation and service of the weekly BBQ and other special events, including outdoor grilling and serving additional guests as needed.

Confidentiality:

Maintain confidentiality of camper dietary, medical, and health-related information shared with the kitchen. 2. Oversee preparation, sanitation, inventory tracking, and kitchen upkeep: Prep Leadership (AM-focused): When scheduled as the AM Chef/Kitchen Manager, manage and direct all daily food preparation , assign prep tasks, verify quantities, and ensure readiness for all upcoming meals and snacks.

Inventory Management:

Communicate with camp leadership regarding food and kitchen supply needs, ensuring inventory aligns with menus, enrollment, and daily usage.

Cleanliness and Safety:

Maintain high standards of cleanliness, sanitation, and food safety throughout the kitchen and dining hall in compliance with state regulations.

Equipment Oversight:

Ensure proper use, cleaning, and routine inspection of kitchen equipment and appliances.

Sustainability Practices:

Promote practices that reduce food waste, reuse items when safe, and recycle whenever possible in support of camp sustainability goals.

Kitchen Readiness:

Ensure the kitchen is clean, stocked, organized, and ready for each meal period and subsequent shift. 3.

Supervise and support kitchen staff:

Staff Leadership:

Supervise, direct, and support kitchen staff, providing clear expectations, task assignments, and daily oversight.

Performance Oversight:

Observe staff performance, offer coaching and feedback, and address concerns to maintain a positive and productive team environment.

Communication:

Maintain regular communication with the Programs Directors regarding kitchen operations, staffing, and food service concerns. 4.

Provide training and mentorship:

Staff Training:

Assist with onboarding, training, and mentorship of kitchen staff, especially when tasks are new, change, or need reinforcement during the camp season. 5. Act as a leader within the camp community:

Team Collaboration:

Collaborate with fellow staff, counselors, campers, and volunteers, fostering a cooperative and respectful camp culture.

Customer Service:

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

Positive Leadership:

Model professionalism, flexibility, and positivity while demonstrating a strong commitment to the success of the Kitchen Team.

EDUCATION, EXPERIENCE, & SKILLS

Cooking degree, culinary certification, and/or experience as a cook or chef in a community-based or institutional setting. Knowledge of all aspects of food service, including inventory management, food preparation, family-style and buffet service, food safety, and health regulations. Prior supervisory or leadership experience in a kitchen setting. Experience preparing meals for a variety of dietary needs and accommodations (e.g., allergies, texture modifications, religious or cultural needs). Strong understanding of current food safety standards and regulations. Effective communication, time management, problem-solving, and teamwork skills. Ability to assess food quality, cleanliness, staff performance, and kitchen readiness. Ability to lift and move supplies weighing up to 50 lbs., and to stand and balance for extended periods. Ability and willingness to work in a kitchen environment with temperatures ranging from approximately 70-95°F.

REQUIREMENTS

Current Oregon Food Handler's Certification or Oregon Food Manager's Certification, or willingness to obtain. Current Adult First Aid and CPR certification, or willingness 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. Must attend all required trainings, both online and in person.

Pay:

$18.00 - $19.00 per hour

Work Location:

In person