Camp Cook (On Site)

Organizational Mission & Overview

Our mission is to bring out the limitless potential in young leaders through extraordinary experiences and nurturing relationships. At PEAK, we know that with the right support and access to quality programs and experiences, all young people are able to achieve at the highest level imaginable. 

PEAK’s Four Beliefs

Every living being has inherent value.

The community is better when everyone contributes.

We can only grow when we are honest about our mistakes.

Everyone has the power to change their world.

POSITION SUMMARY: Lay the foundation for a safe and healthy atmosphere for the entire camp community by working collaboratively with the food services team to prepare fresh, nutritious foods on time for each meal.

POSITION AVAILABILITY This position is an onsite, overnight position and must be available the following dates:

Staff Orientation: June 6 - 24

Session 1: June 27 - July 8

Session 2: July 11 - 22

Session 3: July 25 - August 5

Teen Camp and Camp Clean-up: August to 8 - 13

Family Camp: August 14 - 16

Cooks may be invited to work retreat weekends in the spring and fall as needed.

BASIC FUNCTION AND RESPONSIBILITY

• Prepare, cook, and serve food for up to three meals per day following an established menu, utilizing safe food handling techniques, and accommodating dietary restrictions and food allergies.


• Set up food, supplies, and utensils for family-style dining.


• Ensure storage of food and leftovers at proper temperature.


• Partner with the Assistant Director of Camp Operations to maintain correct documentation of the Summer Food Service Program.


• Maintain an awareness of food service inventory, and communicate order requests to the Assistant Director of Camp Operations.


• Clean and maintain all food-preparation and storage areas, including mopping, dishwashing, and other cleaning duties as assigned.


• Communicate schedule and job tasks effectively with all other food service staff.

COMPENSATION AND BENEFITS

• This position is compensated at a rate of $780 per week, pre-tax.


• Summer seasonal staff are paid on a bi-weekly basis and are classified as exempt, seasonal employees.


• All meals are provided during camp sessions.

KNOWLEDGE, SKILLS, & ABILITIES

• A belief that with the right support and access to quality programs and experiences, all young people are able to achieve at the highest level imaginable. 


• Ability to receive constructive feedback and coaching from supervisor and make necessary adjustments


• Ability to work collaboratively with co-workers to achieve program objectives. 


• Commitment to being punctual and adhering to a schedule provided by camp leadership.


• Possess strong communications skills and apply them with coworkers and supervisors, maintaining confidentiality of sensitive staff and camper information when necessary.


• Ability to perform job duties in a fast-paced environment and able to embrace change and be flexible. 

EDUCATIONAL, CERTIFICATIONS, & LICENSING REQUIREMENTS

• Must be at least 18 and/or have a high school diploma/GED before the position start date to apply.


• Current, nationally-accredited food handler certification (PEAK can support in attaining).

REPORTING AND RELATIONSHIPS

• Cooks report to the Food Service Coordinator(s).

PHYSICAL & MENTAL DEMANDS & WORKING CONDITIONS 

The mental and physical requirements and work environment conditions described here are representative of those that must be met by an individual to successfully perform the essential functions of this position.

• Staff must be ready for new experiences and maintain a consistent level of energy all summer long.


• Position requires standing, stooping, sitting, walking long distances on uneven terrain (5+ miles a day), and occasionally lifting up to 40 pounds with or without assistance.


• Camp activities are often loud, involving many people talking, yelling, cheering, etc., in indoor and outdoor settings.


• The camp environment is often hot, rainy, with bugs or other wildlife. Staff must be able to work outside and inside in a nature setting for sustained periods of time without air conditioning. 


• All PEAK Initiative properties, including Lake Valley Camp and the Milwaukee Program Center, are substance-free environments. Smoking, vaping, alcohol consumption, and the use of illicit drugs are strictly prohibited on all property regardless of whether or not staff are on break. 


• Staff must be able to walk and perform activities in the dark in an outdoor, nature setting.


• Staff must be able to be in a dining hall setting with 100+ people. The dining hall will be very busy and very noisy during these times.

• While meals are provided to staff during shifts, kitchen staff will typically eat outside of all-camp meal times due to scheduling. Sample menus available upon request. With pre-summer notice, the kitchen can accommodate most medical or value-based dietary restrictions.

ADDITIONAL COMMENTS: 

The above job description is not intended as, nor should it be construed as, exhaustive of all responsibilities, skills, efforts, or working conditions associated with this job.  Reasonable accommodations may be made to enable qualified individuals with disabilities to perform the essential functions of this job.

PEAK Initiative is proud to be an equal opportunity workplace employer. We are committed to equal employment opportunity regardless of race, color, ancestry, religion, sex, national origin, sexual orientation, age, citizenship, marital status, disability, gender identity or Veteran status.