What you’ll do:
 Oversee kitchen preparations and the daily operations, including making recommendations to management and troubleshooting equipment and operational issues.
 Responsible for nutritious menu planning for Outdoor School and Summer Science Camps groups of up to 110 participants, ensuring sustainable food practices.
 Under the direction of the Hancock Field Station Manager, lead inventory control, food ordering, and daily prep task lists for Camp Cook.
 Provide meal preparation/cooking support to the Camp Cook.
 Maintain a clean, sanitary environment, keeping in compliance with the Oregon Health Code and American Camp Association standards.
What you’ll need:
 Working knowledge of meals that are nutritious and well balanced, which incorporate fresh foods and made from scratch.
 Demonstrated knowledge of kitchen tools and equipment safety.
 Working knowledge of menu planning and preparation for special dietary needs.
 Working knowledge of budgeting and food purchasing.
 Strong customer service skills
 Ability to follow recipes and improvise when necessary.
 Ability to repurpose leftover food into new dishes.
 Professional communication skills, both written and oral.
 Excellent coordination and project management skills, including ability to work independently and manage time with minimal guidance.
 Minimum of 2 years of cooking in commercial kitchens.
 Must be at least 18 years of age.
 Possess valid Oregon Food Handlers Certificate and valid Driver’s License.
 Pass all pre-employment checks, such as criminal background check, reference checks, American Camp Association (ACA) background checks, and requirement in the MVR policy including passing Motor Vehicle Record (MVR) check.