Camp Cook Position Under the direct supervision of the Food Service Manager, the Camp Cook prepares and serves nutritious, appealing meals by following established menus, food safety standards, and service timelines to ensure a positive dining experience for campers, guests, and staff. This role contributes to camp operations by supporting efficient kitchen workflows, maintaining cleanliness and compliance, and providing friendly, customer-focused service in alignment with the YMCA mission.
Essential Functions:
Prepare and serve meals by reviewing menus, following recipes, and completing food preparation and service on schedule to provide consistent, high-quality meals with minimal waste. Support menu execution and special dietary needs by following approved substitutions and dietary guidelines to ensure safe, inclusive, and nutritious meals for all guests. Maintain food safety and sanitation standards by following state and local health regulations, proper food handling practices, and cleaning schedules to ensure a safe and compliant kitchen environment. Operate kitchen equipment safely and correctly by using ovens, stoves, dishwashers, and utensils according to training and procedures to support efficient meal production. Assist with inventory control by properly storing food, rotating stock, and communicating supply needs to reduce waste and ensure adequate ingredients are available. Maintain a clean and organized kitchen by completing daily cleaning tasks, dishwashing, and trash removal to support smooth operations and health code compliance. Provide courteous customer service during meal times by interacting positively with campers, staff, and guests to create a welcoming and enjoyable dining experience. Support kitchen teamwork by communicating effectively with the Food Service Manager and other kitchen staff to ensure coordinated meal preparation and service.
Qualifications:
Basic skills in reading and following directions, using kitchen equipment (including dishwashers), and preparing safe, quality meals. Wisconsin Food Service Handler certification required or willingness to obtain (training provided). Minimum of three months of experience working in a food service capacity as a Cook or Cook Assistant required; experience cooking for large groups preferred.
Competencies:
Accountability: Takes ownership of decisions, actions, and results. Follows through on commitments and accepts responsibility. Completes assigned tasks on time and accepts feedback without defensiveness. Adheres to established policies and procedures.
Relationship-Building: Builds positive working relationships by being cooperative, respectful, and helpful when working with kitchen staff, camp staff, and guests.
Emotional Intelligence: Demonstrates awareness of personal behavior and responds appropriately to feedback and routine workplace situations.
Customer-Focused: Shows care for guests by preparing meals attentively, serving food courteously, and responding politely to basic requests or questions.
Prioritization and Multi-Tasking: Manages routine kitchen tasks by following schedules, handling multiple prep duties, and completing work efficiently during busy meal periods.
Adaptability: Adjusts to menu changes, varying group sizes, and shifting schedules by remaining flexible and willing to assist as needed.
Work Environment & Physical Demands:
Requires the ability to lift up to 35 pounds and to bend, reach, and stand for extended periods while working in a sometimes warm kitchen environment. Exposure to kitchen cleaning products, food service equipment, and typical commercial kitchen conditions. This job description is intended to convey information essential to understanding the scope of the position and is not an exhaustive list of responsibilities, duties, or qualifications. Additional tasks may be assigned as needed to support organizational goals. Employees must be able to perform the essential functions of the position, with or without reasonable accommodation.
