Summer Camp Kitchen Staff

  • Mayville, MI
  • Seasonal
  • Entry Level

** $125 sign-on bonus awarded after on-boarding and training have been completed! **


The Kitchen Staff's job is to provide high quality meals and snacks, maintaining all sanitation, preparation and serving directives set by the ServSafe standards. Must be able to follow directives from the Food Service Manager and work in a positive manner with all colleagues/volunteers.


  • Cook foods using methods including: roast, grill, boil, steam or fry meats, fish, vegetables and other foods prepare nutritionally balanced camp meals, snacks, and pack-out food. 
  • Ensure the service of camp meals through directing the work of other employees.
  • Ensure safe and efficient preparation and serving of camp meals.
  • Adhere to and prepare all special dietary requirement including but not limited to chop, puree, allergies, vegetarian, gluten free, diabetic and other special requirements.
  • Cook and store food or food ingredients, label and date everything.
  • Clean, wash and sanitize work areas, equipment, utensils, dishes, pots/pans and all storage areas in timely, appropriate manner
  • Prepare a large quantity of entrees, side dishes and desserts, according to pre-set menus for up to 140 people.




  • Check the freshness of food and ingredients prior to cooking.
  • Weigh, measure and mix in ingredients according to recipes
  • Take inventory of supplies / equipment listing needs and communicating with Food Service Manager.
  • Log freezer, refrigerator temperatures regularly. Notify supervisor immediately of any variances. Temperatures to be logged at the beginning of each shift of each day. Ensure all refrigerator and freezer doors are closed tightly.
  • Store food inventory in a safe, rotational (FIFO) manner. Always use up one open carton before opening another.
  • Check dishwasher fluids and log chemical readings daily.




  • Participate in staff meetings as required.
  • Participate enthusiastically in all camp themes.
  • Ensure a good working relationship with all the kitchen and maintenance department to assist in the proper and efficient operation of all kitchen appliances.
  • Oversee kitchen aides and volunteers including the Tuscola Transitions Program.
  • Develop your people skills, good work relationships start with good people skills
  • Appreciate ALL co-workers
  • Be positive, encouraging, empathetic and kind
  • Manage your boundaries; avoid gossiping
  • All other duties as assigned.



  • A variety of kitchen equipment is used according to safety protocol directions: grill, toaster, ovens and convection ovens, slicers, processors, mixers and knives.



  • High school education or equivalent.
  • Must demonstrate effective skills in all levels of food preparation, storage and presentation.
  • Serv-safe certification desired, or ability to attain once hired.
  • Must be able to understand and follow recipes to cook in appropriate quantities. Communicate information and ideas in speaking and writing so others will understand. Read, write and follow instructions.
  • Must be flexible to work any schedule assigned, including weekend, nights, and holidays.




  • Dexterity – Cooks should have excellent hand/eye coordination (i.e. for the proper knife techniques for cutting, chopping and dicing. Make fast, simple, repeated movements of the fingers, hands and wrists.
  • Physical stamina – This work calls for extended periods of standing in hot conditions.
  • Sense of Taste and Smell – Cooks must be able to smell and taste in order to prepare delicious meals and note if items are spoiled.
  • Decision Making Abilities and Adaptability – be able to problem solve, adapt to change and improvise as situations call for.


Physical Demands

While performing the duties of this job, the employee is regularly required to use hands to finger, handle, or feel; reach with hands and arms; and talk or hear.  The employee frequently is required to lift, stoop, kneel, crouch, or crawl. Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception, and ability to adjust focus. Physical ability to lift and carry 50 pounds. Physical mobility and endurance to perform tasks while standing/walking for long periods of time (60 minutes or more). Ability to safely and properly use kitchen equipment. Ability to provide first aid and to assist campers and staff in an emergency.

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