Girl Scouts of Colorado
General Purpose
The Camp Chef/Cook is responsible for providing meals for campers and staff during the summer camp program. This includes preparing meals for special diets, cleaning and organizing kitchen and appliances, general cleaning, and maintaining meal records. A primary function of this and every other job at camp is to ensure that each member, guest, and visitor receives the highest caliber of service.
Pay Range:
$23.00-$26.00 per hour
Date:
Late May - early August (exact dates TBD)
Location:
On-site in Bailey, CO.
Essential Duties & Responsibilities
Prepare meals for 50-310 people per meal.
Prepare all meals on time as scheduled or assigned.
Ensure special food requirements for both campers and staff, e.g., food allergies, gluten‑free and vegetarian diets are managed with utmost importance for 100% accuracy.
Responsible for ensuring food items are readily available for staff on weekends.
Partner with administrative staff to plan, prepare, and deliver timely and accurate pack‑out and travel camp food.
Work with Kitchen Manager to create prep sheets for special event orders.
Check menus daily for any required advance preparation; prepare and assign production and prep work for Prep/Line Cooks to complete.
Observe methods of food preparation, cooking, and sizes of portions to ensure food is adequately prepared.
Ensure proper cooking methods and recipes are followed.
Perform quality audits and specs checks, including temp checks on food items and dish machines.
Ensure that CDPHE Food Regulations are being followed by all kitchen staff; perform daily temperature checks for coolers and products.
Assist with breakdown of workstation and completion of closing duties ensuring all Prep/Line Cooks' and Dishwashers’ assignments are completed before they sign out.
Perform check‑in of all incoming food supply orders (verify amount ordered vs invoice amount, ensure it is properly stored and rotated) as directed by Kitchen Manager.
Partner with Kitchen Manager to make recipe or menu changes so that foods will be utilized before expiration date to eliminate waste as much as possible.
Partner with Kitchen Manager to reward and recognize staff for individual and team success.
Contribute as a leader of the department by supervising Prep/Line Cook and Dishwashing staff on improving operational efficiencies as needed.
Ensure and promote the sanitary integrity of the facility, equipment, and food products.
Maintain kitchen cleanliness and proper food preparation according to state and local health department code requirements and departmental procedures.
Maintain overall sanitation, health, cleanliness, and safety standards for food preparation areas, cooking services, and dishes and utensils.
Regularly sanitize kitchen surfaces throughout the day; assist in daily deep cleaning of specific areas in the kitchen, e.g., floors, counters, ovens, stoves, fridges, etc.
Wash hands frequently while working in the kitchen and in accordance with CDPHE health regulations.
Keep stock rooms, coolers, and freezers clean; ensure that food supplies are rotated, and all perishables are labeled, dated, and stored properly.
Assist with unloading, inspection, and storage of raw ingredients and supplies.
Assist Kitchen Manager in inventory requests, as requested.
Report any accidents or injuries to manager/director.
Consistently report to work on time as scheduled.
Responsible for timecard management.
Interact with digital systems including WorkBright, Slack, and ADP.
Respect the confidential nature of all information pertaining to staff, volunteers, and girls.
Live by the Girl Scout Promise and Law.
All other duties as assigned.
Primary Cross‑Functional Responsibilities
Routinely display concern for an effective implementation of health, safety and emergency policies and procedures.
Maintain high standards of health, sanitation, safety, and security to prevent accidents and to respond appropriately in emergency situations.
At all times, help to promote a positive image of camp.
Demonstrate responsibility, accountability, and overall maturity of judgment.
Work together and communicate appropriately with all staff and volunteers.
Demonstrate a recognition and understanding of good customer service in all dealings and interactions as an employee of Girl Scouts of Colorado by maintaining constructive relationships with co‑workers, girl members, parents, volunteers, and the community.
Solve problems using standard procedures and precedents.
Look for ways to improve and promote quality; demonstrate accuracy and thoroughness.
Identify and resolve problems in a timely manner; develop alternative solutions; use reason even when dealing with emotional topics.
Use limited independent judgment to make decisions based on precedents using established guidelines.
Observe safety and security procedures; report potentially unsafe conditions; use equipment and materials properly.
Consistently report to work as scheduled, and in a timely manner.
Understand when to refer issues to Kitchen Manager or Director and when to handle them personally.
Job Qualifications Education and/or Formal Training
High school diploma or equivalent plus one‑year certificate from college or technical school, preferred.
Minimum of two years’ experience as a cook/chef.
Must possess, or be willing to obtain, current SERV Safe Certification.
Must possess, or be willing to obtain, current First Aid/CPR certification.
Experience
Minimum of two years’ experience in an industrial kitchen, required.
Prior experience cooking and serving 50‑310 people per day, required.
Documented experience in meal preparation for those with restricted diets and/or food allergies, required.
Knowledge, Skills, and Abilities
Proficient understanding of sanitation and regulations for workplace safety.
Proficient understanding of nutrition guidelines, food handling techniques, preparation (including safe preparation of food for those with restricted diets and allergies) and cooking procedures.
Proficient understanding of food allergies and food‑related diseases, and the ingredients that may cause the allergy/disease.
Must understand and comply with food safety and temperature standards.
Must understand safe use of common kitchen cleaning supplies, chemicals, and equipment.
Must understand how to interpret SDS sheets.
Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals.
Ability to read and comprehend simple instructions, short correspondence, and memos.
Excellent verbal and written communication skills.
Must be able to work quickly and efficiently.
Must be able to work well as part of a team.
Must be able to work well under pressure.
Ability to maintain personal cleanliness.
Additional Requirements
Must be at least 21 years of age.
Must be able to pass a criminal background check acceptable to GSCO standards.
Must be able to work non‑traditional hours including early mornings, evenings, and/or weekends.
Material and Equipment Directly Used
This position frequently works with standard kitchen equipment including: freezers, refrigerators, ovens, stove‑tops, broilers, microwaves, blenders, mixers, slicers, food processors, commercial dishwashers, knives.
Subject to injury from falls, burns, odors, or cuts from equipment.
Possible exposure to latex.
Exposure to common kitchen cleaners.
Working Environment & Physical Activities
Camps are at altitudes of 8,000-9,500 feet.
Prolonged periods of standing and working in a kitchen.
Exposure to extreme noise, heat, steam, and cold present in a kitchen environment.
Must be able to regularly lift 5-10 pounds; with the ability to lift up to 50 pounds as required.
Manual dexterity to cut and chop foods and perform other related tasks.
Ability to hear, listen, see, sit, stoop, kneel, crouch, crawl, bend, taste and smell, use hands and fingers to handle or feel, reach with hands and arms, limb or balance. Specific vision abilities required by this job include close vision, color vision, peripheral vision, depth perception and ability to adjust focus.
Must have interpersonal skills/behaviors (i.e. working with individuals with a range of moods & behaviors in a tactful, congenial personal manner, so as not to alienate, or antagonize them).
We are an equal opportunity employer and prohibit discrimination/harassment without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state or local laws. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
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Pay Range:
$23.00-$26.00 per hour
Date:
Late May - early August (exact dates TBD)
Location:
On-site in Bailey, CO.
Essential Duties & Responsibilities
Prepare meals for 50-310 people per meal.
Prepare all meals on time as scheduled or assigned.
Ensure special food requirements for both campers and staff, e.g., food allergies, gluten‑free and vegetarian diets are managed with utmost importance for 100% accuracy.
Responsible for ensuring food items are readily available for staff on weekends.
Partner with administrative staff to plan, prepare, and deliver timely and accurate pack‑out and travel camp food.
Work with Kitchen Manager to create prep sheets for special event orders.
Check menus daily for any required advance preparation; prepare and assign production and prep work for Prep/Line Cooks to complete.
Observe methods of food preparation, cooking, and sizes of portions to ensure food is adequately prepared.
Ensure proper cooking methods and recipes are followed.
Perform quality audits and specs checks, including temp checks on food items and dish machines.
Ensure that CDPHE Food Regulations are being followed by all kitchen staff; perform daily temperature checks for coolers and products.
Assist with breakdown of workstation and completion of closing duties ensuring all Prep/Line Cooks' and Dishwashers’ assignments are completed before they sign out.
Perform check‑in of all incoming food supply orders (verify amount ordered vs invoice amount, ensure it is properly stored and rotated) as directed by Kitchen Manager.
Partner with Kitchen Manager to make recipe or menu changes so that foods will be utilized before expiration date to eliminate waste as much as possible.
Partner with Kitchen Manager to reward and recognize staff for individual and team success.
Contribute as a leader of the department by supervising Prep/Line Cook and Dishwashing staff on improving operational efficiencies as needed.
Ensure and promote the sanitary integrity of the facility, equipment, and food products.
Maintain kitchen cleanliness and proper food preparation according to state and local health department code requirements and departmental procedures.
Maintain overall sanitation, health, cleanliness, and safety standards for food preparation areas, cooking services, and dishes and utensils.
Regularly sanitize kitchen surfaces throughout the day; assist in daily deep cleaning of specific areas in the kitchen, e.g., floors, counters, ovens, stoves, fridges, etc.
Wash hands frequently while working in the kitchen and in accordance with CDPHE health regulations.
Keep stock rooms, coolers, and freezers clean; ensure that food supplies are rotated, and all perishables are labeled, dated, and stored properly.
Assist with unloading, inspection, and storage of raw ingredients and supplies.
Assist Kitchen Manager in inventory requests, as requested.
Report any accidents or injuries to manager/director.
Consistently report to work on time as scheduled.
Responsible for timecard management.
Interact with digital systems including WorkBright, Slack, and ADP.
Respect the confidential nature of all information pertaining to staff, volunteers, and girls.
Live by the Girl Scout Promise and Law.
All other duties as assigned.
Primary Cross‑Functional Responsibilities
Routinely display concern for an effective implementation of health, safety and emergency policies and procedures.
Maintain high standards of health, sanitation, safety, and security to prevent accidents and to respond appropriately in emergency situations.
At all times, help to promote a positive image of camp.
Demonstrate responsibility, accountability, and overall maturity of judgment.
Work together and communicate appropriately with all staff and volunteers.
Demonstrate a recognition and understanding of good customer service in all dealings and interactions as an employee of Girl Scouts of Colorado by maintaining constructive relationships with co‑workers, girl members, parents, volunteers, and the community.
Solve problems using standard procedures and precedents.
Look for ways to improve and promote quality; demonstrate accuracy and thoroughness.
Identify and resolve problems in a timely manner; develop alternative solutions; use reason even when dealing with emotional topics.
Use limited independent judgment to make decisions based on precedents using established guidelines.
Observe safety and security procedures; report potentially unsafe conditions; use equipment and materials properly.
Consistently report to work as scheduled, and in a timely manner.
Understand when to refer issues to Kitchen Manager or Director and when to handle them personally.
Job Qualifications Education and/or Formal Training
High school diploma or equivalent plus one‑year certificate from college or technical school, preferred.
Minimum of two years’ experience as a cook/chef.
Must possess, or be willing to obtain, current SERV Safe Certification.
Must possess, or be willing to obtain, current First Aid/CPR certification.
Experience
Minimum of two years’ experience in an industrial kitchen, required.
Prior experience cooking and serving 50‑310 people per day, required.
Documented experience in meal preparation for those with restricted diets and/or food allergies, required.
Knowledge, Skills, and Abilities
Proficient understanding of sanitation and regulations for workplace safety.
Proficient understanding of nutrition guidelines, food handling techniques, preparation (including safe preparation of food for those with restricted diets and allergies) and cooking procedures.
Proficient understanding of food allergies and food‑related diseases, and the ingredients that may cause the allergy/disease.
Must understand and comply with food safety and temperature standards.
Must understand safe use of common kitchen cleaning supplies, chemicals, and equipment.
Must understand how to interpret SDS sheets.
Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals.
Ability to read and comprehend simple instructions, short correspondence, and memos.
Excellent verbal and written communication skills.
Must be able to work quickly and efficiently.
Must be able to work well as part of a team.
Must be able to work well under pressure.
Ability to maintain personal cleanliness.
Additional Requirements
Must be at least 21 years of age.
Must be able to pass a criminal background check acceptable to GSCO standards.
Must be able to work non‑traditional hours including early mornings, evenings, and/or weekends.
Material and Equipment Directly Used
This position frequently works with standard kitchen equipment including: freezers, refrigerators, ovens, stove‑tops, broilers, microwaves, blenders, mixers, slicers, food processors, commercial dishwashers, knives.
Subject to injury from falls, burns, odors, or cuts from equipment.
Possible exposure to latex.
Exposure to common kitchen cleaners.
Working Environment & Physical Activities
Camps are at altitudes of 8,000-9,500 feet.
Prolonged periods of standing and working in a kitchen.
Exposure to extreme noise, heat, steam, and cold present in a kitchen environment.
Must be able to regularly lift 5-10 pounds; with the ability to lift up to 50 pounds as required.
Manual dexterity to cut and chop foods and perform other related tasks.
Ability to hear, listen, see, sit, stoop, kneel, crouch, crawl, bend, taste and smell, use hands and fingers to handle or feel, reach with hands and arms, limb or balance. Specific vision abilities required by this job include close vision, color vision, peripheral vision, depth perception and ability to adjust focus.
Must have interpersonal skills/behaviors (i.e. working with individuals with a range of moods & behaviors in a tactful, congenial personal manner, so as not to alienate, or antagonize them).
We are an equal opportunity employer and prohibit discrimination/harassment without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state or local laws. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
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