Galena Creek Summer Exploration Camp- Overnight Camp at WeChMe Lodge
Position Summary:
Galena Creek Summer Exploration Camp is seeking two enthusiastic and skilled Camp Chefs to join our team for the summer. Located at Galena Creek Regional Park, our camp provides engaging environmental education experiences, connecting families and students to nature.The Galena Creek Recreation Area encompasses Washoe County and U.S. Forest Service lands and is located in the foothills of the Sierra Nevada Mountain Range. Food is prepared in a professional kitchen and served at the beautiful WeChMe Lodge. Camp days and preparation are generally Monday through Friday. Please note breakfast is not offered on Monday mornings and the last meal to prepare is Friday lunch.
Camp Chefs will be responsible for planning, preparing, and serving engaging, and nutritious meals for up to 40 campers, and 4 staff members staying overnight, addressing allergy restrictions and ensuring dietary needs are met. This role requires a proactive individual with excellent culinary skills, strong organizational abilities, a commitment to food safety and cleanliness, and the ability to work within a budget. A Camp Chef will also mentor and train no more than 3 culinary interns a week, who are campers interested in learning about kitchen operations.
Responsibilities:
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Meal Planning: Develop engaging and nutritious menus for breakfast, morning snack, lunch, afternoon snack, dinner and dessert, taking into account dietary/allergen needs.
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Food Preparation: Prepare all meals and snacks for up to 45 campers and 4 staff, ensuring high quality and adherence to planned menus.
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Sack Lunch Preparation: Prepare and pack nutritious and portable sack lunches for campers and staff on field trip days - usually Wednesdays.
- Kitchen Management: Oversee the operation of the industrial kitchen, ensuring efficient workflow and proper use of equipment.
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Food Procurement: Plan and execute grocery shopping trips, ensuring cost-effectiveness and adherence to a strict budget in collaboration with the Camp Director and/or Program Manager.
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Food Storage: Implement proper food storage techniques to prevent pests, maintain freshness, prevent spoilage, and comply with health and safety regulations.
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Hygiene and Cleanliness: Maintain the highest standards of health, safety, and cleanliness in the kitchen and dining areas, including but not limited to:
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Cleaning & sanitizing all surfaces in kitchen at the end of the day - or after each meal.
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Wiping down tables in the cafeteria after every meal.
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Sweeping and mopping kitchen and cafeteria floors, daily.
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Washing and sanitizing all utilized dishes, cookware, and utensils.
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Properly disposing of trash and recycling, daily and relining all waste cans.
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Culinary Intern Management: Manage, train, and supervise up to three culinary interns (campers) in basic kitchen tasks, providing guidance and mentorship as they learn about food preparation and kitchen operations.
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Budget Management: Collaborate closely with the Camp Director to plan menus and purchase food within a strict budget, seeking cost-effective solutions without compromising nutritional quality.
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Communication: Maintain open and effective communication with the Camp Director and camp staff regarding meal plans, dietary needs, and any kitchen-related issues.
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Flexibility: Be adaptable to changes in schedules or camper needs, including potential adjustments to meal plans or serving times.
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Weekend Work: Be available for occasional weekend work, such as menu planning or grocery shopping, as needed.
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Proven experience in food preparation and cooking, preferably for large groups, school groups (including camps), or institutional setting.
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Strong knowledge of food safety and sanitation practices.
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Valid driver's license.
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Professional kitchen certification, ServSafe, is required. GBI could cover the certification fee if necessary;
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Ability to plan engaging and nutritious meals for a large group.
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Excellent organizational and time management skills.
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Ability to work independently and as part of a team.
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Strong communication and interpersonal skills.
- Experience managing or mentoring others is a plus.
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Ability to meet Washoe County Health Department kitchen and food standards.
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Ability to work within a strict budget.
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Passion for working with children and fostering a positive camp environment.
Compensation and Logistics:
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Compensation: Candidates are on a contract basis and will receive $1000 per week, paid bi-weekly.
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Dates of Employment: July 8th, 2025 - August 7th, 2025. Monday through Friday, approximately 40 hours per week. Schedule may be subject to change depending on applicant and employer needs.
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Accommodation: On-site accommodation in the lodge is available Monday morning through Friday morning.
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Meals: All meals provided while on duty.
This position is available to all, without regard to race, color, national origin, disability, age sex, sexual orientation, political affiliation, or religion. Persons with disabilities are encouraged to apply.
