FEATURED JOB OPENING: Camp Cook and Camp Manager - Seneca, OR

We’re hiring a couple to join our team up in Oregon! Immediate Openings!!! Apply now!!  There are two positions open for a couple, which are the Camp Manager and Camp Cook. 

POSITION TITLE:  Camp Manager

GENERAL DESCRIPTION:  Under the direction of the Board of Directors, perform general management duties of the Lake Creek Youth Recreational Camp grounds and operations.

MINIMUM QUALIFICATIONS:

1. Education & Experience:  Supervisory  and management experience.
2. Knowledge, Abilities & Skills:  Knowledge of principles and processes for providing excellent customer service; ability to work with diverse groups; knowledge of business and management principles involved in strategic planning, leadership and coordination of people and resources. Must possess ability to make independent decisions and work as a team with Board of Directors and other employees.  Ability to communicate information, listen and understand, and present ideas.  Working knowledge of all aspects of camp management including food services.
3. Other requirements:  Must have access to a vehicle for on-the-job use and submit proof of a valid driver's license and automobile liability insurance.  Must be able to successfully pass a criminal history background check prior to employment. 
4. RV or camp trailer required.

JOB RELATIONSHIPS:  Reports to the Board of Directors

BASIC CONDITIONS OF EMPLOYMENT:

1. Meets performance requirements of essential job functions (with or without accommodation).
2. Adherence to guest and staff safety.
3. At-will employment.  This position description is not intended to create a contract of employment. 
4. Adherence to the following Standards of Conduct:
   • Create a work place that fosters community, respects the inherent dignity of every person, and ensures safety and well-being.
   • Exercise good faith and honesty in all dealings and transactions.  Avoid conflicts of interest or the appearance of conflict of interest.  Provide accurate and truthful information in all transactions.
   • Exercise responsible stewardship of both human and financial resources. Maintain and protect the grounds, guests, and organizational information.
   • Regular attendance and punctuality are required to perform the essential functions of this position.
   • Abstinence from the use of alcohol during camps.  Zero tolerance of use of illegal substances.
   • No smoking or chewing tobacco in the kitchen or public rooms of the camp and within ten feet of building entryways, exits, windows, and intake vents.
   • Appropriate dress during camps and no shirts with obscene graphics or sayings.
   • Prohibition of foul language or inappropriate comments around guests or staff.
   • Firearms must never be visible during camps or around guests.

Essential Functions:

• Management of day-to-day operations during camp season, approximately May through September.
• Management of staff:
• Assist Personnel Management Committee with the interview and selection process.
• Conduct orientation for new staff persons.
• Monitor staff to ensure completion of duties meets camp hospitality standards.
• Meet with staff every two weeks, or more often as needed, to ensure good communications as a team.
• Conduct staff evaluations at least two times during the season. Report concerns to Board of Directors for feedback and recommendations.
• Schedule employee days off to ensure each employee has equitable time off as camp schedule allows.
• Consult with Board of Directors regarding disciplinary action that may be required up to and including termination.  Termination must have Board approval.
• Management of Grounds and Buildings:
• Work with Caretaker to ensure that grounds and buildings are maintained to camp standards providing a safe hospitable environment for both staff and guests.
• Ensure that all equipment is maintained, fueled and operational.  Suggest retirement, replacement or alternatives to existing equipment used to operate the camp.
• Ensure all maintenance logs are maintained on equipment.
• Customer service:
• Ensure camp is ready to receive guests prior to their arrival.
• Greet incoming campers and identify camper “representative”.  Complete walk through with camp representative.  Assign and unlock cabins for guests.
• During first meal, orient campers to camp rules, meal times, etc.
• Be available to work through any problems that arise during the camp.
• When campers depart, do second walk through to verify condition of camp and note any damage done that would be the campers responsibility.
• Collect monies owed LCYC including charges for extra campers who join for meals and/or overnight stays.
• Direct the clean-up details to ensure camp is ready to receive the next group of campers.
• Arrange for additional volunteer help as needed when another camp is scheduled to arrive the same day one departs.
• Food Services:
• Work with kitchen staff to ensure meals are prepared and served on schedule. 
• Work with kitchen staff to train in ordering and maintaining inventory.
• Ensure kitchen is maintained to Oregon Health Department standards.
• Ensure that all food handlers have a current Oregon Food Handlers Card.
• Ensure all maintenance logs are maintained on equipment.
• Communicate guests requests regarding dietary concerns to Cook.
• Assist with food preparation and clean up as needed for large camps.
• Arrange for additional help as needed on a per diem or volunteer basis.
• Help receive and put away food orders.  Pick up order from town as necessary.

Reporting to our Board:

• Attend monthly board meeting.
• Prepare report to be presented each board meeting to include how camps are going, monies received both from camps and the various other services available, how staff are functioning as a team, ordering concerns, maintenance issues, etc.
• Make recommendations to our board regarding any identified area of camp policy and procedure that could be improved.
• Attendance at camp depends on employment status.  Full time managers are expected to be in residence at camp the majority of the camp season.  Part time managers are expected to be in residence at camp less time but are still required to maintain the above job description.
• The part time manager may delegate greeting guests and doing initial walk-through and final walk-through if he or she has trained another person to do these tasks.
• The part time manager must train a full time staff person to be the “host” in the event a problem arises and the part time manager is not on site.

Other duties as assigned:  Performs other duties as needed to help with grounds and building maintenance or food services.

POSITION TITLE:  Cook

Job Description & Overview of Cook’s qualifications, duties, and responsibilities.

Qualifications:  Knowledge of cooking, menu planning, ordering, and inventory control.  Prefer experience in cooking for groups ranging in size from 20 to 200. Must have current Oregon Food Handler’s card, current driver’s license, be able to pass a background check, have computer skills, and would prefer proof of successful completion of Serve Safe Course.  Must have excellent customer service skills; ability to work with diverse groups and work as a team with other staff members and the Board of Directors; ability to concentrate and accomplish tasks in spite of interruptions; ability to make independent and logical decisions. Applicant must be willing to adapt to changing needs and deadlines; must have some knowledge and ability to learn about occupational hazards and safety precautions; must possess a work ethic that includes neatness, punctuality and an eye for detail.

Physical:  Able to lift 40lbs. and work up to 12-14 hours/day, mostly on your feet.

Personal Hygiene:  It is the responsibility of ALL kitchen personnel to wash their hands frequently to maintain food handling standards and policies.  Clothes must be clean, hair must be clean and pulled back; either a ball cap or hair net is required.  A clean apron is to be worn daily and when serving food.  Aprons will be removed before leaving the kitchen/lodge for any reason.  When camps are present, our T-shirts are to be worn.  No open toe shoes while cooking or prepping food.

Kitchen:  It is the Cook’s responsibility to insure that the cleanliness of the kitchen is maintained in compliance with State and Federal guidelines.  Clean and inspect galley equipment, kitchen appliances and work areas to ensure cleanliness and functional operation.  Notify Caretaker if repairs are needed.  The Health Inspector makes unannounced visits so we maintain the kitchen and food storage areas per the highest of standards.

Food Handling:  Maintain safe food handling practices at all times.  Wash hands, wash hands, wash hands!  Food Handling Gloves (FHG) are always available and may be used at any time taking care change them per protocol when switching from one food to another.  Wear FHG anytime during the mixing of foods with your hands i.e. meatloaf or salad.  Always wear FHG while on the serving line.  

All foods will be maintained at proper temperatures when receiving, thawing, cooking, serving, and cooling.  When storing foods in the cooler or freezer make sure it is stored properly, wrapped, labeled and dated.  Always maintain safe food handling when cooking, cooling, reheating and preventing cross contamination. WHEN IN DOUBT, THROW IT OUT!

Food preparation:  Always plan 2-3 days ahead.  Use Food Maps to line out daily duties for  the prep cook and other volunteers who may be helping.  Always prepare a little extra food so that no one goes hungry.  Prepare and serve meals as planned using sanitary and safe methods.  Review guests contracts for any special dietary needs or restrictions.  With left-overs, be creative in creating new side dishes or store them safely for employee consumption. Always identify contents of storage container, initial, and date – even if being stored in the employee refrigerator.

Menu planning:  You may plan menus using our Menu Cycles that are balanced, tasty, in appropriate quantities and within the budget OR you may plan your own menus being careful to maintain food costs within a budget that you may agree on with the camp manager.  Always keep a copy of your camp menus for each group. These copies of previous menus are invaluable in planning for return camps.

Food maps are an excellent way to plan your menus for an entire camp and create the lists for FSA, Costco, or Cash and Carry.  Food maps allow everyone in the kitchen to keep up with what needs to be prepped, how to set up the line, and keeps the kitchen running smoothly.

Menu planning and ordering from vendors will be done under the supervision of the Camp Manager initially.  This responsibility will be released to you after you have demonstrated a thorough knowledge of camp food services.

Food inventory:  ALWAYS MAINTAIN ADEQUATE QUANTITIES TO ACCOMMODATE EXTRA GUESTS (AND HUNGRY GUESTS).  Always rotate inventory (FIFO). In planning the next camps menus, always check the inventory on hand to avoid duplication and overage.

Ordering food:  We order from FSA, Costco, Cash & Carry, and the local market.  FSA order is placed on-line and delivered to the camp if the order is over the minimum amount; otherwise it is picked up in town.  Deliveries are made twice a week to our area.  The Camp Manager or the Caretaker will pick up the order in town unless he is not available, then it may become your responsibility.

Receiving freight:  The Cook will receive all freight, making sure the items received are still frozen or chilled.  Check the freight received against the invoice of the order placed, and inspect items for damage. If there is any discrepancy or damage, report that immediately to the FSA driver and representative. Freight is then put away properly.  The Prep cook and Caretaker are available to assist in both receiving the order and putting it away.

Dry pantry storage:  The Cook is to maintain and properly store dry food items, rotating new stock, and dating and labeling dry food when opened.

Dishes, pots and pans:  During meal preparation, the kitchen staff are responsible for washing their own pots, pans, dishes, utensils, etc., used in the preparation of meals.  At meal time the Caretaker will assume the major responsibility for washing dishes.  The Caretaker will often be assisted by volunteers, per diem help, or anyone who is available.

Do NOT empty grease down the sink drain, discard it into appropriate containers.

Cooler logs:  Walk-in is to be kept between 35-38F.  It is the Cook’s responsibility to see that the temperature of the walk-in, the refrigerators, and freezers is taken each day and logged.  Take proper action if any temperatures noted are in the danger zone.

Grill:  When using the grill, make sure the hood fan is on by flipping the breaker ON.  The breaker box is located to the right of the kitchen desk on the wall.  Once cooking is done, clean the grill and turn the breaker off.  The grill grease trap, back wall and shelf are to be cleaned several times a week, if not after each use.

Hood:  It is the kitchen staff’s responsibility to wipe down the hood once a month, inside and out.  Any filters are to be taken out and cleaned.

Convection oven:  Allow at least 30 minutes for the oven to reach temperature prior to its first use of the day.  Make sure no items are set on top of the air vents and no plastic items are placed on top of oven while it is on.  Maintain and keep oven, racks, and doors clean.

Stove top and ovens:  Wipe stove top after each use and clean ovens when needed.

Operating, cleaning & storage of small appliances:  It is the Cook’s responsibility to have full knowledge of how to operate, assemble/disassemble, maintain, clean and store all small appliances.  Any appliances stored on the counters should be covered with clean towels.  Unplug all appliances before disassembling for cleaning!

Kitchen walls & sinks:  Maintain clean walls.  Wipe down as needed.  Keep all kitchen sinks wiped down and clean.

Freezers:  Cook will rotate frozen food items (FIFO).  Any stored food items need to be labeled, dated, and initialed.  Defrost freezers as necessary.

Dishwasher:  Before first use each day, check the chemical levels and run empty dish racks through 3 times or until the water temperature comes up to the proper temperature.  The temperature and the pH must be logged daily.  Rinse all dishes first, using drain strainer.  At the end of the shift:  drain, refill and clean screens.  Keep stainless steel areas and sink wiped down.

Floors:  It is the kitchen staff’s responsibility to maintain the floors in the kitchen, dry pantry, walk-in cooler, staff bathroom, and back room.  All floors should be clean and free of debris daily.  At the end of a camp, the floor mats are to be pulled up and cleaned with bleach water or other disinfectant and left outside to dry.  Floors should be mopped before replacing mats.

Sanitation:  The kitchen staff is responsible for maintaining sanitation solution of bleach and water (1 capful of bleach to a ½ gal. of water.  A small amount of Dawn may be added.)  This solution should be changed every 2 hours or sooner if contaminated.  All cutting boards are to be wiped down when changing food products along with cutlery.  When changing from chicken, pour 1-2 ounces of straight bleach over cutting board and allow to sit 5 minutes before rinsing thoroughly.  Sanitize food-contact surfaces, equipment, and utensils before and after every use and at least once every four hours during continuous use.  Wash hands, wash hands, wash hands.

Kitchen, Bathroom & Laundry:  It is the kitchen staff’s responsibility to maintain a clean bathroom in the washroom area, replace hand soap, paper towels, and toilet paper as needed.  Maintain kitchen’s dirty laundry: aprons, towels, cleaning rags, T-shirts, etc.

Kitchen garbage:  The dumpster is located out behind the lodge on a trailer.  All kitchen garbage is to be taken out and disposed of in the dumpster nightly.  All cardboard boxes are to be broken down before discarding.  Before discarding food cans, take top and bottom lids off, and collapse can.  Make sure the dumpster lid is closed at all times except when discarding garbage.

Pest management:  Rodent traps are to be checked and maintained daily.  If a rodent is found in a trap, dispose of it, using gloves, in the dumpster.  Keep three bottle caps full of ammonia in the pantry area to deter rodents.  Minimize flies and other insects by keeping outside doors closed.

STORE ALL PESTICIDES AWAY FROM FOOD STORAGE AND PREPARATION AREAS.

Safety and emergency:  It is the Cook’s responsibility to practice and maintain a safe environment in and outside the facility.  If unsafe conditions arise, it should be brought to the attention of the Camp Manager.  Get trained on hand held radios, know where the first aid kit is located, and know how to shut off valves for propane and water.  Know where the fire extinguishers are placed and how to use them.

Job relationship:  Reports to Camp Manager

Other duties:  Receive money from guests for ice and showers as needed. If not prepping for incoming camp, be available to help in getting camp ready for our next guests.

NOTE:  The operation of electronic equipment such as cell phone, iPod, or iPad is for after hours.  Ear buds and the use of electronic equipment are not permitted in the kitchen while on duty.

This position description is not meant to be an all-inclusive list of assigned responsibilities and tasks and is subject to change.