Job Summary 

To run the kitchen in providing safe and healthy meals for campers and staff in accordance with GSUSA policies and procedures, American Camp Association procedures, and Texas Department of Health requirements. 

Essential Duties and Responsibilities 

1. Oversee preparation and delivery of all camp meals. 

2. Establish and follow appropriate health and safety routines, including procedures for dietary needs. 

3. Prepare, participate, and lead specific areas of staff training pertaining to camp kitchen area. Participate in staff training and meetings. 

4. Conduct inventory of supplies and place orders when necessary, ensuring timely arrival of supplies.   

5. Become familiar with the camp program and offer suggestions for kitchen guidelines.  

6. Maintain Kitchen and dining room cleanliness according to the Texas Department of Health and GS-TOP guidelines. 

7. Assist in packing all materials and supplies at the end of summer camping season. 

8. Create and maintain kitchen staff schedules and make sure all kitchen staff are following through with their job descriptions.  

9. The employee is expected to work and live on-site for the duration of the camp season, including staff training week and post camp clean-up week at a minimum June 6 through July 30.  Part-time hours will begin prior to June in preparation for camp. 

CORE COMPETENCIES 

1. Interpersonal Relations                                                   10.  Conflict Management 

2. Customer Service Responsiveness                                11.  Adaptability 

3. Oral and Written Communication Skills                       12.  Team Building 

4. Personal Integrity and Professional Conduct              13.   Information Management 

5. Decision and Judgement                                                 14.  Organization Knowledge 

6. Accounting Basics and Business Acumen                    15.  Self-Management 

7. Fostering Diversity                                                           16.  Achieve results 

     8.  Judgement and Decision Making                                   17.  Time Management 

     9.  Problem Solving                                                  

JOB QUALIFICATIONS – – Knowledge, skills, and abilities 

1. Minimum 21 years of age.  

2. Current Food Handler’s license 

3. Experience working in and supervising a commercial, school or camp kitchen. 

4. Commitment to the mission and purpose of Girl Scouting. 

5. Must be willing to work with all persons without regard to race, religion, ethnic origin, socio-economic status, sexual orientation, age, or disability. 

6. Desire and ability to work with children and adults in a camp community.  

7. Ability to work a flexible schedule including nights and weekends. 

8. Verbal fluency, good grammar, and professional appearance. 

9. Must complete and pass a criminal background check. 

10. Must complete and pass a drug screening. 

PHYSICAL DEMANDS AND WORK ENVIRONMENT 

• The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this position. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. 

• While performing the duties of this position, the employee is regularly required to talk or hear. The employee frequently is required to use hands or fingers, handle, or feel objects, tools, or controls. The employee is occasionally required to stand; walk; sit; reach with hands and arms; climb or balance; and stoop, kneel, crouch, or crawl. 

• Ability and willingness to work outside in all weather conditions, walk long distances and on uneven terrain, and lift and/or move up to 50 pounds. 

• Ability and willingness to work in an environment which includes exposure to environmental allergens including, but not limited to, dust, mold, pollen, live birds, insects, and other animals.  

• Specific vision abilities required by this position include close vision, distance vision, color vision, peripheral vision, and the ability to adjust focus. The noise level in the work environment is usually moderate. 

• The employee is expected to work and live on-site for the duration of the camp season, including staff training week and post camp clean-up week at a minimum June 6 through July 30.  Part-time hours will begin prior to June in preparation for camp. 

CERTIFICATIONS/LICENSES 

1. Food Handler’s License