We are looking for a traveling Head Cook, a residential Kitchen Assistant, and traveling and residential Assistant Cooks for our various camps in central and northeastern PA. 

The Traveling Camp Head Cook is responsible for planning and executing all aspects of dining for campers and staff at three separate GSHPA Camp Properties. Responsibilities include cooking and serving three meals daily/seven days per week, menu planning, and food and supply ordering for the duration of the camp season. 

The Traveling and Residential Camp Assistant Cooks will work under the guidance of the Head Cook to ensure that food is cooked safely and provided to campers on time. The Assistant Cook also works in conjunction with the Head Cook to keep supply inventories organized, ensure that the kitchen is clean and operational, and will assist in serving three meals per day, seven days per week, during our camp season. Residential Assistant Cook and Kitchen Assistant will live ON-SITE at Camp Small Valley in Halifax, PA (north of Harrisburg, PA; Room and Board is included), and the Traveling Assistant Cook will need to travel to our 3 other camps (near Gettysburg, Lancaster, and Scranton, PA).

All positions will also be responsible for maintaining PA Food Safety standards and abiding by GSHPA code of conduct, rules, and expectations for the duration of employment.

The Traveling Head Cook will be responsible for:

• For each assigned camp property: plan menus for the duration of the employment period, order food to ensure proper delivery or pick up, and serve three meals per day, seven days per week, to campers and staff.
• Supervise and coordinate the kitchen staff.
• Maintain current knowledge of any camper allergies and dietary restrictions and plan menus accordingly.
• Ensure that the camp’s food service operations are carried out in a manner which meets federal, state, and local health standards, including passing PA Food Safety Inspections.
• Maintain cleanliness of dining areas and kitchen.
• Review safety information and pertinent kitchen functions with all camp staff.

General duties for the assistant cooks and kitchen staff include, but are not limited to:

• Ensure that the camp’s food service operations are carried out in a manner which meets federal, state, and local health standards.
• Clean and sanitize all food preparation areas, preparation equipment, floors and other kitchen/dining hall areas as required, including disposal of refuse.
• Assist in the preparation of food as menu indicates and serve meals according to the kitchen/camp expectations.
• Sort, store, and distribute ingredients as required.
• Set up and break down dining hall tables.
• Assist in food storage and leftovers at the proper temperatures.
• Assist with inventory of food and kitchen supplies.
• Wash all dishes, serving dishes, utensils, and kitchen linens according to regulated washing methods and temperatures. Ensure appropriate storage of equipment at the end of each meal.
• Maintain current knowledge of any camper allergies and dietary restrictions.

​Requirements

• High School Diploma or equivalent required.
• Minimum age of 18 years old for Assistants; Head Cook must be 21+.
• Head/Assistant Cooks: 2+ years of successful experience as cook preferred (100+ meals per day) and ServSafe Certified.
• Kitchen Assistant: at least one year of kitchen experience preferred.
• Head Cook: Demonstrated ability to manage kitchen staff and must maintain a valid driver’s license.
• Traveling staff: Ability to travel to 3 different camps throughout the camp season, either with other camp staff or independently.
• Attend and complete pre-camp trainings.
• Experience working with children preferred.
• Ability to live and work in the outdoors in extreme weather conditions.
• Ability to walk over uneven terrain.
• Ability to adapt well to changing circumstances, direction, and strategy.
• Ability to work with diverse populations in a group setting.
• Strong verbal communication skills.
• Must be able to pass required background checks.
• Ability to work a flexible schedule, including evenings and weekends.
• Ability to lift at least 50 lbs.