Basecamp Cook

Utah State Extension; Ely (MN); On-site; USD 30,000 - 40,000; Full time

Job summary

Join a dynamic team at a renowned outdoor education organization, where you can showcase your culinary skills in a vibrant kitchen environment. This seasonal position offers the chance to create delicious and nutritious meals while fostering a collaborative atmosphere. You will be responsible for food preparation, supply management, and maintaining high standards of cleanliness and safety. With opportunities for on-the-job training and a focus on accommodating diverse dietary needs, this role is perfect for individuals passionate about cooking and outdoor education. Embrace the summer at the lake while making a positive impact on students' experiences.

Benefits

Room and board provided

Paid sick time

Emergency Assistance Program

Qualifications

• Knowledge of cooking for large groups and food safety preferred.
• Strong mathematical abilities for volume conversions and percentages.

Responsibilities

• Plan and execute nutritious meals for students and special events.
• Oversee kitchen cleanliness and enforce safety guidelines.

Skills

Critical thinking

Problem solving

Strong listening

Communication skills

Time management

Service orientation

Education

ServSafe certification

1-2 years cooking experience

Job description

This is a seasonal position that begins in late April and typically ends in late summer or mid-fall, as determined by the needs of our programs. A kitchen position at Homeplace, our basecamp just outside of Ely, MN, offers opportunities for culinary adventures paired with summer at the lake. Kitchen staff are responsible for daily food-related planning and preparation, supply management, and kitchen cleanliness. The kitchen is the heart of the basecamp and strives to support a positive and collaborative environment for this Outward Bound site.

On-the-job training early in the season encompasses instruction and skills assessment by the Kitchen Manager to ensure kitchen staff are able to adequately fulfill duties and meet volume needs. Working as a team, the kitchen staff are then expected to execute foodservice and support related sanitation functions while adhering to a strong foundation of safety guidelines and community values to provide nutritious and satisfying meals to our staff and students.

The MN basecamp kitchen is a fully functioning commercial kitchen and supports a wide range of dietary options. We accommodate core meat, vegetarian, and vegan diets, as well as many food allergies and intolerances, through ingenuity and home-style cooking. Our kitchen operates in compliance with Lake County Public Health and the Minnesota Department of Health.

ESSENTIAL DUTIES AND RESPONSIBILITIES

Food Preparation

• Plan and execute homemade, creative, practical, and nutritious lunches and dinners
• Plan and execute meals for special events and student course need
• Accommodate food allergies and special needs safely, reasonably and economically

Management

• Oversee equipment functionality and request repair as needed
• Oversee potentially unskilled support staff
• Regularly support supply orders and oversee deliveries
• Submit all financial documents to ensure prompt payment of vendors

Cleanliness and Sanitation

• Support and enforce cooking- and dining-related chore functions
• Clean kitchen components as per a weekly cleaning schedule
• Restock cleaning supplies and related items
• Perform with high standards of personal hygiene and health code compliance

Other Duties as Assigned

KNOWLEDGE & ABILITIES

• Knowledge of cooking for large groups, nutrition, alternative diets, and food safety preferred
• Strong mathematical abilities, particularly in multiplication, volume conversions and percentages
• Strong organizational abilities, particularly in terms of timing and prioritizing
• Strong personal motivation, initiative, efficiency and commitment
• Flexibility and ability to follow directions in an often fast-paced environment

SKILLS

• Critical thinking and problem solving
• Strong listening and communication skills
• Openness to feedback and ability to deliver constructive comments
• Service orientation
• Time management

WORK CONDITIONS

• Must be able to participate in all kitchen functions and maintain ample energy, strength and focus to tasks at hand, with or without reasonable accommodations
• Standing for the majority of eight- to 10-hour days on a hard tile floor
• Tolerating long days in a hot kitchen

PHYSICAL REQUIREMENTS

• Ability to lift and carry a minimum of 50 pounds
• Ability to participate in moderate physical activity, including but not limited to repetitive standing, lifting, carrying, mixing, chopping / cutting, kneeling, and twisting motions, and movements from both overhead and from floor

OTHER REQUIREMENTS

• Age 21 at start of employment preferred
• 1 – 2 years of steady cooking experience preferred
• ServSafe or equivalent food-handling and sanitation certification preferred
• International work visas are not supported for this role

COMPENSATION AND BENEFITS

• Full-time seasonal, non-exempt position
• Room and board provided
• Pro deal available
• Paid sick time, accrued at the rate of 1 hour for every 30 hours worked
• Emergency Assistance Program (EAP)