Basecamp Cook

Outward Bound; Minnesota; On-site; USD 10,000 - 60,000; Full time

Job summary

Outward Bound seeks seasonal Kitchen Staff to manage food preparation at its Minnesota basecamp. You'll create nutritious meals catering to diverse diets, maintain kitchen standards, and work closely with a team in a vibrant environment. Ideal candidates have cooking experience and food safety knowledge. Room and board provided.

Benefits

Room and board provided

Paid sick time accrued

Emergency Assistance Program (EAP)

Pro deal available

Qualifications

• 1-2 years of steady cooking experience preferred.
• Knowledge of cooking for large groups and food safety preferred.
• Ability to lift and carry a minimum of 50 pounds.

Responsibilities

• Plan and execute meals for various dietary needs.
• Oversee kitchen cleanliness and supply management.
• Support sanitation functions and safety guidelines.

Skills

Critical thinking

Problem solving

Strong listening

Time management

Communication

Service orientation

Education

ServSafe or equivalent certification

Job description

Description

POSITION SUMMARY

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 needs
• 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

Requirements

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
• Hourly wages on a scale of $15.00 - $22.00
• 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)