Seasonal Camp Cook — Large-Batch Kitchen & Diet-Sensitive Prep

Lutheran Social Service of Minnesota; Minnesota; On-site; USD 17,000 - 26,000; Full time

Benefits offered by this job

Meals provided

Job summary

Lutheran Social Service of Minnesota operates Camp Knutson, a year-round retreat and conference site. We are seeking a Camp Cook to manage a smooth kitchen that serves 110–160 guests per meal during summer, then partial-season hours in fall/winter/spring.

Responsibilities include preparing high-quality, large-batch meals, accommodating special diets, organizing kitchen areas, and maintaining sanitation and inventory. Prior large-quantity cooking and strong guest communication are essential.

Qualifications

• Experience in large-quantity cooking.
• Serve Safe Certificate or ability to obtain after hire.
• Ability to relate to youth and adults.
• Understand and utilize Food Safety skills.
• Follow recipes and use measurement tools.
• Ability to accommodate special diets.

Responsibilities

• Operate a smooth food service operation with high-quality, adequate quantities.
• Create and cook high-quality, large-batch meals per a pre-established menu.
• Meet dietary needs with accommodations to the menu and clear guest communication.
• Organize pantry, walk-in cooler/freezer, and supply cabinets.
• Maintain cleaning and sanitation of cooking areas to health standards.
• Maintain inventory and record keeping of food supplies and equipment.
• Provide clear communication to other kitchen personnel during shifts.
• Possess Serve Safe certificate or obtain after hire.

Skills

Food safety

Customer service

Large-quantity cooking

Follow recipes

Measuring tools

Dietary accommodations

Communication

Labeling foods

Youth/adult engagement

Problem solving

Tools

Commercial kitchen equipment

Job description

Lutheran Social Service of Minnesota operates Camp Knutson, a year-round retreat and conference site. We are seeking a Camp Cook to manage a smooth kitchen that serves 110–160 guests per meal during summer, then partial-season hours in fall/winter/spring.

Responsibilities include preparing high-quality, large-batch meals, accommodating special diets, organizing kitchen areas, and maintaining sanitation and inventory. Prior large-quantity cooking and strong guest communication are essential.