RESPONSIBILITIES: 1. Manage all aspects of food service for residential camp; 2. Plan breakfast & lunch Monday to Thursday for up to 70 people per meal in advance; Prepare Friday's lunch on Thursday. 3. Ensure cleanliness of food preparation and delivery areas; 4. Follow state health department regulations pertaining to safe food practice; 5. Work with SLVHD Food Inspectors to ensure legal compliance (once per summer); 6. Travels to store in between breakfast/lunch for any food purchases/ restocks in accordance with budget and in a timely manner; 7. Turn in all receipts for food/supply purchases to Office Manager; 8. Prepares all meals on time as scheduled or assigned by the Director of Office Manager; 9. Have food items available for staff during Staff Training Week; 10. Have menus posted daily; 11. Keep kitchen clean and in accordance with department of health regulations at all times; 12. Sanitize kitchen surfaces regularly throughout the day; 13. Wash hands frequently while working in the kitchen and in accordance with department of health regulations; 14. Report any accidents or injuries to Director; 15. Assist in weekly deep cleaning of specific areas in the kitchen, e.g. floors, vent hoods, etc. 16. All other duties as assigned. MINIMUM QUALIFICATIONS: 1. Experience cooking and serving 50-100 meals per day; 2. Knowledge of generally accepted well balanced nutrition guidelines; 3. Experience with ordering and meal planning; 4. Current First Aid/CPR by start of camp season 5. Excellent working skills including: communication skills, organizational skills and attention to details; 6. Ability to assist campers in an emergency (fire, evacuation, illness, injury) 7. Must have a clean criminal background. PHYSICAL REQUIREMENTS: 1. Ability to lift and carry heavy objects; 2. Ability to stand; 3. Work in extreme heat; 4. Hear and listen; 5. Sit, stoop, kneel, crouch; 6. Work with chemicals; 7. Work with noise.