QUALIFICATIONS:
• Proven cooking experience, including experience as a Line Cook,
Restaurant Cook, or Prep Cook
• Excellent understanding of various cooking methods, ingredients, 
equipment, and procedures
• Accuracy and speed in executing assigned tasks.
• Familiar with industry’s best practices
• High School Diploma or equivalent GED
• Culinary school diploma
• Commitment to Camp mission and purpose.
• Physical ability to lift and carry 65 pounds.
• Team player
• Motivated
• Makes good decisions under pressure.
ESSENTIAL JOB FUNCTIONS:
• Set up and stocking of stations with all necessary supplies.
• Prepare food for service (e.g. chopping vegetables, butchering 
meat, or preparing sauces)
• Cook menu items in cooperation with the rest of the kitchen staff.
• Answer, report and follow Head cook’s expectations.
• Clean up stations and take care of leftover food.
• Stock inventory appropriately.
• Ensure that food comes out simultaneously, in high quality and in a timely fashion.
• Comply with nutrition and sanitation regulations and safety standards.
• Maintain a positive and professional approach with coworkers and customers.
• Exhibit a Christ-like attitude regarding our tasks, guests, and co-workers.
• Attend Team meetings and training times.