About the Position
About the Position
Job Title: Kitchen Volunteers Department: Camp Marshall Immediate Supervisor: Executive Director, Dining Hall Services Director, or his/her designee
Sessions we need volunteers for include:
Grace Camp: June Friday June 10 - 17 (Students arrive on June 12th)
Family Camp One: Friday June 17 - 24 (Families arrive on June 19th)
Jr. Middler Camp: Friday June 24 - July 1, 2022 (Students arrive on June 26th)
Family Camp Two: Friday July 1 - July 8, 2022 (Families arrive on Sunday July 3rd)
Senior High Camp: Friday July 8th - July 15th, 2022 (Students arrive on July 10th) Job Description Summary: Participates in all facets of camp food service including food preparation, serving and sanitation. The dining hall serves groups ranging in size from 25 – 85 persons. ESSENTIAL DUTIES AND RESPONSIBILITIES: 1. Keep all work areas and dining room areas clean and sanitized. 2. Prep food for cooking. 3. Prepare food in accordance with designed menu to be ready to serve at designated mealtimes. 4. Observe all food safety requirements as outlined by camp policies and the Lake County Health Department. 5. Serve Camp Marshall guests and staff in a courteous and friendly manner. 6. Other duties as assigned. Staff Training: 1. Review with the Dining Hall Services Director: a. Become familiar with inventory what is in the freezers, pantry, and cooking supplies. b. Become familiar with the menu for staff training and participate in designing the summer menu. c. Become familiar with sanitation, dishwasher, location of kitchen utensils and storage. d. Become familiar with your schedule and what your assigned duties will be from day to day.
2. Successful completion of staff training: This includes being certified in First Aid/CPR, AED card. (this can be obtained during staff training). If you are unable to attend staff training portions of training will be made available online.
3. Sharing your skill level: Get to know the other staff in the kitchen and share what your cooking skills are. Specific Responsibilities during program weeks: 1. Know your assigned shifts and responsibilities each day. 2. Arrive to your shift early, to allow time to review possible menu changes, inventory needs and assess the condition of the dining hall. 3. Look for and help others who may be new to the kitchen and help them be successful. 4. Assist in keeping records of food / dishwasher temperatures. 5. Prepare, serve, and help clean up from all assigned meals except during time off. Leave the kitchen only when dismissed. 6. Keep walk-in cooler clean and organized; keep milk dispenser filled. 7. Train and supervise campers as they clean the lodge and keep garbage and compost bins neat. 8. Remember to thank any volunteer who has helped with a meal and be sure they always feel welcome. 9. Keep lodge windows clean. 10. Set up lodge for parties, skit night, and indoor chapel services. 11. Clean fireplace as needed; be sure split wood, kindling, and paper are always available start fires on cold, rainy mornings. 12. Participate in all staff meetings, and perform duties as requested by the Camp Director or her designee. Minimum Skills: Team Building: 1. Is willing to fully participate in camp community life and worship. to support the mission and ministry of Camp Marshall. 2. Possesses good character, maturity, adaptability, and is teamwork oriented. 3. Possesses enthusiasm, a sense of humor, patience, and self-control. 4. Willingness and ability to work six days a week. Food Service: 1. Is familiar or willing to become familiar with sanitation standards for food handling. 2. Ability to perform physical labor that involves lifting and carrying twenty or more pounds. 3. Is familiar or willing to learn proper, chopping, slicing, knife skills when handling food. 4. Is familiar or willing to learn how to bake: bread / rolls, buns, and cakes. Dining Hall: 1. Assist with leading volunteers/campers in cleaning up from assigned meals. 2. Insure that; front, side porch and stairwell are swept or blown off daily. 3. Assist with setting up and taking down chairs / tables for assigned meals and program events. 4. Sweep under tables and all facility set up. (Salad bar, cereal bar, bathrooms, serving line). 5. To spot mop around tables, salad and beverage bar, return line for dishes and where needed. 6. To sweep and mop out every night, kitchen, and dry goods area. 7. To keep dining hall and surrounding porch neat, clean and in orderly condition. 8. Report maintenance issues to the Dining Hall Services Director or his/her designee. Additional Duties 1. To support the summer program as able. 2. Other duties as assigned.
JOB QUALIFICATIONS: To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill and or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. COMPLETE ALL NECESSARY STEPS IN THE APPLICATION PROCESS: This includes but is not limited to; (See camp policies for complete list on the web page). a. A complete job application with references. b. Signed contract or “letter of agreement” c. A complete criminal background sex offender registry check d. Be fully vaccinated for COVID 19 prior to arriving at Camp.
e. Successfully take and pass the online class for Servsafe Food Handlers Card.
SUPPORT THE MISSION OF CAMP MARSHALL: 1. Encourage spiritual development in people of all ages; lead staff and campers in forming a community of faith and worship especially with an eye on expression through the ministry of hospitality. 2. Communicate professionally and effectively with guests, staff, and members of the diocese.
EDUCATION and or EXPERIENCE 1. Minimum High School Graduate. 3. Ability to work with little or no supervision. Self-motivated. 4. Current certifications in Serve Safe (food manager) CPR, First Aid, AED, 5. Safe Church training or willingness to obtain during staff training. 6. Demonstrate maturity and experience with camp programming. 7. be over 19 years of age during the summer camp season for which you are applying. REASONING Ability to define problems, collect data, establish facts, and draw valid conclusions. 1. Manage time and prioritize goals without regular supervision. 2. Ability to estimate quantities (servings per-person) and calculate / adjust menus to accommodate groups on camp. SUPERVISORY RESPONSIBILITIES Ability to train and supervise 3 – 5 volunteers and able to work with program staff supervising students. Effectively communicate where we need help and the ability to resource / supplies needed to accomplish tasks. PHYSICAL DEMANDS: 1. The person hired for this position must be able to: 2. visual and auditory ability to respond to hazards of the site and to camper/staff behavior, physical mobility and 3. endurance to perform tasks while standing and walking for long periods of time; ability to provide first aid and to assist campers and staff in an emergency. 4. Receive commercial food / supply orders in original containers. 5. Willingness to live in a camp setting and work irregular hours delivering camp programs in a rustic facility, operate with daily exposure to varying weather conditions. 6. Physical aspects of the job: ability to lift and carry 50 pounds including food, supplies and equipment. 7. Visual and auditory ability to respond to hazards of the site and to camper/staff behavior. 8. Physical mobility and endurance to perform tasks while standing for long periods of time. 9. Ability to provide first aid and to assist campers and staff in an emergency. WORK ENVIRONMENT 1. The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. This is not necessarily an exhaustive list of all responsibilities, skills, duties, functions of this job. While this job description is intended to be an accurate reflection of the current job, management reserves the right to revise the job, work schedule, and or to require that other different tasks be performed when circumstances change (e.g., emergencies, changes in personnel, workloads, equipment breakdowns, are a few examples). 2. The work area is confined to the kitchen and dining hall areas. Work areas are confined and shared with other staff working in the kitchen. 3. Staff are expected to work with vendors or food delivery. 4. While performing the duties of this job, the employee is regularly exposed to kitchen heat which may exceed temperatures by 10 – 20 degrees above outside temperatures. The noise level in the work environment is usually loud with exhaust fans. 5. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
About Camp Marshall
Mission of Camp Marshall: We are a vital part of the body of Christ, a Church which is loving, growing, vibrant, relevant, and effective. We extend the love of Christ through the sacraments, relationships, and our communities. Camp Marshall is a ministry of the Episcopal Diocese of Montana. Reflecting the basic principles of the Christian Faith. Camp Marshall provides quality programs and facilities that promote positive character development and provide opportunities to encounter God. All people in the employ of the camp are expected to be familiar with and supportive of the basic polity and practice of The Episcopal Church. Further employment privileges and responsibilities are found in the policy and procedures manual provided each employee.
The Theme for 2022
Reaching up and reaching out.
This summer we will be looking at our Baptismal Covenant.