Agassiz Village, a nonprofit residential summer camp in Maine is hiring an Assistant Chef and a Baker for eight weeks this summer. Spend the summer working on beautiful Lake Thompson and at the same time supporting underprivileged kids from Greater Boston and Maine.  This is a unique opportunity that allows you to give back to the community while enjoying a pristine camp setting. 

The Assistant Chef and the Baker will work with the Head Chef to development nutritious meal plans within budgetary guidelines in compliance with ME Department of Health (DOH), United States Department of Agriculture (USDA) and American Camp Association (ACA) standards.  Three meals and delicious baked treats are served daily to 250 campers and staff from June 26th to August 19th.

Competitive salary, housing and meals provided.

QUALIFICATIONS: 

• Must have a high school graduate or equivalent GED.
• Must have culinary school training/apprenticeship/food service including sanitation courses, including ServSafe certification.
• Must have 1 to 2 years minimum experience in volume or industry food service.
• Must have experience in food preparation, storage, sanitation.
• Must maintain all required state and federal certifications.
• Experience in the feeding of children, especially in a camp or school environment preferred.
• Ability to prepare foods for special groups (i.e., eating disorders, dietary restrictions, allergies, etc.) as needed.
• Must understand the at-risk children population.
• Must have the ability to work in a fast-paced environment and be highly organized.
• Must have ability to work as a team member.
• Must commit to the entire Camp season including set up and pack down.
• Must demonstrate integrity, honesty and knowledge that promote the culture, values, and mission of Agassiz Village.

 DUTIES and RESPONSIBILITIES:

1. Can prepare, cook, serve, and manage meals three times a day for up to 200-250 guests.
2. Assist in planning well balanced meals, with minimal food waste, in accordance with healthy, nutritious eating guidelines that meet client needs and are within camp budget.
3. Provide different food service options that support various dietary needs and restrictions.
4. Assist in ordering and purchase all food required materials for meals.
5. Ensure food storage, preparation and cooking is in accordance with American Camp Association, ME Department of Health, and Federal Summer Food Service guidelines.
6. Maintain strict inventory control.
7. Ensure creative and attractive meal planning within cost controls.
8. Be responsible for requisitions and preparation of food for special events.
9. Assist in planning ‘special day’ meals.
10. Work together with the Food Service Manager in cleaning of entire kitchen, dining room and equipment at the close of each camp program.
11. Assist in storing all remaining supplies at the end of each camp program.
12. Accept direction and feedback from supervisors and follow through appropriately.
13. Act as a responsible member of the camp community both in and outside of the camp environment during periods of employment.
14. Participate in-staff and other meetings, such as in-service training and staff development and orientation activities.
15. Perform all other duties as may be assigned.