Camp Kitchen Manager - 4-H Camp Owahta - McGraw, NY

Cornell Cooperative Extension•New York, NY

1d•$4,500 - $5,870•Onsite

About The Position

Create comfort, connection, and 4-H Camp Owahta spirit—one meal at a time. 4-H Camp Owahta, owned and operated by the Cornell Cooperative Extension Association of Cortland County, is a vibrant 128-acre camp in McGraw, NY, complete with cabins, a rustic lodge, a waterfront, sports fields, and wooded trails. Each summer, the camp serves over 400 youth through its overnight and day camp programs. The Camp Kitchen Manager is a crucial part of summer camps success. Campers come for the community, programming and friendships - yet they remember the food! The Camp Kitchen Manager oversees all aspects of kitchen operations, including health and safety, food storage, ordering, and meal service. The primary responsibilities include but are not limited to: planning the camp season menu, cooking and serving meals, creating food that meets all dietary needs, assisting with cleaning of the kitchen, kitchen equipment and dining room. The Camp Kitchen Manager oversees and provides guidance, supervision and direction to one kitchen assistant. This position is expected to follow all 4-H Camp Owahta policies and procedures and comply with American Camp Association (ACA) standards and New York State Department of Health (DOH) regulations. Once kitchen duties are complete, the Camp Kitchen Manager may have the opportunity to support evening activities and camp programming. This position is responsible for performing all duties outlined in this description, as well as other responsibilities as assigned and deemed appropriate by the Outdoor Recreation Director.

Requirements

At least 21 years of age.
Work the entire camp season and two weeks of preparation; June 15-July 3 and July 5-August 14.
Ability to build positive, approachable relationships with youth, parents, and staff.
Desire, ability and willingness to work and live in a camp community and to reside at 4-H Camp Owahta, McGraw, NY (including overnights) the entire duration of the camp season (July 5-August 14, 2026).
Ability to work flexible hours, including evenings and weekends.
Experience working in a kitchen and serving large groups.
Demonstrated ability to complete tasks as assigned.
Serve Safe Certification or equivalent as per Department of Health standards.
Receptiveness to guidance, supervision and feedback.

Nice To Haves

Current CPR and First Aid certification(s) from courses approved by the NYS Department of Health (will certify if necessary).
Experience working with youth ages 5-16.
Demonstrated ability to work well with others.
Menu Planning for a variety of dietary needs.
Enthusiasm, sense of humor, patience, and self-control.

Responsibilities

Kitchen Operations, Meal Service & Support
Two weeks prior to staff training, clean, order, and prep the summer for the summer camp season.
During staff training, participate in mandatory trainings and cook all meals for staff.
Prepare and serve nutritious meals and snacks for up to 150 campers and staff, according to the American Camp Association (ACA) and Department of Health regulations.
Provide supervision, guidance and direction to the Kitchen Assistant.
Assist the Kitchen Assistant in their task if needed to ensure a smooth kitchen operation.
Train and supervise the Kitchen Assistant on unloading and storing kitchen supplies, washing dishes, glasses and silverware by machine, sweeping and mopping kitchen and dining room, properly disposing of trash and recyclable items, washing pots and pans by hand and any additional tasks deemed necessary.
Track all meals served daily.
Maintain daily refrigerator and food temperature logs.
Serve food to campers in a variety of ways: family-style, buffet, cook-outs, etc.
Plan and prepare the summer camp menu prior to camp starting based on camper and staff interests and dietary needs.
Plan and develop camper activities and programs as appropriate.
Safety Sanitation & Compliance
Ensure the dining hall is safe, clean, sanitary, and in compliance with New York State Department of Health regulations.
Role model personal cleanliness and appearance and wear appropriate kitchen attire.
Conduct daily checks of all equipment to ensure it is safe, clean, and in good repair.
Communicate with the Outdoor Recreation Director and/or Assistant Camp Director on any issues that arise; equipment repairs, food ordering, etc.
Inventory, Documentation & Other Responsibilities
Conduct initial and end of season inventory.
Complete all necessary paperwork, menus and/or logs throughout the camp season.
Assist in the evaluation of the current camping season and make suggestions for the next camping season.
Abide by and role model all 4-H Camp Owahta rules, policies and procedures throughout the summer camp season.
Serve as a positive role model for campers and staff through attitude, body language, and behavior at all times.
Establish and maintain positive rapport with all campers, families, staff, volunteers and camp visitors.
Cooperate and actively engage with directors, volunteers and counselors in the development and implementation of all camp activities.
Keep all coordinators, counselors and directors updated with pertinent information.
Communicate, support and collaborate on camper behavior management to camp leadership.
Submit all required or requested reports, etc. in a timely manner.
Record, organize and track all purchases and receipts for kitchen purchases.
Professional Improvement and Other Duties as Assigned
Attend 4-H Camp Owahta staff training week, participate in staff meetings and required training events as scheduled.
In cooperation with the Outdoor Recreation Director and Assistant Camp Director, jointly develop and pursue a professional development plan as a means to increase competencies relative to the position and to assist in establishing actionable steps for growth.
Submit all expense in a timely manner.
Perform other duties as assigned by the Outdoor Recreation Director and Day Camp Director.
Health and Safety
Support the Association to maintain a safe working environment.
Be familiar and strive to follow any applicable federal, state, local regulations, association health and safety policy/procedure/requirement and standard.
Act proactively to prevent accidents/injuries and communicate hazards to supervisors when identified.