Kitchen Director - Camp Linden

Girl Scouts Heart of Michigan•Linden, MI

1d•Onsite

About The Position

Position Summary/Objective To further the mission of Girl Scout camp by planning and providing nutritious, well-prepared meals, which are served to all campers, staff, and guests. To ensure that the kitchen is following all applicable commercial kitchen guidelines set forth by the State of Michigan and American Camp Association. Essential Functions Reasonable accommodation may be made to enable individuals with disabilities to perform the essential functions. Oversee daily operations of the camp’s food service, including daily inventory of supplies needed for meals for the following day. Prepare and cook food as the menu indicates, being flexible with food needs as they arise. Set up food, supplies, and utensils for dining hall distribution. Operate the kitchen in accordance with Serv-Safe regulations and State of Michigan guidelines. When preparing the menu for each day of camp, take into account any allergies or dietary restrictions. Communicate with the Camp Director when needs for additional supplies are needed at least 24 hours ahead of the meal. Work with the kicthen team to put together boxes for each unit. Oversee routine sanitation of the kitchen and related equipment. Clean and maintain all food preparation and storage areas. Supervise the cleaning of prep, serving, and dining hall dishes with each meal. Help prepare and close the kitchen at the beginning and end of each of the camp sessions and at the end of each summer. Reduce waste, reuse items, and recycle as indicated through the camp’s procedures, and rotate food stock as needed. Supervise or direct the work of kitchen assistants. Participate as a member of the camp leadership team to plan and supervise camp activities and the implementation of staff training including leading educational and training sessions for counselors. Support counseling staff with daily care and supervision of campers. Take the initiative to ensure that everyone has a great summer at camp. Other duties as assigned. Education/Qualifications Age 21 or older preferred. Experience cooking for large groups in a commercial kitchen or food service setting. Prior experience using industrial kitchen equipment. ServSafe Food Manager Certification. Knowledge of standards of food preparation, serving, storage, and kitchen sanitation procedures. Knowledge of current health and safety laws and practices. Experience in menu planning and food preparation for special dietary restrictions. Ability to lift and carry 50 pounds including unloading food, supplies, and equipment as needed. Must become a member of Girl Scouts. Must have belief in and/or ability to speak with conviction about the mission and values of Girl Scouts, be willing to subscribe to the principles expressed in the Promise and Law and be aware of the needs of youth in our pluralistic society. Must be able to pass State and National background checks. Current certification in Adult and Pediatric First Aid/CPR/AED or willingness to obtain Competencies Time Management Flexibility Camper & Customer Focus Leadership Stress Management Timely Communication Initiative Working at Camp Camp Linden is a magical place! It is a wonderful experience for youth and staff role models of all kinds. It is important for every staff member to understand the essential nature of the Girl Scouts Heart of Michigan program and Girl Scout Leadership Experience to ensure participation, with or without accommodation. The Kitchen Director will operate in a professional camp environment within the kitchen area. The kitchen is housed with equipment such as an oven, stove, dishwasher, slicer, coffee machine, steamer, mixer, and chef’s knives. The employee is frequently exposed to heat, steam, fire, and noise. This position will interact with other employees employed outside of the kitchen and campers on a daily basis. Will spend a majority of hours each day standing. It is important to remember that by the nature of overnight camp: Position requires working evenings and living on site. A communal living situation that means actively socializing and being surrounded by other campers and staff from when you wake up until you go to sleep. You will likely have a lot less “alone time” than you might find at home. There will be 3 daily meals in a dining hall with up to 150 people who create a busy, bustling, and often loud environment, with excited talking, cheering, large-group singing, and games. Camp Linden is a rather large property that spans over 400 acres. You should be comfortable walking long distances. You should feel ok being away from home and having an independent group-living experience with a hundred other kids and staff. Position requires flexibility with schedule. The typical schedule is Sunday through Friday. Supervisory Responsibility This position oversees the kitchen assistants. Organizational Values Integrity : Our People are hardworking, honest, effective communicators, and take responsibility for actions and outcomes, even when no one’s watching. Positive Mindset & Attitude : Our People choose to perceive and react through a lens of empathy, enthusiasm, curiosity, and helpfulness while being passionate, solution-oriented, service-minded, and driving towards goals. Unquestionable Excellence : Our People actively take initiative to fulfill our mission and are willing to work hard to bring our vision to life through resilience, determination, inspiration, personal growth and continuous learning. Mission Driven : Our People are inclusive and care deeply about girl development. In partnership with stakeholders throughout the organization, they utilize strategic planning and patience to move strategy and the mission forward. Collaborative Changemaker : Our People are intentionally present and forward thinkers dedicated to inspiring others and sharing skills through mentoring, service leadership, practicing radical candor, taking risks, intentional youth development, who are open to change and feedback. Compensation Room and board. $100 per day (position requires a 6-day work week). Paid training and certifications. Professional development. Leadership development training. Access to an extensive Girl Scout alumni network. Location Employment Dates June 8 th through August 20 th , 2026 Equal Employment Opportunities Statement Girl Scouts Heart of Michigan provides equal employment opportunities (EEO) to all employees and applicants for employment without regard to race, color, ancestry, national origin, gender, sexual orientation, marital status, religion, age, disability, gender identity, results of genetic testing, or service in the military. Equal employment opportunity applies to all terms and conditions of employment, including hiring, placement, promotion, termination, layoff, recall, transfer, leave of absence, compensation, and training. Other Duties Please note this job description is not designed to cover or contain a comprehensive listing of activities duties or responsibilities that are required of the employee for this job. Duties, responsibilities and activities may change at any time with or without notice.

Requirements

Age 21 or older preferred.
Experience cooking for large groups in a commercial kitchen or food service setting.
Prior experience using industrial kitchen equipment.
ServSafe Food Manager Certification.
Knowledge of standards of food preparation, serving, storage, and kitchen sanitation procedures.
Knowledge of current health and safety laws and practices.
Experience in menu planning and food preparation for special dietary restrictions.
Ability to lift and carry 50 pounds including unloading food, supplies, and equipment as needed.
Must become a member of Girl Scouts.
Must have belief in and/or ability to speak with conviction about the mission and values of Girl Scouts, be willing to subscribe to the principles expressed in the Promise and Law and be aware of the needs of youth in our pluralistic society.
Must be able to pass State and National background checks.
Current certification in Adult and Pediatric First Aid/CPR/AED or willingness to obtain
Competencies Time Management Flexibility Camper & Customer Focus Leadership Stress Management Timely Communication Initiative

Responsibilities

Oversee daily operations of the camp’s food service, including daily inventory of supplies needed for meals for the following day.
Prepare and cook food as the menu indicates, being flexible with food needs as they arise.
Set up food, supplies, and utensils for dining hall distribution.
Operate the kitchen in accordance with Serv-Safe regulations and State of Michigan guidelines.
When preparing the menu for each day of camp, take into account any allergies or dietary restrictions.
Communicate with the Camp Director when needs for additional supplies are needed at least 24 hours ahead of the meal.
Work with the kicthen team to put together boxes for each unit.
Oversee routine sanitation of the kitchen and related equipment.
Clean and maintain all food preparation and storage areas.
Supervise the cleaning of prep, serving, and dining hall dishes with each meal.
Help prepare and close the kitchen at the beginning and end of each of the camp sessions and at the end of each summer.
Reduce waste, reuse items, and recycle as indicated through the camp’s procedures, and rotate food stock as needed.
Supervise or direct the work of kitchen assistants.
Participate as a member of the camp leadership team to plan and supervise camp activities and the implementation of staff training including leading educational and training sessions for counselors.
Support counseling staff with daily care and supervision of campers.
Take the initiative to ensure that everyone has a great summer at camp.
Other duties as assigned.