Seasonal Head Cook - Cold River Camp

APPALACHIAN MOUNTAIN CLUB•North Chatham, NH

6d•$1,056 - $1,056•Onsite

About The Position

The Appalachian Mountain Club (www.outdoors.org) is the oldest conservation and recreation organization in the United States at almost 150 years old. The AMC mission is to foster the protection, enjoyment and understanding of the outdoors, with a focus on the mountains, forests, rivers, and trails from Maine to Virginia. The AMC encourages the involvement of all people in its mission and activities, through its membership, programs, lodges, huts, and volunteer camps & cabins as well as its policies, and procedures. Cold River Camp (CRC) is a volunteer camp and cabin that has been operating for just over 105 years and is on the Maine/ New Hampshire border tucked away in peaceful Evans Notch. Cold River Camp is a full-service AMC facility offering individual cabin accommodation. White Mountain National Forrest (WMNF) rivers, ponds, back roads, and hiking trails surround Cold River Camp where guests launch daily adventures and outdoor exploration. Family-style meals are served in the lodge dining room for breakfast and dinner and a trail lunch is put out fresh each morning for guests to assemble their own lunches to their preference. Guests, who consist of individuals, couples, small friend groups, large and small families, stay for week-long sessions from late June through Labor Day. More information about Cold River camp can be found by visiting www.outdoors.org or www.amccoldrivercamp.org. Summary Description The Head Cook is responsible for the entire food service at Cold River Camp (CRC). The Head Cook position reports to the Manager(s) and supervises the Kitchen Staff and any Croo assigned to the kitchen. The cook's main responsibility, with the help of the assistant cook, is to plan and prepare healthy cuisine for the guests and staff (about 90 people). The work week is composed of shifts that run between 5:00am and 8pm with 2 days off per week coordinated with the other staff. Private room and board are provided at no cost

Requirements

Prior food service or kitchen experience
Physical ability to carry up to 40 pounds and walk, stand, sit, lift 25 pounds from floor to waist high and to perform all work responsibilities without assistance
Meet New Hampshire Health Codes and Standards by always maintaining a clean and organized kitchen, dry-storage, refrigerator, and freezers. Meet updated cleaning and PPE requirements related to COVID-19. ServSafe Manager certified.
Ability to be a team player with a detail-oriented, fast-paced environment
Excellent communication skills and the ability to work with people of diverse backgrounds in an inclusive environment

Nice To Haves

First Aid certification, not required but helpful.

Responsibilities

Menu Planning and Nutrition
Design a healthy menu that aligns with the CRC traditions and meets the nutritional needs of guests. This involves selecting meals that are both nutritious and flavorful, considering dietary restrictions.
Inventory and Ordering:
Manage kitchen inventory, order supplies, and ensure that all necessary ingredients and equipment are stocked while staying within budgetary constraints. This requires attention to detail, planning, organizing, and financial management.
Assist in all aspects of food delivery, unloading, and organization of the kitchen with help of AC and when applicable, the PC.
Cleanliness and Safety:
Establish and maintain strict food safety protocols in the kitchen. Ensure that cleanliness is consistently maintained throughout the food preparation areas, and that all food handling meets health standards.
Supervision of Kitchen Staff:
Oversee and direct the kitchen team, including assistant cooks, prep cooks, and dish-room staff. This also includes making sure everyone is adhering to work processes and maintaining a high standard of efficiency.
Mentorship and Training:
Provide guidance and mentorship to the Assistant Cook and Prep Cook, teaching them cooking techniques, helping them develop their skills, and offering constructive feedback. This ensures both their personal growth and the consistency of the kitchen’s operations.
Supervise Croo (Camp Staff):
Supervise the Croo when they are involved in meal preparation or serving, including during cookouts or other special events. This ensures proper kitchen practices are followed during these activities.
Bring any issues or concerns to the attention of the Manager(s) as necessary.
Other duties as assigned.

Benefits

Room & Board: Private Cabin and meals included
Insurance: Available with positions that are 6 months or longer and when working greater than 30 hours per week
Retirement: Voluntary 403(b) Contribution
Paid Time Off: earn up to 10 days of paid earned time depending on length of service
Other Team Member Perks:
30% discount on AMC Merchandise
Free Annual AMC Membership
4 Free nights at AMC locations
Prodeals discounts on equipment & gear and more!

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