Head Cook - Overnight Camp

Description

About Girl Scouts of Western Washington

Girl Scouts of Western Washington is consistently and unapologetically committed to providing safe spaces for all girls* to belong. We build Girl Scouts of courage, confidence, and character who make the world a better place. Founded in 1912, our organization has been committed to meeting the needs of our youth members for over a century. We uplift all Girl Scouts in a supportive environment where they can discover their strengths and rise to meet new challenges—whether they want to climb to the top of a tree or the top of their class, lace up their boots for a hike or advocate for climate justice, or make their very first best friends. Backed by trusted adult volunteers, mentors, and millions of alums, Girl Scouts lead the way as they find their voices and make changes that affect the issues most important to them. They are the future leaders paving the way toward a brighter tomorrow. To learn more, visit www.girlscoutsww.org.

Girl Scouts of Western Washington values diversity, equity, and inclusion and we foster a welcoming, inclusive work environment. We are an equal opportunity employer, and we do not discriminate based on race, color, religion, age, national origin, gender, veteran status, sexual orientation (heterosexuality, homosexuality, bisexuality, and gender expression of identity), marital status, or the presence of any physical, sensory, or mental disability, or any other protected classification under applicable laws. 

*Girl Scouts of Western Washington uses the term girl inclusively to speak to everyone who identifies with the Girl Scout experience, which includes cisgender girls, gender-expansive youth, transgender youth, non-binary youth, gender nonconforming youth, genderqueer youth, and any girl-identifying human.

About the Position 

The Head Cook plays a vital role in the camp’s operations, leading the kitchen in planning, organization, and implementation of food service for the summer camp program. This role oversees a team of 4–5 kitchen staff and is responsible for creating the team’s weekly schedule. The head cook will ensure all pieces of the food service program operate effectively by coordinating efforts for meal service in the dining hall, as well as ensuring cook-out meal kits are correctly prepared for pick up. This position works closely with the site management team to ensure the kitchen areas are safe, in good repair, and meet state and county health requirements. 

Compensation for this position is $140 - $165 per day, with the starting rate dependent on previous employment at GSWW camps.

Camp Season 2026 will run from June 7th through August 18th, with start and end dates determined by position. Overnight camp staff will divide their summer between Camp Robbinswold (located in Lilliwaup, WA) and Camp St. Albans (located in Allyn, WA). They will begin at St. Albans for the first week of training, then transition to Robbinswold for the second week. Staff will work three one-week camper sessions at Robbinswold, take a short break, and then complete three sessions at St. Albans. 

Requirements

Essential Duties and Responsibilities  

• Manage the daily operations of the camp’s food service including preparing and cooking food as the menu indicates, menu planning, and maintaining sanitary conditions 
• Ensure safe and sanitary food storage, preparation, and service that meets state and local health regulations 
• Schedule, observe, and evaluate the kitchen team on a weekly basis, with scheduled 1:1s to deliver feedback 
• Manage the physical equipment in the kitchen, including initial and end of season inventory, daily safety checks, and submit orders for repairs or new equipment as needed 
• Carry out established duties for general camp operations including camp cleaning, season opening and closing tasks, and completion of necessary paperwork 

This is a general description of the essential responsibilities of the position and is not inclusive of all job duties; other associated duties may be assigned 

Knowledge, Skills, and Abilities 

• Knowledge of and commitment to fostering environments that prioritize diversity, equity, inclusion, racial justice, and belonging 
• Comfortable working in a camp setting with a variable work week and hours, including weekend responsibilities  
• Demonstrated ability to prioritize project tasks and deadlines, work independently and collaboratively, take initiative, and maintain confidentiality 
• Visual and auditory ability to identify and respond to environmental and other hazards related to food service  
• Knowledge of common food allergies and dietary restrictions and experience in food preparations to meet a variety of needs 
• Knowledge of food preparation and serving standards, proper storage of food, and kitchen procedures 

Supervisory Responsibilities 

• This position supervises the Assistant Cook, the Special Diets and Pack Out Coordinator, and 2-3 Kitchen Assistants  

Education and Experience Required 

• At least 18 years of age 
• Experience working in similar institutional, large scale group, or catering cooking environments  
• Supervisory Experience (At least one year supervising in a food service setting) 

Preferred Skills and Experience 

• Knowledge of the Girl Scout program 
• Experience managing similar food service programs 
• Experience cooking for special diets and food allergies 

Other Qualifications 

• Current Washington Food Handler’s Card or willingness to obtain 
• Current certification in First Aid and CPR or willingness to obtain 
• If 21 - A valid driver’s license and clean driving record to drive a 12-passenger van for supply pick-up or other business needs. 
• Satisfactory results from criminal background check 

Work Environment  

Summer camp is a fast-paced outdoor working environment with 24-hour a day responsibility. Employees are frequently exposed to loud noises, sensory stimulating situations, and physically demanding activities. Employees should feel comfortable with: 

• Working inside an industrial kitchen with hot industrial ovens, possibility of wet and slippery floors, industrial sized and powered kitchen appliances 
• Residing in non-air-conditioned rustic open air living quarters, with pit toilets as possible restroom facilities 
• Living in communal living conditions with limited privacy and infrequent, minimal access to technology 
• Demonstrating emotional resiliency and regulation to handle extended, repeated stressful situations appropriately 
• Prolonged standing, reaching, and twisting  
• Lifting and carrying supplies and equipment up to 50 lbs. 
• Responding to emergencies including utilizing skills to administer First Aid/CPR when necessary  
• Maintaining constant supervision and observation of program participants while assessing risk and participant safety