The Salvation Army, an international movement, is an evangelical part of the universal Christian Church. Its message is based on the Bible. Its ministry is motivated by the love of God. Its mission is to preach the gospel of Jesus Christ to meet human needs in His name without discrimination.

The Head (1st) Cook is responsible for the food services of Camp Gifford and will work in harmony with the total camp program, assuring the daily preparation of all meals and snacks in a manner that will make a positive contribution to the high standards of health nutrition and programming established for Camp Gifford.

Qualified individuals must be able to perform the essential duties of the position with or without accommodation. A qualified person with a disability may request a modification or adjustment to the job or work environment in order meet the physical requirements of the position. The Salvation Army will attempt to satisfy requests as long as the accommodation needed is reasonable and no undue hardship would result.

Essential Duties include:

• Plan and develop menus for all Camp Gifford summer programs.
• Consult with Corps Youth Officer, Business Director or designate at the beginning of each camp session to plan for any special events that will require food service.
• Supervise Second and Third Cooks; make work assignments and give direction to all kitchen and dishwashing staff.
• Ensure that all meals and snacks are prepared and delivered on time.
• Prepare, cook, and serve meals when scheduled to work.
• Maintain a high standard of cleanliness and sanitation in the kitchen at all times.
• Ensure that all kitchen cleanup is completed immediately following each meal.
• Maintain inventory of kitchen supplies, equipment, and food.

General Duties include:

• Exhibit effective Christ-like conduct and service as an appropriate example for campers and staff.
• Attend and participate in all camp programs as required including, but not limited to evening programs, chapel activities, and staff meetings.
• Follow all policies and procedures.
• Assist with cleanup of the total camp at the end of each session and at the conclusion of the summer.

Physical Requirements include:

• Sit, walk, stand, bend, squat, climb, kneel, and twist on an intermittent or continuous basis.
• Lift up to 25 lbs.
• Sweep, clean, and perform other janitorial tasks as needed.

• Paid holidays, vacation time, and sick time.
• Medical, vision, and dental insurance.
• Employer-paid life insurance policy.
• Retirement plans including an employer-funded Money Purchase Pension Plan.
• 40 hours of Paid Parental Leave for qualifying events.
• 12 days of Sick Leave annually.
• Two weeks of Paid Vacation for non-exempt positions; four weeks for exempt positions.
• 13 designated holidays + 1 floating holiday per year.

• Some college, vocational training, or comparable experience in food service.
• Experience working with children preferred.
• Possess all food handler certification(s) as required by state and local law.
• Able to maintain cleanliness and safety standards for kitchen and food services.
• Good leadership skills and ability to supervise other staff.
• Ability to follow verbal and written instructions.
• Computer literate in Microsoft Office (Word, Excel, and Publisher).
• Ability to pass a child safety background check.