Second Cook (2 positions)

The Second Cook team plays a vital role in our mission of “Every life impacted for Christ” by managing food preparation and services that directly shape the guest experience. Summer kitchen roles operate on a two-shift system; specific shift assignments are discussed and finalized during staff training.

As a Second Cook, you will work under the guidance of the Food Service Director, Kitchen Manager, and Kitchen Lead to provide nourishing meals in a Christ-centered environment.

General Qualifications

• Age: Must be at least 18 years of age.

• Spiritual Maturity: Possesses a personal relationship with the Lord, a basic Biblical understanding, and a desire for personal growth.

• Character: A positive Christian role model with a servant’s heart and a teachable spirit.

• Teamwork: Works well within a team and is willing to serve in other areas as needed.

• Commitment: Alignment with the beliefs and values of Portage Lake Bible Camp and the Evangelical Covenant Church.

• Reliability: Dependable, punctual, and able to strictly follow a professional kitchen schedule.

• Environment: Eager and able to live in a rustic, “unplugged” camp setting.

Duties & Responsibilities

Food Preparation & Service

• Meal Prep: Execute food preparation tasks including chopping fruits/vegetables, baking, and preparing specific menu items as directed.

• Instruction: Must be able to receive, understand, and follow specific culinary instructions from the Kitchen Manager or Lead.

• Mealtime Service: Restock food items on buffet lines and cold bars during active service to ensure a seamless guest experience.

• Inventory Support: Assist in restocking food items and supplies following kitchen deliveries.

Sanitation & Maintenance

• Area Upkeep: Maintain high standards of cleanliness and repair in all food preparation areas.

• Dish Room Operations: Operate the industrial dishwasher and properly store all cleaned, sanitized, and air-dried kitchenware.

• Weekly Deep Cleaning: Participate in thorough cleaning of the kitchen and dining hall after each camp session.

• Seasonal Cleaning: Assist in major deep-cleaning projects during staff training and at the conclusion of the summer season.

Camp Integration

• Reporting: Accountable to the Food Service Director, Kitchen Manager, and Kitchen Lead.

• Flexibility: Willingness to assist in other camp locations as needed to ensure the facility is ready for incoming groups.

Note: While previous food service experience is preferred, a positive attitude and a commitment to the camp’s mission are the primary requirements for success in this role.