Chippewa Ranch Camp is a residential summer camp located in Eagle River, WI. We are a traditional overnight camp that has been around for 75 years. We are located on a big lake and offer a wide variety of activities including horseback riding, water skiing, a 50 foot climbing wall with a zipline, a high ropes course, archery, landsports and the arts. We are a camp that is focused on building friendships, independence and kindness. Through our wide offering of activities and incredible staff, we are able to help our campers grow into strong, confident and compassionate young women. We are looking for awesome kitchen staff who work well with others and are capable of being involved in a "drama-free" kitchen.

Dates: June 1 - August 11 (Flexible start date and opportunity to extend two weeks after the summer)

Compensation Package Includes:

• Competitive salary (based on experience and position)
• Travel stipend to cover travel expenses to/from camp
• Room (cabin housing)
• Board (all meals and snacks included)
• Transportation provided while employed
• The opportunity to live and work in a beautiful overnight camp setting
• There is an opportunity for the chefs/cooks to participate in camp activities when they wish

Kitchen Manager/Head Chef Job Description

The Kitchen Manager will be responsible to menu plan, order food, communicate with directors, manage the kitchen workers and work within a budget. Additionally, you will help create a schedule for the kitchen and help prepare meals for approximately three-hundred-fifty people. The kitchen manager will have his/her own cabin located near the kitchen. Job responsibilities include:

• Ensure sanitation in the kitchen and the quality of the food being served.
• Meet with purveyors and order all supplies for the kitchen.
• Keep inventories and keep track of stock items.
• Keep all equipment in the kitchen maintained and in good repair.
• Supervise the daily cleaning of the kitchen and weekly deep cleaning.
• Train and oversee all kitchen staff in sanitary procedures and food prep.
• Check in orders and properly store food.
• Ensure that meals are prepared and served on time.
• Collaborate with directors to discuss and create menus.
• Open and close the kitchen at the beginning of the session and end of session.
• Set the tone in the kitchen for work ethic and the highest level of sanitation.