OMSI - Oregon Museum of Science & Industry
  • 20-Dec-2018 to 01-Feb-2019 (PST)
  • Education
  • Cloverdale, OR, USA
  • $65.00 - $75.00
  • Day
  • Special Project - Part-Time

Eligible for Oregon Sick.

The Prep Camp Cook prepares ingredients necessary for lunch and snack for the OMSI Outdoors programs at Camp Meriwether, near Tillamook, Oregon.


Participate in programs/initiatives to enhance corporate culture, such as:

  • Working effectively with and supporting volunteers throughout the organization
  • Supporting OMSI's Total Guest Experience/Customer Service mission & objectives in daily job performance, including diversity initiatives
  • Professionally represent OMSI with all internal and external contacts with appropriate appearance, action and communication.
  • Supporting OMSI Outdoors's Sustainable kitchen practices.


Essential Duties & Responsibilities:


  • Prepare ingredients quickly and efficiently for large school groups at designated times.
  • Set out, supervise, and clean up daily lunch making process.
  • Wash dishes used in meal preparation and as needed.
  • Regularly clean surfaces and equipment in the kitchen, coolers, and pantries as designated by the manager. Maintain Oregon Health Code and American Camping Association standards in handling, cooking, and storing of food.
  • This position is exempt, paid day rate
  • This position is special project, scheduled for 15 hours/week.

Working and Living Conditions:


  • Scheduled to work the months of March - May.
  • Must be able to work independently and manage time with minimal guidance.
  • Regular split shifts in the kitchen. Morning shift is 7am-10am and afternoon shift is 2:30am-7:30pm. Hours may flex to cover occasional weekend work.
  • Requires regular and punctual attendance.
  • Optional on-site living, including shared staff quarters.
  • Room and board provided during days with programming; room only during non-programming days.
  • Work environment includes hot surfaces and ovens, open flames, sharp knives, toxic or caustic chemicals, and all-season outdoor weather conditions.
  • Must have visual, perceptual, cognitive and judgment ability to: recognize and respond verbally to health and safety concerns and to deal appropriately with any improper behavior.
  • Vision requirements include close vision (clear vision at 20 inches or less), distance vision (clear vision at 20 feet or more), color vision (the ability to recognize the colors of traffic signals and devices showing standard red, green, and amber), peripheral vision (ability to observe an area that can be seen up and down or to the left or right while eyes are fixed on a given point), depth and perception (three dimensional vision, ability to judge distance and spatial relationships), and ability to adjust focus (ability to adjust the eyes to bring an object into sharp focus).
  • Noise level is very quiet (examples: forest trail, isolation booth for hearing test) to loud (examples: metal can manufacturing department, large earth-moving equipment).
  • Physical Demands: 5% Sitting, 75% Standing, 20% Lifting/Carrying/Pushing/Pulling Pounds 5 - 80 lbs.


Secondary Functions:


  • Cooks meals when Camp Cooks are unavailable for a shift
  • Support Camp Cooks during breakfast and dinner to prepare ingredients and wash dishes
  • Follow sustainable food practices, as outlined by the manager.
  • Wash kitchen laundry.
  • Provide logistics and facility support by, cleaning and other tasks deemed necessary for successful camp operation by the manager.





  • Demonstrated knowledge of kitchen tools and equipment safety.
  • Ability to follow basic instructions.
  • Ability to follow recipes and improvise when necessary.
  • Strong customer service skills.
  • Professional communication skills, both written and oral.
  • Excellent organizational, analytical and problem solving skills.
  • Good attention to detail.
  • Excellent coordination and project management skills.
  • Understanding of confidentiality and protocol.
  • Flexibility in weekly schedules and daily programming.
  • Basic computer skills



  • Food presentation skills.
  • Ability to make meals from scratch.
  • Ability to repurpose leftover food into new dishes.
  • Working knowledge of Microsoft Word and Excel.


Education & Work Experience: 



  • Working knowledge of preparing vegetables and meats for cooking.
  • Minimum 1 year of cooking in the food industry.
  • High School diploma or equivalent combination of experience and education.



  • Minimum 1 year of cooking for camps, schools or other large groups
  • Bilingual - Spanish/English.
  • Experience working with volunteers.


Additional Requirements/Preferences; Including Licenses and Certifications: 



  • Valid Oregon Food Handlers Certificate.
  • Current CPR and first aid certification.
  • Pre-employment checks, such as criminal background check, reference checks, and American Camp Association (ACA) background checks.
OMSI - Oregon Museum of Science & Industry
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