OMSI - Oregon Museum of Science & Industry
  • 22-Nov-2021 to Until Filled (PST)
  • Education
  • OR, USA
  • $90 per day at Hancock Field Station; $16.50 per hour at Coastal Discovery Center
  • Seasonal - Full Time

Eligible for health benefits, PTO, and a rural work incentive up to $2,000.


The Camp Cook is an essential community member of passionate educators and learners. They provide more than just food, they offer thoughtful menus, comfort, and nourishment for all. The Camp Cook helps to plan menus, and cooks for the programs at the Coastal Discovery Center near Newport, Oregon or Hancock Field Station near Fossil, Oregon.

Essential Job Responsibilities

  • Plan and cook nutritious menus for various staff and groups, ensuring balanced meals that accommodate for dietary restrictions and food allergies;
  • Wash and sanitize all dishes and surfaces used for meal preparations;
  • Regularly clean all areas, coolers, pantries, surfaces, and equipment;
  • Keep all areas in compliance with the Oregon state and county health codes as well as American Camp Association standards;
  • Control inventory, order food and/or shop for food, ensuring and balancing sustainable food and budget practices.
  • Actively integrate participation, compassion, thought, and informed action to build a supportive learning community.

Working Conditions

  • Position at Coastal Discovery Center is non-exempt, paid hourly; Position at Hancock Field Station is exempt, paid day rate;
  • Position at Coastal Discovery Center is seasonal, scheduled for 30 hours/week; Position at Hancock Field Station is seasonal, scheduled for 40 hours/week;
  • This position is scheduled to work the months of February - October;
  • Hancock Field Station Only: On-site living offered, with shared staff quarters:
    • Housing provided during the season. Season runs February - October;
    • Food also provided when site programming includes commercial food service.
  • Regular shifts include Morning Shift (Monday-Friday) 6:30am-1:00pm, and Evening Shift (Monday-Thursday) 12:00pm-8:00pm;
  • Must be able to work independently and manage time with minimal guidance;
  • 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;
  • Ability to bend, stoop, and crawl in a kitchen environment for cleaning;
  • Physical Demands: 5% sitting, 50% standing, 25% lifting/carrying/pushing 5-50 lbs;
  • You must be fully vaccinated for COVID-19 or qualify for an accommodation under the ADA for medical or religious reasons;
  • Vision Demands include:
    • Close vision (clear vision at 20 inches of less)
    • Distance vision (clear vision at 20 feet or more)
    • 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)
    • Ability to adjust focus (ability to adjust the eyes to bring an object into sharp focus)
  • Environmental Demands include:
    • Hot surfaces and ovens, open flames, and sharp knives;
    • Wet or humid conditions (non-weather)
    • Extreme cold (non-weather)
    • Work near moving mechanical parts
    • Fumes or airborne particles
    • Toxic or caustic chemicals
    • Risk of electric shock
  • Noise Levels include:
    • Quiet (examples: library, private office)
    • Moderate (examples: business office with computers and printers, light traffic)

Secondary Job Responsibilities

Provide support to the Outdoor Education team members as assigned by their supervisor. Secondary responsibilities include, but are not limited to, the following:

  • Properly dispose of food waste and recycling. Assist with hauling food waste and recycling into town;
  • Coordinate with team members on menu and inventory;
  • Wash, dry, and fold kitchen laundry;
  • Bake desserts and prepare snack daily;
  • Regularly clean all areas, coolers, pantries, surfaces, and equipment;
  • Actively integrate diversity, equity, access and inclusion in all areas.

Knowledge/Skills/Abilities

REQUIREMENTS:

  • Working knowledge of cooking in a commercial kitchen;
  • Developed understanding of food safety, protocol, and regulations;
  • Ability to operate kitchen equipment and tools safely;
  • Specific knowledge of major food allergens and dietary preferences;
  • Comfort and ability to engage people of diverse backgrounds with a customer service emphasis;
  • Efficient planning and coordination skills;
  • General computer and budget tracking skills;
  • Strong customer service skills.

PREFERENCES:

  • Food presentation skills;
  • Ability to cook meals and baking from scratch;
  • Ability to pack food in coolers and dry bins for travel or camping.

Education & Work Experience

REQUIREMENTS:

  • High School Diploma or Equivalent.

PREFERENCES:

  • Menu planning and food ordering experience;
  • Experience cooking for camps, schools, or other large groups.

Additional Requirements/Preferences; Including Licenses and Certifications

REQUIREMENTS:

  • Current Oregon Food Handlers Card;
  • Must be at least 18 years old to operate, repair, or clean power-driven food slicers, grinders, choppers and mixers;
  • Pre-employment checks, such as criminal background check, reference checks, and American Camp Association (ACA) background checks (& on an annual basis).

PREFERENCES:

  • Current CPR and first-aid certification.

From the coast to the high desert, find your next adventure! To learn more about OMSI's Outdoor Education Jobs visit https://omsi.edu/outdooredjobs

OMSI - Oregon Museum of Science & Industry
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