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Posted 2mo ago

Camp Cook-Wesley Woods Camp and Retreat Center

@ Iowa Annual Conference of the United Methodist Church
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Indianola, Iowa, United States
OnsiteSeasonal
Responsibilities:Preparing meals, Cooking, Cleaning
Requirements Summary:Seasonal camp kitchen cook needed May–Aug; food prep, cooking, sanitation, inventory, and accommodations for dietary needs.
Technical Tools Mentioned:Microsoft Office
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Job Description

This is a seasonal position running from the end of May-mid August

POSITION DESCRIPTION


Job Title: Camp Cook 

Reports To: Group Camping Manager


Department: Camping

FLSA Status:Seasonal


Location: Wesley Woods Camp & Retreat Center

Approved By:


Direct Reports: part-time and seasonal kitchen staff

Effective Date: March 15, 2026



Position Overview:

Prepare/cook meals, clean up, and related duties, to ensure camp and retreat guests experience quality food and Christian hospitality within the dining hall and throughout the food service program at Wesley Woods Camp and Retreat Center.

 Essential Duties and Responsibilities:

  1. Food Service
  • Prep, cook and carry out menus as scheduled.
  • Maintain timeline for delivery of all meals and services.
  • Food preparation, serving, and clean up kitchen, service lines/machines, and /dishes as scheduled, with special attention given to allergies and dietary needs.
  • Delivery of hospitality gifts or snacks as scheduled around the camp.
  • Maintain controls related to portion, and inventory as defined within your shift. Maintain lists of items running low and projected needs to fulfill upcoming menus.
  • Secure food after each meal according to Serve Safe standards.
  • Provide training, delegation, and supervision for staff assigned to the kitchen.
  • Retreat Season: provide electronic communication for the Group Camping Manager/copy the Site Director to communicate: actual meal counts for billing, maintenance needs within the kitchen/dining hall, grocery needs, and any other relevant information requested.
  • Assist with food ordering and inventory as assigned.


 70% 

  1. Facilities
  • Maintain standards for food handling and sanitation in the kitchen and adjoining storage areas (dry storage, freezer, walk-in, pack out.)
  • Sweep & mop as scheduled or assigned. If working with support team members, assign task and check to ensure task is completed to standards.
  • Check dining hall bathrooms before and after each meal; quick clean as necessary and deep clean and mop as assigned or delegate to a support team member and ensure the task is completed to standards.
  • Wash and fold laundry during every shift or delegate to a support team member and ensure the task is completed to standards.
  • Ensure trash and recycling are removed from the kitchen and dining rooms after each meal, and placed in the dumpster.
  • Deliver basic supplies for general hospitality (ie: coffee, paper towels, etc.) to cabins as assigned by the Group Camping Manager.


  20% 

  1. General Camp Duties
  • Extend Christian hospitality and welcome to guests, campers, and staff.
  • Respond to guest needs in a timely manner.
  • Communicate observed maintenance, repair, and or risks to the property manager
  • Other duties as assigned.


  5%

  • May perform other duties as assigned.

 5%

TOTAL =

100%


Knowledge, Skills, Abilities:

Cooking, sanitation, time management, communication skills

Ability to work with all types of people and to be sensitive to essential dietary needs and preferences.

Group cooking

Flexibility/adaptability

High physical engagement including standing for long periods of time, and lifting up to 50 obs. 


Education/Experience: 

Cooking for groups with a preference for nutritional meals for summer campers and healthy, adult options for retreat season. 

 

Licensing/Certifications/Other Requirements:

Current Food Manager Certificate

Possess or is willing to obtain certifications in CPR/First Aid, Food Handler/Serve Safe

Annual State and Federal Background Checks

 

Competencies:

Time management

Ability to relate to a diverse group of people with sensitivity to cultural and ethnic food preferences

Ability to take initiative and self-manage

Ability to communicate with, supervise, and respectfully work with diverse audiences of all ages.

Possession of a valid Iowa driver’s license or ability to obtain one. 

Demonstrate ability to work individually and within a team.

Proficiency in Microsoft products – Outlook, Word, Excel, etc. 

 

Guiding Principles:

  

Page Break
 

Hospitality 

Communication

Collaboration

Ethics/Integrity

Relationship Building

Results

Accountability/Dependability

Connectional Thinking