Head Cook


Minimum Qualifications

  • Commitment to the Christian faith, and a reasonable ability to articulate that commitment in ways appropriate to Christikon’s ministry and constituency.
  • Desire and ability to live together and work with other staff and with campers in an intensive and intentional Christian community.
  • Good character, integrity, adaptability, enthusiasm, sense of humor, patience, self-control.
  • Maturity, common sense, good judgment.
  • Desire and ability to live in, work in and move about the mountainous terrain in which the camp is located.
  • Ability to accept guidance and supervision.
  • At least one year beyond high school, and at least 19 years of age during the camping season.

General Responsibilities

  • Carry out and provide necessary support for Christikon’s camping program in ways appropriate to Christikon’s Mission Statement.
  • Share responsibility for shaping a community of staff, campers and other guests that is grounded in Christian faith.
  • Follow and support Christikon goals, policies and procedures, and interpret them to campers, guests, and other staff.
  • Plan and lead worship, Bible study introductions, and group recreation as assigned.
  • Prepare for and participate in staff meetings and supervisory conferences.
  • Complete evaluations at the end of each camp session.
  • Lead “interest groups” during camp sessions according to one’s skills, background and interests, and as time and other assigned responsibilities permit.

Head Cook

Minimum Qualifications

  • Supervisory skills
  • Ability to relate well to others
  • Knowledge of standards of food preparation, serving, and kitchen procedures

Responsible to: Director

General Responsibility: Supervise the entire food service, according to Christikon food service policies and procedures.

Specific Responsibilities

  1. Supervise all kitchen food preparation.
  2. Supervise and train Assistant Cooks and Lodge Supervisor.
  3. Supervise dish-washing program.
  4. Plan menus to provide tasty, nutritious and cost-effective meals, and maintain menu files.
  5. Supervise pantry, cooler and freezer storage.
  6. Monitor food and supplies inventory, and order as needed for efficient, cost-effective use.
  7. Provide for storage and utilization of left-overs in safe and cost-effective manner.
  8. Help receive and properly store food and other supplies.
  9. Supervise and participate in preparation of food.
  10. Maintain a clean, sanitary food service.
  11. Provide for daily recording of cooler, freezer, refrigerator and dishwasher temperatures.
  12. These are not the only duties to be performed. Some duties may be reassigned and other duties may be assigned as required.

Essential Functions

  1. Ability to lift, unload and move food, supplies and dishes.
  2. Ability to use kitchen equipment safely, including electrical and mechanical equipment.
  3. Ability to maintain appropriate inventories of food and supplies.
  4. Ability to determine cleanliness of dishes, food contact surfaces, and food service areas.
  5. Ability to assess condition of food.

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