Job Title:

Kitchen Staff

POSITION DESCRIPTION: Kitchen Staff
(Seasonal Summer Camp) 

Employment Type: Seasonal (summer)
Reports To: Food Service Director 

Position Purpose: 

Kitchen Staff assist with the preparation and service of meals and snacks for all camp programs under the direction of the Food Service Director. This role supports safe, timely meal service and maintains cleanliness and sanitation standards in the kitchen and dining areas. 

Required Eligibility & Qualifications 

  • Minimum 16 years of age (hiring and work assignments comply with applicable Michigan child labor restrictions). 
  • Ability to complete required hiring paperwork and a mandatory health history record and examination (as required by Garezers procedures). 
  • Prior kitchen/food service experience preferred, but not required. 
  • ServSafe Food Handler (or equivalent food safety training) required; must be obtained before the start of on-site duties or within the first two weeks of employment, as directed by the Food Service Director. 

Training Requirements 

  • Must complete required pre-employment and orientation training before beginning job duties, unless an alternative arrangement is approved by Garezers leadership.
  • Must attend in-season training sessions as required for safety, operations, or role-specific skills. 

Knowledge, Skills, and Abilities 

  • Basic understanding of food safety and sanitation practices (or willingness to learn quickly) 
  • Strong reliability and teamwork in a fast-paced environment 
  • Ability to follow directions, recipes, and safety procedures 
  • Good time management and attention to cleanliness and detail 
  • Ability to stand for extended periods and safely lift/carry supplies 

Essential Job Functions

Food Preparation & Service Support 

  • Wash, chop, shred, slice, and grate ingredients as directed 
  • Assist with packing and delivering food/snacks to program areas as assigned
  • Assist with meal service and dining hall support as needed 
  • May assist with preparing and serving food for special events as assigned

Deliveries, Storage & Inventory Support 

  • Assist with unloading deliveries and putting away supplies 
  • Store ingredients and supplies according to food safety and sanitation standards
  • Notify the Food Service Director of shortages, quality concerns, or damaged items 

Cleaning & Sanitation 

  • Clean dishes, utensils, workstations, cooking equipment, and storage areas per kitchen sanitation standards 
  • Properly wash, sanitize, and dry all kitchen items and return them to designated storage areas 
  • Remove trash, replace liners, wash garbage cans, and maintain clean disposal areas
  • Sweep and mop kitchen areas as required 

Safety & Communication 

  • Report damaged or malfunctioning equipment promptly to the Food Service Director
  • Follow all safety procedures and report injuries, accidents, illnesses, or near-miss incidents promptly to a supervisor, per camp procedures. 
  • Wear clothing and footwear appropriate for a kitchen/food service environment that supports safe food handling and meets health and sanitation standards. 

Timekeeping & Work Expectations 

  • Accurately record all time worked using Garezers’ timekeeping procedures; working off the clock is not permitted. 
  • Overtime must be approved in advance by a supervisor when applicable.

Teamwork & Communication 

Kitchen Staff work closely with the Food Service Director and other kitchen team members and may interact with program staff and office staff as part of meal service operations. Professional communication and a cooperative attitude are required. 

Equipment Used

  • Mechanical kitchen equipment including (but not limited to): gas stove, convection oven, commercial dishwasher, fryer, food processor, electric mixer, grill. 
  • Hand tools including (but not limited to): knives, mandolin, hand mixer, cutting boards, utensils.

Physical & Environmental Requirements 

  • Ability to stand for extended periods and work in a hot, fast-paced kitchen environment
  • Frequent bending, lifting, carrying, and repetitive motion; ability to lift 50+ lbs
  • Manual dexterity and safe operation of commercial kitchen equipment
  • Ability to work effectively within the rhythms and demands of a communal summer camp setting

Updated March 2026

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