Company: Camp Mondamin Headquarters
Posted on: January 16, 2022
Mondamin and Green Cove are well established (in continuous
operation since 1922) family-owned summer camps for children, with
a reputation for a strong outdoor adventure program, including
activities such as sailing, mountain biking, canoeing and kayaking,
horseback riding, and rock climbing. We operate two kitchens, one
at our boys' camp (Mondamin), and one at the girl's camp (Green
Cove). The Mondamin kitchen has been very successfully managed by
the same person for many years; we are looking for a person who
would like a similar opportunity at Green Cove.
Our Kitchen Manager is also our Head Chef. The Manger/Chef has many
duties, as described below, the most important of which are to be a
good leader and personally produce good food for lots of campers
This is a seasonal operation; the job runs from about May 20
through August 20.
The camp is located on 350 acre Lake Summit, at an elevation of
2000 feet in the Blue Ridge mountains. The kitchen and dining room
overlook the lake. Campers attend from all over the United States,
and from a number of foreign countries. We have a 3 week session in
June, a 5 week session in July and early August, and 2 week session
in August. Interested applicants may wish to check our web site at
www.greencove.com, for an overview of our program and camp
Each kitchen feeds a normal maximum of 260 people per meal, three
meals per day, family style, seven days per week, from early June
through mid August. There are frequently reduced numbers, since
campers are often out of camp on wilderness camping trips.
The goal of our food service is to maintain a very high quality
menu, with balanced meals and good variety. Our clientele includes
8 - 17 year old children, young adult staff members, and older
staff members; we accommodate vegetarians and those with special
dietary needs. We do this as economically as possible, but the
emphasis is on good food over strict economy when choices must be
made. We like for our campers (and staff) to go home saying, "I'm
gonna miss camp cooking!"
Breakfasts are usually some combination of eggs, pancakes,
biscuits, toast, muffins, fruit, cereal (hot and cold), hash
browns, grits, bacon, sausage, etc. Lunches are usually relatively
light: cold cuts, pizza, chick fillets, subs, tacos, mac and
cheese, etc., usually with soup available. Suppers usually include
a main course such as spagetti, baked or fried chicken, lasagna,
beef stew, roast beef, etc. There is always a salad bar at lunch
and dinner, and usually some sort of alternative, which might be
made-over left-overs. Vegetarian options should always be
available. From time to time there will be special events, such as
a Luau, a Christmas party, treats for Saturday night coeds, etc.
There will be a cook-out at least once a week (burgers, BBQ, or the
Keywords: Camp Mondamin Headquarters, Asheville , Chef/Kitchen Manager, Hospitality & Tourism , Zirconia, North Carolina
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