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Prep Camp Cook OMSI

Prep Camp Cook - Oregon Museum of Science and Industry

The Prep Camp Cook prepares ingredients necessary for breakfast, lunch and dinner for the OMSI Outdoors programs at the Coastal Discovery Center at Camp Gray in Newport, Oregon.

 Participate in programs/initiatives to enhance corporate culture, such as:

  • Working effectively with and supporting volunteers throughout the organization.

  • Supporting OMSI's Total Guest Experience/Customer Service mission & objectives in daily job performance, including diversity initiatives.

  • Professionally represent OMSI with all internal and external contacts with appropriate appearance, action and communication.

  • Supporting OMSI Outdoors's Sustainable kitchen practices.

Essential Duties & Responsibilities:

  • Prepare ingredients quickly and efficiently for large school and summer camp groups at designated times.

  • Wash dishes used in meal preparation and as needed.

  • Maintain Oregon Health Code and American Camping Association standards in handling, cooking, and storing of food.

  • This position is non-exempt, paid hourly

  • This position is special project, scheduled for 15 hours/week.

Working and Living Conditions: 

  • Scheduled to work the months of April-October, with extended time off in June and September.

  • Must be able to work independently and manage time with minimal guidance.

  • Regular shifts include a Tuesday-Friday morning shift 7:30-11:30 and a Monday-Thursday afternoon shift 3:30-7:30pm; hours may flex to cover occasional weekend work.

  • Work environment includes hot surfaces and ovens, open flames, sharp knives, toxic or caustic chemicals, and all-season outdoor weather conditions.

  • 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.

  • Vision requirements include close vision (clear vision at 20 inches or less), distance vision (clear vision at 20 feet or more), color vision (the ability to recognize the colors of traffic signals and devices showing standard red, green, and amber), 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), and ability to adjust focus (ability to adjust the eyes to bring an object into sharp focus).

  • Noise level is very quiet (examples: forest trail, isolation booth for hearing test) to loud (examples: metal can manufacturing department, large earth-moving equipment).

  • Physical Demands: 5% Sitting, 75% Standing, 20% Lifting/Carrying/Pushing/Pulling Pounds 5-80 lbs.

 Secondary Functions:

  • Cooks meals when Camp Cooks are unavailable for a shift.

  • Coordinate with other cooks in meal planning, and cooking.

  • Follow sustainable food practices, as outlined by the manager.

  • Wash kitchen laundry.

  • Provide logistics and facility support by, cleaning and other tasks deemed necessary for successful camp operation by the manager.

Knowledge/Skills/Abilities:

Requirements: 

  • Ability to follow basic instructions.

  • Use kitchen tools and equipment safely.

  • Flexibility in weekly schedules and daily programming.

  • Understanding of confidentiality and protocol.

  • Professional communication skills, both written and oral.

  • Excellent organizational, analytical and problem solving skills.

  • Excellent coordination and project management skills.

  • Good attention to detail.

  • Strong customer service skills.

  • Ability to follow recipes and improvise when necessary.

  • Ability to repurpose leftover food into new dishes.

  • Working knowledge of Microsoft Word, and Excel. 

Preferences:

  • Food presentation skills.

  • Experience packing food in coolers and dry bins for travel. 

Education & Work Experience: 

Requirements:

  • Working knowledge of preparing vegetables and meats for cooking.

  • Minimum 1 year of cooking in the food industry.

  • High School diploma or equivalent combination of experience and education.

Preferences:

  • Minimum 1 year of cooking for camps, schools or other large groups

  • Bilingual - Spanish/English.

  • Experience working with volunteers 

Additional Requirements/Preferences; Including Licenses and Certifications: 

Requirements:

  • Valid Oregon Food Handlers Certificate

  • Current CPR and first aid certification

  • Pre-employment checks, such as criminal background check, fingerprinting, reference checks, and American Camp Association (ACA) background checks.

Apply!