Camp Tawonga
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Prep Cook

Camp Tawonga
California

Spend the summer working at our beautiful summer camp in the Sierra Mountains just outside Yosemite!

Seasonal

Our Jobs

All staff contracts are for the entire summer season (June 3 - August 6, 2021, unless otherwise noted on our website), and applicants must be prepared to commit themselves for the full 9.5 weeks. 

All employees must be at least 18 years old as of June 3, 2021 with a High School diploma. Additional education or age requirements apply to specific positions.

An Equal Opportunity Employer, Camp Tawonga provides equal opportunities without regard to race, color, sex, national origin, age, disability, sexual orientation, gender identity or veteran status.

All positions working directly with children require First Aid and CPR certification.

  • Alternative Foods Cook

    Kitchen
    Groveland
    $3,600.00 / season

    Job Title: Alternative Foods Cook

     

    Job Responsibilities:

    • Team Work and Leadership

    • Trains and supervises Prep Cooks

    • Role modeling, tone setting, time management, and working alongside other cooks to execute daily tasks and clean-up.

    • Creates positive relationships with wilderness team and staff picking up pack-outs.

    • Having a good attitude, it spreads to others.

    • Friendly and constant communication with your team, as well as other Kitchen Supervisors and Cooks on shift.

    • Initiative and Responsibility

    • Responsible for all campers’ allergens: talking with parents, educating staff, and assuring the safety of alternative eaters at every meal and with every pack-out.

    • Plan the weekly Alternative Foods menu and review with Kitchen Manager.

    • Prepare, cook, and serve vegan and vegetarian options, and all allergen-free foods 

    • Supply all the food (packouts) that will be served or made outside of the Dining Hall and/or main camp meals.  This includes packed food to be taken out of camp (e.g. for backpacking trips), packed food to be eaten outside of the Dining Hall (e.g. unit bbq), and supplies for cooking activities.

    • Take regular inventory of pack-out and Alternative Foods specialty items and communicate with the Kitchen Manager.

    • Being on time and prepared, being on time means ready to go with a prep list written and organized before the scheduled shift begins.

    • Always doing your best, taking pride in a job well done, asking for clarification if you don’t understand what is expected or how to do it safely/correctly.

    • Physical Work

    • You will be on your feet for 8 or more hours in a hot kitchen.

    • You must be able to lift up to 50 lbs. at a time.

    • You are removed from the campers. Find ways of making your work fit into the mission in a supporting role.

    • Member of Kitchen Supervisor Team

    • Have regular check-ins with Kitchen Manager to ensure the smooth running of the kitchen; give input for the weekly menu.

    • Attend weekly all-staff meetings at 10:15p every Wednesday.  Attend and co-run weekly kitchen supervisor meetings at 8:45p every Monday.  Attend and participate in running weekly kitchen staff meetings at 1:45p every Tuesday.

    • Train and support Prep Cooks scheduled to work in the Alternative Foods kitchen and write evaluations of supervisees two times over the summer.

     

    Day in the Life

    • Each Alternative Foods Cook is scheduled daily on one of two shifts

      • AM Shift: begins between 5:00a and 6:00a (sometimes earlier, depending on menu). Responsible for preparing, serving, and clearing Breakfast and Lunch.  Prepare and deliver lunch for the Challenge Course.  Prepare and distribute packouts.

      • PM Shift: begins at 1:45p.  Responsible for preparing, serving, and clearing Dinner.  Prepare and distribute packouts.

    • Experiment with new recipes for main Dining Hall meals throughout the summer.

      • Take notes on all recipes

      • Type notes and mastered recipes to be saved for future use/Kitchen Cookbook

     

    You must be ready to work at the listed start time of each shift. It is your responsibility to know your schedule and show up for work on time, well rested, fed, and ready to work.

     

    All staff must adhere to camp-wide and position-specific COVID related safety protocols. As part of your position at camp you will be asked to maintain physical distance from staff not in your pod when required, you may be required to wear a mask at specific times, and will have increased cleaning and sanitizing responsibilities built into your job. Prior to your arrival at camp you will need to quarantine and will be asked to have a negative COVID test.

     

  • Driver

    Groveland

    Drive 8-passenger SUVs, often towing a trailer, on mountain roads and highways, maintaining safety as highest priority. Run camp errands including shopping. Transport campers, staff and/or luggage to and from Bay Area at the beginning and end of each session. Must be 21 years old and have an excellent driving record.

  • Lead Cook

    Kitchen
    Groveland
    $3,900.00 / season

    Job Responsibilities

    • Team Work and Leadership

    • Leading a shift with 3-5 people including tone setting, time management, assigning tasks to prep cooks, providing supervision and coaching to prep cooks, and working alongside them to execute meal preparation, service and clean-up.

    • Having a good attitude, it spreads to others.

    • Sharing the desirable and less desirable work.

    • Friendly and constant communication with your team and other Kitchen Supervisors and Cooks on shift.

    • Initiative and Responsibility

    • Being on time and prepared, being on time means ready to go with prep list written and organized before Prep Cooks arrive for shift.

    • Always doing your best, taking pride in a job well done, asking for clarification if you don’t understand what is expected or how to do it safely/correctly.

    • Paying careful attention to allergens and communicating this information to the dining hall lead before meals begin.

    • Physical Work

    • You will be on your feet for 8 or more hours in a hot kitchen.

    • You must be able to lift up to 50 lbs. at a time.

    • You are removed from the campers. Find ways of making your work fit into the mission in a supporting role.

    • Member of Kitchen Supervisor Team

    • Act as a role model for staff at all times, upholding the values of Camp and the Tawonga Kitchen.

    • Have regular check-ins with Kitchen Manager to ensure the smooth running of the kitchen; give input for weekly menu.

    • Attend weekly all-staff meetings at 10:15p every Wednesday.  Attend and co-run weekly kitchen supervisor meetings at 8:45p every Monday.  Attend and participate in running weekly kitchen staff meetings at 1:45p every Tuesday.

    • Train and support prep cooks and write evaluations of prep cooks two times over the summer.

    Day in the Life

    • Each Lead Cook is scheduled daily on one of three shifts

      • AM Shift: begins between 5:00a and 6:00a (sometimes earlier, depending on menu). Responsible for preparing, serving, and clearing Breakfast and Lunch 

      • PM Shift: begins at 1:45p.  Responsible for preparing, serving, and clearing Dinner

      • Late Shift: begins at 3:45p.  Responsible for preparing, serving, and clearing Late Night Snack and Breakfast prep 

    • Facilitate all meal preparation, cooking, serving, clearing, and cleaning by executing some tasks and delegating others to Prep Cooks throughout the entire shift.  Additionally, if there is extra time, prepare items for the following meal.

    • For AM Shift: Oversee that all surfaces are cleared and bleached, floors swept, trash emptied, trash cans relined, entire Dish Room cleaned, Dining Hall service counter wiped down, and Coffee Bar cleared, organized, and restocked.

    • For PM Shift: Same as AM plus floors mopped and plates, bowls, cups, and dish racks put back in their place in the kitchen.

    • For Late Shift: Oversee that all surfaces are cleared and bleached, floors spot swept, entire Dish Room cleaned, Dining Hall service counter wiped down, and Coffee Bar cleared, organized, restocked, and shut down for the night.


    Lead Cooks are listed 6 days/week on the kitchen schedule. You must be ready to work at the listed start time of each shift. It is your responsibility to know your schedule and show up for work on time, well rested, fed, and ready to work.

  • Prep Cook

    Groveland

    Job Responsibilities

    • Team Work

    • Working on a shift with 3-5 people.

    • Having a good attitude, it spreads to others.

    • Sharing the desirable and less desirable work.

    • Friendly and constant communication with your team.

    • Initiative and Responsibility

    • Being on time and prepared, being on time means ready to go - hands washed, apron on, ready for a task!

    • When one task is done asking for the next, take initiative!

    • Always doing your best, taking pride in a job well done, asking for clarification if you don’t understand what is expected or how to do it safely/correctly.

    • Physical Work

    • You will be on your feet for 8 hours in a hot kitchen.

    • You must be able to lift up to 50 lbs. at a time.

    • You are removed from the campers. Find ways of making your work fit into the mission in a supporting role.

    Day in the Life

    • 3 shifts: shifts rotate daily so it is always different

      • AM Shift: begins at 6:30a.  Responsible for preparing, serving, and clearing Breakfast and Lunch

      • PM Shift: begins at 2:00p.  Responsible for preparing, serving, and clearing Dinner

      • Late Shift: begins at 4:00p.  Responsible for preparing, serving, and clearing Late night snack and contributing to Breakfast prep

    • Jobs that will be assigned while on shift include but aren’t limited to:

      • Preparing the meal

        • Chopping veggies

        • Making salad dressing

        • Running dishes

        • And more!

      • While serving the meal 

        • In the front window giving kids food and refilling emptied items.

        • In back cleaning dishes.

      • Cleaning up meal 

        • Washing dishes

        • Cleaning kitchen

        • Putting leftovers away

     

    Prep Cooks are listed 6 days/week on the kitchen schedule. You must be ready to work at the listed start time of each shift. It is your responsibility to know your schedule and show up for work on time, well rested, fed, and ready to work.

  • Wilderness Leader

    Groveland

    All wilderness leaders must be at least 21 years old with current Lifeguard and Wilderness First Responder or WEMT certification (possible reimbursement for certification courses). Experience with children and prior backpacking experience essential; natural history, environmental education, challenge course facilitation, and Judaic knowledge helpful. Wilderness Staff rotate through one or more of the following programs throughout the summer:

    • Backpacking Trip Leader: Lead bunk groups of 12 campers and 2 counselors on one and two nightbackpacking trips in the Sierras. Drive vans, lead hikes, set up camp, cook dinner on a camping stove, supervise swimming in mountain lakes and streams, teach LNT ethics and lead nature programming. Keep the group safe and happy, helping them bond with each other and with Mother Nature.
    • Teen Adventure Quest Leader: Co-lead a group of teens on a multi-week van trip through California or the Pacific Northwest. Lead backpacking trip, drive vans, manage cooking and cleaning with teens, lead programming and group building, and interface with professional outfitters for rafting, kayaking, rock climbing and surfing.
    • Adventure Challenge Course Facilitator: Facilitate groups through low and high elements at our challenge course and climbing tower. Prior ropes course facilitation experience and rock climbing/belaying experience helpful.
    • Naturalist: Engage children in creative activities to foster nature appreciation and environmental education. Lead day hikes, river rock hops, fire building, orienteering, and storytelling, as well as garden-based programming in our organic garden. Implement traditional Tawonga programs and create new activities to engage campers about natural history, ecology, Jewish connections to nature, and Native American culture.

How to Apply

To apply, fill out our online application by clicking the APPLY HERE button below - then, call our office to schedule an interview. 

To be considered in our first round of hiring decisions, you must submit your online application, references, and have an interview by January 29, 2021. After that, applications will be accepted on a rolling basis for any remaining open positions. 

Please contact Associate Director, Aaron Mandel, at aaron@tawonga.org or 415.543.2267 with any questions. 


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