Kitchen Manager/Head Chef
Teton Valley Ranch Camp

Feed the best summer camp in the West and have fun doing it!

Beautiful, western ranch an hour east of Grand Teton National Park.


Kitchen Manager/Head Chef

Teton Valley Ranch Camp
Dubois, Wyoming
Previous experience required
Start Date:
Starts in 3 months. (May 01, 2022)

Result Statement: Manage the camp kitchen to prepare nutritious and good-tasting meals for the camp community which has around 250 campers and staff. Maintain kitchen schedule, order food, health department requirements, budget, oversee the kitchen staff and proper management of leftovers.  Needs to create a friendly and fun working environment among the kitchen staff.

Direct Supervisor: Assistant Camp Director

Reporting Positions: Sous Chef, Kitchen Assistants, Scullery

On-camp housing provided

Minimum Qualifications:

  • 21+ years old
  • CPR Certified
  • First Aid Certified
  • Certified food protection manager from an accredited program
  • Experienced in food supply ordering and inventory management in adherence to budgetary constraints
  • Experienced in preparing food for large groups (150+)

Position Specific Duties:

  • Job Specific
    • Plan and prepare healthy, wholesome, and nutritious meals for as many as 250 campers and staff.
    • Prepare specialized menus for campers and staff with specific dietary needs.
    • Ensure that Serve Safe best practices for handling, preparing, and storing food are observed throughout the course of the summer.
    • Plan and submit food and equipment orders with Sysco, accounting for current inventories, the upcoming week’s kitchen menu, and Trip Foods needs. Coordinate the unloading and storage of food deliveries.
    • Communicate effectively with Assistant Camp director, asking for support and offering ideas as needed and as appropriate.
    • Coordinate the monthly schedule of early breakfasts and sack lunches for trips with the Trips Manager.
    • Budget Management
    • Maintain cleanliness of the kitchen facility daily, in adherence to all local, state, federal, and ACA health code regulations.  Areas of responsibility include: food preparation areas, the walk-in refrigerator and freezer, dry food storage areas, scullery, the dining hall, and bathrooms.
      • Manage the inventory of supplies and equipment in the kitchen and dining hall.
      • Order supplies for the kitchen and dining hall as necessary.
      • Maintain the kitchen and food budget to ensure fiscal responsibility.
  • Personnel Management
    • Teach, train, and demonstrate Serve Safe cooking techniques and equipment to Sous Chef, Kitchen Assistants, Scullery team, and Trip Foods Coordinator.
    • Schedule meal assignments and time off for entire kitchen staff.
    • Run a weekly kitchen meeting to discuss operations, reminders, and successes.
    • Prepare and conduct formal evaluations of kitchen staff and scullery staff, once per season.  Enlist support from Assistant Camp Director, if needed.
  • Community
    • Attend all meals, campfires, and other camp-wide activities.
    • Be a reliable, supportive, and positive member of the TVRC community.
    • Receive feedback from peers, as well as supervisors.
    • Offer feedback to peers and supervisors when you notice things well done or needing adjustment.

How to Apply

Click the link below to be taken directly to our New Staff application!

Contact Info