Head Cook in Washington

The Head Cook oversees all culinary operations at Samish Island Campground & Retreat Center, leading kitchen staff to provide safe, inclusive, and nourishing meals in a seasonal, hourly role with benefits and potential for year‑round employment.

Samish Island Campground and Retreat Center

Minimum 5+ years combined food service education and food service experience

Minimum 1+ years preparing food for large groups or working in a commercial kitchen

Campground Director and Food Services Manager

40+ hours/week

The Head Cook at Samish Island Campground & Retreat Center is a vital role responsible for overseeing all culinary operations and creating wholesome, delicious meals that foster community and spiritual growth. Reporting to the Director and the Food Services Manager, the Head Cook will manage kitchen staff and ensure food safety and dietary accommodations. This role demands a leader who values cultural sensitivity and is sensitive and responsive to a wide and diverse range of groups seeking to connect with nature.

The Head Cook position is a non‑exempt, hourly position. Employment will last from date of hire through season end (22 November 2026) and may potentially become a permanent year‑round position as operational demand increases. Wage Range is $22.00 – $25.00 USD per hour. The Head Cook will work a variable 6‑day/40‑hour/week schedule. All seasonal staff positions are non‑exempt and based on an hourly wage;

payroll is processed biweekly with all required state and federal with holdings. Benefits include Medical, Dental, Paid Time Off, Life Insurance, Retirement. The Head Cook position is open to non‑smokers as the campground is substance‑free.

• Oversees preparation of wholesome, appetizing meals based on approved menus for a wide range of groups from as few as twenty to as many as 270 people incorporating natural, local, and high‑quality ingredients
• Oversees and/or performs all aspects of meal preparation and delivery, from service to presentation, storage, and kitchen cleanup, including supervision of any assistant cooks (paid or volunteer)
• Provides reasonable dietary accommodation options with every meal, including dairy and gluten‑free as needed
• Communicates with event/camp staff regarding the kitchen’s ability to accommodate additional medically based dietary restrictions, as needed
• Assists Food Service Manager in making urgent food and kitchen supply purchases as needed
• Maintains kitchen cleanliness, properly stores leftovers, and cleans up after meals
• Ensures inventory, wares, and equipment are clean and organized
• Implements and maintains compost, recycle, and waste‑reduction initiatives as much as practicable
• Participates in each session orientation for event guests, directors, and facilitators
• Assists in weekly turnover day duties to prepare facilities for new camps
• Works with staff and volunteers to deep‑clean, set up, and prepare the dining room and kitchen, before and after each camp
• Trains kitchen cleaning volunteers in location and use of cleaning and dishwashing tools and equipment
• Demonstrated sensitivity to groups with diverse cultural experiences and expectations
• Ability to respect silent retreat environments and modulate kitchen conversation
• Demonstrated supervisory experience and proficiency in delegating tasks
• Willingness to work a flexible schedule; including most (if not all) weekends, early mornings, and evenings
• Ability to work independently and collaboratively in a fast‑paced environment
• Excellent customer service and communication skills
• Technological literacy to correspond over email
• Ability to work while standing for long hours, lift up to 50 lbs.,…