YMCA Camp Silver Creek - Assistant Kitchen Director

Assistant Kitchen Director 2026

Department:
Camp (40) – Camp Silver Creek

Reports to:

Kitchen Director

Location:

Camp Silver Creek

Status:
Seasonal

Pay Rate: $684+ DOE/week

We are welcoming, genuine, hopeful, nurturing, and determined. We value belonging, individuality, potential, and community strength.

Since 1938, Camp Silver Creek has delighted campers in Oregon’s Silver Falls State Park. This summer, we seek energetic, collaborative, and hardworking role models to lead our food service team.

The Assistant Kitchen Director supports all food service operations, overseeing a staff of 2–6 prep cooks and aides. Responsibilities include staff leadership, meal planning, ordering, budgeting, scheduling, maintaining a sanitary kitchen environment, and equipment maintenance. The Asst. Kitchen Director also acts as Kitchen Director in the Kitchen Director’s absence.

• Supervise kitchen staff, providing feedback and coaching.
• Maintain kitchen health and cleanliness; maintain temperature charts and required documentation.
• Assist in planning a balanced camp menu with three meals a day.
• Assist in managing inventory of kitchen equipment and food.
• Assist in cost management to meet budget requirements.
• Develop and implement procedures to reduce food waste; assist with donation of excess food at season’s end.
• Serve as shift lead and act as director when Kitchen Director is managing other tasks.
• Create and maintain harmonious relationships with staff, campers, and the camp community.
• Demonstrate commitment to YMCA core values and joy in working with youth of all ages.
• Consistently provide friendly, courteous assistance exceeding customer expectations daily.
• Support and contribute to a safe, clean camp environment for staff and guests.
• Maintain knowledge of association policies, procedures, risk management, and safety practices.
• Work independently, organizing and prioritizing tasks and communicating effectively.
• Coordinate special programming food items with Outpost Lead and BOLD & GOLD Director.
• Keep the loading dock clear daily by disposing of cardboard boxes, recycling, garbage, and debris; prevent animal and rodent attractants.
• Participate in required mid‑season leadership planning and training sessions to support program quality, staff alignment, and end‑of‑season readiness.

• At least 18 years of age.
• Proven experience in food service, ideally in commercial kitchens.
• Strong interpersonal and communication skills to collaborate with staff, campers, and leadership.
• Strong organizational skills to manage camp schedules, supplies, and logistics efficiently.
• Ability to respond appropriately to safety and emergency situations.
• Completion of all training and onboarding prior to program start date or training due dates.
• Must be CPR and First Aid certified or willing to become certified within the first 30 days of employment prior to camp start.
• Current Oregon Food Handler’s Certification, or ability to obtain certification.
• Must be available during all of the following dates:
  • June 7 – June 13 (Program Staff Retreat)
  • June 14 – June 20 (Mandatory All‑Staff Training)
  • June 21 – August 22 (Camp Season & Move‑Out)

• Capable of observing and listening for stressful situations at all times.
• Capable of lifting 40 pounds.
• Capable of quickly reaching a person and/or situation to prevent harm.
• Capable of effective and appropriate mental, emotional, and social responses in a constantly changing, youth‑centered environment.

All candidates must have reliable transportation. Job offers are contingent upon completion of a rigorous criminal history background check.