Great - we're looking for you! We need 179 awesome people to work in our 13 kitchens to ensure we can cook food for thousands of campers. We want YOU to be one of those people!
We are a summer camp that teaches language. As part of that education, we serve food that is culturally authentic to each of the 15 languages we teach. To answer your question, we speak English in the kitchens, so no, you don’t need to know a second language to take this job! To your other question, no, you don't need to have any cooking experience. We are an education organization and we will train you!
There are different job titles in every kitchen. The number of people in each kitchen depends on the number of meals served.
Village Chef: Each kitchen has one of these. This is the Executive Chef of the kitchen. They create the menu, order product, schedule staff and are responsible for everything that is served. These are people with prior industry experience who want the task of being in charge. They are taught task delegation, timeline management and other transferrable supervisory skills. Chefs also do dishes and keep the kitchen clean.
Village Cook: As an industry term, you could call these people Sous Chefs. These folks do a majority of the food preparation and cooking. Every kitchen has at least two of these people. The Village cook is in charge of the kitchen in the absence of the Chef. Village cooks do dishes and keep the kitchen clean.
Kitchen Helper: This position does food preparation, some cooking, dishes and keeps the kitchen clean.
Village Baker: Every kitchen has a baker who is responsible for creating culturally authentic product for campers. If you have baked bread, cookies and cake at home, you are the person for this job. Bakers do dishes and keep the kitchen clean.
You’ll notice a pattern: It’s everyone’s responsibility to do dishes, sweep, mop, wipe down counters, bring out the trash and keep the kitchen clean.
The Pay: We are a residential camp, so room and board are included. You are paid a weekly salary. This salary is dependent upon the position you are hired for, prior industry experience, prior experience at Concordia Language Villages and any experience with the language you are working for.
The Hours: The agreement is to work six day per week, nine hours per day. The job is task-oriented; there are a finite amount of things that need to happen and the more efficiently everyone works, the faster that work gets done. As you get better at slicing and dicing, the number of hours required to get the job done decreases.
The Benefits: Learn to cook some awesome culturally authentic food! Why is fettuccine Alfredo considered Argentinian? Find out if you work at our Spanish camp. Want to have some friends over, but can't afford to order pizza? After one summer, you will find cooking fun and easy!
Make Lifelong Friends: When we ask returning staff members to explain the job to a first year staff member, here’s what they say: “It’s hard work. It’s tiring. Some days can get pretty long. But the work is fun and the people I worked with made it fun and we accomplished so much together.” Bring your friends with you and work together!
Enhance Your Transferrable and 21st Century Skills: Collaboration, problem solving, creativity, critical thinking: these are the things employers are looking for. Gain experience by working in the kitchen this summer. You are working with a small group of people (collaboration); figuring out how to slice, dice, cook and serve a meal for 250 people (critical thinking); problems will arise and they will need to be solved (problem solving); and you will be thinking of new ways to solve these problems because every meal is different and can’t be solved the same way (creativity).
The Dates: You can find a list of the languages and dates of employment here. These dates don't work? Give us a call and let's work something out!
Other Questions? Call, text, email, tweet, morris code, whatever it takes and ask. We want to hear form you and make sure you have as much information as possible.
Mitch Eickman – Assistant Manager of Culinary Arts