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 educational 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: This is the head chef and supervisor of the kitchen staff. All aspects of kitchen operation are the responsibility of the Village Chef. This person reports to the Dean of the village.
Assistant Village Chef: This is the second in charge of the kitchen. This position is expected to take charge of the kitchen in the absence of the Village Chef including supporting the Village Chef in the administrative and supervisory tasks. This position reports to the Village Chef.
Village Cook: There are at least two Village Cooks in every kitchen. This position will do a lot of cooking, and might lead in the production of a meal, including making sure all the food goes on on time and is delicious. This position reports to the Village Chef.
Kitchen Helper: These cooks are responsible for some of the prep cooking and the cleaning and upkeep of the kitchen. There are at least two kitchen helpers in every kitchen. This position reports to the Village Chef.
Village Baker: Responsible for production of all baked goods for the village, and any other food preparation assigned to them by the Village Chef. May be expected to take charge of the kitchen in the absence of the Village Chef. The position reports to the Village Chef.
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: Working in a kitchen is an intense experience. We work 6 days per week averaging 9 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, Morse code, whatever it takes and ask. We want to hear from you and make sure you have as much information as possible.
Dan Eastman – Culinary Arts and Distribution Center Manager
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