Specialty Distributing jobs

About Club Kodiak

Club Kodiak is a unique overnight summer camp-style retreat facility for young adults 19+ with learning disabilities, ADHD, Autism Spectrum Disorder, and neurodiversities. We provide an inclusive, supportive, and engaging environment where guests develop independence, confidence, friendships, and lifelong memories.

We are looking for a highly organized, dependable, and enthusiastic Kitchen Manager/Advisor to oversee the operation of Club Kodiak's kitchen while also participating fully in camp life. This role is ideal for someone who enjoys preparing nutritious meals, maintaining an organized workspace, and working directly with Guests and fellow staff members.

Position Summary

The Kitchen Manager/Advisor is responsible for the planning, preparation, and organization of dinner and snacks for guests and staff while maintaining high standards of food safety and cleanliness. Outside of meal preparation and kitchen responsibilities, the Kitchen Manager is an active member of the camp staff, participating in programming, supervising guests, and contributing to the positive retreat community.

Responsibilities

Kitchen Management

• Plan, prepare, and serve nutritious meals and snacks according to scheduled menus.
• Accommodate Guests and staff with food allergies, dietary restrictions, and medical dietary needs.
• Maintain accurate food inventory and communicate supply needs to camp administration.
• Receive, organize, and properly store food deliveries.
• Ensure compliance with all food safety, sanitation, and public health regulations.
• Maintain a clean, organized, and safe kitchen, dining, and food storage areas.
• Monitor food quality, storage temperatures, and kitchen equipment.
• Oversee dishwashing and kitchen clean-up procedures.
• Maintain records related to food temperatures, cleaning schedules, and inventory as required.

Club Advisor Responsibilities

• Supervise and support Guests throughout the camp day outside scheduled kitchen duties.
• Participate in recreational activities, evening programs, special events, and camp traditions.
• Foster an inclusive, respectful, and supportive environment for all Guests.
• Build positive relationships with Guests while promoting independence and personal growth.
• Assist Guests with daily routines when required.
• Support fellow staff members and contribute to the overall success of camp operations.
• Participate in staff meetings, training sessions, and emergency procedures.

Qualifications

• Experience preparing meals for groups, camps, schools, restaurants, or similar settings.
• Knowledge of safe food handling and sanitation practices.
• Valid Food Handler Certification (or willingness to obtain prior to employment).
• Excellent organizational and time management skills.
• Ability to work independently while collaborating as part of a team.
• Strong communication and interpersonal skills.
• Comfortable working in a fast-paced camp environment.
• Experience working with children or individuals with disabilities is considered a strong asset.
• Current Standard First Aid and CPR certification is considered an asset.

Club Kodiak Kitchen OperationsMeal ServiceBreakfast & Lunch

Breakfast and lunch are prepared and eaten in each cottage by Guests and Advisors using food they have "shopped" for from the kitchen pantry, refrigerators, and freezers.

Fresh salad vegetables (typically lettuce, cucumber, bell peppers, tomatoes, and celery) are available daily for cottages to use at lunch.

Dinner

Dinner is prepared by the Kitchen Manager, with assistance from Kitchen Crew as needed, and is served communally in the Kitchen Tent. Fresh salad vegetables are also available with dinner each evening.

Kitchen Layout

The kitchen consists of a main kitchen area, two adjoining pantry rooms, and an outdoor deck.

Cottage Pantry

The Cottage Pantry contains food available for cottages to prepare breakfasts and lunches, including:

• Cereal
• Soup
• Pasta and rice
• Condiments and spices
• Fresh fruit (typically apples and bananas)

A designated section is reserved for special diet pantry items.

The Cottage Pantry also contains:

• Clean cottage cloths for collection
• A laundry basket for used cloths, which are washed and rotated by Kitchen Crew

Dinner Pantry

The Dinner Pantry stores dry goods used for dinner preparation as well as baking supplies, including special diet ingredients.

This room also houses:

• A washing machine and dryer used for camp cloths and emergency laundry
• A commercial dishwasher, primarily used for plates, cups, and cutlery
• Space for a second oven along the wall beside the breaker panel

RefrigerationMain Refrigerator

The large refrigerator is divided into two sections.

Dinner Side

• Dinner produce and ingredients

Cottage Side

• Salad vegetables
• Milk, cheese, yogurt, sour cream
• Sliced turkey and roast beef
• Refrigerated special diet items such as lactose-free cheese or dairy-free yogurt

Refrigerator/Freezer

Used for:

• Dinner condiments
• Leftover dinner preparation ingredients
• Baking ingredients
• Refrigerated or frozen special diet items

Dinner leftovers are sent with the cottage assigned to kitchen clean-up that evening. This allows cottages to use them for lunch the following day while avoiding storage limitations within the kitchen.

FreezersDinner Freezer

Located on the deck, the chest freezer stores frozen dinner ingredients, including:

• Ground beef
• Burgers
• Hot dogs
• Fish
• Vegetables
• Tortillas
• Buns

Cottage Freezer

Located in the grey shed on the deck, this freezer contains food available for cottages, including:

• Bread
• Bagels
• Chicken tenders
• Frozen fruit
• Toaster waffles
• Fish sticks
• Fries
• Pierogies

Outdoor Equipment

The deck also contains three BBQs, primarily used for Friday evening BBQs and other meals throughout the session.

Food Preparation Area

The main kitchen contains two large islands used for food preparation before dinner and serving during meal service.

Food Ordering

Most food and bulk supplies are purchased through Sysco, including paper products, garbage bags, and laundry supplies.

Sysco Deliveries

Deliveries are available:

• Tuesday
• Thursday
• Saturday

Orders must be submitted by 4:00 p.m. the previous day.

Grocery Shopping

Additional grocery trips are made throughout the week for:

• Special diet foods unavailable through Sysco
• Supplemental ingredients requested by cottages
• Any additional food required during the session

Shopping is typically completed in Burk's Falls or Huntsville (FreshCo, Independent, or Metro when specialty products are required).

Weekly Cottage Menus

Each cottage completes a Weekly Menu & Shopping List.

Cottages should distinguish between:

• Items available through the kitchen pantry, refrigerator, or freezer
• Grocery store purchases

These menus help estimate food usage from the Cottage Pantry, Cottage Freezer, and Cottage Refrigerator while informing upcoming Sysco orders.

Inventory planning must also account for routinely stocked items such as bread, milk, eggs, cereal, and other breakfast staples.

For example, if several cottages plan to make pizza bagels for lunch, additional bagels must be ordered beyond normal breakfast quantities. Likewise, if multiple cottages require bell peppers, these must be ordered in addition to those needed for dinner salads and regular fridge stocking.

To simplify inventory management, cottages are asked to collect their ingredients after submitting their menus rather than taking food throughout the week on an as-needed basis.

Dinner Preparation

Preparation time varies depending on the menu and the number of Advisors assigned to Kitchen Crew.

At full capacity, dinner is prepared for approximately 60 people, including first and second servings.

Typical dinner menus include:

• Pasta Bake
• Sweet & Sour Meatballs with Rice
• Pizza
• Tacos
• Rice Bowls
• Turkey Sausages
• BBQ
• Fish & Chips
• Chicken Stir-Fry
• Soup
• Pot Roast

Dinner Service

Dinner begins at 6:00 p.m. when the dinner bell rings.

Guests are seated by cottage at picnic tables in the Kitchen Tent.

One Advisor calls each table to the serving area. The next table is not called until the previous table has received its meals. This process:

• Prevents congestion
• Ensures correct portion sizes
• Allows special diets to be managed appropriately
• Keeps food warm throughout service

Three Advisors typically serve dinner from behind the kitchen islands.

After all tables have been served, second helpings are offered.

Guests then:

• Scrape food waste into the garbage
• Place cutlery into the designated rack
• Place dishes into bus bins containing soapy water

Dinner Clean-Up

Cottages rotate responsibility for dinner clean-up.

Tasks include:

• Washing and drying dishes
• Loading and running the dishwasher
• Packing away leftovers
• Wiping kitchen surfaces
• Sweeping and mopping floors
• Washing kitchen cloths
• Rinsing bus bins
• Emptying garbage and recycling
• Replacing garbage bags
• Distributing cooled leftovers
• Turning off lights and fans before closing the kitchen

Evening Schedule

Dessert—typically prepared during the day's Baking Life Skill—is served after dinner clean-up.

The evening then continues with:

• Merit Announcements (target start: 7:10 p.m.)
• Large Group Life Skills
• Tuesday Table Talk
• Friday Dance Preparation
• Evening Program

Kitchen Manager Responsibilities

The Kitchen Manager is responsible for:

• Planning the dinner menu for each session.
• Preparing and serving dinner daily for approximately 60 people, including accommodating allergies and special diets.
• Completing final kitchen cleaning and sanitation after cottage clean-up.
• Managing food inventory and maintaining appropriate stock levels.
• Placing Sysco orders based on dinner menus, cottage meal plans, and routine inventory requirements.
• Receiving and organizing Sysco deliveries.
• Supporting the daily Baking Small Group Life Skill.
• Supervising Advisors assigned to Kitchen Crew during food preparation and dinner service.
• Completing grocery shopping trips for supplemental and specialty diet items as required.

What We Offer

• A rewarding opportunity to positively impact the lives of children and young adults.
• Hands-on experience in both food service management and youth development.
• A collaborative, supportive, and energetic staff team.
• Room and board during employment.
• Comprehensive staff training.
• Competitive seasonal compensation.

Join Our Team

If you are passionate about creating great meals, supporting Guests, and becoming an integral part of an inclusive camp community, we'd love to hear from you.

Please send inquiries to sam@campkodiak.com

Pay: $2,000.00 per month

Benefits:

• Casual dress
• Company events
• Discounted or free food
• On-site parking

Work Location: In person