FOR ALL STAFF POSITIONS:

Minimum Qualifications

  • Commitment to the Christian faith, and a reasonable ability to articulate that commitment in ways appropriate to Christikon's ministry and constituency.
  • Desire and ability to live together and work with other staff and with campers in an intensive and intentional Christian community.
  • Good character, integrity, adaptability, enthusiasm, sense of humor, patience, self-control.
  • Maturity, common sense, good judgment.
  • Desire and ability to live in, work in and move about the mountainous terrain in which the camp is located.
  • Ability to accept guidance and supervision.
  • At least one year beyond high school, and at least 19 years of age during the camping season.
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    General Responsibilities
  • Carry out and provide necessary support for Christikon's camping program in ways appropriate to Christikon's Mission Statement.
  • Share responsibility for shaping a community of staff, campers and other guests that is grounded in Christian faith.
  • Follow and support Christikon goals, policies and procedures, and interpret them to campers, guests, and other staff.
  • Plan and lead worship, Bible study introductions, and group recreation as assigned.
  • Prepare for and participate in staff meetings and supervisory conferences.
  • Complete evaluations at the end of each camp session.
  • Lead “interest groups” during camp sessions according to one's skills, background and interests, and as time and other assigned responsibilities permit.
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    Head Cook

    Minimum Qualifications

        C Supervisory skills

        C Ability to relate well to others

        C Knowledge of standards of food preparation, serving, and kitchen procedures

    Responsible to: Director

    General Responsibility:  Supervise the entire food service, according to Christikon food service policies and procedures.

        Specific Responsibilities

  • 1. Supervise all kitchen food preparation.
  • 2. Supervise and train Assistant Cooks and Lodge Supervisor.
  • 3. Supervise dish-washing program.
  • 4. Plan menus to provide tasty, nutritious and cost-effective meals, and maintain menu files.
  • 5. Supervise pantry, cooler and freezer storage.
  • 6. Monitor food and supplies inventory, and order as needed for efficient, cost-effective use.
  • 7. Provide for storage and utilization of left-overs in safe and cost-effective manner.
  • 8. Help receive and properly store food and other supplies.
  • 9. Supervise and participate in preparation of food.
  • 10. Maintain a clean, sanitary food service.
  • 11. Provide for daily recording of cooler, freezer, refrigerator and dishwasher temperatures.
  • 12. These are not the only duties to be performed. Some duties may be reassigned and other duties may be assigned as required.
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    Essential Functions
  • 1. Ability to lift, unload and move food, supplies and dishes.
  • 2. Ability to use kitchen equipment safely, including electrical and mechanical equipment.
  • 3. Ability to maintain appropriate inventories of food and supplies.
  • 4. Ability to determine cleanliness of dishes, food contact surfaces, and food service areas.
  • 5. Ability to assess condition of food.
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