Mondamin and Green Cove are well established (in continuous operation since 1922) family-owned summer camps for children, with a reputation for a strong outdoor adventure program, including activities such as sailing, mountain biking, canoeing and kayaking, horseback riding, and rock climbing.
We operate two kitchens, one at our boys' camp (Mondamin), and one at the girl's camp (Green Cove). Our Kitchen Manager is also our Head Chef. The Manger/Chef has many duties, as described below, the most important of which are to be a good leader and personally produce good food for lots of campers and staff.
This is a seasonal operation; the job runs from about May 20 through August 20. The camp is located on 350 acre Lake Summit, at an elevation of 2000 feet in the Blue Ridge mountains. The kitchen and dining room overlook the lake. Campers attend from all over the United States, and from a number of foreign countries. We have a 3 week session in June, a 5 week session in July and early August, and 2 week session in August. Interested applicants may wish to check our web site at www.greencove.com, for an overview of our program and camp philosophy.
Each kitchen feeds a normal maximum of 260 people per meal, three meals per day, family style, seven days per week, from early June through mid August. There are frequently reduced numbers, since campers are often out of camp on wilderness camping trips. The goal of our food service is to maintain a very high quality menu, with balanced meals and good variety. Our clientele includes 8 - 17 year old children, young adult staff members, and older staff members; we accommodate vegetarians and those with special dietary needs. We do this as economically as possible, but the emphasis is on good food over strict economy when choices must be made. We like for our campers (and staff) to go home saying, "I'm gonna miss camp cooking!"
Breakfasts are usually some combination of eggs, pancakes, biscuits, toast, muffins, fruit, cereal (hot and cold), hash browns, grits, bacon, sausage, etc. Lunches are usually relatively light: cold cuts, pizza, chick fillets, subs, tacos, mac and cheese, etc., usually with soup available. Suppers usually include a main course such as spagetti, baked or fried chicken, lasagna, beef stew, roast beef, etc. There is always a salad bar at lunch and dinner, and usually some sort of alternative, which might be made-over left-overs. Vegetarian options should always be available. From time to time there will be special events, such as a Luau, a Christmas party, treats for Saturday night coeds, etc. There will be a cook-out at least once a week (burgers, BBQ, or the like).