Exciting Job Opportunities at Camp Ballibay
As I’ve posted before that I am going to be the Food Education Coordinator for a kids’ performance arts camp called Ballibay this summer. It is an amazing camp providing kids not only a place for creativity and expression but exposure to amazing real whole foods. There are still a few opening in their food service department. If you or anyone you know may be interested please contact John Jannone, the camp’s director. This is perfect for college students interested in cooking. Also perfect for any health coaches out there just starting out who have an interested in cooking and working with kids. Please find below the information on the positions opened and who to contact. Check out the camp’s website to find out more about the camp itself at http://www.ballibay.com
The Ballibay Camps seek a Sous Chef and Line Cooks for a high-quality camp foodservice operation for the months of July and August. Our kitchen will serve a community of approximately 200 kids and adults. Our camps share a beautiful campus in NE Pennsylvania, about 3 hours from Manhattan.
After many years of working with a large foodservice company, and 46 years of total operation, the camps’ new administration has moved strongly towards scratch cooking with locally produced ingredients. Our kitchen places an emphasis on healthful kid-friendly foods, a diverse international menu, vegetarian and vegan options, and – when possible – local specialty products. For the 2011 season we are doubling the size of our kitchen, increasing staffing, and adding a strong food education component to the camps’ curriculum.
Part and full time on-site work begins in June, in the camp’s foodservice operation and expanded food education program.
We seek energetic and organized individuals who possess basic cooking and/or baking experience, especially in professional food service. Food safety education or certification and knife skills are a plus. Candidates MUST be enthusiastic about working in an environment with children and a diverse camp staff.
• Sous Chef – report to head chefs; prep, cook and expedite daily meal service; maintain kitchen inventory and equipment; and receive food orders.
• Line Cooks – report to head and sous chefs; daily food prep and cooking.
Salary is TBD for each position and is commensurate with experience.
Send resume, letter & references to:
fax: 347 682 5892