This is an entry level position with on-the-job training for someone who wishes to learn baking from scratch.  In a typical day, the Global Youth Village kitchen serves fresh “homemade” bread for at least one meal, and also prepares dessert (cake, cookies etc.) for either lunch or dinner.  In addition, breakfast may include muffins, biscuits or pancakes, etc.   Applicants need to be ready and willing to be in the kitchen before the sun rises!  (Other duties are similar to those of other staff, as noted in detail below.)

Minimum Qualifications:

  • Desire to work in the food service area.
  • Ability to read and adjust recipes with weights & measures, and menus.
  • Attention to detail.
  • Ability to work well in a close team situation, with daily deadlines.
  • Be willing and able to work odd (early morning!) hours.
  • Self motivated, with an ability to work alone as needed.
  • Stamina, for working long hours on one’s feet, some lifting, and an ability to physically and mentally persevere through repetitive tasks.
  • Ability to accept feedback and guidance, and seek guidance when needed
  • English conversant and able to read and comprehend written English.
  • Minimum age, 19.
  • High School graduate with at least one year post graduate work experience or education.
  • Baking and cooking experience (quantity or vegetarian cooking) not needed, but preferred.

Responsible to:         Food Service Director


  1. Preparation of baked goods for day from scratch.  This may include: various yeast based breads and flat breads; breakfast biscuits, pancakes, breakfast cakes, muffins; short breads & corn breads; cookies, pastries & cakes;  frosting & glazes; pizza dough or foccachia; puddings or other desserts
  2. Work with cook to prepare breakfast, as needed.
  3. Check production schedule / menus for next day to and make sure ingredients are on hand for next day’s needs.  Prep work for next day as needed.
  4. Meal service duties: delivers food to tables at the beginning of the meal; serve at “window” during meal times (for requests from kitchen); properly store left-overs at end of each meal; oversee meal clean-up team of youth and/or staff, as needed; table setting prior to meal, as needed
  5. Kitchen maintenance and up-keep tasks such as: stocking, rotating stock; empty trash;  put away deliveries, helping unload truck as needed; wash pots, pans, dishes between meals (manual and machine wash); sweep and mop kitchen floor; make sure counters, sinks, and washing area are kept clean
  6. Prepare food for “take-out” as requested (for special guest needs, field trips, cabin nights, staff events, and movie nights)
  7. Assist in any area of kitchen or dining hall, as requested by Food Service Director
  8. These are not the only duties to be performed.  Some duties may be reassigned, and others may be assigned as required.
  9. Evaluate procedures and menu at end of season, making recommendations for next season

Essential Functions:

  1. Physical ability to lift, unload, move food and supplies including 25-pound bags of flour.
  2. Sensory ability to determine cleanliness of dishes, food contact surfaces, and kitchen area, in addition to assessing condition of food
  3. Cognitive and physical ability to operate electrical and mechanical kitchen equipment safely (dish washer, food processors, blenders)
  4. Physical ability & stamina to do physical work 8-10 hours/ day with intermittent breaks.