The Camp Randolph Cook 2013 Season

Updated 03-06-2013

A unique 10 week opportunity on beautiful Lake Champlain in northern Vermont, a great place to be for the summer. Camp Randolph is a 121 year old private summer camp located in Highgate Springs, Vermont 05460. The Clubhouse at Camp Randolph is our dining hall which provides family style meals to campers during the summer from late June through Labor Day.

We are now accepting applications for the position of cook/manager, and wait staff helper. Interested applicants should be prepared to provide

- a letter of interest

- a resume

- and references

These items can be mailed or emailed to addresses provided below.

clubhouse@camprandolph.com

Allen Heurtley
30 Brooklawn Drive
Rochester, NY 14618

History

Camp Randolph is a rustic private summer camp started by a group of business men from Randolph Vermont in the 1880's. Located in Highgate Springs, Vermont, today it still survives, changing little in over 100 years. 20 privately owned cottages on six community acres, on the shore of beautiful Missisquoi Bay, on Lake Champlain. The Camp's population is a mix of snowbird retirees, and vacationing families normally visiting a week at a time, a couple times a summer. For the majority of campers, Camp Randolph is a lifetime tradition, with many generations. A place for vacation, with many activities, swimming, boating, biking, hiking, tennis, fishing, etc.

The main social center of Camp Randolph is the dining hall referred to by campers as "The Clubhouse". This is the original structure built in Camp back in the 1890's, it has always served as the dining room and housing for the dining staff. In its heyday the Clubhouse served 7000 meals a summer, three squares, full time staff of four, seven days a week. Today the pace has been toned down, approx 1000-1200 meals per season, breakfast and dinner meals only, and generally two days off a week for the staff.

Cook Description/Duties

Weekly salaried pay, contract position, +plus room/board, season end bonus.

The position of cook/manager is just that. You will be responsible for nearly everything in operating the dining hall. From ordering supplies, food shopping, preparing food, planning menus, planning special holiday events, cleaning and dishwashing, directing your kitchen help. The dining room consists of long red checker tables with antique chairs capable of holding about 70 campers. Attendance is up and down depending on the time of the summer. At holiday peaks as many as 70-75 campers will use the Clubhouse, other times there may be as few as 5-6. Generally the range is 15-30. The cook/manager is not responsible for the meal payment,and accounting this information will be handled by a Camp representative. The cook will have access to an online reservation system to plan for meal numbers.

Food style does need to appeal to a varied group, fresh homemade dishes are required. The Camp has a book of favorites menus and ideas although ultimately the cook does set the menu in advance, (2 week rotating menu). The rotating menu allows the campers to have flexibility. Typically staple type groceries can be purchased and delivered, while daily visits to the local food stores, and vegetables stands will be required, so applicants really need to have their own automobile, and be able to make frequent trips to St. Albans for groceries.

Breakfast is served between 7:30 and 9:00am, tradition uses a first horn to alert campers that breakfast is ready, and then a second horn to indicate last call. The style of service is family style, meaning campers help them selves to toast cereals bagels coffee juices, and fresh fruit. Short order eggs, and usually one meat, and one special is offered daily. For example bacon and pancakes one day, sausage and french toast the next, and eggs benedict after.

Dinner is served at 6:30pm sharp, a warning horn at 6:15, the second horn at 6:30. This is a fully family style sit down meal, meaning platters and serving dishes are set on the table and campers help themselves. Pitchers of iced tea and lemonade, and coffee thermos right on the table. A typical dinner could consist of daily green salad using fresh produce and ingredients, roasted rosemary chickens, steamed yellow and green squash, and buttered egg noodles. Nightly dessert is offered, and typically served by the cook and or staff. An ice-cream offering is always available, as well as some delicious creation, often left over desserts can carry over to the following night. The cook/manager should also have good experience with outdoor charcoal and gas grills.

Kitchen wait staff helper

Weekly pay, hourly, + room/board, 10+ week position

Kitchen help is often a spouse, relative, or friend of the cook, sometimes by the kids of the campers, or surrounding local resident. Typically there is one helper that is the "main" helper who is there all summer, and available as required, during heavy attendance 1-2 more helpers are hired on, and sometimes a helper will come to work when his family is in Camp. The cook/manager gets to use this help how they see fit, although historically help tasks are setting up tables, putting out food, busing dirties, washing dishes, etc. However direction on how to do these tasks properly will fall on the cook/manager. Normally a good bond is formed, but experience in managing employees, and maintaining a friendly light atmosphere is important.

Salary and pay

A competitive salary will be negotiated, and is based on experience and housing requirements, preference will be given to an applicant who lives at the Clubhouse. A bonus is given at the end of the summer, and it is derived from performance, camper input, and the ability of the cook/manager to control costs. Good cooks serve more meals, bonus is 5-10% of total meals. This job is approximately 10 weeks. First day of meals is late June with the cook taking residence previous to that week to set up, and purchase supplies. The first week is the hardest and most busy! The staff will be required to work without days off until the following week, make-up days will be given later in the summer during slow periods. The last meal is the Labor Day Breakfast, the Clubhouse will close up the following day.

Clubhouse Facility

The oldest building in camp, a functional large kitchen with large restaurant range (propane), griddle, and double oven, commercial dishwasher, pot sink, freezer, refrigerators, microwave. Housing consists of 2 bedrooms and a bathroom on the second floor of the Clubhouse. Minimally furnished with dressers, mirrors, beds, a/c unit and lake views. In their free time, the cook/manager is welcome to use any of the Camp's recreational amenities including the tennis court and dock.

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