Camp Lincoln and Camp Lake Hubert are Private Residential Camps in the Brainerd Lakes Areas, North of Minneapolis.

Our Season begins in Late May with Camp Preparation work, and runs through the end of August. The camp Food Service Team are key in the successful operation of the camp.

Our Food Service Staff Provides three meals per day (with salad bar) at each meal to approximately 700 campers and staff, between three kitchens on the camp grounds. They work together to operate three kitchens and serve seven dining halls.

HEAD COOK – TEAM LEADER

Our Head Cooks really set the tone for the kitchen. They are responsible for the operations and staff within their kitchen. They provide leadership and supervision including: technical support; training; morale & enthusiasm; displaying an upbeat & positive attitude; task organization; encouragement; feedback and problem solving.

Are Head Cooks LEAD by example, they are responsible for cooking each meal. Dishing up and serving each meal; advance preparation for meals, salad bars and bakery; cleaning as necessary.

CO COOKS

Assists the Head Cook in overall running the kitchen. Assistant cooks also set the tone for the kitchen by role modeling appropriate work ethic, attitude and team spirit. They are also incharge of manageing and executing all the special need diets and make sure they are labeled and served properly.

They are in charge also of execution for each meal ensuring that schedules are met and cleanliness is maintained in the kitchens and dining rooms. They help to reduce food waste through creative use of extras and proper storage and rotation. They monitor food deliveries and help to verify stock as it arrives as well as monitoring inventory in dry storage.

BAKER

The Baker Provides bakery products to the kitchens when needed including: breads, rolls, cookies, doughnuts, cakes, etc. The main oven is located at Camp Lincolns Kitchen and is used for baked entrees as well. The Baker is responsible for panning out, proofing, baking and decorating all baked goods/desserts as needed. The Kitchen Manager sets quantities – the baker is then responsible to see that each that the kitchens has all the breads and rolls that they need. They monitor bakery supplies, making note of when re-orders are necessary. Also assists as necessary with other kitchen tasks such as advance prep for meals and salad bars and cleaning as necessary.

SALAD PREP STAFF

The Salad Prep Staff is responsible for all three salad bars at Camp Lincoln and for assisting the Kitchen as needed in their planning and prep work for the kitchen is needed. This includes: advance prep of lettuce, vegetables, fruits, dressings, toppings, prepared salad mixes, etc. Set up and take down of salad bars; monitoring the content of the salad bars to insure variety, creativity and quality- watching for the items popularity with children. Also responsible for salad bar walk-in cooler, keeping the stock fresh, rotated and sanitary. Also assists with general kitchen tasks as necessary including meal prep, bakery, and cleaning as necessary.

FOOD SERVICE STAFF

Kitchen duties for general staff include; being a supportive member of the team; occasional heat with cooking meals; serving meals; advance prep for meals; dining room set up, serving, and clean up; set up and take down of salad bars; stocking and transporting food; unloading and distributing of food deliveries; salad bar & bakery prep support; cleaning as necessary; sweeping, mopping & dishwashing.

ALL FOOD SERVICE STAFF

In addition to their kitchen duties, all of our Food Service staff are expected to be a part of the overall camp staff community. They may join in with special events, become a member of a cabin group as a support staff. They are expected to abide by the overall camp rules and regulations, but also have access to the many advantages of working at a summer camp: use of camp facilities, beautiful surroundings, great campers and staff to work with, and much more.

This opportunity provides a fun way to gain on-the-job food service experience or to improve and challenge the experienced Food Service Professional with team leadership. All the while, living “at the lake” for the summer. Our dining halls and kitchens are located in our log style lodges.

Some food service experience necessary.

• Food handling

• Cooking

Camp Lincoln and Camp Lake Hubert are two premier traditional, residential brother and sister camps which date back to 1909. With over 100+ years of family-owned operation, there is a reason why the Camp Lincoln & Camp Lake Hubert traditions have been carried on for four-generations. Located on over 800 acres of Pine and Birch forest on spring-fed Lake Hubert, our camps are in the Great Northwoods of Minnesota, 2 ½ hours north of Minneapolis/St. Paul. Catering to a diverse group of campers and staff from across the country, and further afield, we are committed to excellence in camping and providing our staff and campers with opportunities for personal growth. Camp Lincoln and Camp Lake Hubert have a 100-year plus history of creating fun and adventure in Minnesota’s lake country. As brother-sister camps, we are located across the lake from each other, with separate facilities and activities, but under the same ownership and long-standing mission and purpose. Alumni from all across the USA and around the world talk with pride about their wonderful memories and the great times at Camp Lincoln and Camp Lake Hubert.