The Salvation Army - Central Territory

  • Food Services Assistant - Army Lake Camp

    Job Locations US-WI-East Troy
    Job ID
    # of Openings
    Seasonal Full-Time
  • Overview

    The Food Service Assistants are responsible for washing, drying, and organizing pots and pans used in food preparation and serving. They are also responsible for removing garbage and recycling from the kitchen and sweeping and mopping the kitchen floors, as well as additional kitchen maintenance. The Food Service Assistants are also responsible for washing and returning dishes to the dining rooms, as well as for removing garbage from the dish room and dining room floors. The Food Service Assistants will assist Food Service Manager in preparing Camp for guests and cleaning up after guests' depart. These individuals are to help maintain a team atmosphere among the camp staff, helping each to understand their critical role in the proper serving all who come to Army Lake Camp. 


    Typical Hours of Work: One hour before each meal times continuing until completion of job responsibilities after each meal: Approximately 2-1/2 to 3 hours per meal. 


    The Salvation Army Mission Statement: 

    The Salvation Army, an international movement, is an evangelical part of the universal Christian church. Its message is based on the Bible. Its ministry is to preach the gospel of Jesus Christ and to meet human needs in His name without discrimination.


    Washing Dishes: 

    • Scrape, rinse, and stack all dishes as they come in from the campers and staff. 
    • Place dishes in rack and put through dishwasher. 
    • Sort and rack all silverware. 
    • Put silverware through dishwasher. 
    • Place dishes on carts and return to dining rooms when dry. 
    • Place silverware in silverware holders and return to dining rooms when dry. 
    • Keep dish room window closed during announcements and devotions. 

    Dish Room Maintenance:

    • Prepare buckets of warm water and cloths for campers to wash tables. 
    • Clean dish washing machine. 
    • Wipe down splash areas on walls around dish washer and stacking tables. 
    • Empty trash from dining rooms and place in dumpster. 
    • Sweep and mop dish room. 

    Dining Room Maintenance: 

    • Empty trash and garbage cans in both dining rooms and place in trash cart outside. 
    • Sweep both dining rooms and spot mop after every meal. 
    • Completely mop both dining rooms after dinner. 
    • Clean tables and counters in staff dining room. 
    • Mop up spills during camper and staff meals. 
    • Sweep mats outside the staff dining room after each meal. 
    • When mopping, rinse mop ofter and wring well so the floor is not slippery when you are done. 
    • Pick up any trash on the sidewalks or near the entrance to the staff dining room. 
    • Sweep and hose down sidewalks and entrance areas at the end of each day. 
    • Take trash to dumpsters. 
    • Pick up around dumpsters. 
    • Wash out trash cans as needed or once a week. 

    Wash, Dry, and Put Away Pots and Pans: 

    • Maintain wash sink with hot, soapy water. Water temperature should not fall below 110 degrees. 
    • Maintain clean, hot rinse water. Water temperature should not fall below 120 degrees. 
    • Maintain clean, warm sanitizing water. Water temperature should be at 90 degrees and be pH tested. 
    • Spray out, over garbage disposal, those pans with food stuck to them. 
    • Use scrapers when necessary to remove remaining food when washing. 
    • Use wash clothes to wash grease off of pans. 
    • Rinse pans throughly. 
    • Sanitize pans.
    • Make sure pans are air dried before putting away. 
    • Keep pots and pans organized and in order. 
    • Wash and dry all serving utensils. 
    • Return serving utensils to proper place - maintain order and organization. 

    Removal of Garbage and Recycling:

    • Rinse all cans, remove bottoms, crush, and place in recycling bin. 
    • Rinse all glass and plastic containers and place in recycling bin. 
    • Flatten all boxes and put in recycling. 
    • Place recycling in trash carts outside of kitchen. 
    • Empty kitchen garbage cans and trash cans and replace liners after each meal. 
    • Take all trash and recycling to dumpster after each meal. 
    • Keep area around dumpster picked up and clean. 
    • Hose down trash carts at the end of each day. 
    • Wash out trash cans as needed or weekly. 


    • Assist in any other ways to make the dining room run smoothly. 
    • Perform any assignments given by the Food Service Manager, including set up for and clean up from guest groups. 
    • Participate in all staff meetings. 
    • Observe "Spiritual Emphasis" program and moral code affecting campers and staff. 
    • Follow all camp policies and procedures. 
    • Other responsibilities will be assigned as needed at various camps. 

    Relationships: Other kitchen assistants, counselors, and camp administrative staff. 


    Supervision Received: Food Service Manager 


    Performance Measures: This individual will be evaluated on how effectively the outcomes of this position are achieved, as well as the timeliness, accuracy, and completeness of accomplishing assigned goals. 





    The physical demands described here are representative of those that must be met by an employee to successfully perform essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities with disabilities to perform the essential functions. 

    • Minimum age of 16 required. 
    • Must be able to lift 50 pounds. 
    • Housing and meals are not provided with this position. 
    • Demonstrated ability to use initiative and be a self starter. 
    • An attention to detail. 
    • A positive attitude and the ability to be flexible in light of changing job situations/priorities. 
    • Must support the philosophy, goals, and objectives of The Salvation Army - Army Lake Camp. 

    Physical Demands/ Work Environment


    Work environment characteristics described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

    This position is required to do light to heavy physical work. In order to successfully perform the essential functions of this position, the employee is regularly required to remain stationary for some periods of time; use of hands and fingers; communicate; move; frequently required to position self to stoop, kneel, or crouch; frequently required to reach with and use arms and hands. Specific vision abilities required by this job include close vision, distance vision, and ability to focus. The work environment for this position includes commercial kitchen and outdoor environment with a low to high noise level.


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