🧾 Avoid These 7 Mistakes When Hiring Camp Kitchen Staff

Hiring the right people for your camp kitchen can make or break the summer. A great camp kitchen staff helps create smooth operations, happy campers, and a positive kitchen culture. The wrong hires? Well… let’s just say no one wants a 300-meal lunch service led by someone who doesn’t know how to turn on the oven.

Here are 7 common mistakes camps make when hiring camp kitchen staff - and how to avoid them:

1. Hiring Too Late

Waiting until April or May to start recruiting your kitchen team is a recipe for stress. The best candidates—especially experienced chefs and kitchen managers—are locking in their summer gigs early. Start your hiring process in January or February to have the best shot at top talent.

Tip: Set internal hiring milestones just like you would for camper enrollment.

 

2. Not Defining Roles Clearly

“Camp Kitchen staff” can mean anything from executive chef to dish crew. If your job descriptions are vague, you’ll attract the wrong applicants—or confuse the ones you want. Be clear about expectations, schedules, and responsibilities.

Tip: Create separate job postings for each kitchen role, even if they’ll work closely together.

3. Overlooking Culture Fit

Skills matter—but so does attitude. A technically great cook who doesn’t mesh with your camp’s energy, values, or team-first mentality can bring down the vibe. Look for people who understand what it means to work in a camp environment.

Tip: Ask interview questions that gauge teamwork, flexibility, and how they handle stressful situations.

4. Skipping Reference Checks

Camp kitchens are fast-paced, high-pressure environments. A candidate might interview well, but you won’t really know how they perform until you talk to someone who’s seen them in action.

Tip: Always call at least one former supervisor. Ask about reliability, communication, and how they handled feedback.

5. Ignoring Housing Logistics

If you’re hiring out-of-town staff, housing and meals are part of the package. Don’t assume candidates will “figure it out.” Be upfront about what you provide—and what you don’t.

Tip: Have a short welcome packet ready outlining living arrangements, meal plans, and camp life expectations.

 

6. Not Planning for Backup

People get sick. Emergencies happen. If you don’t have a plan for coverage, even one absence can throw your whole operation off.

Tip: Cross-train staff where possible, and consider having a few part-time or on-call options lined up before summer.

 

7. Underestimating Onboarding

Hiring is just the beginning. If new kitchen staff show up with no idea what to expect, you’re setting them (and yourself) up for a bumpy start.

Tip: Create a short onboarding checklist that includes kitchen walkthroughs, menu overview, health & safety protocols, and team introductions.

 

Camp Kitchen Staff Wrap-Up

Hiring for your camp kitchen isn’t just about filling slots - it’s about building a team that can handle the heat and bring the heart. Avoid these mistakes, and you’ll set your kitchen up for a smoother, saner, and more successful summer.