Plans and cooks meals for crew of 15 to 30 forest fire suppression personnel both in permanent camp and at mobile field kitchen at regular or irregular hours as required.

Washes, peels and cuts up vegetables and fruit; cuts meat; 

Cooks meat, fish, poultry and vegetables; 

Cooks soups, cereals, stews and casseroles; 

Prepares beverages, salads, sandwich lunches and desserts; 

Bakes bread, pies, cakes, biscuits, cookies and puddings; 

Supervises helper if provided; 

Sets up field kitchen unit in vicinity of forest fire either at quarters if available or in open camp; 

Cleans kitchen area; washes utensils and equipment; 

Plans balanced menus; purchases food; records expenses and number of meals eaten by each crew member; prepares monthly statements; 

Performs other work as required.

Knowledge of:  nutrition; balanced meals; menu planning; foods in season; simple record keeping; sanitary precautions. 

Ability to: cook palatable meals at modest costs; prepare substantial meals or sack; lunches at irregular hours in emergencies; read and write.

There may be instances where individual positions must have additional licenses or certification. It is the employer’s responsibility to ensure the appropriate licenses/certifications are obtained for each position.

Persons legally authorized to work in the U.S. under federal law, including Deferred Action for Childhood Arrivals recipients, are eligible for employment unless prohibited by other state or federal law.

One year of experience cooking in logging camp, military service, restaurant, or institution or for camp personnel. 

Note: Valid Food and Beverage Service Worker's Permit issued by a county health department is required. 

Equivalent education/experience.