Outtrip Coordinator

Voyageur Adventure/Wilderness Journey (extended outtrips) 

The VAs & WJs have a set menu (please find attached) that the groups take with them on these special trips. The groups are out of camp for 15 days. The tripping staff pre-pack portioned amounts of food prior to the trip’s departure. This includes preparing meal/food alternatives for campers/Counsellors with specific dietary needs/restrictions.

In the days leading up to departure of these trips, Tripping staff is responsible for measuring, preparing, and packaging the “Dry food” and “Wet food” for these trips (please see lists attached).  The Tripping staff must be present during Dry Packing 2 days prior to departure to ensure no food items are missing or clarification is needed. Tripping staff must be present to assist trip leaders with “Wet Food” packing 1 day before departure. Food packing for these trips can take up to 2 hours each night.  The VA/WJ leaders will pack food for the first 8 days of their trip.

The Tripping staff also prepares a “bagged lunch” for each camper and trip leader of these trips, consisting of a sandwich, a cookie, an apple, and a juice box, that they take with them on departure day. 

The Tripping staff is responsible for measuring, preparing, and packaging the wet and dry food needed for the last 7 days of these trips, and they will assist with the packing of this food for the “Halfway visit”. They also prepare a picnic lunch for both groups to enjoy during the Halfway visit (see attached Halfway Visit lunch menu).  They also manage the return of any leftover/returned food from the Halfway Visit lunch and 1st half of the trips.

Upon the VA/WJs return to camp, the Tripping Staff helps manage any returned food items, disposes of anything that can’t be used, and organizes any salvageable items. 

Park/Local Outtrips

Tawingo has 3 sessions. During each session, every Circle goes on an outtrip of 1 day to 4 days. There is a set menu for these trips (please see attached). The Tripping Staff ensure that all menu items are properly measured, labeled, and stored so that the campers and counsellors can pack for their trips according to the length of their trip. This includes preparing meal/food alternatives for campers/Counsellors with special dietary needs/restrictions.

The Tripping staff is present during food packing to assist with any questions or last minute requests/needs expressed by the campers/Counsellors. 

When the trips return, the Tripping Staff assists with discarding any returned food that needs to be disposed of and organizes their stations in preparation for the next trip departure/arrival. 

BBQ Days

There are a total of 6 BBQ days throughout the summer. The Tripping staff uses a detailed checklist of items to pack bins for each Circle (group of Campers and Staff) to have at their Stations (please see attached). There are 14 bins in total, but the numbers vary depending on the number of Circles that are currently on site. 

The bins consist of condiments and serving utensils. Each circle also gets an arctic boy of juice and bin of cups. 

Other kitchen staff members assist the tripping department with this by prepping the condiments, making the arctic boys of juice, and organizing the food in the bins. 

Hot Dog Days

There are a total of 6 hot dog days throughout the summer. The Tripping Staff uses a detailed packing checklist to pack bins for each circle to have at their station (please see attached). There are 14 bins in total, but the numbers vary depending on the circles that are on-site.

The bins consist of condiments and serving utensils. Each circle also gets an arctic boy of juice and a bin of cups. 

We always have other kitchen members assist the Tripping Staff with this by prepping the condiments, making the arctic boys of juice, and organizing the food in the bins.

 Roast Out

There are a total of 3 “Roast Out” meals during the summer. These meals are put together by the oldest Lakeside campers (Moon circle). The Tripping staff sets up all of the menu items in the kitchen and they assist the campers with cutting vegetables, decorating their dessert, seasoning meat, etc. They help with the clean-up, sanitization of the work area, and prepare the remaining items needed for the cookout. 

The group requires equipment bins with utensils, dinnerware, cups, cutlery, etc. (Please find description attached). There are specific times when the circle comes to pick up their items, so Tripping staff have everything out and labeled so that the campers/staff can pick up when they need to. 

The cooks take care of cooking the meat and potatoes so they are pick-up ready! 

Shish

There are a total of 3 “Shish” meals for the summer. These meals are put together by the oldest Pineridge campers (Sun circle). The Tripping staff sets up all of the menu items in the kitchen and they assist the campers with cutting vegetables, decorating their dessert, seasoning meat, etc. They help with the clean-up, sanitization of the work area, and prepare the remaining items needed for the cookout. 

The group requires equipment bins with utensils, dinnerware, cups, cutlery, etc. (Please find description attached). There are specific times when the circle comes to pick up their items, so the Tripping Staff have everything out and labeled so that the campers/staff can pick up when they need to. The cooks take care of cooking the  potatoes so they are pick-up ready! 

Circle Snack

Campers get a daily snack. Typical snacks are granola bars, fresh fruit, chocolate bars, baked goods, frozen treats, etc. Tripping staff takes care of ensuring each circle gets the correct number of snacks (including campers, TLCs, and Counsellors) put out for them, on time, daily. 

At Camp Tawingo, our Kitchen staff is a team, we always help our fellow staff members in any way we can. Our positions should not stop us from offering help to any other person or department. Our favourite question is: “how can I help?”  Our goal is to build community and expand our skills. 

The Tripping department, along with the dishwashing/baking/pantry/cook departments, are assisted on a daily basis with their tasks. Everyone has a job title and a description, but we are all working toward the same goal and members of the same team. 

At the end of each shift, the staff will not sit down for their meal time until every department has completed their tasks. We all jump in and assist in any way we can.

“Alone, we can do so little; together, we can do so much.” -Hellen Keller

Campers and Counsellors are always EAGER to have staff from all departments join into afternoon and evening programs! We strongly encourage you to join in when you are not busy in the Kitchen. This is a great way for you to feel a part of the camp community and make new friendships with staff from other departments! 

A typical day in the kitchen will look like this:

630-930: Breakfast prep, serving, clean-up

930-1030* Break

1030-130: Lunch prep. Serving, clean-up

130-400* Break

430-630: Dinner prep, serving, clean-up

*You’re done for the rest of the evening and can do whatever you like. 

*These time frames are approximate and can change depending on the productivity of the kitchen staff as a team. 

You work approximately 40-50 hours a week. Anything over and above 44 hours, is considered time and a half. 

Room and board is included in your salary! You get to enjoy delicious, homemade meals, 3 times a day!