Company description

COMPANY DESCRIPTION
Jameson Ranch Camp has been in business in California since the early 1930s. Before you start picturing beaches, palm trees, and the Hollywood sign, it's important to know that camp is an extremely rustic space nestled in the southern Sierra Nevada mountains, and is 100% tech free for participants and staff. That means that JRC is outside of cell service and does not provide WiFi for the staff during working hours.

The summer program spans ten weeks, starting June 1, with a week of chef and kitchen staff work, then all-staff Orientation Week preceding the arrival of campers, sessions running until August 9, 2027.

JRC serves 85 campers in four two-week sessions, with about 35 staff members. Each meal is 100% hand cooked and home made—our kitchen is a part of the ranch process as well, and each ingredient is prepped by the kitchen staff for the best quality meals possible.

Most of the staff sleep outside, under a sleeping porch— think a roof without solid walls. There are cots and mattresses provided, participants sleep in sleeping bags. Water conservation requires outhouses instead of flush toilets. Our solar-heated showers are hot, sunny days are the norm at JRC, but they too are outside. This provides a great deal of air flow, the breeze is a nice respite from the sun, and at night temperatures are perfect for sleeping outdoors.

The head chef sleeps in a shared cabin with the medical staff. The bedroom is clean and airy, the cabin has a small kitchen area, library, television, and DVD player for down time. The queen bed has a Casper mattress for comfort. The composting toilet saves water, and there is a shower for the cabin’s inhabitants as well.

JRC has no Wi-Fi for staff nor is there cell phone reception. Both can be accessed once per week on staffs’ scheduled day off. There is a phone line that counselors share and international calls are free.

Job description

The Baker prepares fresh breads, breakfast pastries, desserts, snacks, and other baked goods that contribute to the daily rhythm, comfort, and celebration of life at Jameson Ranch Camp. Working under the direction of the Lead Chef, the Baker ensures that baked items are prepared safely, consistently, attractively, and on schedule for meals, special events, and camp traditions.

This position is ideal for a dependable, organized, creative culinary professional who enjoys working as part of a small, collaborative kitchen team. The Baker understands that food at camp is more than fuel: it is a daily expression of care for campers, staff, and the community they build together each summer.

Position Summary
The Baker is responsible for planning and producing assigned bakery items; accurately measuring, mixing, shaping, baking, finishing, cooling, storing, and serving baked goods; and maintaining a clean, safe, well-organized bakery work area. The Baker works under the supervision of the Lead Chef and coordinates closely with the Sous Chef and other kitchen staff.

The Baker may prepare items including breads, rolls, muffins, cookies, cakes, bars, pies, cobblers, breakfast pastries, desserts, special-diet baked goods, and other menu items assigned by the Lead Chef.

Primary Responsibilities

Bakery Production
Prepare fresh baked goods for breakfast, lunch, dinner, snack service, staff needs, special events, and camp traditions as assigned by the Lead Chef.
Follow standardized recipes, production schedules, portion expectations, and culinary directions established by the Lead Chef.
Measure, weigh, scale, mix, shape, proof, bake, cool, finish, portion, package, and store products accurately and consistently.
Produce bakery items that meet Jameson Ranch Camp’s expectations for quality, taste, appearance, freshness, portion size, and timely service.
Assist with the preparation of desserts and other meal components when bakery production is complete or when kitchen needs require additional support.
Adapt production appropriately when directed by the Lead Chef to address dietary restrictions, food allergies, special events, changing attendance numbers, or available ingredients.
Help develop practical, camp-appropriate bakery ideas and seasonal desserts that are appealing, efficient, safe, and feasible within the camp’s food-service operation.

Equipment and Work Area

Safely operate bakery and kitchen equipment, including ovens, mixers, proofers, scales, refrigeration equipment, food processors, sheet pans, hand tools, and other assigned equipment.
Inspect equipment and work areas before use and promptly report malfunctioning, damaged, or unsafe equipment to the Lead Chef or Camp Director.

Food Safety and Sanitation

Follow all Jameson Ranch Camp food-safety procedures and all applicable Kern County Health Code and Food Safety Code requirements.
Maintain strict standards for personal hygiene, handwashing, food handling, temperature control, allergen awareness, cross-contamination prevention, cleaning, and sanitation.
Keep bakery equipment, counters, storage areas, utensils, mixers, ovens, cooling racks, floors, and food-contact surfaces clean and sanitary throughout each workday.
Safely store raw ingredients, prepared doughs, finished goods, and potentially hazardous foods at required temperatures.
Follow established procedures for cleaning, sanitizing, dishwashing, waste disposal, and end-of-day shutdown.

Teamwork and Camp Service
Work willingly and effectively beside the Lead Chef, Sous Chef, kitchen staff, counselors, and other Jameson Ranch Camp coworkers.
Communicate clearly about production timing, ingredient needs, special-diet concerns, completed tasks, and anticipated challenges.
Assist with meal service, dishwashing, kitchen cleanup, food preparation, or other kitchen duties as assigned.
Maintain a steady, flexible, and respectful presence during early mornings, busy meal periods, special events, and unexpected operational changes.
Support the Lead Chef’s systems, standards, menu plan, and decisions while bringing appropriate initiative, creativity, and problem-solving to daily work.

Qualifications
Demonstrated baking experience in a commercial, institutional, camp, school, catering, restaurant, bakery, or high-volume food-service environment.
Working knowledge of baking methods, ingredient measurement, scaling, dough and batter preparation, oven operation, cooling, finishing, portioning, and storage.
Ability to follow recipes precisely while producing food efficiently for a large group.
Knowledge of safe food handling, allergen awareness, cross-contamination prevention, cleaning and sanitation, and time-and-temperature food-safety requirements.
Food-handler certification as required by Jameson Ranch Camp and applicable local regulations; food safety certification or comparable training is preferred.
Ability to work early-morning hours and to meet production deadlines reliably.
Ability to stand, walk, bend, lift, carry, and perform repetitive kitchen tasks for extended periods; ability to lift up to 50 pounds is preferred.
Ability to work independently on assigned production while remaining a collaborative and responsive member of the kitchen team.

Supervision and Schedule
The Baker reports to the Lead Chef and works in close coordination with the Sous Chef. This seasonal position requires dependable attendance, early-morning availability, flexibility, and a willingness to work evenings, weekends, and extended hours when necessary to support the camp schedule.

Compensation

this position is: salaried, varies DOE, $8,000.00 - $11,000.00

Work visa

This employer is willing to sponsor a work visa for international applicants

Application instructions

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Deadline

March 31, 2027