Gmc: Camp Cook

GMC Roles: Camp Cook

The ACC’s annual General Mountaineering Camp (GMC) has been a Canadian mountaineering staple since 1906. The event is a series of week-long camps, with daily guided outings that are tailored to your ability and interests. Each summer, we venture into a different remote location to offer exceptional modern-day mountain exploration, with each route a unique and unforgettable experience. This Year our camp is located near Golden, BC in the Hatteras range.

There are no traditional kitchen hierarchies in camp, just a few positions with different tasks. The head cook is also responsible for overseeing food logistics outside of camp, the lead cook oversees the big picture while in camp and guides newer cooks, and the kitchen volunteer supports the kitchen staff with lunch prep and dishwashing systems. The camp manager, camp coordinator, and other camp staff also play a role in ensuring GMC kitchen operations run smoothly; it’s a collective effort

Contracts are paid at a daily rate for each session worked. Staff are provided with on-site camping accommodation as well as meals for the duration of sessions. Contracted shifts available include;
- Week 1 & 2: July 7th to 19th
- Week 3: July 19th to 26th
- Week 5: August 2nd to 7th

Compensation

As a contractor for the club, you need to submit an invoice to the Mountain Adventures Coordinator at the end of your week(s). A generic invoice template can be provided, but feel free to use your own if you have one. We will also cover mileage at a rate of $0.65/km. We encourage staff and volunteers to carpool when possible (especially from the meeting spot to staging).

Exchange and Flight Days

Camp participants and staff meet at a designated meeting location on the morning of the Helicopter flight exchange. From there, folks will work out rides and join the convoy to the staging area. All products are also brought in by Helicopter. We have loads that come in weekly. One camp cook is also designated to fly directly from town with a load of groceries each GMC week. The ACC office staff will be in contact with kitchen staff to organize this each week.

Camp Cohort

Each regular week there will be 17 staff/volunteers and up to 31 participants.

Camp Infrastructure

**Facil**ities**:**Basecamp consists of 6 large canvas wall tents nestled among a sea of 3-person sleeping tents and houses up to 48 people at a time. It changes location and mountain range every year There is a kitchen tent and a dining tent with a dish pit area, a storage tent for food, guides’ tent, a tea tent for participants to hang out in, and a drying tent for gear. Also 2 outhouses, shower stalls, and hand washing stations.

Staff will generally have their own sleeping tent but may be asked to share on occasion. You will be provided with a tent but need to bring your own sleeping bag and mat. Nights can get quite chilly, and snow isn’t out of the question. Bring a towel, flip-flops and some environmentally friendly soap for the shower along with your usual toiletries.

A certain familiarity with camping and being in bear country is assumed. If you are unsure of what to do with garbage, food and toiletries, please ask camp staff.

**The**kitchen**:**A well-equipped tent with pots, pans, bowls, utensils, and bake ware etc. Cooks are able to bring their own knives along with any other favourite gadgets if they would like. Electric power via solar panels powers the camp radio and charges equipment. Aprons are available in camp but feel free to bring funky ones that you love.

**Camp**Menus**:**Inside is the current version of the menu and associated notes, templates for daily prep lists and worksheets for weekly food orders. All of these are collaborative work in progress. There is a basic menu plan in place, but cooks are encouraged to bring some recipes for baking, marinades, dressings, etc. There’s certainly room for creativity and switching things up in the menu but bear in mind that what you have on hand is what you must work with, and some items may be needed for later meals. Chat with each other and check with the Lead Cook to keep track of things. Often the menu needs to be rearranged to use certain items before they spoil.

Fun Day in the Backcountry

Each week cooks are given a chance to go climbing with the groups for a day. This gives you a chance to achieve some of the bigger objectives that you can’t fit in on a break. Those staff remaining in the camp will help support you and you are expected to do the same for them. It is important to understand that for smaller ratio objectives (1:2 or 1:3), priority may be given to paying guests. After a day of climbing, you and the team will help with final dinner preparations, serving dinner and cleaning up.

Additional Housekeeping

You will need to have a current ACC membership at the time of your week(s). This is mandatory as it is a requirement in order to be covered by our liability insurance.

Final Notes

The GMC kitchen is a