Summer camp food service
Camp kitchen outsourcing, end to end.
Looking to outsource your summer camp kitchen? Summer Camp Cooks provides complete camp kitchen outsourcing for summer camps across the United States. We recruit and manage your kitchen team, develop your menus, handle purchasing and inventory, oversee food safety and special diets, and run daily meal production and service.
Cooked in
14+
Camp kitchens
What we take off your plate
Ten things you stop owning.
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Kitchen leadership
A Food Service Manager on site every day, accountable to your directors.
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Staffing
We recruit, hire, train, schedule and supervise the entire kitchen team.
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Menu planning
Rotating cycle menus built around your equipment, your budget and your headcount.
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Purchasing
Ordering on contracts we negotiate through a buying group, with quantities driven by Camp Kitchen Pro rather than last season’s guess.
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Inventory
Receiving, storage and inventory tracking on disciplined ordering procedures.
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Food production
Speed-scratch cooking and prep sequenced so meals land on time, every service.
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Special diets
Gluten-free, vegan, vegetarian, allergies and kosher planned into the same menu cycle.
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Food safety
ServSafe-led sanitation, temperature logging and inspection-ready records all season.
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Dining service
Hot food at every seating, plus cookouts, banquets and staff meals.
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Operational management
One accountable point of contact, and the systems that keep it running without heroics.
Industry challenges and our solutions
What goes wrong, and what we do about it.
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Staffing
We have long-standing relationships with chefs who understand quantity cooking, and we staff the kitchen with the right amount of talent to support the operation.
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Running out of food
Production planning and inventory control sized to your real headcount, so quantities hold from the first seating to the last.
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Offering variety
Breakfast bars, salad bars and special-diet options built into the menu cycle rather than added on request.
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Smooth kitchen management
Assertive, friendly leadership on site every day, and one accountable point of contact for your directors.
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Meals on time and orderly
Production planning built around your daily schedule, run on kitchen technology like Camp Kitchen Pro: quantities, prep and timing tracked in one place, so food hits the table or buffet hot, and on time.
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Staying on top of compliance
Documented sanitation routines and records maintained all season, not reconstructed the week before an inspection.
We've got you covered.
Tell us about your dining hall and we will come back with a straight answer.