Pros
-Decent pay overall, although the hourly wage is average -Camp activities -Lodging provided, I can only speak for my location when I say it was comfortable. I had a 2 bed hotel room to myself. -opportunity to save money - short contract - meet people from all around the country/world, practice a new language -Food provided, and is decent -1-3 hr break in the middle of shift -great way to gain experience cooking for large crowds -accommodated vegan and gluten free diets as well as other allergies (we had a special diet chef)
Cons
-60 hour work week -Only 1 day off a week -lodging for other international staff was terrible at my location for some people. - Rigid rules for head chefs; I was told that I’d be able to adjust the times that I worked at (like working from noon-12 instead of 7am-7pm) but they never allowed me to. I was told I’d be able to pick a staff member to be my main assistant and they didn’t let me do that. So if they tell you there’s wiggle room when being the baker, maybe don’t believe them. -Kosher kitchen is strict, and my rabbi had a temper. -Poor communication between different levels of management and staff. Too many surprises (like oops! There’s no frozen bread so you have to make 40 loaves from scratch, on top of everything else that is planned. Or oops! We changed dinner to beef roast so that ice cream dessert that you’ve already prepped is no longer kosher and you need to scrap it and make something else for 400 people within the next 3 hours.) -cooking for 500+ can either be exhilarating or maddening