If you’re considering it, ask how they handle headcount swings and deliveries in bad weather; at my last camp the truck couldn’t make it after storms, so we kept a two-day shelf-stable backup and batched one protein to spin into tacos, bowls, and soup. Also find out if you’ll be training teen seasonal staff - laminated station guides with photos saved me during turnover.
Solid gig if they’ll let you set a rainy-day playbook; at my last camp we kept a two-day shelf-stable kit and pivoted to chili and a baked potato bar when the truck couldn’t clear the mountain. I’d ask who controls delivery windows, if there’s a backup local vendor, and how they handle volunteer labor swings — +1 to @vadams33 on stocking. Camp kitchens are like canoes: fine in calm water, so make sure you’ve got a paddle for storms.