Wilderness Ranch Lodge Cook/Housekeeper

at Flying Resort Ranches Inc in Salmon, Idaho, United States

Breakfast Menu

Meat : Rotate Daily pick one option per day Options: bacon sausage patties ham sausage links

Potato : Can use leftover potatoes for a breakfast potato OR dehydrated hash browns

Eggs : Cook to individual order

Fruit : Rotate Daily pick one option per day or supplement short supply Options: canned peaches canned pears fresh fruit salad

Granola : Home-made (Let me know if you need a recipe)

Asst Muffins/bread : We usually have a variety or a couple of choices. We do use the box mixes to make most these. You can use Rhodes frozen dough for monkey bread/rolls. Options: Cinnamon coffee cake monkey bread cinnamon rolls almond poppy seed lemon poppy seed apple blueberry

Oatmeal : Instant packages

Yogurt : We usually have plain & vanilla

Entree : Rotate Daily Cooks choice but here are a couple of options:

Biscuits n Gravy

French toast

Pancakes

Beverage : All of these each day:

Coffee - @ least 2 air pots (1 on the staff side & 1 on the guest side)

Hot Water 1 air pot on the guest side for asst tea & oatmeal

Orange Juice frozen concentrate

Tang

Sack Lunch Menu

Sliced lunchmeat for sandwiches: Options: Turkey Ham Cotto Salami

Sliced cheese for sandwiches: Options: Cheddar Monterey Jack Pepper Jack

Condiment packets for sandwiches: mayo/mustard

Small bags of potato chips

Choice of fruit: Options: apple orange other

Granola Bar

Bite sized candy bars

Home-made cookies

Beverage options: small cans of juice: orange grape grapefruit apple bottle of water

Lodge Lunch Menu

Lunches are typically on the lighter side. Soups, Sandwiches, Casseroles, Leftovers, Salads

Lodge Dinner Menu

Youll notice that the guests do eat quite a bit. Most men do usually come back for 2nd portions or helpings. They dont necessarily get the comfort food at home. Its always better to cook more and have leftovers (they will get eaten) then to not have enough. They do like the country style cooking. Meat potato gravy

We do usually have the basics at eat dinner:

Meat Potato Vegetable Salad Dinner Rolls - Dessert

General kitchen hints for new staff while they figure out their workable groove:

Have the camp coffee pots ready to go the night before so first thing in the morning you just start the stovetop and cook.

Start the coffee cooking and get the ovens warming up first thing. You can bake the breakfast meat fairly quickly.

You can pre-hydrate the potatoes and keep a Tupperware of them in the cooler to save morning time. We typically cook the hash browns on the grill top and use grill butter. Cook as needed.

Eggs are done as the guests and staff come in to eat. Cook to their personal order. Again, you can use the grill top or pan, whichever works for you.

Entrees are cooked as needed.

Fruit & Oatmeal & Yogurt should be easily accessible and fast to put out.

Granola & asst muffins/bread & pitchered beverages should be made ahead of time and so it just needs put out.

After each meal, the dining room tables need to be washed off. I prefer to use some sort of a bleach spray for sanitizing. Im open to options of what to use, but we do need to be sanitizing.

As the day goes on, the dining room and kitchen will need to be swept.

In between the hectic and crazy of meals, we need to be baking and prepping. You can bake and freeze most things to help with your future meal needs. Based on the menus above youll see that breakfast muffins can be done ahead of time. Lunch and dinner salads can be done ahead of time. Desserts and cookies as well. Guests love to see the cookie jar always full and thats been some serious heartache in the past because it wasnt.

When washing dishes, please use both the dish detergent + sanitizing tablets. Dish food needs to be scraped into garbage before washing. Please do not put it in the sink. It will plug up our system.

Meal Schedule:

Breakfast 7:00 10:00 (needs to be ready to serve @ 7)

Lunch Noon 1:00

Dinner 6:00 7:00

Kitchen Closed 8:00