EXPLORE THE KITCHEN
Click through the plus highlights below to explore our kitchen and dining facilities
Cooler
A large refrigerated room or a series of commercial-grade refrigerators where perishable food items are stored at cool temperatures to maintain freshness.
Cook Line
The heart of the kitchen where hot food is prepared. It includes stoves, ovens, grills, and other cooking appliances, typically arranged in a line to optimize workflow and efficiency.
Commissary / Check-in
Upon arriving at the camp, guests officially check in, providing identification and completing any necessary paperwork, such as waivers or emergency contact forms.
Tray Cart
Mobile carts that hold and transport trays, used either for distributing clean trays to customers or collecting dirty ones for washing.
Serving Area
The main area where food is served, often featuring a series of stations or counters where different types of food are plated or arranged for self-service.
Salad Bar
A station where customers can assemble their salads from a variety of fresh ingredients and dressings.
Cold Food Table
A refrigerated table or counter where cold dishes, such as sandwiches, are displayed and served.
Beverage Area
A section dedicated to drinks, which includes coffee machines, soda fountains, juice dispensers, and a water station.
Lunch Pick-up
An area where customers collect their
pre-ordered lunches or where they pay and pick up trays of food before finding a seat in the dining area.
Dining Area
The main public space where workers can eat. It includes tables, chairs, and a layout that provides a comfortable and appealing environment for diners.
Lodge Manager Office
The office of the Lodge Manager who oversees the entire operation of the cafeteria. This space is used for meetings, managerial tasks, and as a place for the manager to handle day-to-day operational issues.
An administrative area where clerical work such as scheduling, payroll, and other paperwork is managed. This office might handle supplier communications and other back-office functions.
Mudroom
This is a transitional space where employees can store their personal belongings, change into work attire, and prepare to enter the main kitchen or dining areas. It often has lockers and benches.
Freezer
The area where frozen food items are stored. It is essential for preserving ingredients that are not used immediately and for stocking frozen goods.
Novelty Food Items
From ice cream, to nachos and queso - we've literally thought of every culinary desire. During holidays and special themed events, we also rotate the options to keep it fun!
Dish Washing Area
After meal service, this area is where kitchen staff clean up for the next dining experience. Heavy duty dishwashers, and washing stations make the job quicker.
Dry Storage
A room or area where non-perishable food items and other essentials like disposables, canned goods, and bulk ingredients are stored, typically on shelving units at room temperature.
Prep and Storage
A space for food preparation tasks such as chopping vegetables, marinating meats, or assembling ingredients. It often includes additional storage for the tools and ingredients needed for these tasks.
Clerk Office
