Multiple Jobs for NYS Department of Environmental Conservation

The NYS Department of Environmental Conservation is seeking staff for four residential Environmental Education Camps. All four programs cater to campers in two age groups: 11 to 13 years old or 14-17 years old. There are four camps around the state: Camp Colby near Saranac Lake and Pack Forest near Warrensburg both located in the Adirondacks, Camp DeBruce in the Catskill Mountains and Camp Rushford in Allegany County in western New York.  Room and board are provided to all staff members. Employment at camp begins in mid June and ends mid-August. Please check our website for position requirements and for more information:    https://www.dec.ny.gov/education/1869.html    If you are interested in one of these positions, please submit a resume, unofficial college transcript and cover letter to campemploy@dec.ny.gov

Conservation Education Camp Counselor:  $17.23/hour

Counselors will supervise campers and instruct them in environmental subjects, outdoor skills, NYS hunter education program and recreation. They are responsible for the condition of the camp grounds and the supplies and materials used in the camp programs. Counselors also assist the Camp Supervisors in the development of daily, weekly and seasonal schedules

Health Director:    $21.63/hr

The Health Director must be a NYS certified EMT, Paramedic, LPN, RN, PA or MD. The Health Director is held accountable for the health and wellbeing of both staff and campers on a 24-hour basis. The Health Director assures that New York State Health Department requirements are reviewed and complied with; camp infirmary meets requirements; facilities are prepared; lessons, work plans and special programs are developed; and staff training is carried out. During the camp season, the Health Director oversees the camp program that includes 50-60 new campers each week for a total of more than 400 campers for the summer. 

Conservation Education Camp Cook:  $17.28/hour

The camp cook is responsible for the planning, cooking and serving (70-80 people) for all camp meals. In addition, the cook maintains all kitchen and dining hall supplies, materials and equipment. They must be neat, reliable, punctual, flexible and responsible. The cook must be able to prepare menus and order food within a strict budget. They also must have knowledge of nutritional dietary needs of campers and be familiar with New York State Department of Health (DOH) Regulations pertaining to storage, preparation and serving food.