Lindi Leigh Reeves-Mayfield

• Cooked for groups of 15 to 25 at Scivally Ranch during annual branding seasons. Delivered nutritious breakfast and lunch options over three-week intervals each year. Worked closely with ranch personnel to coordinate meal schedules and menu selections.

lam the camp Cook/housekeeper and my husband serves as the Camp helper for a fishing outfitter. He helps with processing the fish, sanitizing the processing room, building campfires for guests, disposing of fish carcasses, handles the cabin off grid systems, handyman; just whatever needs done. This job is off the grid at Saltery Cove in Kodiak Island, Alaska. I plan the menus, order supplies to be delivered out, utilize and preserve

leftovers and maintain budgetary limitations. Scratch cooking is offered for the meals. Coffee and snacks are offered in the early morning. Breakfast is served at the main lodge cabin or delivered to the river via ATV mid-morning, lunch is also served at the cabin. Snacks (charcuterie board type snacks) are also set out before dinner. In addition to managing the kitchen, we clean cabins and make beds for incoming clients and change out linens and clean rooms and bathrooms. Also laundry is done for the cabins and kitchen.

Hospitality is also provided to the guests when a need is presented.