Kitchen Manager / Head Chef
Position Type: Paid
The kitchen manager is responsible for all kitchen operations such as; the preparation of three meals each day and one snack time for 120+ campers and staff. The kitchen manager must be prepared to provide accommodations to individuals with dietary needs including vegetarian/vegan, kosher, and gluten free with assistance in planning from the Food Service Director. Ideal candidates for this position, will have at least three years cooking in a from scratch commercial kitchen or restaurant,
This is a paid position.
Experience in quantity cooking and professional kitchens.
Food handler’s permit and sanitation certification.
Servsafe kitchen manager certification
Experience addressing the needs of various dietary restrictions
Meets all camp vaccination requirements, including vaccinations for: MMR, Td/Tdap, Varicella, Meningococcal, Hepatitis, and COVID-19
To be responsible for the entire kitchen operation ensuring good sanitation procedures and safe food for our camp community.
To take the lead in food preparation and take a hands-on approach to management.
To share in cooking responsibility.
To ensure that quality food is being served while maintaining a budget and including the needs of all dietary restrictions.
Plan meals and snacks for the camp period taking in account allergies and other dietary needs.
Solicit food donations with the assistance of other staff
To prepare and post daily production sheets for the smooth operation of the kitchen and record keeping.
To meet with purveyors and order all supplies for the kitchen.
To keep inventories and keep track of stock items, including those for alternative dietary needs.
To keep all equipment in the kitchen maintained and in good repair.
To supervise the daily cleaning of the kitchen and weekly deep cleaning.
To make daily work lists for kitchen workers.
To make sure that temperature charts are kept on refrig., freezers, and dishwashers, and ensure foods are stored properly in adherence to food safety guidelines.
To train all kitchen staff in sanitary procedures and food preparation, and reteach as necessary.
To evaluate the kitchen staff and volunteers and assign duties according to skills and interests.
To ensure that meals are prepared and served on time.
To meet with the Director to discuss the menu.
To assist with serving and consolidating the food after meals.
To set the tone in the kitchen for work ethic and the highest level of sanitation.
Ability to lift and carry heavy objects;
Work in extreme heat;
Hear and listen;
Sit, stoop, kneel, crouch;
Work with chemicals;
Work with noise.
Read our Accessibility Policy, including common and available accomodations and accomodations we are unable to provide.