Description

This position is seasonal and begins mid-June and ends mid-August (8 weeks). The Camp Chef should possess excellent cooking skills, prior knowledge and experience in the coordination, and execution of a service kitchen to feed over 80 people. This person should have the ability to budget ahead, plan daily menus for three meals a day for the entire camp season including accommodating various dietary restrictions, coordinating with ongoing camp programs, and meeting health recommendations. They must communicate and coordinate with food distributors and order all food supplies. The Chef prepares all camp meals and cleans up afterward with the kitchen team. The Chef should keep a running inventory of all kitchen items and inform the Camp Director of broken items that need to be replaced. They must train and supervise 2-3 kitchen assistants and exhibit skills in delegation and communication. The Chef is responsible for following proper procedures as outlined by the state and ACA guidelines. The Chef must be able to work as a team member.  

Requirements

Proper state certification in food preparation including Safe Serve certification
2-4 years of experience as an assistant chef or chef in a service kitchen
Experience cooking for 80+ people
Experience in inventory management, budgeting and menu planning
Ability to supervise and train 2-3 kitchen staff members
Must be able to work around children