Description
Position Overview
The Head Chef leads all food service operations at our summer camp, overseeing the planning, preparation, and service of nutritious, appealing meals for up to 190 campers and staff. Working under the supervision of the Camp Director and Director of Operations, you will manage a small kitchen team, maintain exceptional standards of health, safety, and cleanliness, and create a positive dining experience that supports the camp's mission. This is a hands-on leadership role in a fast-paced, rewarding seasonal environment where your creativity and management skills directly impact campers' summer memories.
Key Responsibilities
Plan, prepare, and serve three daily buffet-style meals (plus additional stations and off-site programming as needed), including periodic menu rotation to keep offerings fresh, varied, and appealing.
Develop menus that balance nutritional value, camper preferences (including common dietary needs like vegetarian, gluten-free, and allergies), portion control, food costs, and seasonal availability.
Lead, supervise, and train kitchen staff; conduct weekly team meetings, provide performance feedback, handle discipline/termination per camp policy, and participate in hiring/interviewing new team members.
Oversee daily kitchen operations, including food preparation, cooking (especially skilled items), plating/presentation, buffet setup, and service with a focus on prompt, friendly, and courteous interactions.
Manage procurement: place food and supply orders with certified suppliers, receive/verify deliveries (quantity, quality, pricing), conduct monthly inventory counts, control waste/theft, and monitor food/labor budgets.
Ensure rigorous adherence to health, safety, and sanitation standards across the kitchen, service areas, Main Lodge, and restrooms; follow daily/periodic cleaning schedules and maintain up-to-date public health/safety documentation.
Maintain proper storage, rotation, and labeling of food/ingredients and cleaning/serving supplies.
Collaborate with camp leadership (Camp Director, Director of Operations, etc.) on special events, activities, and any required accommodations.
Act as an active member of the camp management team, attending staff meetings and contributing to overall camp operations.
Perform other duties as assigned by the Camp Director or Director of Operations.
Seasonal position: Approximately May 23 – August 15.
Weekly compensation: $1200–$1500 DOE (based on experience).
Room and board provided on-site (meals included).
If you are passionate about food, enjoy working with kids and young adults in a camp setting, and thrive leading a team to deliver high-quality, wholesome meals, we encourage you to apply!
Requirements
Qualifications & Experience
Minimum 18 years of age.
Proven experience as a lead/head chef or primary cook in a high-volume commercial kitchen, buffet-style operation, catering, or institutional setting (ideally serving 100+ people per meal).
Demonstrated ability to work all kitchen stations (pantry, sauté, line, broiler, prep, dish, expo) and strong knowledge of major equipment use/maintenance (stoves, refrigeration, slicers, knives, dish machine, etc.).
Current ServSafe (or equivalent) food handler/manager certification required; must maintain throughout employment.
Solid understanding of local, state, and federal health/sanitation regulations, food safety (HACCP principles), and allergy management.
Experience managing and leading kitchen teams, including training, scheduling, and performance management.
Associate's degree (or higher) in culinary arts, food service management, nutrition, or related field preferred; equivalent experience considered.
At least 3+ years in high-volume food production and 2+ years in a supervisory/managerial role preferred.
Excellent communication, organizational, and multitasking skills; ability to thrive in a busy, noisy environment with distractions.
Strong interpersonal skills with the ability to interact positively with diverse groups (children, staff, families, and team members).
Problem-solving mindset with attention to detail, cost-consciousness, and a commitment to quality and consistency.
Physical & Working Conditions
Ability to stand/walk for extended periods (often 10–12-hour days with meal breaks).
Frequent bending, stooping, reaching, lifting/carrying (up to 35 lbs regularly, 50 lbs frequently, 100 lbs occasionally).
Full use of senses (taste, smell, touch, vision including close/peripheral/distance, hearing for alarms/communication).
Exposure to kitchen hazards (hot surfaces/liquids, sharp tools, slippery floors, cleaning chemicals, loud noise, allergy-inducing foods).
Work is performed seven days per week during the camp season; days off scheduled in coordination with leadership and team (typically rotated).
Schedule & Compensation