Chef Manager II - Camp Dining

About This Role

Lead and manage culinary operations in a dynamic summer camp environment, including menu development, food production, and team supervision for a seasonal role from June to July 2026. This role involves creating memorable dining experiences for the camp community.

Responsibilities

• Directly prepare food and supervise at least two full-time employees in food preparation and service.
• Provide leadership, training, and oversight for all unit activities to meet organizational and client objectives.
• Train and manage kitchen personnel, supervising and coordinating all related culinary activities.
• Ensure adherence to food safety standards and allergen training.
• Perform weekly purchasing, monthly inventory management, and accurate cash handling.
• Establish presentation techniques and quality standards, planning and pricing menus.
• Ensure proper equipment operation, maintenance, safety, and sanitation in the kitchen.
• Oversee special catering events and potentially offer culinary instruction or demonstrations.
• Conduct administrative duties including maintaining budgeted food and labor costs, ordering, and weekly/monthly reporting.

Requirements

• Culinary degree or certification, and/or seven to nine years in a related position with comparable experience
• Required culinary expertise to execute forecasting, preparation and safe storage of all regular and catering menu items
• Knowledge of principles and practices within the food profession including food safety, budget management, employee training and development
• Time management, ability to multi-task and problem solve
• Strong oral, reading and written communication skills
• Ability to stand for extended periods of time
• Ability to lift and move food, food containers and other non-food items from floor position to no higher than one’s own height
• Adherence to client and company protocols related to COVID-19 workplace safety and sanitation standards

Qualifications

• Culinary degree or certification, and/or seven to nine years in a related position with comparable experience.
• 7-9 years of experience in a related culinary position with comparable experience.

Benefits

Certifications