Executive Chef- Sandy Island Overnight Camp
ymcaboston
- Location
- Sandy Island Overnight Camp
- Employment type
- full_time
- Compensation
- $900 - $1,200 / week
- Source
- pinpoint
Reports To: Camp director
Positions Available: Seasonally May - October
Camp Vision – We put people first, listen and serve to inspire hope for a better us. Our Camps have a strong sense of community which we build and strengthen through healthy living, youth development and social responsibility. We exhibit and behave as a team internally and externally with caring, honesty, respect and responsibility as our core values. We recognize that we are part of something larger than ourselves. With all this we are proud to serve our community as part of the YMCA of Greater Boston.
Positions Available: Seasonally May - October
Camp Vision – We put people first, listen and serve to inspire hope for a better us. Our Camps have a strong sense of community which we build and strengthen through healthy living, youth development and social responsibility. We exhibit and behave as a team internally and externally with caring, honesty, respect and responsibility as our core values. We recognize that we are part of something larger than ourselves. With all this we are proud to serve our community as part of the YMCA of Greater Boston.
Key Responsibilities
Geeral Responsibilities:
The executive chef is responsible for delivering breakfast, lunch and dinner to approximately 280 people daily during the 10-week camping season, and for a smaller groups on the weekends in the pre and post seasons. The executive chef works five-six days per week depending on scheduling. Along with the Camp Director, they are responsible for setting the menu. They are responsible for delivering all meals and the overall function of the camp kitchen and dining halls. The executive chef has full responsibility for the “back of the house” of the camp dining hall, and works collaboratively with the dining hall manager to deliver outstanding dining experiences to our campers and staff in the “front of the house”. All told, the executive chef is responsible for an organization of approx.. 15 full-time team seasonal staff members. Among these are an assistant chef, prep and utility staff, dish and pot staff, and servers. Weekly menus at the camps typically consist of 5 “family style” sit down meals and 15 buffet meals per week. At all meals we offer conventional, gluten-sensitive and vegan options. A focus on special diets and a strong salad bar offered at all meals with protein options for all dietary styles is a must.
This role is excellent for a chef interested in being part of this wonderful family style camp community and the role comes with housing. A perfect candidate could be someone with family who would like to enjoy camp together! We put PEOPLE FIRST as they work with our organization. Effective communication with other leaders and peers is a must in a close-quarters camp environment. Through our work together we will INSPIRE HOPE, leaving our people and community stronger. Programmatically this role is mission critical to providing campers with outstanding memorable experiences.
Specific Responsibilities:
ORGANIZATION
• Create and maintain relevant Action Plans and Procedures for the kitchen and dining staff
• Develop camp menu to be published at least two weeks in advance of each session
• Ordering and inventory management with our vendors including primarily US Foods.
CULTURE
• Put people first- New and Returning Community Care (Campers, Parents, Families, Alumni, Donors, Staff, Volunteers)
• Help provide an atmosphere for developing good morale and well-being among the camp community
• Support our International staff & campers
• Attention to detail in crafting an excellent experience in all we do
SAFETY
• Support Incident Report management.
• Support Safety Systems implementation, evaluation, and documentation.
• Stewardship of equipment and culture for the future.
• Maintain and enforce community boundaries for a safe physical and emotional experience for all community members.
Essential Functions
• Live onsite May - October
• Manage approximately 15 direct reports
• Deliver breakfast, lunch and dinner to 280 daily
The executive chef is responsible for delivering breakfast, lunch and dinner to approximately 280 people daily during the 10-week camping season, and for a smaller groups on the weekends in the pre and post seasons. The executive chef works five-six days per week depending on scheduling. Along with the Camp Director, they are responsible for setting the menu. They are responsible for delivering all meals and the overall function of the camp kitchen and dining halls. The executive chef has full responsibility for the “back of the house” of the camp dining hall, and works collaboratively with the dining hall manager to deliver outstanding dining experiences to our campers and staff in the “front of the house”. All told, the executive chef is responsible for an organization of approx.. 15 full-time team seasonal staff members. Among these are an assistant chef, prep and utility staff, dish and pot staff, and servers. Weekly menus at the camps typically consist of 5 “family style” sit down meals and 15 buffet meals per week. At all meals we offer conventional, gluten-sensitive and vegan options. A focus on special diets and a strong salad bar offered at all meals with protein options for all dietary styles is a must.
This role is excellent for a chef interested in being part of this wonderful family style camp community and the role comes with housing. A perfect candidate could be someone with family who would like to enjoy camp together! We put PEOPLE FIRST as they work with our organization. Effective communication with other leaders and peers is a must in a close-quarters camp environment. Through our work together we will INSPIRE HOPE, leaving our people and community stronger. Programmatically this role is mission critical to providing campers with outstanding memorable experiences.
Specific Responsibilities:
ORGANIZATION
• Create and maintain relevant Action Plans and Procedures for the kitchen and dining staff
• Develop camp menu to be published at least two weeks in advance of each session
• Ordering and inventory management with our vendors including primarily US Foods.
CULTURE
• Put people first- New and Returning Community Care (Campers, Parents, Families, Alumni, Donors, Staff, Volunteers)
• Help provide an atmosphere for developing good morale and well-being among the camp community
• Support our International staff & campers
• Attention to detail in crafting an excellent experience in all we do
SAFETY
• Support Incident Report management.
• Support Safety Systems implementation, evaluation, and documentation.
• Stewardship of equipment and culture for the future.
• Maintain and enforce community boundaries for a safe physical and emotional experience for all community members.
Essential Functions
• Live onsite May - October
• Manage approximately 15 direct reports
• Deliver breakfast, lunch and dinner to 280 daily
Skills, Knowledge & Expertise
Minimum Qualifications
• Full-Time Availability May 1 - October 10th
• 5 or more years of experience in a senior role in a professional commercial kitchen environment
• Desire and ability to work with young staff in a camp setting, staff is a mix of international and domestic people aged 16-30. The ability to train these staff for their roles in the kitchen is needed
• Strong attention to detail, cleanliness and follow through
• Passion for people, a willingness to serve
• Enthusiasm, sense of humor, patience, and self-control, strong supervisory and counseling skills
• Strong culinary skills & Passion
• Ordering and Inventory Management Experience
• Full-Time Availability May 1 - October 10th
• 5 or more years of experience in a senior role in a professional commercial kitchen environment
• Desire and ability to work with young staff in a camp setting, staff is a mix of international and domestic people aged 16-30. The ability to train these staff for their roles in the kitchen is needed
• Strong attention to detail, cleanliness and follow through
• Passion for people, a willingness to serve
• Enthusiasm, sense of humor, patience, and self-control, strong supervisory and counseling skills
• Strong culinary skills & Passion
• Ordering and Inventory Management Experience
Job Benefits
Compensation
• Room, Board in addition to Salary commensurate with experience.
• Room, Board in addition to Salary commensurate with experience.