Assistant Head Chef

Valley Youth House•North Whitehall Township, PA

5d•Onsite

About The Position

The Camp Assistant Head Chef supports food service operations at Valley Youth House’s camp in Orefield. The role prepares and serves scratch-cooked meals and snacks for up to 150 or more campers and staff daily, assists with inventory and deliveries, accommodates allergies and dietary preferences, and maintains food safety and sanitation standards. The Assistant Head Chef leads dining hall assistants and dishwashing staff during meal shifts and serves as acting kitchen lead when the Head Chef is absent or has scheduled days off. This seasonal position requires a flexible schedule, including early mornings, evenings, weekends, and holidays during peak camp and retreat seasons.

Requirements

High school diploma or GED equivalent.
At least two years of experience in commercial cooking, food preparation, or institutional food service.
Active ServSafe Food Handler Certification; or ability to obtain it upon hire.
Solid understanding of commercial kitchen equipment, culinary preparation techniques, and food safety standards.
Valid driver’s license with a clean driving record.
Ability to pass required Pennsylvania Child Abuse, Pennsylvania Criminal History, and FBI fingerprinting clearances.
Ability to stand, walk, reach, bend, stoop, and perform continuous physical labor for up to 8–10 hours per shift.
Ability to lift and carry food cases, pots, and supplies weighing up to 50 pounds.
Willingness and ability to work a flexible schedule, including early mornings, evenings, weekends, and holidays during peak camp and retreat seasons.

Nice To Haves

ServSafe Manager Certification.

Responsibilities

Prepare, batch-cook, plate, and serve breakfast, lunch, dinner, and snacks for up to 150 or more campers and staff daily.
Maintain food quality, taste, temperature control, presentation standards, and timely meal service.
Assist the Head Chef with receiving and inspecting food deliveries, stocking coolers and freezers, and rotating stock using FIFO practices.
Monitor inventory of food, paper goods, and cleaning supplies to help prevent shortages and reduce waste.
Prepare safe substitute meals and snacks for people with allergies and dietary preferences, including gluten-free, nut-free, dairy-free, vegetarian, vegan, and religious requirements.
Review daily camper allergy logs and follow protocols for preparing allergen-free dishes in a dedicated preparation area.
Enforce sanitation, cross-contamination prevention, food safety, and temperature-logging practices in the kitchen and dining facilities.
Lead dining hall assistants and dishwasher staff during meal shifts and act as kitchen lead during the Head Chef’s absence or scheduled days off.
Oversee daily kitchen cleanup, dishwashing, workstation sanitation, trash removal, and end-of-day facility securing in accordance with health department codes.
Assist with operating and maintaining commercial kitchen equipment, record refrigerator and freezer temperature logs, and report maintenance issues to the Head Chef.

Benefits

Paid time off, including vacation, sick, and personal time (if eligible).
Medical, dental, vision, and prescription benefits; medical, vision, and prescription benefits are available after the first month of hire if eligible.
401(k) retirement plan with a 6% employer match.
Short- and long-term disability coverage.
Pre-tax Health Care and Dependent Care Flexible Spending Accounts.
Health and wellness programs.
Referral program with rewards for referring candidates.
Tuition reimbursement opportunities.
Employer-paid clearances, physical, and training.
Opportunities for LCSW and LPC licensure supervision hours.