Executive Chef -- Sandy Island Overnight Camp

YMCA of Greater Boston•,

12d•$900 - $1,200•Onsite

About The Position

The Executive Chef is responsible for delivering breakfast, lunch, and dinner to approximately 500 people daily during the eight-week camping season, and to a smaller group during pre- and post-season periods. The chef works five to six days per week, depending on scheduling, and helps set menus with the Associate Executive Director of Overnight Camps. The role oversees all meals, the camp kitchen, and service to two attached dining halls. The Executive Chef leads the back-of-house operation and collaborates with dining hall managers on front-of-house dining experiences. The position manages approximately 15 seasonal staff, including assistant chefs, prep and utility staff, and dish and pot staff. Menus typically include 20 family-style meals per week and one or two buffet-style cookouts, with conventional, gluten-sensitive, and vegan options at every meal. The chef also oversees meals prepared for overnight trips and excursions. The position is seasonal, with availability required from May 1 through September 15, and the chef lives onsite from May through September. The role is part of the Sandy Island Overnight Camp community and requires effective communication with leaders and peers in a close-quarters setting. The Executive Chef helps create a welcoming, safe, and memorable experience for campers, staff, and the broader camp community.

Requirements

Full-time availability from May 1 through September 15.
Five 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, many of whom are on J1 Seasonal Visas.
Strong attention to detail, cleanliness, and follow-through.
Passion for people and willingness to serve.
Enthusiasm, a sense of humor, patience, and self-control.
Strong supervisory and counseling skills.
Strong culinary skills and passion for cooking.
Experience with ordering and inventory management.

Responsibilities

Deliver breakfast, lunch, and dinner to approximately 500 people daily during the main camping season and to smaller groups during pre- and post-season periods.
Help set camp menus with the Associate Executive Director of Overnight Camps and publish menus at least two weeks before each session.
Oversee the camp kitchen, meal delivery, and dining service to two attached dining halls.
Lead the back-of-house operation and collaborate with dining hall managers on front-of-house dining experiences.
Manage approximately 15 seasonal staff, including assistant chefs, prep and utility staff, and dish and pot staff.
Provide conventional, gluten-sensitive, and vegan meal options.
Oversee preparation of meals for overnight trips and excursions.
Create and maintain action plans and procedures for kitchen and dining staff.
Order supplies and manage inventory with vendors, primarily US Foods.
Help foster morale and well-being in the camp community and support international staff and campers.
Support incident report management and the implementation, evaluation, and documentation of safety systems.
Steward equipment and maintain and enforce community boundaries to support safe physical and emotional experiences.
Live onsite from May through September.