Executive Chef - North Woods & Pleasant Valley Camps

YMCA of Greater Boston•,

10d•$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 the pre- and post-seasons. The role oversees the camp kitchen and food service for two attached camp dining halls, with full responsibility for back-of-house operations and collaboration with dining hall managers on the front-of-house dining experience. The chef works five to six days per week, depending on scheduling, and works with the Associate Executive Director of Overnight Camps to set menus. Menus typically include 20 family-style meals per week and one or two buffet-style cookouts, with conventional, gluten-sensitive, and vegan options. The chef also oversees meals prepared for overnight trips and excursions. The position leads approximately 15 seasonal staff, including assistant chefs, prep and utility staff, and dish and pot staff. Responsibilities include kitchen planning and procedures, menu development, ordering and inventory management, supporting safety systems, and contributing to a positive camp community. The role requires living onsite from May through September and includes housing, room, and board in addition to salary. The camps are part of the YMCA of Greater Boston and emphasize community, healthy living, youth development, social responsibility, and the values of caring, honesty, respect, and responsibility.

Requirements

Full-time availability from May 1 through September 15.
At least five 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, including staff on J-1 seasonal visas.
Strong attention to detail, cleanliness, and follow-through.
Passion for people and willingness to serve.
Enthusiasm, 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 eight-week camping season and to smaller groups during pre- and post-seasons.
Oversee overall camp kitchen operations and food service for two attached camp dining halls, including back-of-house operations.
Collaborate with the Associate Executive Director of Overnight Camps to set menus.
Work with dining hall managers to deliver outstanding dining experiences in the front of house.
Lead approximately 15 seasonal staff, including assistant chefs, prep and utility staff, and dish and pot staff.
Develop camp menus for publication at least two weeks before each session, including conventional, gluten-sensitive, and vegan options.
Oversee preparation of meals to go for overnight trips and excursions.
Create and maintain relevant action plans and procedures for kitchen and dining staff.
Manage ordering and inventory with vendors, primarily US Foods.
Help foster morale and well-being within the camp community and support international staff and campers.
Support incident report management and safety systems implementation, evaluation, and documentation.
Steward kitchen equipment and maintain and enforce community boundaries for safe physical and emotional experiences.
Live onsite from May through September and work five to six days per week, depending on scheduling.