Executive Chef - North Woods & Pleasant Valley Camps

Position Title: Executive Chef – North Woods & Pleasant Valley Camps
Reports To: Associate Executive Director of Overnight Camps
Positions Available: Seasonally May - September

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.

General Responsibility – The executive chef is responsible for delivering breakfast, lunch and dinner to approximately 500 people daily during the 8-week camping season, and for a smaller group in the pre and post seasons. The executive chef works five-six days per week depending on scheduling. Along with the Associate Executive Director, he is responsible for setting the menu. He is responsible for delivering all meals and the overall function of the camp kitchen and service to the 2 attached camp 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 managers (who report to the respective camp directors) 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 assistant chefs, prep and utility staff, and dish and pot staff. Weekly menus at the camps typically consist of 20 “family style” meals per week with one or two buffet style cookouts per week. At all meals we offer conventional, gluten-sensitive and vegan options. Additionally, the chef oversees the preparations of meals to go for overnight trips and excursions.

This role is excellent for a chef interested in being part of these wonderful camp communities and the role comes with housing. 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.

Minimum Qualifications – 
• Full-Time Availability May 1  - September 15
• 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, many of whom are on J1 Seasonal Visas
• 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



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 - September. 
• Manage approximately 15 direct reports
• Deliver breakfast, lunch and dinner to 500 daily