Assistant Chef - North Woods & Pleasant Valley Camps

YMCA of Greater Boston; Belfield (ND); On-site; USD 27,300 - 40,950; Full time

Benefits offered by this job

Room and board

Job summary

The YMCA of Greater Boston is seeking an Assistant Chef to support North Woods Overnight Camp and Pleasant Valley Camps during the June–September season.

You will help deliver breakfast, lunch and dinner to about 500 campers and staff each day, supervise a team of about 15 kitchen staff, and coordinate with the Executive Chef to maintain menus and safety standards. Housing is provided and you’ll work in a collaborative camp community that values service and culinary excellence.

Qualifications

• 1+ years in a senior role in a professional kitchen
• Full-time availability Jun–Sep
• Desire to work with camp staff and seasonal visas
• Strong culinary skills and passion
• Experience with ordering and inventory management

Responsibilities

• Deliver breakfast, lunch and dinner to ~500 people daily
• Support the kitchen and dining hall operations with Executive Chef
• Manage roughly 15 direct reports during camp season
• Develop and publish camp menus with advance notice
• Oversee meals to-go for overnight trips and excursions

Skills

Kitchen leadership

Culinary skills

Supervisory skills

Inventory management

Staff training

Attention to detail

Customer service spirit

Teamwork

Job description

Department: Child Development: Overnight Camp

Location: North Woods Overnight Camp

Compensation: $600 - $900 / week

Position Title: Assistant Chef – North Woods & Pleasant Valley Camps

Reports To: Executive Chef

Positions Available: Seasonally June - 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.

Key Responsibilities

General Responsibility – The assistant chef is responsible for assisting with 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 assistant chef works five-six days per week depending on scheduling. Along with the Executive Chef 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 assistant chef supports for an organization of approx. 15 full-time team seasonal staff members. Among these are 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.

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.

Skills, Knowledge & Expertise

Minimum Qualifications

• Full-Time Availability June 1 - September 15
• 1 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

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

Job Benefits

• Room, Board in addition to Salary commensurate with experience.