Camp Kitchen Director — Lead Culinary Operations

Young Life; Texas; On-site; USD 41,000 - 51,000; Full time

Job summary

LoneHollow Ranch in the Texas Hill Country is hiring a Chef III to lead food service at our Young Life camp. The role is full-time and on-site at Vanderpool, TX, with responsibilities across kitchen operations, menu planning, staff training, and cost control.

The ideal candidate has two years of college or culinary training plus at least four years in food service, including supervisory experience. You will train volunteers, develop menus, calculate portions, and ensure sanitation standards in

Qualifications

• Two years college completed and/or two years professional culinary training or apprenticeship through an accredited school.
• At least four years work experience in the food service industry.
• One year or more in a supervisory or managerial support role.
• Young Life background (volunteer, camping experience, etc.) is preferred.
• Experience in organizing tasks and supervising people and managing food service administration.

Responsibilities

• Operate and maintain all food service equipment and ensure high cleanliness standards.
• Develop and evaluate menus with healthy dietary criteria in mind.
• Hire, train and supervise volunteers and staff; train staff using set methods.
• Control inventory, track food costs and perform portion calculations.
• Uphold Young Life sanitation standards and health department requirements.
• Collaborate with a small team to collect data for QA audits.
• Assist with special projects and apply new procedures and equipment as needed.

Skills

Staff supervision

Menu development

Training staff

Food safety

Cost control

Communication

Education

Two years college or two years culinary training

Job description

LoneHollow Ranch in the Texas Hill Country is hiring a Chef III to lead food service at our Young Life camp. The role is full-time and on-site at Vanderpool, TX, with responsibilities across kitchen operations, menu planning, staff training, and cost control.

The ideal candidate has two years of college or culinary training plus at least four years in food service, including supervisory experience. You will train volunteers, develop menus, calculate portions, and ensure sanitation standards in