Camp Kitchen Lead: From-Scratch Cooking & Team Mentorship

American Youth Foundation; New Hampshire; On-site; USD 25,000 - 39,000; Full time

Benefits offered by this job

Housing provided

Meals provided

Job summary

American Youth Foundation seeks a Food Program Lead at Merrowvista in Tuftonboro, NH. You will oversee the preparation and service of meals, manage the Food Program team, and ensure clean, safe, and compliant kitchen operations for staff and campers.

Ideal candidates have a culinary background, at least 3 years in food service with supervisory experience, ServSafe certification, and the ability to train and mentor staff while adapting menus to dietary needs.

Qualifications

• Must have ServSafe Food Manager certification or willingness to obtain before staff training begins.
• Culinary training or equivalent work experience with 3+ years in food service.
• Experience in a from-scratch kitchen and with large-volume dining.
• Ability to handle food allergies and dietary restrictions with care.

Responsibilities

• Lead and supervise the Food Program team with empathy and professionalism.
• Oversee meal preparation, service, and kitchen clean-up in a busy camp environment.
• Ensure safe food handling and inventory management using FIFO practices.
• Teach culinary and food-management skills to staff across experience levels.
• Accommodate dietary needs and manage associated menus and records.

Skills

Leadership

Communication

Teamwork

Attention to detail

Food safety awareness

Training/teaching

Resilience under pressure

Flexibility/adaptability

Education

ServSafe Food Manager certification

Culinary degree or equivalent experience

Job description

American Youth Foundation seeks a Food Program Lead at Merrowvista in Tuftonboro, NH. You will oversee the preparation and service of meals, manage the Food Program team, and ensure clean, safe, and compliant kitchen operations for staff and campers.

Ideal candidates have a culinary background, at least 3 years in food service with supervisory experience, ServSafe certification, and the ability to train and mentor staff while adapting menus to dietary needs.