Culinary Director

Seeds of Peace Camp; Casco (ME); On-site; USD 36,000 - 56,000; Part time

Job summary

Camp Laurel South in Casco, Maine, seeks a seasonal Culinary Director to lead the camp’s Culinary Arts Program. This leadership role focuses on instructional programming within a state-of-the-art kitchen, not food service.

You will design and deliver hands-on curriculum for campers ages 7–15, running ChefCamp to inspire global flavors and creativity. Responsibilities include curriculum design, instructional leadership, staff supervision, kitchen safety, inventory management, and cross-team

Qualifications

• Professional cooking and baking experience required.
• Passion for teaching children and simplifying culinary concepts.

Responsibilities

• Design and deliver age-appropriate, hands-on curriculum for campers aged 7–15.
• Lead and supervise in-camp culinary staff to ensure instructional quality and safety.
• Maintain a professional, clean kitchen environment in line with food safety standards.

Skills

Professional cooking

Cooking & baking

Youth development

Leadership

Education

Food safety certification (ServSafe)

Job description

At Camp Laurel South, the Culinary Director is a seasonal leadership role that spearheads the camp’s dedicated Culinary Arts Program. Unlike food service staff, this director focuses exclusively on instructional programming within a state-of-the‑art culinary facility.

The Culinary Director designs and executes a hands‑on curriculum where campers (ages 7–15) elect cooking as a daily activity. You will lead \"ChefCamp,\" a professional‑grade studio, to foster a love of cooking through global flavors and creative challenges.

• Curriculum Design: Create engaging, age‑appropriate lesson plans ranging from fundamental skills to advanced techniques like pasta from scratch or international cuisines.


• Instructional Leadership: Lead high‑energy sessions and \"themed\" events, such as cupcake wars or baking challenges.


• Staff Supervision: Mentor and supervise two in‑cabin culinary specialists, overseeing their instructional quality and safety protocols.


• Facility Management: Maintain a clean, organized, and professional kitchen environment adhering to strict food safety standards.


• Inventory & Logistics: Manage the ordering and inventory of ingredients and supplies specifically for the instructional program.


• Leadership Team Participation: Collaborate with other program directors (e.g., Athletics, Waterfront) to ensure a cohesive camp experience.

Qualifications:

• Professional Expertise: Strong background in professional cooking and baking; previous experience in a head chef or instructional role is highly preferred.


• Youth Development Focus: Passion for teaching children and the ability to simplify complex culinary concepts into fun, digestible lessons.


• Leadership Skills: Experience managing a small team and the ability to work collaboratively within a large organization.


• Certifications: Food safety certification (e.g., ServSafe) is preferred. A valid driver’s license is required.


• Seasonal Commitment: Must be available for the full summer season (mid‑June to mid‑August) and live on‑site in Casco, Maine.