Food Program Lead

American Youth Foundation; Tuftonboro (NH); On-site; USD 21,000 - 34,000; Full time

Job summary

American Youth Foundation in Tuftonboro, NH is seeking a Food Program Lead to oversee scratch-made meals and the Food Program team for staff and campers. You will lead with empathy, manage inventory, and ensure safe, healthy meals while maintaining a positive kitchen environment.

The role requires a culinary credential or equivalent, ServSafe certification, 3 years in food service with supervisory experience, and the ability to lift 50 lbs and stand long hours.

Qualifications

• Must be at least 18 years or older.
• ServSafe Food Manager certification required or willingness to obtain before staff training begins.
• Culinary degree or equivalent work experience; minimum 3 years in food service, 1 year in management preferred.
• Experience in a from-scratch kitchen and with commercial kitchen equipment; large-format dining.
• Experience managing food allergies and dietary restrictions.
• Ability to lift up to 50 lbs and stand for extended periods.

Responsibilities

• Commit to camp life, including residing at camp for training and summer sessions.
• Supervise and lead the Food Program team with kindness, empathy, and respect.
• Teach culinary and food management skills to staff of varying experience.
• Prepare and cook meals, including service, cleanup, and dish washing.
• Accommodate specialty diets and allergies for staff and participants.
• Receive and stock orders using FIFO for inventory management.
• Maintain cleanliness and organization of prep and storage areas and equipment.
• Ensure safe food handling according to regulations.
• Complete records and reports as assigned.
• Engage in solution-based problem solving and positive communication.

Skills

18+ years old

Strong communication

Cultural sensitivity

Team leadership

Problem solving

Positive attitude

Education

Culinary degree or equivalent

Tools

ServSafe Food Manager certification

Job description

American Youth Foundation Mission

We dare people to discover and celebrate the very best in themselves and others; inspire them to explore diverse perspectives and complex challenges; and embolden them to live courageously, engaging their full capacity.

Job Summary

Food Program Lead brings experience and passion for cooking, making meals from scratch, and preparing meals for a variety of dietary needs. They oversee and support the Food Program team through the preparation and service of meals, kitchen clean‑up, and dish washing, helping to lead with empathy, respect, and effective communication. Responsibilities include supervising, teaching, and coaching team members, maintaining a clean and organized kitchen, responsible management of inventory and resources, and ensuring a positive environment with healthy, safe meals for staff and campers. Leads may also occasionally facilitate culinary interest groups with youth participants.

Job Locations

• Merrowvista – Center Tuftonboro, New Hampshire
• Merrowvista necessitates the ability to move through rugged terrain.
• Positions may be extended through Community School Programs before or after the summer camp sessions in the Spring and Fall months.
• Housing and all meals are provided.
• Staff live in a communal space with other staff.

Job Type

Seasonal

Company Culture

The AYF believes that how we act and interact reflects who we are as a community. In practice, at the AYF we value investing in youth, stewarding the environment, encouraging participants and staff to explore and develop their values and beliefs, belonging in community, and growing together.

Recognizing the full value of all, the American Youth Foundation affords equal opportunity for employment and program participation to all individuals on the basis of merit and/or eligibility without regard to race, color, sex, pregnancy, sexual orientation, gender identity, familial status, religion, national origin, citizenship, disability, age, military status, or any other basis prohibited by law.

Position Responsibilities

• Commit to “camp life,” including residing at camp for the duration of training and the two three‑week summer camp sessions.
• Serve as an active member of, and help supervise and lead, the Food Program team with kindness, empathy, and respect – participating in training and team meetings, providing support, and taking on responsibilities as directed.
• Effectively and efficiently teach proper culinary and food management skills to staff of varying levels of experience and training.
• Facilitate and participate in the preparation and cooking of meals provided on menus, including service, kitchen clean‑up, and dish washing.
• Accommodate specialty diets and allergies for staff and participants.
• Create new recipes, utilizing available products to minimize waste.
• Assist in receiving and stocking orders, using FIFO procedures for accurate and effective inventory management.
• Maintain cleanliness and organization of all food prep and storage areas, tools, and equipment, including daily cleaning of prep surfaces, pots, pans, and sweeping/mopping of floors.
• Practice and oversee safe food handling procedures, according to local, state, federal, and ACA regulations.
• Complete all job functions, including requested records, written reports, and other duties as assigned.
• Engage in solution‑based problem solving and positive communication.
• Maintain effective mental, emotional, and social interactions with staff and campers.
• Support the organization’s mission and vision with integrity, dependability, and accountability.
• This is not an exhaustive or comprehensive list of all responsibilities and tasks; additional responsibilities may be assigned as required to meet program and departmental needs.

Requirements

Skills and Qualifications

Required

• Must be at least 18 years or older.
• Current ServSafe Food Manager certification, or willingness to obtain certification before staff training begins (training offered for accepted applicants).
• Culinary degree or equivalent work experience; a minimum of 3 years of food service experience, with at least 1 year in a management or supervisory capacity, is preferred and may be required depending on site.
• Experience in a “from scratch” kitchen and with commercial kitchen equipment; understanding of large format dining in food service.
• Experience managing food allergies and dietary restrictions.
• Receptive to receiving, and adept at providing, constructive criticism clearly and respectfully.
• Demonstrate passion for serving and interacting with youth.
• Ability to lift up to 50 lbs.
• Ability to stand for extended periods.
• Attention to detail; ability to be consistent and reliable.
• A desire to learn and teach new skills.
• Ability to interact effectively with individuals and groups respecting social and cultural diversity. Establish and maintain appropriate professional relationships and interpersonal skills that contribute to a positive community.
• Participate in food program team meetings, engaging in solution‑based problem solving and positive communication.
• Ability to handle stressful situations appropriately, maintaining mental, emotional, and social resiliency needed for the job in a fast‑paced, interactive environment.
• Use effective and appropriate self‑care practices for maintaining overall wellness and hygiene.
• Follow all guidelines and policies as described in the AYF (American Youth Foundation) employee handbook.

Preferred

• Experience in a commercial or bulk food production setting is highly desired.

The above statements are intended to describe the general nature and level of work being performed by the individuals assigned to this position. They are not intended to be an exhaustive list of all duties, responsibilities, and skills required for this position. This document does not create an employment contract, implied or otherwise, other than an “at will” relationship.