Overnight Camp Executive Chef — Housing Included

YMCA of Greater Boston; Sandy (UT); On-site; USD 41,000 - 55,000; Full time

Benefits offered by this job

Housing provided

Job summary

The YMCA of Greater Boston seeks an Executive Chef for Sandy Island Overnight Camp to lead breakfast, lunch, and dinner for about 500 campers and staff during the 8-week season. The role oversees the camp kitchen, menus, and ~15 seasonal staff, with on-site housing provided.

Responsibilities include menu planning, supplier coordination (US Foods), and ensuring diverse meal options, including gluten-free and vegan choices. This is a seasonal, full-time on-site role.

Qualifications

• Full-Time Availability May 1 - September 15.
• 5+ years in a senior role in a professional commercial kitchen.
• Desire and ability to work with young staff in a camp setting (J1 visas).
• Strong attention to detail, cleanliness and follow-through.
• Passion for people, willingness to serve.
• Enthusiasm, sense of humor, patience, and self-control; strong supervisory skills.
• Strong culinary skills & passion.
• Ordering and inventory management experience.

Responsibilities

• Create and maintain action plans and procedures for the kitchen and dining staff.
• Develop camp menu published at least two weeks in advance of each session.
• Ordering and inventory management with vendors, primarily US Foods.
• Live on-site leadership and collaboration with camp directors to deliver high-quality meals.
• Oversee back-of-house operations for the dining halls; supervise ~15 seasonal staff.
• Ensure accommodations for gluten-free and vegan options and meals to go for trips.

Skills

Senior kitchen leadership

Culinary skills

Staff supervision

Inventory management

Attention to detail

Camp environment experience

Tools

US Foods vendor

Job description

The YMCA of Greater Boston seeks an Executive Chef for Sandy Island Overnight Camp to lead breakfast, lunch, and dinner for about 500 campers and staff during the 8-week season. The role oversees the camp kitchen, menus, and ~15 seasonal staff, with on-site housing provided.

Responsibilities include menu planning, supplier coordination (US Foods), and ensuring diverse meal options, including gluten-free and vegan choices. This is a seasonal, full-time on-site role.