Executive Chef

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Job Title: Executive Chef

Reports to: Operations Director

Classification: Full-time Exempt (mid-June to beginning August)

Position Overview:

The Executive Chef will be responsible for preparing three buffet-style meals each day, for six days each week, to approximately 110 campers and 25 staff for 7.5 weeks (1.5 weeks kitchen setup/training plus 6 weeks of camp). The Executive Chef will be responsible for setting the menu (with input from the camp directors), ordering food/managing inventory, adhering to safety rules and Kosher guidelines. They will be in charge of the “back of the house” of the camp kitchen, overseeing a staff of approximately 5 individuals. 

Essential Job Responsibilities:

• Plan, direct, and supervise food service at camp facility, providing nutritionally balanced, ample, and tasty meals within the allocated budget;

• Plan nutritionally sound meals, considering food allergies, religious dietary guidelines, and utilization of leftovers. Menus should be varied, creative, and should prioritize fresh ingredients and homemade offerings as often as possible;

• Ensure that all meals are properly planned for, prepped, cooked, and served on a timely basis;

• Supervise and assist with daily breakfast, lunch and dinner preparation and service;

• Prepare menus prior to camp in coordination with operations director; 

• Receive, and check in all orders for food items and necessary supplies from approved vendors to ensure all products follow kosher requirements;

• Record quantities, types and preparation methods of food served as well as temperature of refrigeration units;

• Maintain a neat and organized kitchen with the highest standards of sanitation and food safety;

• Train and supervise kitchen personnel to be safe, efficient with kitchen equipment and abide by food safety standards (e.g., the importance of keeping utensils and hands clean, cooking meats thoroughly, refrigerating perishables, etc.);

• Manage the kitchen staff’s weekly schedule in coordination with the Kitchen Manager and Operations Director;

• Supervise the washing and sterilizing of all dishware and utensils needed for service;

• Set up the kitchen before the start of camp and pack and inventory summer camp kitchen equipment, supplies and food items at the end of camp;

• Prepare for and be present during all external inspections;

• Know, understand, and implement emergency action plans when needed;

• Evaluate current season and make recommendations for the following year; and

• Other related duties as assigned.

Experience:

• Minimum of three years of experience in camp, institutional food service or a professional high volume kitchen/catering environment or equivalent experience in a management role;

• ServSafe Food Manager certification; and 

• Experience adapting and preparing food menus that conform to kosher dietary guidelines, including accommodations for people with special dietary needs is a plus.

Qualifications and Skills:

• Demonstrated ability to successfully manage multiple priorities, work independently, meet deadlines, and problem solve effectively;

• Strong culinary skills and creativity, adaptability and resourcefulness in designing meal plans efficiently and affordably;

• Strong organizational skills to manage food inventory and sanitation standards;

• Strong interpersonal skills and ability to work well with people of diverse backgrounds;

• Strong supervisory and counseling skills, enthusiasm, sense of humor, patience, and self-control;

• Dependable, reliable, adaptable to changes in the work environment; and

• Ability to manage competing demands, changes approach or method to best fit the situation; calm and professional.

Physical Demands and Working Conditions:

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. While performing the duties of this job, the employee must have the:

• Ability to endure prolonged standing, bending, and reaching;

• Capability to lift or move objects up to 50 pounds on a regular basis;

• The Executive Chef will be provided all of their meals and housing in a furnished, single occupancy room in a college dormitory;

• The Executive Chef will receive one full consecutive 24-hour period off work in a week and 2-3 hour breaks daily.

The above statements are intended to describe the general nature and level of the work being performed by people assigned. Sababa Beachaway’s management reserves the right to amend and change responsibilities to meet business and organizational needs as necessary.