Head Chef

Job Description

Job Description

Position: Seasonal - Camp Head Chef.

Seasonal: ($15k to $17.5k).

Location: Orefield.

The Organization:

Valley Youth House empowers and strengthens the lives of children, youth, and families through inclusive programming that builds resilience and fosters growth and independence. VYH works from a Trauma Informed / Healing centered perspective, incorporating positive youth and human development and cultural awareness into all aspects of our agency. We want our clients and staff to feel safe, have choice and voice, collaborate in a trusting environment, and be empowered to make a difference in their own lives and the agency.

Why Should You Apply?

• An extensive orientation program to ensure a smooth onboarding process.
• Competitive compensation package with paid time off (PTO) to promote work-life balance.
• Comprehensive health, dental, and vision insurance coverage, including prescription benefits.
• Enroll in our 401(k)-retirement plan and enjoy a company match to secure your financial future.
• Short- and Long-Term Disability coverage for peace of mind.
• Take advantage of our pre-tax spending accounts (Health Care and Dependent Care FSA).
• Health and wellness programs to support your overall well-being.
• Referral program where you can earn rewards for bringing talented individuals to our team
• Tuition reimbursement program to fuel your professional growth.

Essential Functions of the Camp Head Chef:

Menu Planning, Purchasing, and Inventory Control:

Develop nutritionally balanced, youth-friendly, and cost-effective meal and snack menus for summer camp sessions and year-round school/retreat groups. Procure all food, beverages, and kitchen supplies from vendors; track inventory levels; implement portion control; and manage kitchen purchasing within established budget guidelines.

Meal Preparation, Cooking, and Delivery:

Actively oversee and participate in the daily scratch and batch preparation, cooking, plating, and delivery/service of breakfast, lunch, dinner, and snacks for groups ranging from 50 to 150 campers and staff daily. Ensure meals are served punctually and held at safe, proper temperatures in accordance with institutional food safety standards.

Dietary Management and Kitchen Sanitation:

Safely manage and accommodate camper and staff dietary restrictions, food allergies (e.g., nut-free, gluten-free, dairy-free), and special dietary needs (vegetarian, vegan, religious). Maintain rigorous cleanliness, hygiene, and sanitization standards throughout the kitchen, dining hall, food storage areas, and equipment, ensuring continuous readiness for local health department inspections and adherence to ServSafe protocols.

Core Functions of the Camp Head Chef:

• Food Allergy & Special Diet Protocols: Maintain accurate dietary tracking logs for incoming camp sessions; implement strict cross-contamination prevention procedures during food preparation, cooking, and serving.
• Kitchen Team Leadership & Training: Train, schedule, and direct kitchen assistants and seasonal staff in food prep, safe equipment operation, portioning, dishwashing, and post-meal cleanup routines.
• Vendor & Cost Management: Establish and maintain positive relationships with food distributors and local vendors; monitor market prices; audit incoming invoices; and minimize food waste.
• Equipment Care & Facility Maintenance: Perform daily checks on commercial kitchen equipment (ovens, walk-in coolers/freezers, dishwashers, ventilation systems); maintain temperature and safety logs; and promptly report maintenance or repair needs to the Camp Director.

Minimum Qualifications of the Camp Head Chef:

• High School Diploma or GED equivalent.
• Minimum of three (3) years of experience in commercial cooking, institutional food service, high-volume catering, or camp kitchen operations.
• Active ServSafe Manager Certification (or the ability to obtain certification prior to start date).
• Demonstrated experience in menu design, ingredient ordering, and inventory management.
• Valid Driver's License with a clean driving record.

Physical Requirements of the Camp Head Chef:

• Physical Stamina: Ability to stand and walk for long periods (up to 8-10 hours per day during peak camp sessions); frequent bending, stooping, reaching, and lifting/moving food cases, supplies, and commercial cookware weighing up to 50 lbs.
• Kitchen Environment: Regular exposure to commercial kitchen conditions, including heat from ovens/griddles, steam, damp/wet floors, and cold temperatures in walk-in freezers and refrigerators.
• Seasonal Hours: Ability to work a flexible schedule including early mornings, evenings, weekends, and holidays during peak summer camp operations (June-August) and busy fall/spring school group seasons.

**If eligible: Medical, vision, and prescription benefits available after the first month of hire, Vacation, Sick, and Personal Time Off, 401k -6% match, Employer-paid clearances, physical, and training, Opportunities for Tuition reimbursement, Opportunities for licensure supervision hours for LCSW and LPC.

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