Camp Head Chef

Head Chef

Proudly serving Sororities and Fraternities, Upper Crust Food Service is known for freshness, quality, variety, and excellent customer service. Upper Crust Food Service began with a vision to solve a problem that many Fraternity and Sorority houses face. That problem is a lack of consistency and professionalism in the kitchen. With a focus on great food and personal service, we've remained true to our roots. Today, the chefs of Upper Crust Food Service prepare tens of thousands of meals weekly for students across the country.

As the Head Chef, you will be responsible for overseeing all aspects of food preparation, kitchen management, and staff coordination to provide high-quality meals for camp participants. You will ensure the kitchen operates smoothly, efficiently, and safely, maintaining strict adherence to cleanliness, food safety, and budgetary guidelines.

This position is highly competitive, we are accepting resumes immediately.

Duties and Responsibilities

• Food Budget Management:
• Develop and manage the food budget for the camp season, ensuring all expenses stay within allocated limits.
• Plan menus that meet nutritional needs, dietary restrictions, and food preferences while maintaining budgetary constraints.
• Monitor inventory levels, order supplies as needed, and minimize food waste.
• Maintaining a Clean and Organized Kitchen:
• Ensure the kitchen is organized, safe, and properly stocked at all times.
• Supervise and assist in food preparation, ensuring meals are prepared and presented to the highest standards.
• Oversee storage of food and supplies, ensuring all items are properly labeled and stored according to food safety regulations.
• Cleanliness and Sanitation:
• Maintain the highest level of cleanliness and sanitation in the kitchen, dining area, and storage spaces.
• Ensure compliance with local health department regulations and Upper Crust Food Service's internal sanitation policies.
• Conduct daily cleaning tasks and oversee cleaning schedules for kitchen staff.
• Staff Management and Labor Costs:
• Supervise and schedule a team of hourly support staff, ensuring adequate coverage for all shifts.
• Manage labor costs by optimizing staffing levels according to camp demand and operational needs.
• Train, mentor, and provide ongoing support to kitchen staff, ensuring high standards of food safety, food preparation, and customer service.
• Menu Planning and Food Preparation:
• Develop and execute weekly menus that are nutritious, varied, and meet the dietary needs of camp participants.
• Ensure meals are prepared and served in a timely manner, adhering to quality and portion control standards.
• Accommodate dietary restrictions and preferences, including allergies, vegetarian, vegan, and gluten-free options.
• Health and Safety Compliance:
• Enforce safe food handling practices to prevent foodborne illnesses and ensure all staff are trained in food safety protocols.
• Oversee proper use and maintenance of kitchen equipment and appliances.
• Address any safety concerns promptly and take appropriate action to mitigate risks.
• Customer Service and Positive Atmosphere:
• Ensure that Upper Crust Food Service is delivering excellent customer service to both camp participants and staff, creating a welcoming and friendly atmosphere.
• Build strong relationships with camp administration and clients, ensuring their needs and expectations are met with professionalism and attention to detail.
• Foster a positive and supportive work environment for kitchen staff, encouraging teamwork, collaboration, and a can-do attitude.
• Address and resolve any concerns or issues with food service in a timely and effective manner to maintain high levels of satisfaction.
• Communication and Coordination:
• Communicate effectively with camp administration and other departments to ensure food service aligns with camp activities and schedules.
• Be the point of contact for all food-related concerns from camp staff, participants, and guests.
• Handle any special requests or adjustments to meal planning as required by camp leadership or participants.

Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties, or responsibilities that are required of the employee for this job. Duties, responsibilities, and activities may change at any time with or without notice.

Preferred Education and Experience

• Proven experience as a Head Chef or in a similar culinary management role, preferably in a camp or large-scale food service environment.
• Strong knowledge of food safety regulations and kitchen best practices.
• Excellent budget management and cost-control skills.
• Ability to work under pressure and maintain high standards of quality and cleanliness.
• Strong leadership and interpersonal skills to manage and motivate kitchen staff.
• Ability to create and execute diverse and nutritious menus for a large group of people.
• Flexibility and adaptability in a dynamic, fast-paced environment.
• A commitment to providing excellent customer service and creating a positive, collaborative environment.

Special Demands

• The work environment can be loud and busy. There are many kitchen hazards such as hot surfaces and liquids, sharp knives, and slippery floors.
• Capability to work in a kitchen environment that may involve exposure to extreme heat or cold.
• Required to stand for long periods, up to 8+ hours, as well as walk, bend and stoop.
• Must be able to lift and/or move objects up to 50 pounds.
• Exposure to cleaning chemicals.

Upper Crust Food Service provides equal employment opportunities to all employees and applicants for employment and prohibits discrimination and harassment of any type without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state or local laws.

This policy applies to all terms and conditions of employment, including recruiting, hiring, placement, promotion, termination, layoff, recall, transfer, leaves of absence, compensation and training.