Chef Manager II- Summer Camp

Camp runs: 6/05/2026-8/22/2026. Spend your summer where leadership, creativity, and camp energy come together. This Chef Manager II – Camp Dining role is a unique opportunity to lead a dynamic kitchen in a vibrant summer camp environment from June 21 through July 28, 2026, earning $1,520 per week while creating memorable dining experiences for an engaged camp community. You’ll take the lead on menu development, oversee food production, manage and train your team, and bring fresh, creative ideas to life in a setting that’s fast‑paced, collaborative, and full of purpose. If you’re a seasoned culinary professional who thrives on leadership, enjoys mentoring others, and wants to spend the summer making an impact in a high‑energy camp atmosphere, this is your chance to combine passion, professionalism, and a rewarding seasonal experience. Responsibilities Directly prepare food and supervise at least two full‑time employees in the preparation and service of food. Provide leadership, training and oversight for all unit activities to meet organizational and client objectives. Train and manage kitchen personnel and supervise/coordinate all related culinary activities, including food safety standards and allergen training. Handle weekly purchasing, monthly inventory management and accurate cash handling. Establish presentation techniques and quality standards, plan and price menus. Ensure proper equipment operation/maintenance and uphold safety and sanitation in the kitchen. Oversee special catering events and may offer culinary instruction and/or demonstrate culinary techniques. Perform administrative duties, including maintaining budgeted food cost and labor cost, ordering and weekly and monthly reporting. Qualifications Ideal candidates possess a culinary degree or certification, and/or seven to nine years in a related position with comparable experience. Possess required culinary expertise to execute the forecasting, preparation and safe storage of all regular and catering menu items. Have knowledge of food profession principles and practices—including food safety, budget management, and employee training and development. Demonstrate strong time-management, multitasking and problem‑solving skills, with strong oral, reading and written communication competence. Must be able to stand for extended periods of time. Adhere to client and company protocols related to COVID‑19 workplace safety and sanitation standards. Perform lifting and moving of food, food containers and other non‑food items from floor position to no higher than one’s own height. Hold ServSafe and Allergen Awareness certifications. Benefits Medical, Dental & Vision Paid Time Off 401(k) Plan with Company Match Life & AD&D Insurance Short & Long‑Term Disability Equal Opportunity Employer – M/F/D/V Uniforms and Meals Provided. #J-18808-Ljbffr Carvalho de Freitas e Ferreira Advogados Associados