YMCA of Greater Boston
North Woods & Pleasant Valley Camps- Executive Chef
YMCA of Greater Boston, Saint Paul, Minnesota, United States
North Woods & Pleasant Valley Camps- Executive Chef
Position at YMCA of Greater Boston. Pay Range
Base pay range: $900 - $1,200 / week Department and Location
Department:
Child Development: Overnight Camp Location:
North Woods Overnight Camp Camp Vision
We put people first, listen and serve to inspire hope for a better us. Our Camps have a strong sense of community which we build and strengthen through healthy living, youth development and social responsibility. We exhibit and behave as a team internally and externally with caring, honesty, respect and responsibility as our core values. We recognize that we are part of something larger than ourselves. With all this we are proud to serve our community as part of the YMCA of Greater Boston. Full-Time Availability
May 1 - September 15 Key Responsibilities
The executive chef is responsible for delivering breakfast, lunch and dinner to approximately 500 people daily during the 8‑week camping season, and for a smaller group in the pre‑ and post‑seasons. The chef works five‑six days per week depending on scheduling. Along with the Associate Executive Director, he is responsible for setting the menu. He is responsible for delivering all meals and the overall function of the camp kitchen and service to the two attached camp dining halls. The executive chef has full responsibility for the “back of the house” of the camp dining hall and works collaboratively with the dining hall managers to deliver outstanding dining experiences to our campers and staff in the “front of the house.” The executive chef is responsible for an organization of approximately 15 full‑time seasonal staff members, including assistant chefs, prep and utility staff, and dish and pot staff. Specific Responsibilities
Organization
Create and maintain relevant action plans and procedures for the kitchen and dining staff Develop camp menu to be published at least two weeks in advance of each session Ordering and inventory management with our vendors, primarily US Foods Culture
Put people first – support new and returning community care (campers, parents, families, alumni, donors, staff, volunteers) Help provide an atmosphere for developing good morale and well‑being among the camp community Support our international staff & campers Attention to detail in crafting an excellent experience in all we do Safety
Support incident report management Support safety systems implementation, evaluation, and documentation Stewardship of equipment and culture for the future Maintain and enforce community boundaries for a safe physical and emotional experience for all community members Essential Functions
Live onsite May - September Manage approximately 15 direct reports Deliver breakfast, lunch and dinner to 500 daily Compensation
Room and board in addition to salary commensurate with experience. Minimum Qualifications
5 or more years of experience in a senior role in a professional commercial kitchen environment Desire and ability to work with young staff in a camp setting, many of whom are on J1 Seasonal Visas Strong attention to detail, cleanliness and follow through Passion for people, a willingness to serve Enthusiasm, sense of humor, patience, and self‑control, strong supervisory and counseling skills Strong culinary skills & passion Ordering and inventory management experience Seniority level
Director Employment type
Full‑time Job function
Management and Manufacturing Industries
Non‑profit Organizations
#J-18808-Ljbffr
Position at YMCA of Greater Boston. Pay Range
Base pay range: $900 - $1,200 / week Department and Location
Department:
Child Development: Overnight Camp Location:
North Woods Overnight Camp Camp Vision
We put people first, listen and serve to inspire hope for a better us. Our Camps have a strong sense of community which we build and strengthen through healthy living, youth development and social responsibility. We exhibit and behave as a team internally and externally with caring, honesty, respect and responsibility as our core values. We recognize that we are part of something larger than ourselves. With all this we are proud to serve our community as part of the YMCA of Greater Boston. Full-Time Availability
May 1 - September 15 Key Responsibilities
The executive chef is responsible for delivering breakfast, lunch and dinner to approximately 500 people daily during the 8‑week camping season, and for a smaller group in the pre‑ and post‑seasons. The chef works five‑six days per week depending on scheduling. Along with the Associate Executive Director, he is responsible for setting the menu. He is responsible for delivering all meals and the overall function of the camp kitchen and service to the two attached camp dining halls. The executive chef has full responsibility for the “back of the house” of the camp dining hall and works collaboratively with the dining hall managers to deliver outstanding dining experiences to our campers and staff in the “front of the house.” The executive chef is responsible for an organization of approximately 15 full‑time seasonal staff members, including assistant chefs, prep and utility staff, and dish and pot staff. Specific Responsibilities
Organization
Create and maintain relevant action plans and procedures for the kitchen and dining staff Develop camp menu to be published at least two weeks in advance of each session Ordering and inventory management with our vendors, primarily US Foods Culture
Put people first – support new and returning community care (campers, parents, families, alumni, donors, staff, volunteers) Help provide an atmosphere for developing good morale and well‑being among the camp community Support our international staff & campers Attention to detail in crafting an excellent experience in all we do Safety
Support incident report management Support safety systems implementation, evaluation, and documentation Stewardship of equipment and culture for the future Maintain and enforce community boundaries for a safe physical and emotional experience for all community members Essential Functions
Live onsite May - September Manage approximately 15 direct reports Deliver breakfast, lunch and dinner to 500 daily Compensation
Room and board in addition to salary commensurate with experience. Minimum Qualifications
5 or more years of experience in a senior role in a professional commercial kitchen environment Desire and ability to work with young staff in a camp setting, many of whom are on J1 Seasonal Visas Strong attention to detail, cleanliness and follow through Passion for people, a willingness to serve Enthusiasm, sense of humor, patience, and self‑control, strong supervisory and counseling skills Strong culinary skills & passion Ordering and inventory management experience Seniority level
Director Employment type
Full‑time Job function
Management and Manufacturing Industries
Non‑profit Organizations
#J-18808-Ljbffr