Head Chef

Appel Farm Arts Camp: Kitchen Staff 2025

Job Title: Head Chef / Kitchen Manager
Classification: Non-Exempt
Reports to:

• Executive Leader of Infrastructure: Dani Cooke
• Event Specialist / Camp Operations: Nick Makosky

Position Overview

The Head Chef / Kitchen Manager is responsible for overseeing all aspects of food service operations at Appel Farm Arts Camp. This includes meal planning, food preparation, kitchen staff management, inventory control, and ensuring a high standard of food safety and quality. The Head Chef is the primary leader in the kitchen and plays a key role in maintaining a positive and efficient working environment while ensuring a high-quality dining experience for campers and staff.

Compensation & Schedule

• Pay Rate: $24.00 per hour
• Work Schedule:
• May 12 – 31, 24 hours per week: Variable
• June 1 – August 8, 40 hours per week: Monday through Friday

Essential Job FunctionsLeadership & Kitchen Operations

• Oversee all daily operations in the kitchen, ensuring that all meals are prepared, cooked, and served according to established menus and quality standards.
• Lead and manage kitchen staff to ensure smooth, efficient food service, with a focus on teamwork and professionalism.
• Develop and adjust menus as needed to accommodate dietary restrictions, allergies, and seasonal ingredient availability.
• Ensure proper portion control, presentation, and timely delivery of meals.
• Maintain a safe and organized kitchen environment, ensuring that the kitchen operates efficiently and within budget.

Food Safety & Sanitation Management

• Ensure compliance with all health and safety regulations, including food safety, sanitation, and kitchen hygiene standards.
• Oversee the cleaning and sanitizing of kitchen equipment, utensils, and workspaces to maintain a safe and hygienic kitchen environment.
• Monitor food storage, preparation, and handling to prevent contamination and ensure that all ingredients meet safety and quality standards.
• Maintain up-to-date knowledge of health codes and enforce these regulations within the kitchen.

Inventory & Supply Management

• Manage inventory of food, kitchen supplies, and equipment to ensure there is always an adequate supply of materials.
• Order food and supplies according to menus and the number of campers and staff, ensuring cost-effective purchasing.
• Oversee inventory rotation to minimize waste and ensure that ingredients are used before they expire.
• Coordinate with the Facilities Team for the maintenance and repair of kitchen equipment.

Staff Supervision & Training

• Supervise, mentor, and train kitchen staff, including sous chefs, line cooks, dishwashers, and other kitchen workers.
• Create staff schedules to ensure appropriate coverage during meal services.
• Provide ongoing training on food safety, kitchen procedures, and efficiency to ensure staff members are well-prepared and perform their duties safely and effectively.
• Conduct performance evaluations, provide constructive feedback, and foster a positive and professional work environment.

Additional Responsibilities

• Collaborate with the camp’s leadership team to ensure food services align with the overall mission of the camp.
• Participate in staff meetings, camp events, and special activities as needed.
• Promote sustainability by implementing waste-reduction practices and recycling in the kitchen.

Qualifications

• Extensive experience in food preparation and kitchen management, preferably in a large-scale or institutional setting.
• Proven leadership skills with experience managing kitchen teams.
• In-depth knowledge of food safety regulations, kitchen sanitation, and inventory control.
• Ability to work within a defined budget and maintain cost-effective food purchasing practices.
• Certification or licensure to operate a commercial kitchen (as required by local regulations).
• Ability to work well under pressure and manage multiple priorities in a fast-paced environment.

Knowledge, Skills & Abilities

• Strong knowledge of current food trends, kitchen equipment, and cooking techniques.
• Ability to design and execute creative menus that meet nutritional standards and dietary restrictions.
• Expertise in food safety, health regulations, and maintaining high-quality kitchen operations.
• Excellent communication and organizational skills to manage both food service and kitchen staff efficiently.
• Ability to resolve conflicts and make decisions quickly, maintaining a calm and professional demeanor.

Physical Requirements

• Ability to stand for extended periods and perform tasks while walking.
• Capability to lift and carry up to 50 pounds.
• Ability to work in a hot, fast-paced kitchen environment.
• Proficiency in using kitchen equipment and safely handling hot surfaces.
• Ability to respond to emergencies or hazards in the kitchen environment.

Equipment Used

• Ovens, griddles, ranges, and warmers
• Steam baths, salad bars, and commercial refrigerators/freezers
• Mixers, can openers, and pantry storage
• Commercial dishwasher and hand washing stations
• Serving equipment and drink stations

Perks & Benefits

• Daily meals provided during shifts.
• One two-week camp staff exchange for your child.
• Opportunity to attend Friday night concerts.
• Work in a dynamic, arts-centered camp environment

Job Type: Temporary

Pay: $24.00 per hour

Shift:

• Day shift

Ability to Commute:

• Elmer, NJ 08318 (Preferred)

Ability to Relocate:

• Elmer, NJ 08318: Relocate before starting work (Preferred)

Work Location: In person

Salary : $24