Head Chef

Welcome to Camp Southwoods! Our motto is “Happy staff inspire happy campers.” We aim to make Southwoods not just a wonderful place to be a kid but a great place to work as well. Our staff have diverse backgrounds, come from all over the world, and bring many different skill sets to the table. As the Head Chef, you'll work alongside the Kitchen Manager to prepare, cook, and serve 3 meals a day to our community of 315 people.

CONTRACT DATES JUNE 1, 2025 - AUGUST 10, 2025

Position Overview:

The Head Chef is responsible for preparing food items for campers in accordance with production requirements and quality standards while maintaining a safe, sanitary work environment.

Job Qualifications:

• 3 to 5 years of culinary and related experience as a leader and mentor is required.
• Previous experience working in a fast-paced setting is preferred.
• Must display very good organizational and time management skills.
• Ability to multi-task and work in a fast paced environment.
• Must be able to speak, read, write and understand English.
• Extensive working knowledge of baking.
• SafeServ Certification.

Job Responsibilities:

• Implement the Camp Southwoods menu while interacting positively with co-workers and cooks.
• Recommend quality and quantity of food items to be purchased, including portion size.
• Ensure all foods are rotated to minimize food spoilage.
• Present a positive, professional image, solid leadership and mentoring skills required.
• Select, train and monitor all food preparation and personnel in the execution of their duties.
• Prepare all meals as directed in the pre-established menu to the best of ability.
• Ensure that foods for breakfast, lunch , snacks, dinner, all outside field trips, special request, functions and all dietary meals are prepared fresh daily.
• Prepare foods for children with allergies and special meal requirements that are void of cross contaminants.
• Experienced in confronting performance issues as well as giving rewards and recognition.
• Ability to develop and maintain awareness of occupational hazards and safety precautions.
• Inspect and clean food preparation areas, such as equipment and work surfaces, or serving areas to ensure safe and sanitary food-handling practices as required by the New York Dept. of Health.
• Ensure food is stored and cooked at correct temperature by regulating temperature of ovens, broilers, grills and roasters.
• Ensure freshness of food and ingredients by checking for quality, keeping track of old and new items, and rotating stock.
• Check pars for shift use; determine necessary preparation, freezer pull and line set up.
• Note any out-of stock items or possible shortages.
• Prepare food of consistent quality following recipe and production and portion standards.
• Observe and test foods to determine doneness, using HACCP Standards and State Health codes.
• Prepares foods by operating mixers and a variety of kitchen equipment
• Prepare special dietary meals for campers and staff as required
• Follows basic recipes and product directions for preparation
• Operate, maintain and properly clean stove, steamer, food processor, meat slicer, oven steam table, tilt kettle.

Physical Environment:

• Endure various physical movements; must be able to lift and push at least 50 pounds.
• Must be able to perform physical activities that require considerable use of your arms and legs.
• Must be able to stand and exert well-placed mobility for up to 8 hours.
• Must be able to kneel, squat, bend, stoop to perform job duties.

License/Certification:

• ServSafe

Job Types: Contract, Temporary

Pay: $1,200.00 - $1,600.00 per week

Benefits:

• Food provided
• Housing provided during contract
• Referral program

Shift:

• 10 hour shift

Supplemental Pay:

• Performance bonus

Experience:

• Culinary experience: 3 years (Preferred)
• Cooking: 3 years (Preferred)

Ability to Commute:

• Paradox, NY 12858 (Preferred)

Ability to Relocate:

• Paradox, NY 12858: Relocate before starting work (Preferred)

Work Location:

In person