Company description

Nestled in the foothills of the Berkshire Mountains in Central Connecticut, Buck's Rock is really like no other overnight summer camp. We are a freedom-of-choice, non-competitive haven where artists ranging in ages from 11 to 17 (going into grades 6th-12th grades) are free to choose their own visual and performing arts projects and activities.

Job description

Buck’s Rock Camp is seeking an experienced, enthusiastic, and energetic Executive Chef for five weeks of coverage this summer.

• Total Dates of Employment: June 16 - July 20, 2025

• Salary: $8,000

• Lodging: Dorm-style housing, a short walk from all other camp amenities

• Reports to: Director of Operations

The Executive Chef will oversee all aspects of culinary operations and food service at Buck's Rock. The food service program comprises around 1500 meals per day, including breakfast, lunch, afternoon snack, dinner and late snack.

The core of the season is eight weeks of camp sessions with approximately 450 campers and staff on-site, plus a couple ramp-up weeks before campers arrive. The Chef supervises a staff that includes a Sous Chef, line cooks, food prep, and stewards. The ideal candidate for this position will be able to embrace the following values:

• Creating a welcoming and compassionate community for campers and staff, regardless of socioeconomic status, gender, sexuality, race, religion, and physical ability.
• Belief in the importance of sharing delicious and nutritious meals in a convivial environment as a path to building healthy individuals and community.
• Skillful accommodation of all dietary needs, preferences, and restrictions, particularly as they relate to allergens, health, and vegetarianism or veganism.

Responsibilities:

• Coordinating with camp leadership to determine summer menus from the arrival of the first staff in June through their departure in August.
• Assisting in communicating with vendors and distributors to arrange for the timely delivery of food and supply shipments before and during the summer.
• Serving as the leader of our kitchen team, preparing and executing the menu at a high level of quality and timeliness
• Working with fellow kitchen staff prior to the summer to help develop efficient working routines and procedures.
• Delegating tasks and goals daily for the timely service of meals in the summer
• Making accommodations for dietary needs, preferences, and restrictions, particularly as they pertain to allergens and nutritional health.
• Observing and enforcing throughout the larger kitchen staff complete compliance to state health and safety codes.
• Encouraging a positive work environment that supports the individual needs of all kitchen staff.
• Monitoring the health conditions of kitchen/dining room employees to help guard against the possible contamination of food by persons who are ill.
• Implementing and maintaining personal hygiene, kitchen sanitary conditions, and food preparation standards in accordance with the American Camping Association and Connecticut State Department of Health.
• Ensuring that food is held and served at the state’s established minimum temperatures.
• Monitoring the pot-washing staff and ensuring that the wash and rinse temperatures and sanitizing procedures meet health and safety requirements.
• Maintaining all materials and equipment required and used in kitchen, bakery, and dining room facility, and requesting/performing upgrades when necessary.
• Attending regular all-staff meetings for routine updates and news related to camp in the summer.
• Assisting in the de-winterization and winterization of Kitchen and Stockroom spaces across camp prior to and following the arrival and departure of enrolled campers.

Qualifications:

• 5+ years of experience managing commercial or institutional food service programs.
• Strong preference for candidates who have prior experience cooking for teenage populations (e.g. middle school, high school, camps, etc.)
• Experience managing food cost, labor cost, and working to set budgets.
• Track record of consistent and stable prior work experience in commercial/institutional food service positions.
• Excellent working knowledge of food preparation techniques, equipment, and standards.
• Excellent working knowledge of allergen handling, cooking for different dietary needs, and vegetarian/vegan menu planning.
• Able to effectively, calmly, and empathetically provide direction and coaching to kitchen team.
• Proficient in all standard ordering and inventory systems, Google workspace, Microsoft office, and general computer functions.
• Experience in following labor responsibilities, laws, requirements, regulations and policies for CT or an adjacent state.
• Must be able to stand, lift and bend for extended periods of time and lift up to 50 lbs.
• Degree from an accredited culinary training program.or comensurate experience
• Must have an active health, safety, and food handling certificate from the relevant state authority.

Compensation

this position is: salaried, $75,000 - $100,000

Application instructions

Deadline

no deadline