The Chef Manager oversees all aspects of the food service at our camp.  We will be feeding between 170 and 200 people three meals a day.  

Desired Qualifications

• Enthusiasm, sense of humor, patience and self-control

• Familiarity with OSHA safety standards

• Current ServSafe Manager Certification or other Food Protection Manager Certification

recognized by the state of Maine

• Experience cooking in a resident summer camp setting or other institutional setting

• Experience cooking for dietary limitations and food allergies (gluten free, celiac, nut

allergies, vegetarian, vegan, lactose intolerance, etc.)

• Strong Organizational Skills

• Experience Supervising and Teaching Staff in a positive manner

• Experience Ordering Large Quantities of Food from a variety of vendors

•Willingness to work as part of a team

• Flexibility

• Ability to interact with all age levels

Responsible to

• Directors and Assistant Directors

General Responsibility

• To be primarily concerned with the health, safety and general welfare of the campers.

• To oversee all aspects of the camp food service operation so that good tasting and

nutritious meals are served on time

Specific Responsibilities

• Planning and coordination of training for kitchen staff

• Conduct training of kitchen staff in pre camp and through out the summer

• Clean and set up of kitchen and dining hall at the beginning of the season

• Clean and close-up kitchen and dining hall at the end of the season

• Maintain a sanitary and safe environment for food handling, storage and serving in

compliance with all state of Maine regulations

• Conduct weekly inspections of all equipment - report any problems immediately to

camp director

• Food preparation

• Schedule and supervise all kitchen, dish room and dining hall staff

• Confirm, accept, unload and inventory deliveries of food, supplies and equipment

• Be familiar with and follow Camp Encore/Coda rules and regulations

• Adhere to posted camp schedules and adapt for unanticipated changes

• Be a role model to campers and staff in attitude and behavior

• Order all food supplies through designated camp food service purchasing agent

•Maintain positive and friendly customer service for campers and staff members

•Monitor all refrigerated equipment on a daily basis to ensure correct temperatures are

maintained, and complete daily temperature logs

• Supervise cleaning, organization and reseting of kitchen, service, dishroom and dining

area following each meal

• These are not the only duties to be performed. Some duties may be reassigned and

other duties may be assigned as required.

Essential Functions

• The ability to interact with all age levels

• The visual, auditory, and cognitive abilities required to run a kitchen and the ability to

communicate constructive suggestions to the camp directors.

• The physical stamina to function in a rural summer camp setting for the term of

employment.

• The ability to communicate effectively both verbally and in writing

• The ability to use all kitchen equipment in a safe manner

• The ability to lift up to 40 pounds

• The ability to stand, bend and stoop periodically during work, and also to walk through

camp as needed

• The hand/eye coordination and manual dexterity to manipulate equipment

• The ability to tolerate exposure to heat and irregular work hours on occasion

• The willingness to follow directions from the camp director

• The energy, maturity, and sound mind to work in a demanding job with children.and

young adults