We are looking for a knowledgeable Chef who understands the community of which they will be a part. We are a children's camp and our ethos is all about character building. Our goal for our community is for our staff and campers to experience kindness while fostering confidence and awareness of themselves and their impact on their community.

Knowledge of volume meal planning and execution (+/- 350) for three meals daily is essential. The ideal candidate will possess a strong knowledge of purchasing and inventory control and the ability to work within a budget without sacrificing quality. A proven track record in a kitchen setting, managing staff and executing menus in an efficient and timely manner, is required.

The candidate should also have a strong knowledge of sanitation (with a current ServSafe certificate required) and the ability to keep a clean kitchen. They must be able to train staff in this area and carry out an established maintenance schedule while complying with all Maine State regulations. Additionally, the ability and willingness to adapt menus for allergies and dietary restrictions is important, keeping in mind we are serving children and adults.

The Chef should be willing to be a team player and treat the kitchen staff with respect. Flexibility is crucial, as the camp is an ever-changing environment and schedules can be affected by weather. Balancing the taste buds of campers and adults is essential.

Collaboration with the Sous Chef is necessary, providing structure but also giving room for creativity. The Chef must work closely with the Directors, communicating regularly about scheduling, dietary issues, and state regulations. There is a desire to prepare and serve well-balanced, healthy meals while having fun doing it.

We are required by the American Camp Association, through whom we are accredited, to have a Registered Nutritionist review all menus prior to the opening of camp. The ability to interact with other staff members clearly and politely, as well as work and educate different age groups in the community in a clear manner, while accepting suggestions constructively, is vital.

DATES: June 5 - August 18

Employment Type: Full Time

Years Experience: 3 - 5 years

Salary: $25,000 - $26,000 Annual

Bonus/Commission: No

• Full-time employment during camp season.
• Opportunity to work in a community-focused environment.
• Experience in a dynamic, changing environment.

• Knowledge of volume meal planning and execution (350 meals daily).
• Strong knowledge of purchasing and inventory control.
• Proven track record in managing kitchen staff and executing menus.
• Current ServSafe certificate.
• Ability to train staff on sanitation practices.
• Understanding of Maine State regulations.
• Ability to adapt menus for allergies and dietary restrictions.
• Strong communication skills with team members and directors.
• Experience working with diverse age groups.