Kitchen Manager/Head Chef

Pay:

From $1,800.00 per weekJob description:

Camp Kalsman operates summer camp June - August.

We are seeking motivated and responsible Culinary Professionals preferably with High Volume, Production experience.

THIS IS A HANDS ON, PRODUCTION

POSITION.All Culinary Professionals can live on site at the job location - Room, Board, & Travel Expense Assistance are provided. Commute is preferable, but not required.

The position requires the ability to facilitate the duties and responsibilities of creating, implementing, and maintaining the culinary needs for the Camp s Food Service Program, providing the camp with clean, comfortable surroundings, ensuring correct timing, quantity and that the quality is accurately provided for all meal periods and special requests.

This position requires an outgoing personality, a sense of urgency and willingness to engage with both front and back of the house staff, camp directors, managers, leaders, specialists and diners.

The Culinary Professionals performs skilled scratch food production work and supervises the kitchen operation. Work requires initiative, leadership, hand-on self-reliance, and judgment.

Desired Skills & Experience:

Inventory ControlsOrderingProject ManagementCommunicationUpholding Standards of Cleanliness, Service, & QualityManaging StaffClient RelationsAttend related in-service training and staff meetings as requiredUses weights and measures to properly execute ingredients in recipesPrepares all menu items and special request events following standardized recipesEnsures that production is accurate in timing, quantity, quality and plate up requirementsSupervises personnel; duties include planning, organizing, scheduling and directing work, training personnelUnderstands the importance in cross utilizationUnderstands the importance of utilizing excess productionEstimates production needs, requisitions adequate supplies, inventory supplies and keeps records of products made and usedPlaces accurate food orders ahead of timeEnsures kitchen and equipment are maintained according to proper health and sanitation requirementsTeaches and enforces safety regulationsSpecialized Food Preparation for events

SAFE SPECIAL DIET AND ALLERGEN FOOD

PREPARATIONSPlans MenuRecommends equipment purchasesAct as a Front of House supervisor during periods other than normal serving hoursRequirements;2+ years High Volume Commercial Kitchen ExperienceProficient in relevant skills relating to specific roleQuality DrivenPersonable, Friendly, & ApproachablePositive & ProfessionalIntegrityPride & PassionAbility to self-motivateCriminal Background checkMaintain a clean work environmentUphold Health Department StandardsAble to both lead a team & take directionWilling to work 6 day work week, 10-12 hours per dayLiving Accommodations may be private cabins in rural settingIdeal candidates are: Looking for seasonal, summer opportunities. Enjoy the challenge of a high-volume production kitchen and dining facility Embrace a teaching and learning culture Get excited about being a part of a team and community Are available to relocate for the summer season in a rustic living environment

Employment Package Includes:

Competitive Pay based on skill, experience and position.

RoomBoardTransportation Expense AssistanceSeasonal Summer ContractsReferencesMinimum three professional references required with application submission

Job Types:

Full-time, ContractApplication Question(s):

What experience have you had in residential settings?

Education:

High school or equivalent (Preferred)

Experience:

Culinary:

3 years (Required)

License/Certification:

Driver's License (Required)Food Handler Certification (Required)Food Safety Certification (Required)Safe Quality Food Certification (Required)

Work Location:

In person