As the Head Chef, you will be responsible for overseeing all aspects of food preparation, kitchen management, and staff coordination to provide high-quality meals for camp participants. You will ensure the kitchen operates smoothly, efficiently, and safely, maintaining strict adherence to cleanliness, food safety, and budgetary guidelines.
This position is highly competitive, we are accepting resumes immediately.
Duties and Responsibilities:
- Food Budget Management:
- Develop and manage the food budget for the camp season, ensuring all expenses stay within allocated limits.
- Plan menus that meet nutritional needs, dietary restrictions, and food preferences while maintaining budgetary constraints.
- Monitor inventory levels, order supplies as needed, and minimize food waste.
- Maintaining a Clean and Organized Kitchen:
- Ensure the kitchen is organized, safe, and properly stocked at all times.
- Supervise and assist in food preparation, ensuring meals are prepared and presented to the highest standards.
- Oversee storage of food and supplies, ensuring all items are properly labeled and stored according to food safety regulations.
- Cleanliness and Sanitation:
- Maintain the highest level of cleanliness and sanitation in the kitchen, dining area, and storage spaces.
- Ensure compliance with local health department regulations and Upper Crust Food Service's internal sanitation policies.
- Conduct daily cleaning tasks and oversee cleaning schedules for kitchen staff.
- Staff Management and Labor Costs:
- Supervise and schedule a team of hourly support staff, ensuring adequate coverage for all shifts.
- Manage labor costs by optimizing staffing levels according to camp demand and operational needs.
- Train, mentor, and provide ongoing support to kitchen staff, ensuring high standards of food safety, food preparation, and customer service.
- Menu Planning and Food Preparation:
- Develop and execute weekly menus that are nutritious, varied, and meet the dietary needs of camp participants.
- Ensure meals are prepared and served in a timely manner, adhering to quality and portion control standards.
- Accommodate dietary restrictions and preferences, including allergies, vegetarian, vegan, and gluten-free options.
- Health and Safety Compliance:
- Enforce safe food handling practices to prevent foodborne illnesses and ensure all staff are trained in food safety protocols.
- Oversee proper use and maintenance of kitchen equipment