OVERVIEW
The Head Chef for Echo Hill must be a multi-talented individual with a strong desire to provide delicious, nutritious, well-prepared meals and snacks for all campers, students, staff, teachers, and visitors. The applicant should have the ability (or willingness to learn the skills required) to direct the overall food service operation of Echo Hill, including purchasing, preparation, customer service, sanitation, personnel management, and record keeping.
SKILLS & QUALIFICATIONS
Minimum Qualifications
- Proven track record of preparing delicious homemade meals
- Able to work long hours while maintaining energy and stamina
- Ability to safely lift upwards of 40lbs consistently
- Able to pass a government background check
- Reliable transportation
- Basic computer skills
Desired Skills
- Associate’s or Bachelor’s in Culinary Arts
- Knowledge of family-style serving, buffet serving, cleaning, and institutional kitchen equipment
- Bilingual – English and Spanish
Experience in AND/OR Willing to Learn
- Knowledge and experience in food service management: ordering, inventory, budgeting, food preparation, family-style serving, buffet serving, cleaning, and institutional kitchen equipment
- Knowledge of and experience in the preparation of special dietary foods
- Ability to work within a budget and purchase supplies efficiently
- Supervisory experience
- Strong communication, decision-making, logistical, and organizational skills
- Enjoy working with campers, students, teachers, and staff in a residential setting
COMPENSATION
- Compensation is competitive and is based on experience. On-site training on our specific expectations, policies, and procedures will be provided.
- Starting at $40,000
- Meals included
PRINCIPAL RESPONSIBILITY
The Head Chef | Kitchen Managers' responsibilities are listed below but may not be limited to this list. As long as the candidate loves to cook and prepares delicious food, the rest can be taught and learned.
- Manage the day-to-day operations of the camp’s food service
- Oversee planning and preparation of nutritionally balanced camp meals, snacks, and pack-out foods
- Ensure preparation and serving of camp meals and snacks in a safe, efficient, and timely manner
- Prepare and cook food as the menu indicates: utilizing boiling, broiling, steaming, or roasting of meat, poultry, seafood, fish, vegetables, salads, soups, and gravies
- Prepare food: including, washing, peeling, and chopping
- Bake breads, muffins, and dessert items
- Ability to maintain proper food temperatures and assess the condition of food
- Set up food, supplies, and utensils for dining hall distribution
- Oversee inventory management and ordering of food, equipment, and supplies
- Effectively manage inventory of food supply and kitchen equipment
- Inspect equipment regularly and report any needed repairs in a timely manner
- Arrange for the routine maintenance, sanitation, and upkeep of the camp kitchen, its equipment, and facilities
- Order food and kitchen supplies consistent with menus and enrollment counts
- Maintain high standards of cleanliness, sanitation, and safety
- Wash all utensils, pots and pans, prep and dining hall dishes
- Reduce waste, reuse items, and recycle as much as possible
- Adhere to all established health code regulations
- Supervise all employees working in the kitchen
- Monitor employee performance and training
- Plan, coordinate, schedule, and supervise the work of other kitchen staff
- Work as a member of the camp staff team
- Maintain effective communication with administrative camp staff
- Assist in the implementation of staff orientation and attend staff orientation sessions as required
- Follow camp schedule and remain flexible to any changes that may arise
- Follow proper Accident Protocol when necessary
- Be knowledgeable about Echo Hill as an organization
- Assist daily setup and breakdown responsibilities
WORK SCHEDULE
Every season at Echo Hill operates a bit differently, but the core responsibilities will remain the same. Individuals must maintain a strong skill set in the following areas: leadership, food preparation, punctuality, and inventory management, as well as have a solid attention to detail. These skills are crucial in order for you to provide the best possible experience.
Fall & Spring: During the Fall and Spring seasons, we operate a residential Outdoor School program Monday through Friday. A kitchen crew of 3-4 additional staff members will assist you in the preparation and serving of all meals and snacks. Monday Lunch & Dinner, Tuesday through Thursday breakfast, lunch and dinner and Friday breakfast and lunch.
Summer: During the summer months, we operate overnight residential summer camp for kids ages 7-16 for 10 weeks. A kitchen crew of 4-5 additional staff members will assist you in the preparation and serving of all meals and snacks. Summer programs do require work on most weekends and holidays, though there is some time off between sessions to recharge. Get to know campers and staff and make them feel welcome, included, and accepted. Monday through Sunday, breakfast lunch and dinner. Session breaks are minimal.
Winter: During the off-season job duties change significantly as there are no programs. There are many options and possibilities to explore and discuss during these months of Mid-December through February.
Hours:
Hours include meal prep through meal cleanup
Breakfast 8:00am & 8:30 Summer
Lunch 12:00 pm & 1 pm Summer
Dinner 6:00 pm
Contact To learn more about positions with Echo Hill, please contact us at info@echohillcamp.com
Job Type: Full-time
Pay: From $40,000.00 per year
Benefits:
- Food provided
- Paid time off
Experience level:
Pay rate:
Shift:
- Day shift
- Evening shift
- Morning shift
- No nights
Supplemental pay types:
Weekly day range:
- Monday to Friday
- Weekends as needed
Experience:
- Culinary experience: 1 year (Preferred)
- Cooking: 1 year (Required)
Ability to Commute:
- Worton, MD 21678 (Required)
Ability to Relocate:
- Worton, MD 21678: Relocate before starting work (Required)
Work Location: In person