Executive Chef

The Executive Chef oversees all aspects of Camp Loyaltowns food service program and plays a key leadership role in advancing the camps mission vision and operational sustainability. Reporting to the Assistant Director of Staffing and Training the Executive Chef develops and implements strategic plans that ensure highquality personcentered food service for campers and staff.

This role requires strong communication and collaboration across departments and with external partners including nutritionists/dietitians OPWDD DOH ACA and other regulatory or accrediting bodies. The Executive Chef ensures full compliance with all applicable policies laws and standards while maintaining best practices in safety nutrition and service delivery. The position also supports organizational growth and financial stability within the food service area.

Values and Embraces Diversity in background and experiences for every person in every community. Strive to create an open inclusive environment in which every employee has the opportunity to flourish. Demonstrates a commitment to understanding cultural differences and supports a culture of diversity equity and inclusion.

Primary duties and responsibilities include but not limited to:

• Leads daily communication with the Assistant Director of Staffing and Training including weekly written updates and conducts daily leadership meetings with the Assistant Chef.
• Oversees all food service operations including menu planning special meals cultural food nights barbecues and other campwide or staff events.
• Monitors operational data trends and costssuch as vendor performance food pricing and costpermealto establish goals timelines and solutions that support fiscal stability.
• Ensures full compliance with all regulatory and accrediting bodies (DOH ACA OPWDD) and implements required standards throughout the kitchen and dining hall.
• Partners with the PC of QA and Compliance to conduct daily audits and maintain high standards of safety sanitation and quality assurance.
• Manages staffing needs for the kitchen and dining hall including scheduling coverage planning performance guidance and fostering positive work relationships to support morale and retention.
• Oversees daily kitchen and dining hall operations resolves routine and complex issues and ensures smooth service on busing days including earlymorning meal coordination.
• Provides leadership to the Assistant Chef and all kitchen/dining hall staff regarding HR expectations compliance programmatic needs and fiscal responsibilities.
• Promotes best practices in all areas of food service and performs additional duties as assigned by the supervisor.

Valid food handling safety certification (ServSafe).

Previous kitchen or food service experience appropriate to the scope of the role.

Physical Demands/Work Environment

Standing for extended periods during meal preparation oversight of kitchen operations and meal service.

Walking bending reaching and moving throughout the kitchen dining hall storage areas and camp grounds as needed.

Lifting carrying or moving food supplies equipment and kitchen items (typically up to 2550 pounds).

Working in a fastpaced environment with exposure to varying temperatures including hot kitchen areas and cold storage spaces.

Handling commercial kitchen equipment hot surfaces and sharp utensils safely.

Performing repetitive motions associated with food preparation cleaning and kitchen oversight.

Communicating effectively in a busy sometimes noisy environment to coordinate staff and operations.

Navigating earlymorning or extended shifts during highdemand periods such as busing days or special events.