The Executive Chef oversees all aspects of Camp Loyaltown’s food service program and plays a key leadership role in advancing the camp’s mission, vision, and operational sustainability. Reporting to the Assistant Director of Staffing and Training, the Executive Chef develops and implements strategic plans that ensure high‑quality, person‑centered 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 camp‑wide or staff events.
• Monitors operational data, trends, and costs—such as vendor performance, food pricing, and cost‑per‑meal—to 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 early‑morning 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 25–50 pounds).

Working in a fast‑paced 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 early‑morning or extended shifts during high‑demand periods such as busing days or special events.