Weekly Compensation $1600 

The Executive Chef of Camp is responsible for implementing the vision and mission for the Camp and for implementing the growth and financial stability of the camp food service area. The Executive Chef serves as a management position reporting to the Senior P.C, providing and implementing the strategic plans for the food service at Camp Loyaltown.

 The Executive Chef is responsible for communicating proactively inter and intra departmentally and creating partnerships to provide integrated solutions to achieve the visions and missions for the agency/ camp team. This role also includes formulating partnerships across the Citizens/ AHRC/BCCS organization, with entities such as the nutritionist, dietician and OPWDD, DOH, ACA and all future organizations, to deliver best practice, person centered service, which reflects the vision and mission of the organization. The Executive Chef is responsible for the compliance and quality assurance for all of the policies/ laws/ accrediting and regulatory bodies impacting the Camp food service area.

Primary duties and responsibilities include but not limited to:

• Conducts Daily meetings with the Senior P.C of Q/A and provides weekly written updates for the Assistant Director. Provides leadership to the Assistant Chef of camp for all areas of food services.
• Analyzes trends, metrics, and data in partnership with other departments to establish measurable outcomes for each area of growth with timelines to include solutions and outcomes when necessary for the food service area such as: Vendors, Cost of food items, Cost per plate/ per meal.
• Utilizes partnerships for camp to grow the camp programs but not limited to AHRC/Citizens/BCCS and ensure all areas of food service are in compliance with all regulatory organizations.  
• Manages and resolves simple to more complex issues in all areas of the kitchen and dining hall.
• Maintains in-depth knowledge of Department of Health, OPWDD, ACA, related to day-to-day operational management of the Kitchen and dining hall.
• Works closely with the Senior P.C of Q/A and all supervised employees to improve work relationships, build morale, and increase productivity and retention.
• Provides the leadership for the Assistant Chef and all kitchen/ dining hall staff with regards to HR, compliance, programmatic and fiscal areas of the Food service team.
• Ensures all budgetary guidelines are implemented and the food service department is Fiscally sound.
• Promotes best practices in all areas of the kitchen and dining hall.
• Responsible for implementing all DOH and ACA regulations in the kitchen and dining hall.

Food handling safety certificate (SafeServ)

Competencies

1. Management – Employees.
2. Ethical Practice.
3. Relationship Management.

Other Duties

Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the employee for this job. Duties, responsibilities, and activities may change at any time with or without notice. 

Physical aspects may include but are not limited to the ability to lift up to 50lbs.