SUMMARY: This is a temporary position overseeing summer camp program at Camp Squanto The Chef/Manager is responsible for the overall operations for the kitchen area of the facility providing 3 meals per day for campers. Chef/Manager will supervise 3 onsite staff. Additionally, Chef/Manager ensures that the company's standards are upheld: the food is visually appealing, cooked properly, portioned correctly, and cooked and served quickly. The Chef/Manager will also make ensure that the kitchen meets all sanitary standards. ESSENTIAL FUNCTIONS, RESPONSIBILITIES AND DUTIES: * Managing all production requirements following recipes, safe food handling principles in a sanitary and professional manner. * Coordinate all cooking and prepping of stations according to production schedule. * Be proficient in recipe procedure, measurement conformity and cooking techniques. * Perform temperature checks during production period to ensure food is being prepared and held at correct temperatures. Properly maintain all temperature logs. * Follow and manage sanitation requirements as prescribed by General Manager. * Assist in implementation and follow-up on sanitation cleaning schedule for all kitchen areas and equipment. * Assist with production in cold pantry station when applicable. * Conduct weekly meetings for all kitchen staff. * Operate a first-class STUDENT dining establishment by implementing Whitsons high standards in all facets of the operation. * Maintain and periodically redesign all servery decor * Determine time and sequence of cooking operations to meet meal serving deadlines. * Delegate applicable food preparation responsibilities to team members. * Assume a leadership role in a helpful, positive manner. * Create a harmonious working relationship with staff and client by demonstrating consistent and equitable treatment of workers. * Maintain food cost at budgeted levels according to guidance from Assistant Director. * Design, set up, implement and post an effective cleaning schedule for the location that encompasses all facets of the operation, making sure that all duties are properly assigned. Follow-up on same. * Set up and maintain walk-ins and storerooms according to inventory order and sanitation guidelines. * Train and cross-train all team members in each position at unit. * In-service all team members on sanitation, safety, HACCP, Allergen and customer service. * Read, memorize and implement all company policies. * Complete all paperwork daily and submit to corporate office weekly.. * Follow all corporate programs and develop 2 marketing and theme promotions per month at facility. * Prepare location for Q/A inspection by using the District Manager’s Check “Yes” for Success list. * Conduct or oversee line daily. * Maintain dress code in unit. * Hold meetings with entire staff at least one time per week to discuss issues related. Education: * College or Culinary degree preferred. * Food Management Professional preferred * Safety training classes completed as required Certifications: * ServSafe Certification required * OSHA Certification preferred but not required Computer Skills: * All Microsoft Office Suite products * Ability to learn new software programs Other Qualifications, Experiences and Competencies: Minimum 3-5 years of high volume food service management experience required. Equal Opportunity Employer Minorities/Women/Protected Veterans/Disabled