The Head Chef ensures that Mayhew Island’s community of 75 boys and staff is served three nutritious meals and one late afternoon snack each day during our summer camp program.

•  The Head Chef is a full-time seasonal exempt position from June 4 until August 12, 2025.  

• The Head Chef will be expected to work 5-6 days per week, preparing 3 meals & 1 snack per day.

• Head Chef Salary: $800-$1,200/week, depending on experience. 

• Free on-site housing available for Head Chef position.

This opportunity might be a good fit for you if: 

• You are interested in teaching and supporting young people in learning how to work effectively and efficiently in a commercial kitchen 

• You have experience with commercial cooking for 75+ 

• You can manage and supervise others while leading by example 

• You are an excellent listener, collaborator, and community-builder 

• You are detail-oriented, organized, punctual, reliable, and able to prioritize multiple tasks 

Primary responsibilities: 

Menu planning: 

• Formulate menus that exceed the nutritional requirements of the USDA’s Summer Food Program and fulfill the various dietary restrictions of all community members. 

• Menus should be varied, creative, and should prioritize fresh ingredients and homemade offerings as often as possible. 

Food Ordering 

• Order all food and kitchen supplies.   

• Maintain a strong and positive relationship with all vendors/suppliers. 

• Adhere to the food budget established in coordination with the Operations Director. 

Food preparation and serving: 

• Prepare nutritionally balanced, ample, and tasty meals 

• Serve food family-style in a timely manner. 

Kitchen staff supervision and management: 

• Coordinate with the assistant cook to ensure that all meals are properly planned for, prepped, cooked, and served on a timely basis 

• Teach, train, and supervise kitchen staff - most of whom are ages 14-17, former campers, and often in their first job experience. 

• Role model a professional, results-oriented approach with a warm attitude.  

Kitchen facility management 

• Take the lead for setting up the kitchen at the start of the season and closing the kitchen at the end of the season. 

• Take the lead in cleaning, sanitizing, and inspecting all areas maintained by the kitchen staff on a daily basis to exceed New Hampshire Board of Health standards