The Kitchen Lead serves as the primary floor lead during meal service, ensuring that the culinary team delivers nutritious, high-quality meals to campers and staff on schedule. This position directs the daily activities of kitchen assistants and cooks, providing hands-on guidance in recipe execution and safety protocols. By overseeing inventory rotation and kitchen sanitation, the Kitchen Lead maintains a high-standard environment that prioritizes camper safety and operational efficiency. This role excels at technical coordination and team motivation within a fast-paced setting.

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Schedule: This is a temporary position with an anticipated end date of November 3, 2026. The position may be extended based on organizational needs.

• Prepares menus and leads the measuring, mixing, and cooking of ingredients using a variety of commercial kitchen equipment and utensils.
• Directs daily kitchen workflow and meal execution, ensuring all staff members are productive and tasks are completed according to the production schedule.
• Functions as the final checkpoint for food quality; tastes, observes, and tests dishes to ensure all meals meet flavor, texture, and temperature standards before service.
• Provides guidance and direction to kitchen staff regarding the safe handling of tools, machinery, and chemicals to protect both staff and campers.
• Enforces strict adherence to food handling protocols, local health department codes, and internal safety regulations.
• Oversees the cleanliness of the workspace, delegating cleaning tasks to ensure all surfaces and equipment remain sanitary throughout the shift.
• Controls food storage using First-In, First-Out (FIFO) methods, monitors expiration dates, and assists with inventory tracking to minimize waste.
• Collaborates with kitchen staff to adjust priorities during peak service times to ensure a seamless dining experience.
• Other duties as assigned.

• Formal education, usually obtained by a High School Diploma/GED, or training that ensures the ability to read and write at a level necessary for successful job performance AND,
• A minimum of one (1) year of food service experience required AND,
• A minimum of one (1) year of kitchen oversight experience or related experience.
• California Food Handler Card must be obtained prior to first day of hire AND,
• Must possess or can obtain ServSafe Food Protection Manager certification within 30 days of hire