Sous Chef Kitchen Manager

Position: Sous Chef Kitchen Manager

Location: BCNY Camp @ Harriman State Park, 553 Arden Valley Road, Southfields, NY 10975

Salary Range: $10,000

Employment Type: Seasonal, Residential, June 24, 2024 – August 16, 2024

Mandatory Orientation: June 26 – July 5, 2024

Since 1876, The Boys’ Club of New York (BCNY) has been partnering with boys and young men in after-school, weekend, and summer programs that support youth growth and development. BCNY’s two well-equipped clubhouses in East Harlem and Flushing and its wilderness camp in Harriman State Park offer activities and programs remarkable in their range. From swimming to robotics and enjoying ice skating in Central Park and a trip to the theatre on Saturdays, BCNY programs and events deepen interests and skills and are free of charge to members and their families. With the increase in youth directly impacted by the shelter and homelessness crisis in New York City, BCNY is dedicated to increasing equitable access to its free, high quality youth programs that foster brave spaces where boys and young men can connect, have fun and build lifelong friendships with peers and mentor. Part of that mission is our commitment to BCNY’s expansion sites in the Bronx and Brooklyn that engage members within their communities with the same youth-centered ethos the organization is known for. Our dedicated and highly skilled staff and our professional advisory council have made BCNY a leader in youth programming across the field and we invite you join our team as we partner with boys and young men as they journey through their childhoods and our clubhouses.

We are a COVID-19 proactive organization that follows applicable health and safety regulations to help protect our members and staff. Harriman Base Camp employees are not required to be fully vaccinated against COVID-19, unless it is specified under requirements. BCNY strongly encourages all employees to be vaccinated against COVID-19 and obtain a booster shot.

The Sous Chef Kitchen Manager is an essential part of the Harriman Base Camp Team. The ideal candidate for this role is a positive team leader. The Sous Chef Kitchen Manager should have experience in a fast-paced kitchen and be able to prepare meals and assist in all meal service. The Sous Chef Kitchen Manager will report to the Director of Camp Administration and Community Relations. The manager is responsible for the quality and assurance of all meals served during camp. Responsibilities include meals allocations for campers, staff, special diets, and overall kitchen compliance. Time management is an essential skill to this role as meals must follow the program schedule with little interruptions. Must be available for mandatory training sessions in June.

• Assess the kitchen daily before and after kitchen operations.
• Ensure the kitchen area is clean after use and that food is discarded as per policy.
• Oversee meal service for allergies, special diets, and quantity allocations.
• Supervise kitchen staff for the implementation and development of an effective and enjoyable feeding operation.
• Maintain an accurate inventory of all food and food-related items stored in the kitchen.
• Maintain standards regarding sanitation, appearance and maintenance of the kitchen, equipment, grounds and outdoor garbage area as set by BCNY, and the New York State Department of Health.
• Lead orientation sessions for fellow staff members, introducing them to their role in the execution of policies, procedures, curriculum, and culture of your activity.
• Provide report of meals served including seconds to direct supervisor daily.
• Maintain daily food production records.
• Lead in the prep of each meal, while overseeing two-line cooks
• Report any accidents or injuries to Camp Directors.
• Assist in weekly deep cleaning of specific areas in the kitchen, e.g. floors, vent hoods, etc.
• Submit a written program evaluation at the end of the season.

• Minimum 2 years of experience as a Sous Chef.

• Must be 18 years of age or high school graduate or equivalent. 

• Associate or bachelor's degree preferred.
• Current Food Handling or Safe Serve certification.

• First Aid and CPR Certification required or must be able to obtain certification or become certified once employed.
• Ability to pass a background check and physical exam.
• All staff must be up to date on all required immunizations and provide proof of their MMR according to NY State.
• Must submit proof of health examination within the past year and immunization record prior to first day of work.

• At least 1 year of experience with youth and camp experience preferred.

• Knowledge of and experience in group feeding operations for 100 + persons.
• Ability to prepare foods according to a diverse menu, mostly from scratch (except baked goods).
• Knowledge of well-balanced nutrition guidelines and the ability to modify meals for special dietary needs.
• Ability to delegate and manage preparation and service time for all meals.
• Well organized, able to work both independently and collaboratively.

• Desire and ability to work with children outdoors in varied conditions.
• Bilingual Spanish/English or Mandarin/English preferred.

• Food, Room and Board provided
• Fun team environment - lots of camp spirit!
• PTO: Sick time only 

The Boys’ Club of New York is an equal opportunity employer

and makes employment decisions without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, protected veteran status, disability status, or any other status protected by law. If you have a disability or other protected need requiring an accommodation, please contact Human Resources.