Camp Allergy Chef

Spend an incredible summer working at Camp Zeke Camp Zeke celebrates healthy, active living through whole foods, sports, fitness, and culinary arts We are a sleepaway camp located on 560 serene acres in Northeastern, PA and have campers ages 7-17. Job Overview As the Allergy Chef, you will play a vital role in ensuring that the special needs of our campers and staff with dietary restrictions or complex health issues related to food are strictly adhered to with guidance from the head chef, food manager, and nutritionist. You must be adept at reading and comprehending complex dietary instructions provided by physicians and dietitians. You must be skilled at interpreting instructions on food preparation and ensure that meals are prepared according to each individual's dietary notes. All care and attention must be made to ensure that foods produced are 100 percent gluten-free and that there is no cross-contamination. All food should be prepared using methods that maintain high nutrient levels and adhere strictly to Kosher dietary laws. This position involves extensive organizing, problem‑solving, record keeping, and time management. Availability Must be available to live at our camp in PA and work from June 16 to August 10. Specific Duties and Requirements Works under the direct supervision of the food manager and executive chef. Must be in constant communication with the executive chef and food manager about day‑to‑day duties and be able to discuss any concerns regarding the menu or ingredients. Works cooperatively with others and accepts direction from supervisors. Maintains a level of food preparation, quality, and presentation consistent with Camp Zeke's philosophy of healthy living. Must be dedicated to exceptional external and internal guest service. Assists in menu planning for special dietary needs campers and staff. Reviews daily menu with food manager and executive chef, then prepares appropriate food items according to how they are expected and in adequate volume, following the guidelines provided for each individual with special dietary needs. Properly washes, chops, and cleans vegetables and fruits. Produces quality and timely hot / cold food for campers and staff in a clean, safe, sanitary environment. Maintains established standards of sanitation, safety, and food preparation and storage as set by the local and state health departments; maintains an orderly, sanitary, and safe kitchen. Assists and directs general kitchen staff with cleaning up after every meal (sweeping, mopping, putting away leftovers, emptying garbage, shutting off lights / ovens, etc.). Must be able to perform all manual aspects of kitchen operation (i.e., dish machine operation and procedures, grill cooking & cleaning, coffee maker, Hobart, etc.). Assists with deliveries, and makes sure items are accounted for, are kosher, and do not contain any harmful allergens, are put in their correct place, and not defective. Storeroom, fridges, and freezers must be rotated after every delivery. Attends to the day‑to‑day problems concerning equipment and food supplies (i.e., detects and ensures disposition of spoiled or unattractive food, defective supplies / equipment, or other unusual conditions). Is present in the dining room at all meals to greet and serve the campers and staff with allergies to ensure that they are getting the correct food for them. This will be done AS A TEAM Accommodation Accommodations include air‑conditioned cabins on a 560‑acre site on private Hickory Lake. Room, board, and a salary are provided. Options for parents to bring their kids as campers. Significant others and most pets are welcome. Social & Recreational Opportunities Network and make friends with a diverse group of co‑ed staff members from around the world. Take part in an exciting array of staff activities and social events. You will also be able to enjoy our lake, pool, hot tub, gym, sports fields, and more during your time off. Compensation Compensation: $7, Requirements and Educational Background Completed training in foods, nutrition, and/or dietetics, and a certification in handling food allergies. Must have a current Food Handlers or Managers Certificate or be able to obtain one. Experience Requirements Minimum of three years professional experience working as an allergy cook or chef in a healthcare facility kitchen, restaurant, hotel, camp, or catering operation. Full understanding of preparing gluten‑free food, including the ability to understand food labeling to look for potential gluten ingredients, the knowledge of appropriate substitutions, and how to avoid cross‑contamination. Knowledge of the principles and practices of child nutrition and of the eating habits of the children served in the program. Demonstrated skills in preparing these foods in a nutritious, good‑tasting, and appealing manner. Experience in child food service preparation and management desirable. Effective oral and written communication skills commensurate with the responsibilities of the position. How to Apply Please email your resume to or complete a staff application through our website: ? #J-18808-Ljbffr