Summer Kitchen Opportunities
Are you a Mayhew participant and want to work in the Kitchen this summer?
Fill out the application below to get the process started.
Head Chef and Assistant Chef
Be a part of a uniquely positive community.
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.
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The Head Chef is a full-time seasonal exempt position from June 8 until August 14, 2024.
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The Head Chef will be expected to work 5-6 days per week, preparing 3 meals & 1 snack per day.
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Head Chef Salary: $800-$1,300/week, depending on experience.
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Free on-site housing available for Head Chef position.
The Assistant Chef is a part-time position and primarily fills in for the Head Chef on days off.
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The Assistant Chef is a part-time seasonal position from June 8 until August 14, 2024
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The Assistant Chef will be expected to work 1-2 days per week, preparing 3 meals & 1 snack per day.
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Assistant Chef Salary: $200-$250/day, depending on experience.
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The Assistant Chef will need to be able to commute to Bristol, as on-site housing will not be available.
This opportunity might be a good fit for you if:
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You are interested in teaching and supporting young people in learning how to work effectively and efficiently in a commercial kitchen
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You have experience with commercial cooking for 75+
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You can manage and supervise others while leading by example
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You are an excellent listener, collaborator, and community-builder
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You are detail-oriented, organized, punctual, reliable, and able to prioritize multiple tasks
Primary responsibilities:
Menu planning:
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Formulate menus that exceed the nutritional requirements of the USDA’s Summer Food Program and fulfill the various dietary restrictions of all community members.
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Menus should be varied, creative, and should prioritize fresh ingredients and homemade offerings as often as possible.
Food Ordering
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Order all food and kitchen supplies.
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Maintain a strong and positive relationship with all vendors/suppliers.
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Adhere to the food budget established in coordination with the Operations Director.
Food preparation and serving:
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Prepare nutritionally balanced, ample, and tasty meals
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Serve food family-style in a timely manner.
Kitchen staff supervision and management:
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Coordinate with the assistant cook to ensure that all meals are properly planned for, prepped, cooked, and served on a timely basis
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Teach, train, and supervise kitchen staff - most of whom are ages 14-17, former campers, and often in their first job experience.
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Role model a professional, results-oriented approach with a warm attitude.
Kitchen facility management
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Take the lead for setting up the kitchen at the start of the season and closing the kitchen at the end of the season.
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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