Position: Food Service Director

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

Schedule: June 8 to August 15, 2026

Salary Range: $12,000 - $13,000

Employment Type: Seasonal, Full-time, Exempt

About Us

The Boys’ Club of New York (BCNY) operates a premier sleep-away camp experience designed for 10 to 17-year-old boys and young men to grow through adventure, community, and skill building. Since 1876, BCNY has created environments where young people develop confidence, resilience, teamwork, and leadership.

At Harriman Basecamp, members engage in structured programs that promote healthy minds and bodies, expand their talents, and encourage positive peer relationships. Guided by evidence-based youth development practices, BCNY’s Basecamp programs aim to set a high standard for outdoor education and character development. To strengthen this mission, we continue to build a dedicated team of camp professionals who can deepen and broaden our impact each season.

Job Summary

The Food Service Director (Camp Chef) is responsible for the overall food service operation at BCNY’s sleep-away camp, ensuring nutritious, high-quality meals are prepared and served to campers and staff. This role involves menu planning, food ordering, food preparation, kitchen supervision, inventory management, and compliance with health and safety regulations. The Food Service Director will report to the Director of Operation and oversee kitchen staff, ensuring smooth meal service and dietary accommodations.

Responsibilities

Food Preparation & Service

• Plan and prepare three nutritious meals per day plus snacks for 120+ campers and staff, ensuring dietary variety and nutritional balance.

• Oversee meal service in a timely and efficient manner, accommodating different dietary needs such as vegetarian, gluten-free, and allergen-free options.

• Ensure food is cooked and presented well, maintaining high standards for taste, quality, and portion control.

Kitchen & Staff Management

• Supervise and train kitchen staff to ensure efficiency and proper food handling.

• Develop and maintain kitchen staff schedules to meet camp meal demands.

• Monitor kitchen workflow to ensure smooth operations and compliance with safety protocols.

Inventory & Budget Management

• Order and manage food supplies, and cleaning materials to ensure a well-stocked kitchen.

• Maintain food inventory records and monitor stock levels to prevent waste while maintaining supply efficiency.

• Work within the camp’s food service budget, identifying ways to manage costs while delivering high-quality meals.

Health & Safety Compliance

• Ensure compliance with New York State health codes food service standards and the NYSED Summer Food Service Program Requirements.

• Maintain a clean, organized, and sanitized kitchen that meets food safety standards.

• Conduct daily inspections of food storage, preparation areas, and meal-serving stations to prevent contamination.

• Monitor and document food temperatures, kitchen hygiene practices, and allergen protocols.

Camper & Staff Engagement

• Work with camp leadership to create a positive dining experience that aligns with camp culture and programming.

• Adjust meal plans to accommodate special events, off-site excursions, and overnight trips.

• Communicate with camp staff and campers about meal options, nutrition, and dining expectations.

• Facilitate a regular intro to cooking class for campers.

Qualifications

• Culinary degree or equivalent professional experience in food service.

• Previous experience in a camp, institutional, or large-scale food service setting (preferred).

• Knowledge of food service operations, including menu planning, nutrition, and sanitation.

• Experience managing kitchen staff and overseeing food production in a fast-paced environment.

• Experience managing food inventory using online ordering platform (like Sysco)

• Ability to work efficiently within a budget and control food waste.

• Strong time management and organizational skills.

• Ability to work long hours in a high-energy, physically demanding kitchen setting.

Requirements

• Ability to stand for extended periods and work in a hot kitchen environment.

• Ability to lift and carry up to 50 lbs of food supplies and equipment.

• Stamina to work a physically demanding schedule in a high-energy camp environment.

• ServSafe Certification or other recognized food safety certification.

• Ability to pass a background check, and be up to date on all required immunizations (Polio and MMR Required).

What We Offer

• PTO: Sick time only

• Housing available on site

• Daily meals during camp sessions

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.