Respite Chef - Camp

Overview

Location: The League for People with Disabilities – Camp Greentop / Weekend Respite Programs

Job Type: Part-Time / Seasonal (Weekends, with potential for extended summer hours)

Salary: $900 - $1,000 per weekend respite

Reports To: Camp Director / Food Services Manager

At The League
, we believe in creating opportunities for individuals of all abilities to live, learn, work, and play as independently as possible. Our Camp Respite and Camp Greentop programs provide a fun, inclusive, and supportive environment for youth and adults with disabilities to connect, grow, and thrive.

We are seeking a creative and compassionate Camp Respite Chef to lead the preparation and service of nutritious meals for campers, staff, and volunteers during weekend respite programs and/or summer camp sessions. The ideal candidate is not only a skilled chef but also someone who thrives in a community-focused environment and is committed to inclusive service.

• Menu Planning & Preparation:
  Design and prepare balanced, allergy-aware meals (breakfast, lunch, dinner, snacks) that meet the dietary needs of a diverse camper population.
• Special Diet Accommodations:
  Collaborate with nursing and program staff to ensure all food allergies, dietary restrictions (e.g., gluten-free, vegetarian, texture-modified), and cultural preferences are respected.
• Kitchen Operations:
  Maintain a clean, organized, and safe kitchen that complies with health department standards and food safety protocols (HACCP, Serv Safe, etc.).
• Team Leadership:
  Supervise and support kitchen assistants or volunteers; provide clear direction in a high-energy, time-sensitive environment.
• Camper
  
  Experience:
  
  Support a welcoming dining experience that enhances camper morale and community; be a friendly and familiar presence in the camp dining hall.
• Inventory & Budgeting:
  Monitor inventory levels, manage food orders within budget, and reduce food waste through smart planning.

• Required:
• Prior experience as a chef, cook, or food service lead (preferably in a camp, school, or institutional setting)
• Knowledge of food safety regulations (Serv Safe certification required or must be obtained prior to start)
• Ability to work weekends and flexible hours during respite weekends and/or summer sessions
• Comfort working around people with physical, intellectual, and developmental disabilities
• Preferred:
• Experience preparing meals for special diets and allergens
• Background in inclusive or therapeutic recreation programs
• CPR/First Aid certification (or willingness to obtain)

• Adaptability:
  Able to pivot in fast-paced settings and adjust meals based on last-minute needs or dietary changes
• Empathy:
  Understands the importance of food as part of care, inclusion, and comfort
• Team-Oriented:
  Works collaboratively with program staff, volunteers, and health professionals
• Organized & Efficient:
  Manages time and resources well to serve meals on schedule with minimal waste