Great Camp Sagamore is committed to creating and sustaining a diverse, inclusive, and equitable work environment that empowers all staff members to grow and to be active within decision making spaces. We are committed to ensuring an anti-racist culture and a work environment free from discrimination and harassment. Great Camp Sagamore will not discriminate based on gender, gender expression, sexual identity, sexual orientation, race, class, color, age, caste, ethnicity, first language, religion or belief, or family, marital, parental, military, or veteran status in any aspect of employment including recruitment, hiring, promotions, discipline, terminations, wages and salary, benefits, training, and professional development.
Working at Great Camp Sagamore
Great Camp Sagamore is a National Historic Landmark situated on a secluded lake surrounded by thousands of acres of undeveloped Adirondack wilderness. The Sagamore season runs through to late October. Free on-site meals and lodging are available. *(Valued at $31.80/day as determined by the NYS DOL.)
Position Description
Chefs looking to be creative and who have wide ranging skills from preparing hamburgers to fine cuisine for carnivores, vegetarians, and vegans are encouraged to apply. Great Camp Sagamore values meals prepared from scratch as well as dishes representing a variety of cultures and traditions. Sagamore’s reputation depends upon the quality and excitement of its food program.
The position is responsible for the preparation and service of three meals a day, seven days a week, for up to 80 guests and staff, served buffet or family style. The chef will keep an evolving book of recipes that highlight signature dishes based on historic regional and in-house traditions that help define the Sagamore experience. The recipe book will assist kitchen staff when the head chef is off duty.
The Head Chef is responsible for supervising two assistant chefs, a kitchen assistant, dishwasher, and all other kitchen staff and volunteers. The Head Chef will oversee all kitchen administrative duties, ranging from ordering food and supplies to following a seasonal budget. Also, the Head Chef will maintain a strict clean kitchen and dining hall policy.
Qualifications
Education and Experience
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