Camp Hale Head Chef and Food Service Coordinator

Center Sandwich, NH

Camp Hale Head Chef and Food Service Coordinator 

At United South End Settlements (USES), we offer programs that support the whole family in achieving economic mobility. We help parents and caregivers develop their own capacity to reach their goals, increase their income and assets, and connect with new networks of people through One-on-One Coaching combined with opportunities for personal development through Family Mobility programming. We provide quality education and enrichment opportunities for children and youth that foster personal development and social-emotional skills such as perseverance, communication, teamwork, and problem-solving – Early Childhood Education, club48 out of school time programming, and Camp Hale on Squam Lake in New Hampshire. We believe that as families increase their income and assets, become more resilient, and connect to a diverse network, they and their children are more likely to develop the necessary skills to disrupt the cycle of poverty.  

Established in 1900, Camp Hale is a sleepaway summer camp for Boston-area youth ages 6 to 17 years old to experience a range of outdoor activities in the scenic environment of Squam Lake, located in the Lakes Region of New Hampshire. Camp Hale transforms youth into resilient leaders as they discover the wonders of nature, build a diverse community, and embrace challenging experiences. The camp operates on the belief that all youth benefit from opportunities for physical, mental, and social growth and development. The goal is for campers to leave with an enhanced sense of well-being, improved social skills, and awareness of personal potential. 

As United South End Settlements celebrates its 130th year and beyond, we are reaffirming our founding vision of an inclusive community where neighbors from all walks of life work together so that all can thrive while implementing a bold, new model designed to promote economic mobility and social capital to break the generational cycle of poverty. 


Under the supervision of the Camp Director, the Head Chef/Food Service Coordinator directs the overall food-service operation of the camp, including purchasing, preparation, nutrition, service, sanitation, security, personnel management, customer service, and recordkeeping. The Head Chef/Food Service Coordinator assures the dining experience and atmosphere is a safe, fun, and positive experience that supports the camper’s growth and retention. The Head Chef/Food Service Coordinator is responsible for all aspects of the food-service program, including implementing all applicable health, sanitary, and safety regulations, including State of New Hampshire and American Camping Association requirements.  

Summer 2024 Camp Staff must be available from June 1 to August 25.  

The location of this job is in Center Sandwich, NH. Camp Hale provides room and board.  

What You’ll Do 

Menu Planning

  • Plan and lead in the preparation of meals, snacks, and special food request Plan and execute monthly menus that meet the nutritional needs of campers and staff 
  • Procurement and Inventory Management 
  • Maintain inventories and food orders in consultation with the Camp Director and considering cost-effectiveness and quality 
  • Maintain an organized inventory system to track food items and minimize waste 
  • Collaborate with vendors to ensure timely deliveries and manage any discrepancies 

Food Preparation and Safety 

  • Supervise support staff and assign tasks to be completed by the Leaders in Training, ensuring proper food safety and hygiene practices 
  • Ensure sanitary standards as well as kitchen etiquette of all who enter the dining hall 
  • Responsible for the cleanliness and overall organization of kitchen, including walk-in fridge, freezer, and pantry. All storage should be in compliance with SafeServSafe guidelines 
  • Monitor food temperatures, storage, and handling procedures to prevent foodborne illnesses 

Kitchen Operations 

  • Manage the daily operation of the Camp kitchen, including meal preparation, serving, and cleaning 
  • Allocate responsibilities amongst kitchen staff to ensure efficient workflow during mealtimes 
  • Maintain a clean and organized kitchen environment to meet sanitation standards 

Collaboration and Communication 

  • Work closely with the Camp Director, counselor, and other relevant staff to ensure smooth coordination of meal schedules and special events 
  • Communicate effectively with campers, staff, and parents regarding menu details, food options, and dietary concerns 

Budgeting and Reporting 

  • Responsible for managing the Camp Hale food budget, ensuring we are on track to meet monthly expense projections 
  • Generate reports, as needed, detailing food usage, inventory levels, and expenses for review by Camp Hale management 
  • Maintains necessary documentation for the Bureau of Nutrition and all other ACA mandates 
  • Attend weekly staff meetings and provide input regarding nutrition and healthy eating 

Continuous Improvement 

  • Gather feedback from campers and staff on meal satisfaction and use insights to improve future menus and food service operations 
  • Stay updated on industry trends, culinary innovations, and nutritional guidelines to enhance the overall dining experience 

What We’re Looking For 

  • Maturity, including ability to direct, coordinate, and manage the performance of kitchen staff 
  • A culinary school education or comparable job experience, Safe Serve ServSafe certification 
  • Five years to -ten years experience working as a cook or assistant cook, or the equivalent combination of education and experience 
  • Experience working in a camp or institutional food service setting preparing for large quantities of people 
  • Must be able to climb, balance, kneel, crouch, reach, stand, walk, lift, finger, grasp, feel, talk, hear, and be capable of repetitive motion (with or without accommodation) 
  • Ability to lift up to 100 pounds of force occasionally, and/or up to 50 pounds of force frequently, and/or a 20 pounds of force constantly 
  • Comfortable working in indoor/outdoor camp environmental conditions 
  • Problem-solving skills to address unexpected challenges during meal preparation 
  • Effective communication and interpersonal skills 

What You’ll Love 

  • Newly renovated, updated lodging, free meals and certifications in addition to base compensation 
  • A competitive and progressive stipend for summer season ranging from $12,000-$13,500 depending on experience.  
  • Working alongside an experienced Camp Director with the support of veteran counselors, leaders and an administrative team to help with anything you need 
  • An opportunity to draw on your own experiences, as well as learn and teach new skills, that will enhance your professional development 


Interested candidates are encouraged to promptly submit their application through the online portal at All applicants will receive a response to their application within two weeks of submission.