Summer Camp - Lead Culinary Educator

For San Francisco Camps

• Location: Ghirardelli Square (851 Beach Street, San Francisco)
• Shifts: June 8 – August 28, 2026; Monday–Friday, 8:00/8:30 am – 3:30/4:00 pm
• Duration & Availability: Must be available at least 10 weeks (full summer availability is preferred); you will be assigned 6–8 weeks

‍For East Bay Camps

• Location: Albany Community Center and Piedmont Community Center
• Shifts: June 8 – August 7, 2026; Monday–Friday, 12:00 – 4:30/5:00 pm
• Duration & Availability: Must be available for full duration; you will be assigned 4–8 weeks

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Responsibilities 

Kitchen Leadership & Instruction

• Lead mise en place and prep operations for all daily meals (2 cooking sessions: brunch, lunch/dessert)
• Execute daily culinary lessons for breakfast, lunch, and snack/dessert. Recipes are pre-developed; breakfast and snacks/desserts repeat weekly, while lunch follows a rotating three-week cycle.
• Introduce and demonstrate tangible, memorable cooking techniques to campers
• Serve as the “Lead Culinary Educator” during cooking activities, teaching the high-level recipe, breaking it down step by step, and connecting campers to its history, culture, key flavors, and nutritional highlights.
• Guide up to 26 campers in 2–4 age-based stations, with one staff member supporting each group. We maintain a minimum of 6:1 ratio. 
• Translate recipes into age-appropriate culinary lessons and activities
• Oversee kitchen safety and cleanliness standards
• Manage food inventory and preparation schedules
• Co-lead daily post-camp feedback circles with Lead Program Educator

Team Leadership & Management

• Maintain close, ongoing collaboration and constant communication with the Lead Program Educator throughout the camp day — this partnership is essential to camp success.
• Lead, train, and supervise Assistant Culinary Educator and kitchen support staff
• Delegate daily setup, activity, and closing tasks in the kitchen
• Oversee staff schedules, including break rotations
• Monitor performance and provide real-time guidance and daily feedback in closing feedback circle (alongside Lead Program Educator)
• Train and supervise staff and campers in kitchen procedures and safety
• Coordinate with culinary and program staff on integrated programming and scheduling
• Mentor teenage CITs (ages 12–16) and interns in leadership, responsibility, and kitchen skills

Safety & Operations

• Coordinate with camp leadership on dietary restrictions and food allergies, taking full responsibility for implementation
• Maintain kitchen safety protocols and standards
• Ensure proper food handling and storage procedures
• Monitor and maintain kitchen equipment
• Implement and oversee cleaning schedules
• Manage kitchen inventory and supply orders

Schedule Management

• Morning mise en place and kitchen prep (before 8:50am)
• Lead brunch preparation (10:00–10:45am)
• Direct lunch preparation (11:30–12:45pm)
• Prep and facilitate afternoon snack and dessert service
• Manage kitchen transitions and cleanup procedures
• Own Kitchen Cleanup (3:00–3:30pm), actively ensuring the space is fully cleaned before departure, with help from staff and CITs
• Co-lead daily post-camp debrief (3:30pm)

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Skills + Experience Required

• Minimum 3 years of professional culinary experience or proven self-taught culinary expertise
• Proven experience working directly with or teaching children ages 4–10 (non-negotiable)
• Ability to incorporate holistic nutrition concepts into lessons and activities
• Strong knowledge of kitchen safety and food handling procedures
• Experience managing kitchen operations and leading staff
• Excellent organizational and time management skills
• Ability to adapt recipes and lessons for young chefs
• Experience taking full ownership of dietary restrictions and allergy management
• Previous experience supervising and leading staff or volunteers
• Demonstrated ability to mentor young teenage leaders (CITs)
• Must complete Live Scan background check (reimbursed)
• Current First Aid/CPR certification (or willing to obtain)
• Current Food Handler's certification
• COVID-19 vaccination required

Preferred Qualifications:

• Experience in culinary education or teaching children in school, after-school, or culinary camps
• Background in multiple cuisines and cooking techniques
• Passion for holistic nutrition and wellness
• Experience with curriculum development

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You Are…

• A champion of our Code of Conduct: clear, honest, kind, and growth-oriented; a proactive team player who communicates respectfully
• Passionate about food, culture, and teaching, with a love for inspiring kids and creating fun, engaging learning experiences
• Inspired to bring our “intuitive cooking” approach to life, helping young chefs trust their instincts and explore global flavors.
• Committed to fostering an inclusive environment where every child feels welcome
• Patient, encouraging, and confident managing a high-energy kitchen with 26 campers
• Highly reliable, organized, and adaptable—balancing multiple tasks, solving problems on the fly, and keeping operations running smoothly with minimal guidance
• Confident and decisive when leading groups or modifying activities, calm under pressure, and a natural team leader
• Calm under pressure and a natural team leader
• Able to stand for long periods and lift up to 50 pounds

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Pay 

Starting at $28-$32 per hour, depending on experience

SF Lead Bonus Perk*: 

Eligible Lead Program Educators and Lead Culinary Educators may earn a bonus of 5–8% of total summer camp shift pay, paid after the last shift. Eligibility is based on:

• Working 6+ weeks as a Lead in SF
• Completing all scheduled shifts
• Calling out 3 or fewer times (following policy)
• Fully performing the duties outlined in your job description
• *Applies to SF Leads only, as those camps run longer hours and more weeks. Actual bonus amounts will be determined based on weeks worked, hours, and performance.

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