The Food Service Manager/Site Director directs the overall food-service operation of the summer camp and conference/retreat center including purchasing, preparation, nutrition, service, sanitation, security, personnel management, customer service and record keeping.
Essential Job Functions:
1. Manage the daily operations of the camp food and dining service including coordinating activities between the kitchen and dining room.
Oversee the planning and preparation of nutritionally-balanced camp meals, snacks, and pack-out food.
Ensure the service of camp meals through directing the work of other employees.
Ensure safe and efficient preparation and serving of camp meals.
Coordinate menu planning for user groups as directed.
2. Oversee the inventory and ordering of food, equipment, and supplies and arrange for the routine maintenance, sanitation, and upkeep of the camp kitchen, its equipment, and facilities.
Maintain inventory of food and household supplies.
Order food and kitchen supplies consistent with menus and enrollment counts.
Maintain high standard of cleanliness, sanitation, and safety.
Clean and maintain all food-service areas including kitchen, dining hall storage, kitchen recycling.
Inspect equipment and ensure it is repaired as necessary.
Promote practices that seek to reduce waste, reuse items and recycle as much as possible.
3. Manage all administrative and human resources functions with regard to kitchen, dining room and conference center employees.
Monitor employee performance and training.
Assist with interviewing and hiring of cooks and all kitchen staff.
Plan, coordinate, schedule, and supervise the work of other food service staff.
Other Job Responsibilities:
Participate in strategic discussions on guest services, budget development, and capital planning. For seasonal operations, the Food Service Manager will participate in duties such as staff meetings, special celebrations, and guest services.
Food Service Managers have a designated relationship with the maintenance department to assist in the proper and efficient operation of all kitchen appliances. Identification of the relationship between the Food Service Manager and the Program Staff is important to ensure the integration of the food service in the mission and program goals of the camp.
BA or equivalent work experience
Safe Serve certification
Food service supervisory experience
Minimum 5 years camp experience
Email salary requirements with cover letter and resume to firstname.lastname@example.org.