Career Listings

Food Service Manager, Greene Family Camp

The Food Service Manager directs the overall food-service operation of the camp during the summer and off-season including menu planning, purchasing, preparation, sanitation, staffing, customer service, and record keeping.  The Manager acts as a primary cook for off-season events and during the summer. Please note: 1) Part-time/occasional seasonal work may be available for spouse/partner of the food service manager. 2) On-site housing may be available in conjunction with additional responsibilities.

Essential Functions:

Daily Operations:

Manage the daily operations of the camp food and dining service including coordinating meal times and activities between the kitchen and dining room.

  • Oversee the planning and preparation of nutritionally balanced camp meals, snacks, camp out food, and programs.
  • Ensure the service of camp meals through directing the work of other employees and coordinating with the dining room manager.
  • Manage and maintain all special dietary restrictions, including implementation of alternative menus, procurement of special ingredients, and preparation of special meals. 
  • Ensure safe and efficient preparation and serving of camp meals.
  • Maintain high standards of cleanliness, sanitation, physical security and safety.  Educate staff on sanitation standards. 
  • Promote practices that seek to reduce waste, reuse items, and recycle as much as possible.
  • Coordinate menu planning for rental groups as directed.

Purchasing and Inventory:

Oversee the inventory and ordering of food, equipment, supplies and arrange for routine maintenance, sanitation, and upkeep of camp kitchen, equipment, and dining hall.

  • Maintain inventory of food, kitchen supplies and equipment.  
  • Order food and kitchen supplies consistent with menus, enrollment and staff count, and number of attendees for rental groups. 
  • Consult with the dining room manager and program staff on ordering supplies and ingredients for programs, events, and cooking classes.
  • Ensure the highest quality and freshest of ingredients and supplies are ordered, based on the budget at hand.  Inspect all deliveries to confirm correct and satisfactory ingredients and supplies
  • Clean and maintain all food-service areas, including kitchen, dining hall, storage, and dish room.
  • Inspect equipment and ensure equipment is repaired as necessary.

Staffing Management:

Manage all administrative and human-resource functions with regard to kitchen and dining room employees.

  • Create a pleasant working environment in tune with the family atmosphere and priorities of a camp.
  • Monitor employee performance and training.
  • Act as a mentor to the food service team, training, empowering and encouraging team members.
  • Assist with interviewing and hiring of cooks and all kitchen staff. 
  • Plan, coordinate, schedule, and supervise the work of other food service staff.

Off-Season duties:

  • Contribute to strategic discussions on guest service, budget development, cost controls, and menu development. 
  • Manage all aspects of food service for off-season ‘winter’ business. 
    • Procurement of food and ingredients based on menu and guest count.
    • Scheduling and directing of all staff for each event.
    • Adhering to minimal food and labor costs based on sizes of events.  Provide all invoices and financial records to director of operations and accounts payable. 
  • Maintaining clean and sanitized kitchen, including providing deep cleaning services and undergoing preventative maintenance plans for all kitchen equipment. 
  • Organize and control inventory in freezer, fridge and dry storage.

Qualifications:  (Minimum Education and Experience)

  • Experience in institutional or large food service setting.
  • Knowledge of and experience in food service: ordering, inventory, budgeting, food preparation, family-style serving, buffet serving, cleaning, and institutional kitchen equipment.
  • Must hold current certification or licensure for operating a kitchen in the camp’s jurisdiction.
  • Ability to work within a budget and purchase supplies efficiently.
  • Experience in supervision.
  • Spanish language skills are a plus

Knowledge, Skills, and Abilities:

  • Knowledge of current health and safety laws and practices is essential.
  • Knowledge of and experience in preparation of special dietary foods.
  • Ability to safely operate and maintain commercial equipment including but not limited to: convection ovens, tilting skillets, deep fryers, standing mixers, steamers, and food processors. 
  • Ability to effectively communicate orally and in writing.
  • Trained and skilled on using knifes.  Has the ability to train others on how to properly use knives.

Physical Aspects of the Job:

  • Physical ability to lift and carry 50 pounds.
  • Visual and auditory ability to identify and respond to environmental and other hazards of the site and facilities and camper and staff behavior.
  • Physical mobility and endurance to perform tasks while standing/walking for long periods of time (60 minutes or more).
  • Ability to provide first aid and to assist campers and staff in an emergency.
  • Ability to work long hours in a day, and multiple days in a row for a period of time.  

 

Interested candidates should send their cover letter and resume to careers@urj.org; subject: Food Service GFC.

Organization: 
URJ Greene Family Camp
Locations: 
Bruceville , TX
Category: 
Camping
Operations/Facilities
Employment Type: 
Full Time
Contact: 
Close Date: 
Wednesday, February 28, 2018
Organization Type: 
Camp