The Food Service Manager directs the overall food-service operation of the camp including purchasing, preparation, nutrition, service, sanitation, security, personnel management, customer service, and record-keeping. They also enforce Covid - 19 protocols and guidelines for the kitchen.
Essential Job Functions:
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.
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 standards of cleanliness, sanitation, and safety.
- Clean and maintain all food-service areas, including kitchen, dining hall, storage, kitchen recycling.
- Inspect equipment and ensure equipment is repaired as necessary.
- Promote practices that seek to reduce waste, reuse items, and recycle as much as possible.
Manage all administrative and human-resource functions with regard to kitchen and dining room 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 Duties:
In year-round settings, this position would contribute to strategic discussions on guest services, budget development, and capital planning. For seasonal operations, the Food Service Manager may participate in duties such as staff meetings, special celebrations, or guest services.
Qualifications/Experience
- Preferably +21 with a valid driver’s license.
- Must be able to obtain or become certified in First Aid/CPR.
- Must submit health history record and examination form prior to first day of work.
- 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.
- Knowledge of current health and safety laws and practices is essential.
- Knowledge of and experience in preparation of special dietary foods.
Working conditions
This job is performed indoors, but will have opportunities outdoors in a variety of settings. While inside the kitchen there are certain dress codes that must be followed. Gloves and closed toe shoes must be worn at all times with hair covered either by a hair net or hat.
- Ability to effectively communicate orally and in writing.
- 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 safely and properly use kitchen equipment.
- Ability to provide first aid and to assist campers and staff in an emergency.
Physical requirements
Some physical requirements of a Food Service Manager position could be endurance including prolonged standing, some bending, stooping, walking long distances, hiking, climbing, and stretching; requires eye-hand coordination and manual dexterity to manipulate outdoor equipment and camp activities; requires normal range of hearing and eyesight to record, prepare, and communicate appropriate camper activities/programs and the ability to lift up to 50 lbs and work irregular hours with limited or simple equipment and facilities; and with daily exposure to the sun, heat, and animals such as bugs, snakes, bats, etc.
Disclaimer
The above statements are intended to describe the general nature and level of work being performed by people assigned to this classification. They are not to be construed as an exhaustive list of all responsibilities, duties and skills required of personnel so classified. All personnel may be required to perform duties outside of their normal responsibilities from time to time, as needed.
Direct Reports: Food Service Staff