What are the responsibilities and job description for the Kitchen Quality Control Trainer position at Camp Manitou?
Company Overview
Camp Manitou is a premier residential boys camp in the beautiful Belgrade Lakes region of Maine. We pride ourselves on providing a safe, fun, and enriching environment for our campers, supported by a dedicated team committed to excellence.
Position Overview
The Kitchen Quality Control Trainer supports the Head Chef and Sous Chef in overseeing the daily food service operations of the camp kitchen. This role bridges culinary leadership and operational management — ensuring that meals are prepared safely, efficiently, and to quality standards. The Kitchen Operations Supervisor works hands-on alongside the kitchen team, training and guiding staff in food preparation, safety, and sanitation practices, while maintaining an organized, positive, and productive kitchen environment.
Key Responsibilities
- Supervise and support kitchen staff in all daily operations, including prep, cooking, baking, serving, cleaning, and storage.
- Ensure that meals are prepared and served according to the camp’s menus, recipes, dietary needs, portion standards, and schedule.
- Monitor all hot and cold serving stations: Salad, sandwich, soup bars, and main hot serving line for quality control, par levels, before and during service times.
- Train and mentor cooks and kitchen assistants in proper cooking techniques, food safety, and hygiene standards.
- Maintain cleanliness and organization of all kitchen, storage, and service areas, following camp and health regulations.
- Monitor food inventory levels and communicate with the Head Chef regarding ordering and supplies.
- Assist in menu planning and recipe scaling when needed.
- Oversee proper labeling, rotation, and storage of ingredients and leftovers (FIFO system).
- Act as the on-duty lead when the Head or Sous Chef is unavailable.
- Foster teamwork, communication, and morale among kitchen staff.
- Ensure adherence to all food safety protocols and camp policies.
Qualifications
- Minimum 2–3 years of experience in a commercial kitchen, culinary instructor, food service, or camp kitchen environment.
- Strong leadership and communication skills; able to give clear direction and constructive feedback.
- Working knowledge of food safety regulations, sanitation, and proper storage procedures.
- Comfortable performing all kitchen tasks (prep, baking, cooking, cleaning, organization).
- Ability to lead by example, train, teach and motivate a team with varying skill levels and backgrounds.
- Excellent organizational and multitasking abilities.
- Must be Servsafe certified before camp starts.
- Positive, flexible attitude; Can keep a cool head in a fast-paced environment that can change moment to moment.
Pay: $1,000.00 - $1,500.00 per week
Benefits:
- Flexible schedule
- Paid time off
Application Question(s):
- Are you available to work from late May or early June (flexible start date) through early August?
Work Location: In person
Salary : $1,000 - $1,500