Job Summary:

The Food Service Manager is responsible for the planning and preparation of all meals, including coordinating food orders, managing invoices, inventories of the kitchen, and managing allergies and dietaries for campers and staff. The Food Service Manager is also responsible for ensuring all safety and sanitation practices are maintained in the kitchen area at all times per NYS Health Department guidelines. This includes managing and scheduling staff or volunteers assigned to the kitchen.

Essential Job Duties and Responsibilities: (Additional duties may be assigned)

• Manage daily operations of the camp food and dining service including supervision and scheduling of any staff assigned to the kitchen. This must be communicated to the Beyond Program Director.
• Keep the Beyond Program Director informed of any kitchen assistant’s performance, morale, and/or conflicts.
• Provide timely, well-balanced meals for campers and staff.
• Create and prepare a menu that is nutritionally balanced for campers and staff.
• Prepare requested cookout ingredients at least once a week for groups prior to scheduled cookouts.
• Be familiar with campers and staff special dietary restrictions and provide meals that meet their needs. Dietary restrictions will be provided by the Beyond Program Director or Health Supervisor.
• Ensure proper cooking and preparation procedures for gluten free and other allergy restrictions are followed.
• Communicate with parents regarding their child’s dietary needs, as needed, maintaining a record to be shared with the Beyond Program Director.
• Oversee the daily inventory and weekly ordering of food, as well as any other necessary equipment and supplies. Turn in receipts in a timely manner to the Beyond Program Director.
• Ensure routine maintenance, sanitation, and upkeep of the kitchen occurs throughout the camp season, maintaining high standards for cleanliness and safety per Health Department guidelines, Girl Scouts Safety Activity Checkpoints, and American Camp Association Standards.
• Conduct daily checks of all camp refrigeration units, maintaining a log of observed temperatures; report any problems in a timely manner to the Beyond Program Director.
• Promote the reduction of waste and recycling whenever possible. Assist with weekly camp clean up, including sweeping, mopping, sanitizing, trash pick- up, etc.
• Supervise and assist in end of season cleaning and closing of kitchen.
• Prepare the kitchen for use and communicate with the Beyond Program Director any needs prior to the start of the camp season.
• Provide training to Kitchen Staff on cookout orders, kitchen cleaning and processes, and specialized training to the staff assigned to work in the kitchen.
  • Maintain a positive attitude and enthusiastically participate in themed meals and other meal related activities.
• Honor and respect camper and staff name and pronoun(s) as important contributing factors to overall positive mental well-being.
• Act as a leader and role model to other staff members and communicate with other staff members in a way that is positive and encouraging.

Supervisory Responsibilities:

• The Food Service Manager supervises any staff or volunteers assisting in the kitchen.

Minimum Qualification Standards:

• • Be at least 23 years of age.
  • Ability to schedule and supervise staff; prior supervisory experience helpful.
  • ServSafe Food Protection Manager Certification
  • Ability to work within a budget and purchase supplies effectively.
  • Believe in the Beyond mission.
  • Possess good character, integrity, patience, sense of humor, enthusiasm, and willingness to be a part of the camp community.

Knowledge, Skills, and Abilities:

• Excellent verbal communication skills.
• Strong organizational skills including the ability to manage multiple projects and details simultaneously.
• Possess good character, integrity, patience, sense of humor, enthusiasm, a high level of flexibility, and willingness to be a part of the camp community.
• Ability to work productively in a fast-paced, stressful environment. Knowledge of and experience with food service for large groups, including ordering, inventory, budgeting, food preparation, family-style and buffet style serving, cleaning, and industrial kitchen equipment.

Physical and Mental Requirements:

• Light mental and visual attention required for performing work where there is some variety but actions taken and decisions made are limited to few possibilities. Work requires some coordination with others.

Physical Exertion:

• Exerts up to 50 pounds of force occasionally, and/or up to 20 pounds of force frequently or constantly to move objects.
• Ability (and willingness) to live in a camp setting and work irregular hours.
• Walking on uneven terrain, up and down hills for distances up to ½ mile
• Endurance to meet emergency needs
  

Environmental Conditions:

• The work environment characteristics described here are representative of those that may be encountered while performing the essential functions of this position.
• The employee is subject to inside and/or outside environmental conditions, noise, outdoor elements such as rain, wind, sun, heat, and animals such as bugs, snakes, bats, etc.