Camp Food Service Manager - Part Time

The Camp Food Service Manager ensures that high quality and nutritional food is provided to camp participants. The incumbent provides an environment which supports the camp's vision of growing and building relationships in an outdoor setting. The incumbent managesthe camp's food service operation within the established budgetand maintains the highest standards of health and sanitation possible. The incumbent supervises kitchen staff, the ordering and preparation of food and menu planning.
Essential Functions
Develops menu plans which support healthy, nutritious meals for campers, groups and participants within the established budget.
Maintains an appropriate inventory of food supplies working with food providers to ensure quality of food supplies. Provides menu options for a wide variety of dietary needs and restrictions.
Prepares or oversees the preparation and delivery of meals.
Develops and enforces safety and cleanliness protocols.
Hires, trains, and schedules kitchen staff to meet camping needs.
Maintains positive relationships with campers, staff and volunteers which support the camping vision.
Minimum age of 18.
Minimum of two (2) years of experience in working in food service preparation and delivery
Minimum of one (1) year of experience managing a kitchen to include supervision or work direction to kitchen staff
Upon hire, completion of YMCA provided First Aid and CPR certification.
Food Safe Certification by the county Public Health Department or the ability to obtain the certification.
Effective verbal communication skills
Basic computer skills
Ability and desire to work with camp staff and other young people
Ability to work within a diverse groups
Prior experience working in camp food service
Knowledge of kitchen equipment operation
Post-secondary education in nutrition
Dedication to the philosophy and mission of the YMCA Camping programs
Work Conditions:
Ability to lift and carry up to 40 pounds
Requires ability to safely operate all necessary kitchen equipment and cleaning supplies. (The incumbent utilizes equipment which can be potentially dangerous to include knives, ovens, meat slicers, mixers, broilers, and cleaning chemicals.)
Ability to stand for long periods of time.

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