Food Service Manager

Camp Food Service Manager

Job Summary:

The Food Service Manager is responsible for the purchase and distribution of all food andbeverages, including all dining hall meals, cookouts, overnight meals, bagged lunches, and snacks.

The Food Service Manager is also responsible for ensuring all safety and sanitation practices aremaintained in the kitchen area at all times.

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

• Attend mandatory Administrative Staff training.
• Manage daily operations of the camp food and dining service, including coordinatingdistribution between the kitchen and the food delivery to the campers, creation of meals that are nutritionally balanced, ensuring food is prepared in a safe and efficient manner, and food isserved on time, in coordination with kitchen staff and other camp staff.
• Oversee all daily meal services, including breakfast, lunch, dinner, snacks anddesserts.
• Supervise kitchen staff, including regular evaluation and feedback; complete mid-season and summer’s end performance appraisals of kitchen staff; keep the Camp Director informed ofkitchen staff performance, morale and conflicts.
• Schedule and implement the scheduling of all kitchen staff, including daily breaks.
• Oversee the daily inventory and weekly ordering of food, as well as any other
• necessary equipment and supplies.
• Ensure routine maintenance, sanitation, and upkeep of the kitchen occurs throughoutthe camp season, maintaining high standards for cleanliness and safety.
• Ensuring adherence to the weekly food budget, ensuring food ordering is thoroughlythought out, paying special and deliberate attention to eliminating food waste.
• Ensure the gathering and divvying up of supplies for weekly unit cook-outs for

dinner and breakfast, as well as other special meal requests such as bag lunch, overnight meals,snacks, off-camp trip meals, et cetera.

• Conduct daily checks of all camp refrigeration units, maintaining a log of observedtemperatures; report any problems in a timely manner to the Camp Director or Camp Ranger.
• Promote the reduction of waste, re-use items, compost and recycle whenever possible.
• Prepare the kitchen for usage prior to the start of the camp season; communicate with the Camp Director about any facility needs prior to the start of resident camp sessions.
• Acting as a leader and role model to other staff members through enthusiastic

participation in all camp programming, utilizing excellent customer service skills, maintaining aprofessional demeanor and positive, upbeat disposition, maintaining the

tenets of the Girl Scout Law, maintaining a constant willingness to help others, and communicating with other staff members in a way that is positive and encouraging.

Adhere to all COVID-19 protocols required by NYS Department of Health and GSNYPENN.

Supervisory Responsibilities

The FoodService Manager supervises the Kitchen Aid position and serves as a mentor.

Minimum Qualification Standards:

Be at least 21 years of age.

Knowledge of and experience with food service, including ordering, inventory,

budgeting, food preparation, family-style and buffet style serving, cleaning, and industrialkitchen equipment. Experience serving at least 100 at a time preferred.

Knowledge of dietary restrictions/specialized diets.

Ability to schedule and supervise staff; prior supervisory experience helpful.

Current ServSafe certification, or willingness to obtain.

Ability to work within a budget and purchase supplies effectively.

Believe in the Girl Scout mission.

Knowledge, Skills, and Abilities:

Excellent verbal and written communication skills.

Strong organizational skills including the ability to manage multiple

projects and details simultaneously.

Displays good character, integrity, patience, sense of humor, enthusiasm, ahigh level of flexibility, and willingness to be a part of the camp community.

Ability to work productively in a fast paced, stressful environment.

Physical Requirements:

Exerts up to 50 pounds of force occasionally, and/or up to 20 pounds of force

frequently or constantly to move objects.

Walking on uneven terrain, up and down hills for distances up to mile

Endurance to meet emergency needs

Ability (and willingness) to live in a camp setting and work irregular hours