Food Service Manager Trefoil

Camp Food Service Manager

Job Summary:

The Food Service Manager is responsible for the purchase and distribution of all food and beverages, 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 are maintained 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 coordinating distribution 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 is served on time, in coordination with kitchen staff and other camp staff.
• Oversee all daily meal services, including breakfast, lunch, dinner, snacks and desserts.
• 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 of kitchen 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 throughout the camp season, maintaining high standards for cleanliness and safety.
• Ensuring adherence to the weekly food budget, ensuring food ordering is thoroughly thought 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 observed temperatures; 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 a professional 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 Food Service Manager supervises the Kitchen Aid  position  and  serves as a mentor.

Minimum Qualification Standards: