Summer Youth Camp Cook & Food Service Manager (room and meals included)

Overview

Location: Camp CONNRI (Ashford, CT)

Status: Seasonal (June 10, 2025 – August 02, 2025)

Rate of Pay: $5000 stipend plus room, board, bedding, laundry facilities, and recreational facilities provided. The stipend amount is based on working the entire summer program. Any time off not scheduled will result in a prorated stipend amount.

 

Position Purpose: Provide nutritious, well-prepared meals for campers, staff, and guests. Will also oversee food-service operations, including purchase preparation, nutrition, service, sanitation, security, personnel management, customer service, and record keeping.

Responsibilities

• Manage the operations of the food and dining service, including coordinating activities between the kitchen and dining room.
• Ensure that all meals are prepared following the approved menus, are served on time, are appetizing and nutritious, served well, and within the mandated portions indicated on the menu.
• Ensure camper snacks are distributed daily and staff evening snacks are distributed on scheduled evenings.
• Supervise the kitchen staff, communicating issues to the Directors or Assistant Camp Director.
• Coordinate the schedule and job tasks of kitchen staff.
• Coordinate with the dining hall supervisor's schedule and job tasks of dining hall staff.
• Cooperate with the dining room and laundry staff to ensure the smooth operation of all food services.
• Manage the planning and preparation of nutritionally balanced meals and snacks.
• Manage the inventory and ordering of food, equipment, and supplies.
• Maintain inventory of food and other camp supplies (toilet paper, paper towels, soap, etc.).
• Monitor administrative functions regarding kitchen and dining room staff.
• Cooperate with the Directors and Assistant Camp Director regarding any issues with food services, orders, deliveries, and staff.
• Prepare a brief & inventory at the close of camp evaluating the service program and information for future Head Cooks/Food Service Managers.
• Maintain high standards of cleanliness, sanitization, and safety and ensure the kitchen area, dining hall, and storage are clean and sanitary, meeting all State and ACA sanitary codes.
• Inspect equipment and ensure equipment is repaired as necessary. Coordinate with the Assistant Camp Director and Camp Caretaker for routine maintenance, sanitation, and upkeep of the camp kitchen, equipment, and facilities.
• Ensure the dishwasher maintains the proper temperature for appropriately washing all pots, pans, dishes, and utensils.
• Ensure the refrigerator and freezer maintain the proper temperatures, maintaining a daily recorder.
• Store food and leftovers at the proper temperature.
• Ensure that the dining hall and kitchen are locked when not in use to ensure the highest degree of safety.
• Assist in closing the kitchen at the end of the season.
• Attend and participate in daily devotions and evening programs, including staff Vespers.
• Be a role model to campers and staff in your attitude and behavior.
• Enthusiastically participate in the total camping program.
• Follow and uphold all safety and security rules and procedures.
• Participate in planning, delivering, and supervising evening programs, special events, camp activities, and other camp functions.
• Participate in end-of-camp cleanup, addressing all living areas, program areas, and general camp areas.
• Perform assigned administrative duties on each session's opening and closing days.
• Provide a consistent, positive, Christian example to campers and staff.
• Serve as a positive and professional representative of The Salvation Army.
• Sit with campers at all programs and in the dining hall as scheduled.
• Strive to be a personal example in conduct, conversation, and attitude consistent with established policies and procedures.

Qualifications

• Must be at least 18 years old and have at least two years of experience in food preparation in an institutional setting.
• Must possess a Food Service Manager certificate (ServSafe Manager Certification or approved equivalent).
• Ability to use kitchen equipment safely and correctly.
• Knowledge of state, ACA, and USDA regulations regarding kitchen health and safety is essential.
• Knowledge and experience in preparing special dietary foods for large groups.
• Must have the ability to manage time to maintain a meal delivery schedule.
• Must have the ability to supervise and evaluate other kitchen staff.
• Physical mobility and endurance to perform tasks while standing/walking (60 minutes or more).
• Must have a personal relatio