Residential Camp Kitchen Manager

For almost 20  years, Avid4 Adventure has empowered kids to live active outdoor lifestyles through our unique outdoor programming. The Kitchen Manager/Food Service Manager will lead the dining service operations at each camp by managing top quality food and workplace safety for up to one hundred and fifty people. The Food Services Manager will work with the Assistant Director of Operations to ensure that all aspects of our food service is top-notch and dynamic to the feedback from the season.

Candidates will be considered for multiple Kitchen positions including our Kitchen Manager, a Head Chef role that collaborates closely with our Food Service Manager, and our Kitchen Supervisor roles depending on experience and skills. We will discuss all roles and responsibilities as part of the interview process.

The Core Responsibilities of the Food Service Manager:

Safety First

• Oversee safety & risk management of kitchen operation to maintain an efficient, clean kitchen

• Manage all dietary restrictions so that all campers and staff have plenty to eat with variety

• Work to keep kitchen in compliance with state regulations

Stellar Experience

• Prepare and serve delicious, nutritious meals for all campers and staff

• Work with Leadership Team to manage and provide for different programs, including expeditions, continental breakfasts, and cookie raids

• Work with the Assistant Director of Operations on food orders

• Engagement with the campers and staff to be part of the camp experience

Passionate Staff

• Manage and lead dining services team for team cohesion, commitment, and enjoyment within positions

• Oversee the staff schedule to make sure there is fair coverage for the summer season

Your Background

• Minimum 21 years of age

• Experience leading a commercial kitchen and managing kitchen staff of 4 - 7

• Basic/Community First Aid and CPR required prior to the start of camp

• ServSafe is required, and we will cover the cost of this certification

Important Details

• Work Schedule: 35-40 hours a week. Eligible for overtime pay. Overnight camps are a 24/7 operation; you may have a variable schedule to ensure coverage for Food Service needs.

• Position Duration: Training begins May 28 and programs run from June 1 through August 2

• Compensation: Pay is determined based on position, additional responsibilities, relevant certifications, and staff tenure.

  • Kitchen/Food Service Manager: $25.18/hour

  • Head Chef: 18.51/hour

  • Kitchen Supervisor: $15.55/hour

• Housing: Housing is available on-site in our cabins. Facilities are shared with our other staff and campers and include sleeping arrangements, full bathrooms and showers, and laundry on site. Room and board is available for a $100/weekly deduction ($400 monthly) and includes all meals. Kitchen staff are not required to stay on the premise.

Our Interview Process

After you submit an application, here is what you can expect next: 

• Step 1: 30-minute live virtual interview and submit three references (personal and/or professional)

• Final decision!!

This process moves quickly so be ready to hear from us shortly after you submit your application.