POSITION DESCRIPTION: FOOD SERVICE DIRECTOR, for seasonal summer camp
Reports to: This position reports to the Executive Director
Position Purpose:
The Food Service Director position is seasonal (June through middle of August) and is managed and supervised day to day by the Executive Director. This position also works closely with other administrative staff, summer program leaders, event project coordinators, and other volunteers to complete tasks.
Qualifications:
- At least 21 years of age
- ServeSafe or comparable food safety certification, or willing to attain certification
- Familiarity with Michigan Food Law, as required by the Community Health Agency
- Training and experience in purchase of food, in meal planning that meets nutritional needs of campers, and in food preparation and food safety
- Experience in supervising food service employees
- Willingness and ability to adjust to camp resources, conditions and program
The primary job responsibilities of this position are wide-spread and include:
- Help recruit and interview summer kitchen staff
- Plan and execute menus for three meals a day, plus snacks, for all campers and staff
- Willingness to adapt menu to accommodate dietary restrictions and preferences of camp community
- Budgeting, ordering, maintaining food and supply inventory
- Check incoming food and kitchen supplies against orders and invoices
- Supervise food storage and food handling
- Supervise kitchen and dining room staff; make schedules, assignments
- Strictly enforce sanitary standards
- Work with administration to prepare food for special events as needed
- Open up and clean the kitchen for use prior to the season
- Close down and clean the kitchen at the end of the season
Communication includes:
- Ongoing communication regarding issues, resolution alternatives and status with the Executive Director. This includes, but is not limited to, mechanical/equipment issues, purchases needed outside of regular inventory (equipment, upgrades, etc).
- Ongoing communication regarding issues, resolution alternatives and status with the Facilities Manager. This includes, but is not limited to, plumbing, electrical or other repairs needed in the kitchen.
- Managing kitchen staff schedules, hours and turning in time cards to the main office in a timely manner for payroll processing.
- Turning in all invoices for purchases to the bookkeeper for proper record keeping.
- Participation in weekly management meetings with the Executive Director, Facilities Manager, Camp medical staff and all program directors.
- Participation in administration meetings throughout the summer season.
Equipment Used:
- Mechanical kitchen equipment including but not limited to: gas stove, convection oven, commercial grade dishwasher, fryer, food processor, electric mixer, grill
- Hand equipment including but not limited to: knives, mandolin, hand mixer
Physical Aspects of the Job:
Some physical requirements of a Kitchen Staff position could be endurance including bending, stooping, ability to stand for extended periods, requires eye-hand coordination and manual dexterity to manipulate cooking equipment; requires normal range of hearing and eyesight and the ability to lift in excess 50 lbs.
