Description

Overview of the Role

The Food Service Director is part of the Executive Team and reports directly to the Camp Director. The Food Service Director is the direct supervisor of the Kitchen Manager. The Food Service Director is responsible for creating and executing camp menus, ordering supplies, managing inventory, developing specialty menus, and providing general oversight of food service. The Food Service Director is responsible for overseeing kitchen operations, including managing staff, controlling inventory, and costs. The Food Service Director ensures food quality and maintains hygiene standards while also handling administrative tasks such as staff training and vendor relationships. Work closely with the Camp Director and Bookkeeper on food services budgeting and tracking expenditures. Applicant must have previous commercial kitchen experience, knowledge of health and safety procedures and practices associated with food preparation requirements. Should have an understanding of cooking for youth ranging from elementary to high school. Must demonstrate a history of positive leadership and communication skills. Applicants are welcome to apply for both summer and off-season positions.

Responsibilities Include:
-Assign tasks, collaborate with the Camp Admin Assist for the staff schedule, and resolve any issues that arise during service.
-Oversee and coordinate the work of cooks and other kitchen staff, and provide training on culinary techniques, safety, and hygiene through staff training.
-Foster a positive, collaborative work environment, encouraging teamwork and open communication.
-Track ingredient usage, manage stock levels, and place orders. They are also responsible for controlling food costs and staying within budget.
     -Create new dishes and menus, or adapt existing ones based on available ingredients and camper & staff dietary needs
-Perform administrative duties, such as managing staff issues, maintaining equipment, and collaborating with the Executive Staff Team.
     -Attend staff meetings, including facilitating kitchen staff meetings, and 1 on 1’s with the kitchen team
-Conduct remote video interviews in February/March for seasonal staff candidates in coordination with a hiring committee. Finalize hiring decisions for all kitchen managers, cooks, prep cooks, and kitchen crew based on virtual assessments in coordination with a hiring committee.

Requirements

Time Requirements

• Summer Position
  • Feb 15th-28th – Remote 20hrs/week (Summer Staff Interviews)
  • June 1st – Aug 2nd – 40hrs/week 
  • Days off rotate to fit with camper sessions
• Off-Season Position
  • April 1st – May 31st – 40hrs/week Wednesday-Sunday
  • Sept 2nd – Oct 31st – 40hrs/week Wednesday-Sunday

You can apply for the summer position, the off-season position, or both.

Position Requirements

• California Food Service Manager Certification.
• Food Allergen Certification.
• CPR/First Aid/AED (OSHA-approved) Certificate.
• California Driver’s License & Insured vehicle.
• Ability to lift and pull up to 50 lbs and operate commercial kitchen equipment.
• The position requires standing for up to four hours and working in an environment that includes noise, heat, and several people in a small space.
• Experience cooking for vegetarians, vegans, and other dietary needs is required.
• Experience managing kitchen staff preferred.
• Experience working with youth preferred.
• Educated and/or experienced in running a large-scale kitchen and in planning large-scale meals (3 meals per day for on average 80-300 people).
• Experience with Zoom and Google Workspace is desirable.