Food Service Manager
Job Title: Food Service Manager
Reports to: Camp Director
To assist the Food Service Manager in providing nutritious, well-prepared meals, which are served to all campers, staff, and guests.
Essential Job Functions:
1. Assist in the daily operations of the camp’s food service.
-Prepare and cook food as the menu indicates utilizing frying, boiling, broiling, steaming, roasting of meat, poultry, seafood, fish, vegetables, salads, soups, and gravies.
-Prepare foods including washing and peeling.
-Bake breads, pastries, muffins, etc.
-Set up food, supplies, and utensils for dining hall distribution.
-Store food and leftovers at proper temperature.
2. Assist in routine sanitation of the kitchen and related equipment.
-Clean and maintain all food-preparation and storage areas.
-Supervise the cleaning of prep, serving, and dining hall dishes.
-Reduce waste, reuse items, and recycle as indicated through the camp’s procedures.
3. Work as a member of a food service team.
-Coordinate schedule and job tasks with food service manager and kitchen assistants.
-Assist with directing the work of the kitchen assistants.
-Cooks could act as the Food Service Manager for the program. Cooks may also relate directly or indirectly to program staff and counselors related to integration of the food service in the mission and program goals of the camp. Cooks will often have direct communication with the health manager and business manager related to dietary needs of campers and staff.
-Must have current ServSafe® Food Handler certification.
-Minimum one year of experience in institutional or food service setting.
-Desire to work in the food service area.
-Knowledge of standards of food preparation and serving, storage of food, and kitchen procedures.
Knowledge, Skills, and Abilities:
-Knowledge of current health and safety laws and practices is essential.
-Knowledge of and experience in preparation of special dietary foods including vegetarian foods.
-Knowledge of food service sanitation.
Physical Aspects of the Job:
-Ability to lift and carry 50 pounds including unloading food, supplies, and equipment as needed.
-Ability to identify and respond to environmental and other hazards of the site and facilities and camper and staff behavior.
-Physical ability to operate kitchen equipment according to safe, recommended methods.
-Physical mobility and endurance to perform tasks while standing/walking for long periods of time (60 minutes or more).
-Ability to provide first aid and to assist campers and staff in an emergency.
-Determine cleanliness of dishes, food surfaces, and kitchen area.
-Ability to assess condition of food.
Rev. 11/2016 Camp Taloali Cook/Food Service Manager PD