Camp Poyntelle, Food Service Director

Camp Poyntelle, Food Service Director

Camp Poyntelle is a traditional Jewish sleepaway camp located in the picturesque Pocono Mountains of Pennsylvania. Since 1948, we have been dedicated to fostering lifelong friendships, personal growth, and enriching summer experiences through sports, arts, and waterfront activities on our private 70-acre lake. Camp Poyntelle is known for its strong sense of community and commitment to its values. As of 1996, Camp Poyntelle is owned and operated by Commonpoint, one of the largest nonprofit social service providers of New York’s five boroughs. We are seeking a passionate, experienced and organized Food Service Director, able to join our
leadership team for the upcoming summer 2025 season, and many summer seasons to follow.

As the Food Service Director, you will play a crucial role in ensuring the efficient operation of Camp Poyntelle’s two Dining Halls, each equipped with commercial kitchens. This includes menu planning, the managing and ordering of inventory, and the training of staff. You will have the opportunity to create a positive impact on the camp community by using your creativity, passion for quality, and high level of organization to serve meals that energize and satisfy our campers and staff. We anticipate this role’s actual cooking time to be limited to teaching, with the focus primarily being on the operations of our Food Service. This is a fantastic opportunity for those seeking rewarding seasonal employment with free camper tuition for their family.

Camp Poyntelle operates two campgrounds on its property, each with its own Dining Hall equipped with a commercial kitchen. These kitchens operate as one, with vendors delivering to the primary kitchen and dining hall, and the bulk of preparation being done in this kitchen. The Camp Poyntelle program operates on this main campground, while the secondary kitchen is located on the neighboring campground. This secondary camp facility is leased to a camp program for 10 weeks followed by short term rentals as short as 3 days. Together the two populations can reach as high as 500 campers and staff members. Both dining facilities are kosher-style, and meals are served buffet style. Special diet meals are also prepared which includes Kosher meat, Vegetarian/Vegan, Gluten-Free/Celiac, and Dairy Free.
Facilities: Between our two kitchens we are equipped with 2 walk-in coolers, 2 walk-in freezers, dry food storage areas, chemical storage areas, commercial dishwashers, 1 large tilt skillet, 4 convection ovens, 1 Combi-Oven, 2 flat-top grills, 2 gas burners with ovens, 5 fryers, food warmers, large & small mixers, 2 deli slicers, 2 ice machines, etc.

Key Responsibilities:

• In partnership with the Head Chef, Poyntelle Directors, and 20 seasonal kitchen staff members, you will be responsible for planning, preparing, and serving well-balanced meals for campers and staff, accounting for the dietary restrictions and allergies of the camp population.
• Oversee and collaborate with the existing Head Chef, in all aspects of Poyntelle’s Food Service including, but not limited to, meal preparation, staff supervision and inventory management.
• With the head chef, train and place staff in appropriate roles based on their skills. The head chef will be responsible for the running of the kitchen upon completion of training, while the Food Service Director helps to oversee its supplies and efficiency.
• Maintain & control inventories which includes moving inventory between both kitchen facilities in anticipation of future meals.
• Order all food, milk, bread, produce, ingredients and other kitchen supplies from designated purveyors.
• Supervise all deliveries, ensuring accuracy of product and amounts.
• In partnership with the Poyntelle Directors, create a menu prior to the start of the summer.
• Maintain a record of all invoices and shipping receipts. Submitting all invoices, bills, and shortages to the Associate Director for payment and reconciliation.
• Maintain standards set forth by the Dept of Health, the American Camping Association (ACA), and Camp Poyntelle regarding food preparation, serving, and storage.
• Maintain cleanliness and organization of the Dining Hall and all food storage areas.
• Ensure sufficient food is prepared for all diets, and meals are served on time.

Qualifications:

• Experience in restaurant, catering, or high-volume food service management (camp experience is a plus)
• Strong knowledge of dietary restrictions, including Kosher, Vegetarian, and Gluten-free diets
• Expertise in menu planning, food ordering, and kitchen operations.
• Proven ability to lead, train, and manage a diverse team in a fast-paced environment.
• Exceptional organizational, communication, and time management skills.
• Excellent communication and teamwork skills.
• Flexibility and adaptability to meet the unique needs of a summer camp kitchen.
• Existing ServSafe certification or equivalent is a plus.
• Ability to live on-site at camp for the summer season.

Compensation & Benefits:

• Competitive seasonal salary & travel allowance.
• Salary Range: $15,000 – $20,000, Reflective of Experience. Paid Monthly.
• Travel Stipend available.
• Private housing, meals, and laundry provided.
• FREE Camper Tuition for your children (Up to a $11,350 savings per child)
• Work in a beautiful, scenic camp setting located on our private 70 acre lake!.
• Make a meaningful impact on the camp community and your team.

To Apply: If you are passionate about cooking and creating memorable dining experiences for campers, we invite you to apply for the Food Service Director position at Camp Poyntelle. To apply, please submit your resume, a cover letter highlighting your relevant experience to tom@poyntelle.com.
Please include “FSD Application” in the subject line.