CAMP FOOD SERVICE DIRECTOR

Position Overview:

The Food Service Director is a seasonal role, responsible for ordering & maintaining food inventory, food preparation, occasional menu alterations, executing diet restrictions (campers/staff), and managing back of the house “culinary” staff.  The position will supervise, delegate & work hands-on in kitchen functions with kitchen personnel to ensure high quality of food, appropriate quantity and timeliness in set up, service, clean up for all three (3) meal services at both Camps Lincoln & Lake Hubert.     

Duties & Responsibilities: 

Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• Ensure culinary management team (international and/or domestic) is properly trained & developed
• Manage breakfast, lunches, some dinners & ordering for all meals (including any dietary restriction prep)
• Order all food-related materials, maintaining appropriate inventory for in-season meal service
• Oversee the arrival of new stock and ensure food is stored according to purchasing guidelines. 
• Manage (motivate, coach and mentor) employees to perform at maximum potentials.
• Separate employees, if necessary  
• Schedule all employees, ensuring all shifts are covered.  
• Manage labor costs by adhering to budgeted expenses, management of time off requirements and scheduling.  
• Monitor and control waste, while ensuring proper quantity at all three (3) meals. 
• Ensure all sanitation regulations are in compliance.  
• Make sure cleaning schedules are carried out.
• Ensure consistency in all food preparation techniques, plate presentations, menu production.
• Make sure all personnel are following proper label and date procedures.  
• Report and fill out first report of injuries in a timely manner.
• Manage, maintain, and repair all kitchen equipment, preparing work orders as needed. 

• Other duties as may be assigned

Job Requirements:

• Attention to detail, organization, decision-making skills
• Available to work entire season, approximately beginning of May through end of August
• Mass production/banquet/camp-like food prep/service delivery
• Ability to withstand prolonged standing, stretching, bending & kneeling without restriction
• Ability to work in a fast-paced, busy and somewhat stressful environment and maintain physical stamina, proper mental attitude
• Must be able to ability to lift or carry a minimum of 40 lbs, unassisted, in performance of specifically assigned tasks

• Ability to manage time well, meet imposed deadlines and ability to work flexible hours
• Innovative and change driven with a high sense of urgency.
• Proven problem solving skills with ability to maintain composure in stressful situations.

Education & Experience 

• Three (3) – Five (5) years culinary management 
• Camp, school or large group food prep experience highly desired
• Culinary Certification/Education highly desired
• Cultural sensitivity (will be managing internationals & domestics)
• Experience in fast-paced, high volume atmosphere with diverse food styles
• Exceptional organizational & communication skills
• Demonstrated financial/inventory management acumen
• Vendor management skills