Vacancy expired!
We are seeking a female Food Service Manager/Head Cook to join our team! You will thrive in a fast-paced environment, and direct the overall food-service operation of the camp including purchasing, preparation, nutrition, service, sanitation, security, personnel management, customer service, record keeping, and cooking.
Responsibilities:
1. Manage the daily operations of the camp food (62 people per meal) and dining service including coordinating activities between the kitchen and dining room.
 Oversee the planning and preparation of nutritionally balanced camp meals, snacks, and pack-out food.
 Ensure the service of camp meals through directing the work of other employees.
 Ensure safe and efficient preparation and serving of camp meals.
 Coordinate menu planning for user groups as directed.
2. Oversee the inventory and ordering of food, equipment, and supplies and arrange for the routine maintenance, sanitation, and upkeep of the camp kitchen, its equipment, and facilities.
 Maintain inventory of food and household supplies.
 Order food and kitchen supplies consistent with menus and enrollment counts.
 Maintain high standards of cleanliness, sanitation, and safety.
 Clean and maintain all food-service areas, including kitchen, dining hall, storage, kitchen recycling.
 Inspect equipment and ensure equipment is repaired as necessary.
 Promote practices that seek to reduce waste, reuse items, and recycle as much as possible.
3. Manage all administrative and human-resource functions with regard to kitchen and dining room employees.
 Monitor employee performance and training.
 Plan, coordinate, schedule, and supervise the work of other food service staff.
4. Assist in the daily operations of the camps 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.
Qualifications:
Previous experience in culinary arts, cooking, or other related fields in institutional or food service settings.
Passion for food and cooking techniques
Strong leadership qualities
Ability to thrive in a fast-paced environment
Knowledge of standards of food preparation and serving, storage of food, and kitchen procedures.
Experience in institutional or large food service setting.
Knowledge of and experience in food service: ordering, inventory, budgeting, food preparation, family-style serving, buffet serving, cleaning, and institutional kitchen equipment.
Must hold current certification or licensure for operating a kitchen in the camps jurisdiction (Servsafe Management).
Ability to work within a budget and purchase supplies efficiently.
Experience in supervision.
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.
Physical Aspects of the Job:
Ability to effectively communicate orally and in writing.
ÂPhysical ability to lift and carry 50 pounds.
ÂVisual and auditory ability to identify and respond to environmental and other hazards of the site and facilities and camper and staff behavior.
ÂPhysical mobility and endurance to perform tasks while standing/walking for long periods of time (60 minutes or more).
Ability to safely and properly use kitchen equipment.
ÂAbility to provide first aid and to assist campers and staff in an emergency.
Perks of the Job:
 Live on-site next to beautiful Long pond in Maine, enjoy swimming in the lake, kayaking, fishing, etc.
 Room, board, and contracted rate.
Work with amazing girls in a stellar atmosphere!
Shared room.
Tuition assistance for your daughters to join us at camp.
Compensation ranges from $5,500-$6,000 for the season (June 19th-August 22nd)
