FOOD SERVICE STAFF

 

FOOD SERVICE DIRECTOR

DESIRED QUALIFICATIONS

  • Must be 21 years of age or older and relate well to the public.
  • Must be Certified Professional in Food Management and Handling Safety.
  • Must know and follow federal and state laws pertaining to kitchen equipment operation by minors.
  • Possess current first aid and CPR certification.
  • Possess managerial skills and experience in food preparation for large groups.
  • Be flexible, creative, and resourceful.
  • Have ability to select, train and supervise a full kitchen staff. 
  • RESPONSIBLE TO THE CAMP MANAGER

CAMP GOALS

  • To provide healthful, safe and will-balanced meals for camp.

GENERAL RESPONSIBILITY

  • To direct in supplies ordering, meal planning and food preparation.
  • Responsible for the total food service operation.
  • Responsible for menu planning so that nutritious, palatable food, consistent with denominational standards, is served.

SPECIFIC RESPONSIBILITY

1. Plan weekly menus.
2. Order food and kitchen supplies.
3. Coordinate with camp director for food needs during activities or on trips.
4. Oversee the dining hall host / hostess and placement of food at mealtimes.
5. Plan specific menus with a bi-weekly or tri-weekly cycle as an objective.
6. Supervise the cleaning and care of the kitchen and dining room.
7. Supervise food preparation and storage.
8. Operate within the food service budget.
9. Train and supervise kitchen personnel.
10.Pick up from town and needed supplies.
11.Schedule and coordinate days off for kitchen staff.
12.Work with program director in preparation for teen banquet.
13.Maintain proper food and storage temperature for various food types as well
as proper dish washing procedures.
14. Have knowledge of emergency procedures including codes (black, yellow, blue, green).

ESSENTIAL FUNCTIONS

  • Must have ability to make trips into town for supplies, be responsible for the preparation of healthful foods, and oversee the entire operation of the camp kitchen.

FOOD SERVICE ASSISTANT DIRECTOR

DESIRED QUALIFICATIONS

  • Must be 21 years of age or older and relate well to the public.
  • Must be Certified Professional in Food Management and Handling Safety.
  • Must know and follow federal and state laws pertaining to kitchen equipment operation by minors.
  • Must possess current First Aid and CPR certification.
  • Possess good leadership skills.
  • Be flexible, creative, and resourceful.
  • Have ability to supervise a full kitchen staff. 
  • RESPONSIBLE TO THE FOOD SERVICE DIRECTOR

CAMP GOALS

  • To assist in providing healthful and well-balanced meal planning and food preparation.

GENERAL RESPONSIBILITY

  • To assist the food service director with meal planning and food preparation.
  • To supervise kitchen staff in the preparation and service of meals and maintain cleanliness and sanitary condition in the kitchen.

SPECIFIC RESPONSIBILITY

1. Assist in planning weekly menus.
2. Assist with food and supply ordering and receiving
3. Assist the food service director in coordination with needs for activities.
4. In the absence of the food service director, oversee the dining hall host /hostess and preparation and serving of food at mealtimes.
5. In the absence of the food service director, supervise the cleaning and care of the kitchen.
6. Assist with supervision of food preparation and storage.
7. In the absence of the food service director, supervise kitchen personnel.
8. Pick up from town any needed supplies as directed by the food service director.
9. Assist the food service director with scheduling days off for kitchen staff.
10. Assist the food service director with preparations for teen banquet.
11. Have knowledge of emergency procedures including codes (black, yellow, blue, green).

ESSENTIAL FUNCTIONS

  • Must have ability work well with others, to make trips into town for supplies, be responsible for the preparation of healthful foods, and oversee the operation of the camp kitchen in the absence of the director.

KITCHEN ASSISTANT

DESIRED QUALIFICATIONS

  • Must be 18 years of age or older.
  • Have a desire to do kitchen work in a camp setting.
  • Possess ability to learn assigned tasks.
  • Have ability to follow instructions carefully.
  • Work well with others.
  • First aid and CPR preferred.
  • Posses Serve-Safe Employee Food Safety training certification. 
  • RESPONSIBLE TO FOOD SERVICE DIRECTOR

CAMP GOALS

  • To prepare healthful, safe and well-balanced meals and to maintain a clean orderly kitchen and dining area.

GENERAL RESPONSIBILITY

  • To assist the food service staff in the safe preparation and serving of foods.
  • To assist the food service staff with maintaining cleanliness and sanitary conditions in the kitchen and dining room.

SPECIFIC RESPONSIBILITY

1. Assist in food preparation.
2. Assist in kitchen cleaning and dishwashing.
3. Assist with unloading and storing food supplies.
4. Assist with putting dishes in their proper storage areas.
5. Operate electrical and mechanical kitchen equipment safely.
6. Follow Serv Safe Guidelines in keeping food safe.
7. Sweep and mop kitchen floors properly.
8. Take out trash and recyclables from kitchen and dining room to dumpster.
9. Keep trashcans clean and lined.
10. Provide friendly and neat meal service.
11. Clean any spillage in kitchen and/or dining room.
12. Maintain a clean kitchen, dish room, and cafeteria.
13. Store food properly and clean up after meals.
14. Follow instructions of food service director and assistant food service director.
15. Have knowledge of emergency procedures including codes (black, yellow,
blue, green).

ESSENTIAL FUNCTIONS

  • Must be able to lift heavy items, unload and store supplies, operate kitchen equipment, handle kitchen tools safely and be familiar with safety precautions for kitchen work.