Dining Hall Manager / Summer Camp
Camp Louise / Cascade, MD
https://www.airylouise.org/
Have fun while you work this summer - AT SUMMER CAMP!
Camps Airy & Louise provides over 600 campers and staff with a fun, creative and adventurous summer experience that promotes self-growth, leadership, and a positive sense of identity.
As part of our team you will Live at camp, be part of the camp community, and have fun while you work with the beautiful views of the catoctin mountains in western Maryland.
Camps Airy & Louise operate a full-service Kitchen and Dining Hall serving 3 meals each day to over 600 campers and staff. We are Looking for motivated candidates with a great attitude, and flexibility to get the job done.
Overview:
- This positions is a Seasonal summer opportunity, start date is June 7th 2025, end date is August 10th 2025.
- The DHM is responsible for promoting teamwork, supervising and training all dining hall staff, managing shifts, scheduling times off, and will act as a role model to campers and staff through proper attitude, work ethic, and behavior.
- The DHM will lead by example and be expected to show leadership through communication, creativity, availability and flexibility while maintaining a safe, sanitary work environment.
- The Dining Hall Manager (DHM) reports to the Kitchen Manager (KM), Food Service Manager (FSM) as well as to the camp Assistant Director and Director.
Responsibilities:
1. Meal Service and Food Safety:
- Meal management; set-up, breakdown, seating charts and service flow accommodating 600+ campers and staff.
- Ensure quality of food served by inspecting appearance, color, smell, texture, flavor, and temperature and reporting any issues to the KM
- Verifying ingredients - GF/allergens, Kosher style.
- Preventing cross contamination.
- Plan, supervise and execute dining hall event’s needs (such as birthdays, 4th of July, special events etc.)
- Communicate and supervise serving portions to staff, verify quantities of food with KM.
- Communicate short / waste to the KM to allow adjustment of quantities needed per meal.
- Monitor all service lines including self-service buffet, dessert and special stations during all meals.
- Supervision and execution of Grab-and-Go meals and pack-outs as needed.
2. Training and Supervising Dining hall staff
- Directly oversee all Front of House (FOH) staff of 15-25 servers including international and local domestic staff ages 14 and up.
- Create and enforce work schedules, monitor days and times off.
- Assignments and delegation of daily tasks.
- Continually train and improve the quality of the FOH team with focus on food safety, sanitation, and personal hygiene practices.
- Encourage a professional team rapport and cultivate a positive team spirit.
- Clearly communicate expectations in the workspace.
- Complete mid-summer and end of summer evaluation with all dining hall staff.
- Follow and enforce staff policy, report issues to KM/FSM and follow up as necessary.
- Report injuries or any unsafe conditions and work practices to the Food Service Manager or Assistant Director/Director.
3. Cleaning, Sanitation and Safety:
- Ensure the dining hall and other related workspaces are maintained in a clean and sanitary condition at all times.
- Verify quantities of routinely used cleaning supplies and communicate needs to KM.
- Ensure dining hall staff follows the staff policy and meets proper hygiene and appearance standards, including safety guidelines.
- Report injuries or any unsafe conditions and work practices to the KM and FSM.
- Monitor dining hall cleaning and sanitation by following checklist and master cleaning plan.
- Direct, lead and partake in day-to-day and periodic cleaning and sanitation.
- Monitor dining hall appliance cleaning, upkeep maintenance needs.
4. Dining Hall Supplies
- Ensure quality, quantity and cleanliness of tableware (plates, bowls, cups, utensils, pitchers, etc.).
- Ensure sufficient quantities of paper goods and communicate needs to the Inventory team.
- Verify the restocking and dates of different dining hall day-to-day items, such as condiments, salad dressing, bread, and breakfast items by enforcing a FIFO (First In First Out) system.
Administrative :
- Maintain SERV Safe Manager Certification or equivalent state issued food management certificate.
- Adherence to State of Maryland Health Department, Maryland Youth Camp Safety Act and the American Camp Association Standards.
- Must pass a full background check.
- Ability to communicate via email / text / phone and other work phone applications.
- Multilingual is a plus.
- Knowledge and experience with Kosher and Kosher style food is a plus.
- All food service employees will be required to complete the Food service Staff training and sign a Food service Staff Policy.
Physical Requirements:
- Must be able to follow written and verbal instructions.
- Able to use basic mathematics to add, subtract, multiply and divide and do calculations involving fractions, decimals and percentages.
- Must be able to do medium work, exerting up to 50lbs. Occasionally, performing such activities as climbing, balancing, stooping, kneeling, crouching, reaching, standing, pulling, walking, pushing, lifting, etc.
- Ability to stand for long periods throughout the day.
Additional information and Compensation:
start date June 7th
end date august 10th
Pay - 1200/week, Biweekly pay.
Housing Included and provided at Camp.
Laundry, Medical center, shuttles and other services included.
Proof of relevant management and/or food service experience - REQUIRED
ServSafe or other Food handlers state issued certificate - REQUIRED
Directly oversee a staff of about 15-25 individuals.
Spanish is a plus.
This position is eligible for 1000$ End of summer work Completion bonus, based on performance and end of summer evaluation.
THIS POSITION IS A LIVE-AT-CAMP OPPORTUNITY, LOCATED IN MARYLAND AND CAN NOT BE PERFORMED REMOTLY.
candidates should be able and available to independently travel and stay at camp for the full Duration of the summer contract.