Kitchen Manager / 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.
Start date - June 4th
End date - August 16 (with possibility of later end date, based on applicant availability)
Overview:
- The Kitchen Manager (KM) reports to the Food Service Manager (FSM), as well as to the camp Assistant Director and Director.
- The Kitchen Manager plans and oversees preparation of delicious, well-balanced menus for meals and snacks. They will also take into consideration programming, dietary needs, allergies and special requests.
- The Kitchen Manager will lead by example and will be expected to show leadership through communication, creativity, availability and flexibility with a problem-solving approach and a “jump in where I'm needed” mindset.
Responsibilities:
1. Production:
- Menu execution, use production sheets and other tools to feed 700 individuals 21 weekly meals.
- Supervision and execution of food needs outside of the dining hall meal schedule (snacks, special events, programming needs, staff meetings, etc.)
- Supervision and execution of Grab-and-Go meals and pack-out as needed.
- Timely production of meals by given camp schedules.
- Timely production and delivery of in-camp food meals distributed to specific departments.
- Quantities and portion control,
- Communicate serving portions with the Dining Hall Manager (DHM) and team
- Oversee the quality, appearance, and taste of all the foods prepared.
- Prep work planning and monitoring (long- and short-term planning)
- Communicating with Inventory staff - pulling needs for accurate products and quantities needed.
- Supervise allergen kitchen production.
- Ensure that the food services team has the most accurate and up-to-date menus and counts at all times and communicate all changes.
2. Food Safety:
- Maintaining temperature logs of all storage units and coolers.
- Reporting any issues in a timely fashion to the FSM or appropriate maintenance service.
- Monitoring temperatures, labeling and storage of all ready to eat and prepped foods.
- Checking ingredients - gluten free/allergens, Kosher style.
- Preventing cross contamination.
- Updating and communicating menu changes and substitutions to the team with sufficient time to ensure food safety and allergy/kosher style adjustments (pulling, prep work, & cooking time).
3. Cleaning and Sanitization:
- Ensure kitchen and other related workspaces are maintained in a clean and sanitary condition at all times.
- Ensure food service staff follow the staff policy and meet proper hygiene and appearance standards.
- Monitor kitchen cleaning and sanitation by following a checklist and master cleaning plan.
- Direct, lead and partake in day-to-day and periodic cleaning and sanitation.
- Monitor kitchen and appliance cleaning, upkeep maintenance needs.
4. Receiving and inventory:
- Timely and adequate purchasing of all food and supplies, working with a purchasing company.
- Overseeing the inventory staff and ensuring the First In First Out (FIFO) system is performed.
- Hands on unloading and directing the inventory team for all deliveries received, ensuring delivery quality standards are met, rejecting items and reporting issues as needed.
- Submitting invoice.
- Ensuring all orders requested are processed and submitted with the correct Purchase Order (PO) for camp department’s orders.
5. Training and Supervising Food service Staff:
- Directly oversee all Back of House (BOH) staff of 15-25 including cooks, prep-cooks, dishwashers, inventory staff of which includes domestic and international individuals aged 15 and up.
- Assignments and delegation of daily tasks.
- Directly supervise Dining Hall Manager.
- Communicate recipes / cooking instructions / presentation with the team.
- Create and enforce work schedules, monitor days and times off.
- Encourage a professional team rapport and cultivate a positive team spirit in the kitchen.
- Complete mid-summer and end of summer evaluation with all dining hall staff.
- Continually train and improve the quality of the kitchen staff and food production.
- Communicate clear expectations in the workspace.
- Enforce staff policy, report and follow up as necessary.
- Enforce and follow all safety regulations, reporting injuries or any unsafe conditions and work practices to the Food Service Manager or Assistant Director/Director.
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.
- Valid driver’s license.
- 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 to hard work, exerting up to 50lbs. Frequently, 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.
other information and Compensation:
start date June 4th (Flexible to start earlier, based on applicant availability)
end date August 16th (with possibility of later end date, based on applicant availability)
Pay - 1500/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
Spanish is a plus.
Must obtain Valid Driver's license.
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.