The Food Service Manager is responsible for planning and executing excellent back-of-house experiences for all guests to Camp Gray. Works closely with other full-time staff to host groups and prepare spaces and meals. This position is the backbone of all experiences of Camp Gray's mission: To Know Christ and Make Him Known.
Principal Activities:
-Work collaboratively with other staff members to ensure an excellent experience for all guests. -Establish and interpret policies and procedures for food service and kitchen use. -Work within a budget to provide balanced, nutritious, enjoyable, and adequately-sized meals to summer camp and school-year programs. -Clean and maintain all food-service areas, including kitchen, dining hall, storage, and kitchen recycling. -Supervise, train, nurture, and appraise summer kitchen staff members -Assure that applicable health and safety codes are communicated to staff and maintain compliance. -Willingness to take on long days in the summer to assist in facilitation of summer camp programming. -Willingness to work weekends and odd hours during school-year programming.
Essential Functions:
-Living an active life of faith and virtue -Ability to communicate with and collaborate with staff peers and campers in providing program leadership and instruction -Ability to understand and communicate mission to Know Christ and -Make Him Known -Ability to understand and implement health and food-safety regulations and procedures -Ability to communicate procedures and regulations to staff and campers -Ability, both visual and auditory, to identify safety hazards and monitor camper and staff behavior -Physical strength to lift food, supplies, and dishes (up to 40 pounds) -Physical 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
