Camp Kitchen Manager
- Posted: over a month ago
The Kitchen Manager is responsible for the overall operation and compliance of the camp kitchen. The kitchen serves 40 campers and 20 staff approximately 207 meals in a day and one snack.
Essential Job Functions:
To ensure the smooth operation of the camp kitchen, prepare and cook meals on a schedule from a pre-approved menu set by the NJ Department of Agriculture (NJDA).
Work flexibly within a team that supports the needs of children and adults with developmental disabilities and their families.
Supervise, schedule, and evaluate a staff of 4 Dining Hall Assistants and 1 Assistant Kitchen Manager.
Practice & ensure proper staff hygiene and Serv-Safe practices in the kitchen.
Purchase/order food and supplies from vendors in a timely and professional fashion, and follow-up with them as needed.
Oversee the daily cleaning and sanitation of the dining hall, kitchen, and all equipment to meet Gloucester County Department of Health and NJ Department of Agriculture sanitary standards.
Maintain a perpetual inventory and kitchen records in an organized and pro-active manner and ensure incoming invoices and packing slips are submitted to the Recreation Director. Ensuring confidentiality when necessary.
Monitor and report all maintenance and equipment concerns to the Recreation Director/Designee. Complete a pre-/post-season inventory.
Participate in all required seasonal staff meetings, trainings, and activities.
Cleaning and prep of camp areas.
Must comply with The Arc Gloucester’s Camp Sun ‘N Fun’s Staff Handbooks and all applicable state, local and federal regulations.
Must cooperate with The Arc Gloucester, Gloucester County Department of Health, NJ Department of Agriculture, American Camp Association, and all applicable state, local or national agencies in any review, investigation or inspection or site visitation.
Assist as assigned with all camp emergency operations.
Perform all other duties as required by the nature of the position or as requested by Recreation Director/Designee.
A Kitchen Manager may be asked to use such things as a commercial grade kitchen appliances and equipment such as (but not limited to): oven, stovetop, warmer, mixer, dishwasher, and deli slicer and knives. They will also use a desk phone and iPad.
Physical Aspects of the Job:
Ability to physically, visually and auditorily supervise a staff of 5 in a kitchen environment.
Physical activity such as lifting/transferring (must be able to lift 40 lbs.) things such as boxes, pots, and equipment.
Standing for long periods of time (up to 4 hours with breaks).
Daily exposure to heat/cold, sun/rain, living things such as bugs and
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