Camp Head Dining Hall Attendant (3577)

THE SALVATION ARMY•Denton, NC

2d•$450 - $450•Onsite

About The Position

Plans, schedules, assigns, and supervises the work of dining hall attendants, dishwashers, and kitchen assistants; trains and instructs employees in the proper methods and procedures; monitors work in progress and upon completion to ensure quality standards and health regulations are enforced. Must follow all Site and Food Service Accreditation Standards set forth by the American Camp Association. Maintain personal hygiene according to health regulations (e.g., handwashing, hair put back, closed-toe shoes, etc.). Mains and follows all health regulations as to the cleanliness of the dining room and kitchen. Rotates assignments of Camp Dining Room Attendants (i.e., serving line, head table, restrooms, mopping, etc.). Be responsible for ensuring all tables have the necessary items for each meal (i.e., silverware, napkins, glasses, etc.). Ensures all Camp Dining Room Attendants, Camp Dishwashers, and Camp Kitchen Assistants report for duty on time. Assigns Camp Dining Room Attendants to pre-meal setup duties, serving line, and after-meal clean up. Ensures all Camp Dining Room Attendants are ready to serve 10 minutes before each meal and that they wear hairnets, aprons, and gloves. Ensures milk is rotated, put out, and returned to the refrigerator in a timely manner to maintain freshness and monitor it as per USDA requirements. Check to ensure all cleanup is completed properly before dismissing Camp Dining Room Attendants and Camp Dishwashers. Oversees the maintenance and sanitation of the dining room equipment and furnishings. Oversees the cleanliness of tables, benches, and floors, ensuring everything is ready for the next meal. Oversees the cleaning and maintenance of the restroom facilities within the dining area. Inspecting the cleanliness of all dishes and silverware. Sets up an adequate area for the disposal of trays, silverware, trash, glasses, and recycling. Mains stock, cleans, and prepares beverages as needed in the dining room. Inventory and replenish any materials needed for the dining room's operation. Reports to the Camp Dining Hall 45 minutes before the scheduled mealtime. Prepares and mains statistical records of meals served and donations received. Monitors kitchen and dining areas to ensure continued compliance with safety and sanitary regulations. Ensures that enough food is prepared for the number of campers to be served and that it is prepared in a timely manner, as scheduled. Serves food and beverages in a presentable manner; prepares plates for persons requiring additional assistance. Ensures that wash water temperatures in the mechanical dishwasher are at least 100 degrees F and rinse water temperatures are at least 180 degrees F. Ensures that kitchen facilities use only clean and sanitized utensils and equipment during food preparation. Ensures cleaning and sanitizing of food contact surfaces after each use. Ensures that the time potentially hazardous foods spend in the temperature danger zone of 40 degrees F to 140 degrees F is minimized. Ensures that all garbage containers in the kitchen and dining areas are securely covered and tied when not in use. Ensures that the initial water temperature for hand-washed dishes is at least 100 degrees F and a second rinse process is used with an approved chemical sanitizer. Ensures that all dishes and food service utensils are air-dried and protected from dust and contamination between uses. Participates enthusiastically as a member of the camp staff team, delivering and supervising evening programs, special events, overnights, and other all-camp activities and camp functions. Sits with camper tables during meals and serves as a table monitor when needed. Keeps personal living quarters neat, clean, and ready for inspection. Be available to participate and assist with camp programs and activities as directed by the Camp Director.

Requirements

Knowledge of the principles and practices of food preparation and management.
Knowledge of current health and safety laws and practices related to food service.
Knowledge of proper cooking methods and procedures.
Knowledge of meal planning techniques.
Knowledge of acceptable food storage and cleaning techniques.
Knowledge of the principles and practices of budget preparation and administration.
Knowledge of health regulations governing the operation of public kitchens.
Knowledge of The Salvation Army’s mission, philosophy, culture, and protocol.
Ability to embrace, support, and promote The Salvation Army’s mission and ministry.
Ability to represent The Salvation Army in a professional manner.
Ability to lead, motivate, supervise, and evaluate the work of subordinate employees.
Ability to plan and cook nutritional, tasteful, and safe food for large groups in a timely manner.
Ability to ensure kitchen appliances are properly operated and maintained.
Ability to order food and kitchen supplies in an economical manner and to maintain an adequate level of inventory.
Ability to ensure kitchen operations conforms to local, state, and federal health regulations.
Ability to build and maintain effective mentor relationships with children and youth.
Ability to communicate effectively with campers and camp staff.
Ability to communicate and work with groups participating (age and skill levels) and provide necessary instruction to campers and staff.
Ability to observe camper and staff behavior, assess its appropriateness, enforce appropriate safety regulations and emergency procedures, and apply appropriate behavior-management techniques.
Visual and auditory ability to identify and respond to environmental and other hazards related to the activity.
Physical ability to respond appropriately to situations requiring first aid; Must be able to assist campers in an emergency (fire, evacuation, illness, or injury) and possess the strength and endurance required to maintain constant supervision of campers.
Two years of progressively responsible experience in food service management, with at least six months of experience in a supervisory capacity preferred.
Any equivalent combination of training and experience that provides the required knowledge, skills, and abilities.
CPR and First Aid Certification

Responsibilities

Plans, schedules, assigns, and supervises the work of dining hall attendants, dishwashers, and kitchen assistants
Trains and instructs employees in the proper methods and procedures
Monitors work in progress and upon completion to ensure quality standards and health regulations are enforced
Follow all Site and Food Service Accreditation Standards set forth by the American Camp Association
Maintain personal hygiene according to health regulations
Maintain and follow all health regulations as to the cleanliness of the dining room and kitchen
Rotates assignments of Camp Dining Room Attendants
Ensuring all tables have the necessary items for each meal
Ensures all Camp Dining Room Attendants, Camp Dishwashers, and Camp Kitchen Assistants report for duty on time
Assigns Camp Dining Room Attendants to pre-meal setup duties, serving line, and after-meal clean up
Ensures all Camp Dining Room Attendants are ready to serve 10 minutes before each meal and that they wear hairnets, aprons, and gloves
Ensures milk is rotated, put out, and returned to the refrigerator in a timely manner to maintain freshness and monitor it as per USDA requirements
Check to ensure all cleanup is completed properly before dismissing Camp Dining Room Attendants and Camp Dishwashers
Oversees the maintenance and sanitation of the dining room equipment and furnishings
Oversees the cleanliness of tables, benches, and floors, ensuring everything is ready for the next meal
Oversees the cleaning and maintenance of the restroom facilities within the dining area
Inspecting the cleanliness of all dishes and silverware
Sets up an adequate area for the disposal of trays, silverware, trash, glasses, and recycling
Maintains stock, cleans, and prepares beverages as needed in the dining room
Inventory and replenish any materials needed for the dining room's operation
Reports to the Camp Dining Hall 45 minutes before the scheduled mealtime
Prepares and maintains statistical records of meals served and donations received
Monitors kitchen and dining areas to ensure continued compliance with safety and sanitary regulations
Ensures that enough food is prepared for the number of campers to be served and that it is prepared in a timely manner, as scheduled
Serves food and beverages in a presentable manner; prepares plates for persons requiring additional assistance
Ensures that wash water temperatures in the mechanical dishwasher are at least 100 degrees F and rinse water temperatures are at least 180 degrees F
Ensures that kitchen facilities use only clean and sanitized utensils and equipment during food preparation
Ensures cleaning and sanitizing of food contact surfaces after each use
Ensures that the time potentially hazardous foods spend in the temperature danger zone of 40 degrees F to 140 degrees F is minimized
Ensures that all garbage containers in the kitchen and dining areas are securely covered and tied when not in use
Ensures that the initial water temperature for hand-washed dishes is at least 100 degrees F and a second rinse process is used with an approved chemical sanitizer
Ensures that all dishes and food service utensils are air-dried and protected from dust and contamination between uses
Participates enthusiastically as a member of the camp staff team, delivering and supervising evening programs, special events, overnights, and other all-camp activities and camp functions
Sits with camper tables during meals and serves as a table monitor when needed
Keeps personal living quarters neat, clean, and ready for inspection
Be available to participate and assist with camp programs and activities as directed by the Camp Director