Barry Conservation Camp Food Service Coordinator

University of New Hampshire•Cooperative Extension - Coos County, NH

3d•$8,000 - $9,000•Onsite

About The Position

The Food Service Coordinator oversees all food service operations at Barry Conservation Camp and serves on the Camp Administration team. This seasonal position runs from June to August 2027 and is based in Lancaster. The coordinator manages menu planning, food and supply ordering, inventory, storage, meal preparation and service, record keeping, documentation, staff training and supervision, cleaning, and end-of-season reporting. The role requires presence during preparation, serving, and cleanup for every meal each day, unless an exception is approved in advance by the Camp Director and Camp Administrator. The coordinator works closely with the Camp Director, Camp Administrator, food service staff, food supplier, and UNH Cooperative Extension nutrition staff. They ensure food safety and operational standards are met, support camp staff in understanding meal routines and expectations, and help resolve food-service issues. Employment is contingent on the availability of external sponsor funding. Staff are subject to a criminal background check and periodic child safety training.

Requirements

Ability to follow safe food handling, preparation, serving, storage, and cleaning standards.
Ability to maintain operational records and documentation required by applicable state health codes and camp food programs.
Ability to oversee meal preparation and service, including preparing vegetarian dishes and adapting menus for special diets and events.
Ability to supervise, schedule, evaluate, train, and coordinate kitchen personnel.
Must be present for preparation, service, and cleanup of all daily meals, except when an advance exception is approved.
Staff are subject to a criminal background check as required by New Hampshire law and periodic child safety training.

Responsibilities

Serve as the primary liaison with the food supplier; order food, verify deliveries and invoices, maintain inventory, store food appropriately, adhere to the budget, meet with supplier representatives, and submit invoices to the UNH 4-H Camps office in Durham.
Follow food handling, preparation, serving, storage, and cleaning standards and maintain records required by state health codes, the American Camping Association, the Summer Food Service Program (SFSP), and Surplus Commodities requirements.
Work with the Camp Director and food service staff to maintain operational standards and required documentation.
Assist the Camp Director and Camp Administrator with pre-camp menu planning and submit menus to UNH-CE nutrition staff for review and recommendations.
Prepare vegetarian dishes for each meal and adapt menus during the summer to accommodate programming, special events, and special diets; submit the actual menu served at the end of summer.
Oversee preparation and timely service of meals at proper temperatures; work as a cook or in other food service roles as needed; minimize leftovers and waste; and oversee dishwashing, dining hall cleanup, and trash removal.
Be present for the preparation, service, and cleanup of every meal each day, unless an exception is approved in advance by the Camp Director and Camp Administrator.
Supervise, schedule, and evaluate kitchen personnel; coordinate their duties; assist with recruitment, hiring, and training; and ensure staff maintain good health and personal cleanliness.
Document refrigeration, freezer, and dishwasher temperatures daily; notify the Camp Director and/or maintenance and facilitate repairs when appliances are not functioning adequately.
Assist with staff training by explaining the camp food service program, meal routines, and counselor expectations; raise staff concerns or problems with the Camp Director and help resolve them constructively.
Oversee seasonal opening and closing of the kitchen and dining hall, including storage of kitchen equipment and supplies.
Coordinate daily and weekly cleaning of the kitchen and dining hall.
Submit an end-of-season written evaluation of the food service program, final menu served, SFSP records, final inventory, final commodity inventory, and recommendations and needs for the next season.
Maintain open communication with the Camp Director and work as a team to resolve issues related to staff, menus, leftovers, and cleaning.
Perform additional duties as required by the Camp Director and/or Camps Administrator.
Follow policies of UNH, UNH Cooperative Extension, and UNH 4-H Camps as outlined in the staff manual and orientation.