Barry Conservation Camp Food Service Coordinator

University of New Hampshire

15d•Onsite

About The Position

Oversee entire food service operations for camp, including menu planning, ordering of food and supplies, inventory, storage, preparation, record keeping, documentation, staff training, supervision, and evaluation, clean-up and year-end reporting. Serve as part of Camp Administration team. Specific Responsibilities: Serve as primary liaison with food supplied company. Includes or ordering food, checking all food orders and invoices upon receipt, maintaining inventories, storing all foods appropriately, adhering to budget, meetings with food company representatives, submitting invoices to UNH 4-H Camps office in Durham. Ability to adhere to safe food handling, preparation, serving, storage, and cleaning standards and maintain operations records as required by state health codes, American Camping Association, Summer Food Service Program and Surplus Commodities. Work with Camp Director and food service staff to maintain standards of operations and required documentation. Assist Camp Director and Camp Administrator with menu planning prior to camp and submit menu to UNH-CE nutrition staff for review and recommendation. Includes preparation of vegetarian dishes fore each meal. Adapt menu throughout the summer as program, special events, special diets etc., require. Submit at end of summer actual menu (versus planned menu) served. Oversee the preparation of all meals, ensuring that all meals are served on time and at proper temperatures. Includes working as cook and assisting or working as needed in any food service job, minimizing food leftovers and waste, proper dishwashing, dining hall clean-up and trash removal. The Food Service Coordinator must be present for the preparation, serving, and clean-up for all meals each day. Exceptions to this requirement must be approved in advance by the Camp Director and Camp Administrator. Supervise, schedule, and evaluate all kitchen personnel and coordinate their duties. Includes assisting with staff recruitment, hiring, training, and ensuring all staffs maintain good health and personal cleanliness. Document refrigeration, freezer, and dishwasher temperatures daily. Notify Camp Director and /or maintenance and facilitate repair if function of appliances is sub-standard. Assist during staff training, educating camp staff about camp food service program, meal routines, and counselor expectations. Includes reporting to Camp Director any concerns, questions and/or problems with staff during the summer and helping solve problems in a positive and productive manner. Oversee seasonal opening and closing of the kitchen dining hall, includes storage of all kitchen equipment and supplies. Coordinate daily and weekly cleaning of kitchen and dining hall. Submit end of season written evaluation of food service program, final menu served, SFSP records, final inventory, final commodity inventory, and recommendation and needs list for next season. Maintain open communication with Camp Director, and working as a team to solve any problems (staff, menu, leftovers, cleaning, etc) as they relate to camp food service program. Assisting with any additional duties as required by Camp Director and/or Camps Administrator. Adhere to policies of UNH, UNH Cooperative Extension, and UNH 4-H Camps, as outlined in staff manual and orientation.

Requirements

3-5 years previous food service experience or equivalent education, preferably preparing food for groups of 50 or more
21 years or older
Staff supervisory experience
Knowledge of the nutritional needs of children, and ability to practically apply them
Ability to adjust to a residential camp setting
Excellent health and personal hygiene
High level of responsibility, integrity, organization, judgment dependability, flexibility, character, sense of humor and initiative

Responsibilities

Serve as primary liaison with food supplied company.
Adhere to safe food handling, preparation, serving, storage, and cleaning standards and maintain operations records as required by state health codes, American Camping Association, Summer Food Service Program and Surplus Commodities.
Assist Camp Director and Camp Administrator with menu planning prior to camp and submit menu to UNH-CE nutrition staff for review and recommendation.
Oversee the preparation of all meals, ensuring that all meals are served on time and at proper temperatures.
Supervise, schedule, and evaluate all kitchen personnel and coordinate their duties.
Document refrigeration, freezer, and dishwasher temperatures daily.
Assist during staff training, educating camp staff about camp food service program, meal routines, and counselor expectations.
Oversee seasonal opening and closing of the kitchen dining hall, includes storage of all kitchen equipment and supplies.
Coordinate daily and weekly cleaning of kitchen and dining hall.
Submit end of season written evaluation of food service program, final menu served, SFSP records, final inventory, final commodity inventory, and recommendation and needs list for next season.
Maintain open communication with Camp Director, and working as a team to solve any problems (staff, menu, leftovers, cleaning, etc) as they relate to camp food service program.
Assisting with any additional duties as required by Camp Director and/or Camps Administrator.
Adhere to policies of UNH, UNH Cooperative Extension, and UNH 4-H Camps, as outlined in staff manual and orientation.