Camp Cherokee Kitchen Manager

YMCA of Upper Palmetto•Blacksburg, SC

About The Position

The Kitchen Manager directs the overall food-service operation for YMCA Camp Cherokee’s Resident Summer Camp program. This includes purchasing, inventory, food preparation, nutrition, meal service, sanitation, personnel management, and customer service. The manager coordinates kitchen and dining-room operations and plans and prepares nutritionally balanced meals in line with the resident summer camp program, including meals for campers with special diets or food allergies. The role oversees food, equipment, and supply inventory and ordering; kitchen sanitation, upkeep, and equipment maintenance; and administrative and human-resource functions for kitchen employees. The Kitchen Manager also plans, coordinates, schedules, and supervises food-service staff and helps interview and hire cooks and other kitchen staff. The position maintains applicable South Carolina Department of Health and Environmental Control and American Camp Association standards and promotes waste reduction, reuse, and recycling.

Requirements

Desire to work in the food-service area.
Knowledge of correct food preparation, serving, and storage.
Understanding of food allergies and special diets, including gluten-free and dairy-free diets.
Ability to lift and carry 30 pounds, including unloading food and carrying trays of dishes.
Visual ability to identify and respond to environmental hazards.
Physical ability to operate kitchen equipment using safe recommended methods.
Physical mobility and endurance to perform tasks while standing for 60 minutes or more.
Ability to determine the cleanliness of dishes, food surfaces, and kitchen areas.
Ability to adapt food services to YMCA Camp Cherokee programming needs.

Responsibilities

Manage daily camp food and dining-service operations, coordinating activities between the kitchen and dining room.
Oversee planning and preparation of nutritionally balanced camp meals and coordinate weekly menu planning.
Plan meals for campers with special diets or food allergies and include necessary ingredients in supply orders.
Direct employees to ensure camp meals are served safely and efficiently.
Oversee food, equipment, and kitchen-supply inventory and ordering in accordance with menus and enrollment counts.
Oversee sanitation and upkeep of the kitchen, equipment, facilities, and storage areas; arrange routine maintenance with the Camp Director.
Maintain high standards of cleanliness, sanitation, and safety, including applicable South Carolina Department of Health and Environmental Control and American Camp Association standards.
Inspect equipment and ensure repairs are made as necessary.
Manage administrative and human-resource functions for kitchen employees; monitor employee performance and training.
Assist with interviewing and hiring cooks and other kitchen staff.
Plan, coordinate, schedule, and supervise the work of food-service staff.
Promote practices that reduce waste, reuse items, and recycle where possible.
Adapt food services to YMCA Camp Cherokee programming needs.