Description
SUMMARY
The Kitchen Manager is responsible for carrying out overall kitchen operations including meal planning, coordinating cooking of 3 meals (breakfast, lunch, and dinner), coordinating kitchen staff, food and supply ordering, general cleaning, washing dishes, record keeping, and maintaining Department of Health and summer food service program compliance.
ESSENTIAL RESPONSIBILITIES include the following. Other duties may be assigned.
- Maintain U.S. Department of Agriculture Food and Consumer Service required qualifications for program
- Train and supervise cooking, cleanliness, and scheduling of kitchen staff
- Supervise dish-washing program.
- Plan menus and maximize utilization of all food purchased.
- Supervise pantry and storeroom.
- Supervise preparation of food.
- Prepare food orders and help receive and store food and other supplies.
- Meet with other administrative staff as necessary.
- Participate in overall camp staff training.
- Cook, trim, portion, carve, bake, etc. Portion meats, vegetables, salads, bread, desserts, etc.
- Coordinate, and participate with, kitchen personnel engaged in food preparation.
- Record quantities, types, and preparation methods of food served.
- Coordinate with other leadership staff for snacks and special events.
- Evaluate current season and make suggestions for following season.
COMPENSATION
Salary starting at $900/wk depending on experience and qualifications. Onsite housing provided.
TO APPLY
Complete application online at https://kampkiwanis.campbrainstaff.com or email resume and cover letter to hiring@kampkiwanis.org.
Kamp Kiwanis
9020 Kiwanis Rd, Taberg, NY 13471
(315) 336-4568
hiring@kampkiwanis.org
Requirements
ESSENTIAL FUNCTIONS
Must be able to:
- Communicate with staff
- Lift dishes to their storage location
- Use kitchen equipment safely
- Operate electrical and mechanical equipment
- Maintain appropriate inventory of food and supplies
- Operate dishwasher while maintaining appropriate temperature
- Determine cleanliness of dishes, food contact surfaces, and kitchen area
- Assess condition of food
- Physical strength to lift, load, unload, mop, repair, move food and supplies etc.)
- Relate to camper needs
- File neat and orderly records
- Assist campers or staff
- Observe and assess unsanitary or unhealthy conditions of camp
- Train kitchen staff
- Identify and respond to hazards
- Work with different age and skill levels
- Assist campers in emergency (fire, evacuation, illness, or injury)
MINIMUM QUALIFICATIONS
- Experience in a camp or institutional food-service setting
- Supervisory management experience preferred
- Ability to relate well to others
- Experience as cook and/or assistant chef, preferably at a camp
- Training and experience in cooking for large groups
- Ability to work well with others at camp
- Ability to prepare foods for special groups (i.e., people with food allergies, dietary restrictions, etc.) as needed
- Knowledge of standards of food preparation, serving, and kitchen procedures
- ServSafe Kitchen Manager Certification or ability to obtain preferred.
- Desire to work and live in a camp community 24 hrs. a day during summer camping season and on other occasions.
- College student OR at least 18 years of age
