The Kitchen Manager is responsible for planning and implementing camp meals, overseeing kitchen staff, and educating campers on cooking skills and healthy meal choices.
Requirements
- Oversee and organize the opening of the kitchen with the Assistant Kitchen Manager and camp staff
- Make all food purchases in consultation with Camp Director
- Keep records of all food purchases at the beginning and during the camp season, including quantities used and food returned or sold to dealers
- Plan and run the Culinary Master Camps with assistance from the program staff
- Plan menus and control food budget, figuring meal costs and per person per day costs
- Strictly follow and enforce sanitary standards based on the New York State Department of Health Codes
- Follow the NYS Department of Health regulations and guidelines as outlined in the Camp Plan
- Oversee kitchen staff by creating schedules and specific responsibilities
- Create an inventory of all kitchen equipment before the season and upon the completion of the season.
- Set up efficient mealtime procedures
- Assist in filling requisition requests for special meals and weekend meals
- Assist with the ACA requirements in the area of Food Service and Safety in the kitchen area
- Support and embrace diversity in all interactions with campers, other staff members, volunteers, and parents.