The Kitchen Manager(s) leads and directs others in the preparation and serving of breakfast, lunch, and dinner each day. The Kitchen Manager(s) is the direct supervisor of all Kitchen Assistants, who are led to form a cohesive group working to provide nutritious, well-prepared, and timely meals to all campers, staff, and guests.

Essential Job Functions

1. Actively prepare and guide preparation of food to be served at meals.

• Responsible for the preparation and serving of nutritionally-balanced and Director-approved camp meals to all campers, staff, and guests.
• Prepare food as the menu indicates utilizing frying, boiling, broiling, steaming, roasting of meat, poultry, seafood, fish, vegetables, salads, soups, and others.
• Prepare foods including washing and peeling.
• Bake breads, pastries, muffins, cinnamon rolls, coffee cakes, etc.
• Set up food, supplies, and utensils for Dining porch distribution.
• Assign responsibilities for all kitchen staff to assist with food preparation, service, and clean up for every meal.
• Store food, including leftovers, at proper temperature.
• Coordinate menus and the need for changes with the Food Service Manager.
• Ensure the task list for each meal, as determined by the Food Service Manager, is completed as scheduled. Items on this list may include, but are not limited to, starting and supplying product for the beverage machines, stocking and rotating the salad bar items, getting utensils ready for use, and cleaning equipment.

2. Oversee the routine sanitation of the kitchen, the Dining Porch, and related equipment.

• Clean and maintain all food-preparation areas.
• Supervise the cleaning of prep, serving, and Dining Porch dishes.
• Reduce waste, reuse items, and recycle as indicated through the camp’s procedures.

3. Lead and supervise the kitchen staff.

• Ensure all kitchen staff work scheduled hours, fulfill their job duties, and complete assigned tasks.
• Check-in with each member of the kitchen staff daily to determine needs, concerns, and accomplishments.
• Provide daily positive and constructive feedback to the kitchen staff, documenting as necessary as per camp policies.
• Perform a formal performance evaluation with each kitchen staff member during the last week of Session 2. Use written forms provided by the camp.
• Provide motivation to build teamwork, cooperation, and camaraderie among the kitchen staff.

4. Train kitchen staff to use kitchen equipment, using Training Topic sheets to document the training.

Other Job Duties:

1. Perform or assign dishwasher and refrigerator temperature checks and logging.

• If other kitchen staff perform the checks, the Kitchen Manager(s) must ensure the logs are being completed.

2. Assist the Food Service Manager with preparation of Pack-Out food or other in-camp food needs, when necessary.

3. Coordinate with the Food Service Manager about special food preparations for banquets and carnivals.

4. Review with the Food Service Manager campers and staff with special dietary needs and allergies prior to the start of each session.

Equipment Used:

Ovens, stoves, grill top, tilt skillet, mixers, meat slicer, dishwasher, steam tables, commercial toaster, beverage dispensers, and others.