General Function:
The Food Service Manager is responsible for planning and executing excellent back-of-house experiences for all guests to Camp Gray. Works closely with other full-time staff to host groups and prepare spaces and meals. This position is the backbone of all experiences of Camp Gray's mission: To Know Christ and Make Him Known.
Principal Activities:
-Work collaboratively with other staff members to ensure an excellent experience for all guests.
-Establish and interpret policies and procedures for food service and kitchen use.
-Work within a budget to provide balanced, nutritious, enjoyable, and adequately-sized meals to summer camp and school-year programs.
-Clean and maintain all food-service areas, including kitchen, dining hall, storage, and kitchen recycling.
-Supervise, train, nurture, and appraise summer kitchen staff members
-Assure that applicable health and safety codes are communicated to staff and maintain compliance.
-Willingness to take on long days in the summer to assist in facilitation of summer camp programming.
-Willingness to work weekends and odd hours during school-year programming.
Essential Functions:
-Living an active life of faith and virtue
-Ability to communicate with and collaborate with staff peers and campers in providing program leadership and instruction
-Ability to understand and communicate mission to Know Christ and -Make Him Known
-Ability to understand and implement health and food-safety regulations and procedures
-Ability to communicate procedures and regulations to staff and campers
-Ability, both visual and auditory, to identify safety hazards and monitor camper and staff behavior
-Physical strength to lift food, supplies, and dishes (up to 40 pounds)
-Physical mobility and endurance to perform tasks while standing/walking for long periods of time (60 minutes or more)
-Ability to safely and properly use kitchen equipment
