Job Overview:
The Food Service Manager directs the overall food-service operation of the camp, including purchasing, preparation, nutrition, service, sanitation, security, personnel management, customer service, and record keeping.

Job Responsibilities:
– Manage the daily operations of the camp food and dining service, including coordinating activities between the kitchen, dining room, and catering on and off campus.
– Oversee the inventory and ordering of food, equipment, and supplies and arrange for the routine maintenance, sanitation, and upkeep of the camp kitchen, equipment, and facilities.
– Manage all administrative and human-resource functions regarding kitchen and dining room employees.
– The Food Service person will be assigned housekeeping duties and other camp needs in the off-summer months
– This position would contribute to strategic discussions on guest services, budget development, and capital planning.
– Must function in other duties as assigned.

Qualifications:
– Experience in institutional or large food service settings.
– Knowledge of and experience in food service: ordering, inventory, budgeting, food preparation, family-style serving, buffet serving, cleaning, and institutional kitchen equipment.
– Must hold current certification or licensure for operating a kitchen in the camp’s jurisdiction.
– Ability to work within a budget and purchase supplies efficiently.
– Experience in supervision.

Full-Time Year Round, Salary Position

Contact: Thomas Truitt
(940) 855-4182

thomas@campchaparral.org