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SUMMER STAFF POSITION DESCRIPTION:
KITCHEN MANAGER
PO Box 95, New York, NY 10028
Phone (212) 737-8258
Fax (917) 591-1757
campstaff@shilohnyc.org
PO Box 95, New York, NY 10028
Phone (212) 737-8258
Fax (917) 591-1757
campstaff@shilohnyc.org
KITCHEN MANAGER:
In this essential and rewarding role, you will oversee all aspects of camp nutrition, ensuring that campers and staff enjoy well-balanced, delicious meals each day. You will lead and manage the Kitchen Lead and Support team to prepare and serve three meals daily, along with one or two snacks, maintaining high standards of quality and efficiency. Responsibilities include food purchasing and inventory management, organizing refrigerators/freezers and dry storage areas, and ensuring the kitchen operates smoothly and stays in top condition. This position combines leadership, organization, and a commitment to providing nourishing meals in a dynamic camp environment.
General Responsibilities:
To prepare food orders for the Camp Shiloh kitchen and to assure the smooth operation of the kitchen by performing the following duties.
In this essential and rewarding role, you will oversee all aspects of camp nutrition, ensuring that campers and staff enjoy well-balanced, delicious meals each day. You will lead and manage the Kitchen Lead and Support team to prepare and serve three meals daily, along with one or two snacks, maintaining high standards of quality and efficiency. Responsibilities include food purchasing and inventory management, organizing refrigerators/freezers and dry storage areas, and ensuring the kitchen operates smoothly and stays in top condition. This position combines leadership, organization, and a commitment to providing nourishing meals in a dynamic camp environment.
General Responsibilities:
To prepare food orders for the Camp Shiloh kitchen and to assure the smooth operation of the kitchen by performing the following duties.
Ratio: 1 Manager for the camp season
Qualifications and Certifications:
High School Diploma or equivalent
1-2 years of food service experience
Valid SERVSafe certificate or equivalent
Proficiency in modern business communications including personal computers, electronic mail, voicemail, facsimile and copier equipment
Supervisory experience preferred
Proficiency in the safe operation of all kitchen equipment and Department of Health regulations.
High School Diploma or equivalent
1-2 years of food service experience
Valid SERVSafe certificate or equivalent
Proficiency in modern business communications including personal computers, electronic mail, voicemail, facsimile and copier equipment
Supervisory experience preferred
Proficiency in the safe operation of all kitchen equipment and Department of Health regulations.
Responsible to: Camp Director/Assistant Camp Director
Manager to: Kitchen Lead, Kitchen Support
Manager to: Kitchen Lead, Kitchen Support
General Areas of Responsibilities (List not inclusive of all duties):
1. Adhere to Department of Health (DOH) regulations regarding proper kitchen hygiene and maintenance.
2. Ensure all kitchen staff follow proper kitchen and personal hygiene.
3. Ensure food quality and quantity meet meal pattern standards established by designated regulatory agencies (e.g., USDA, SFSP).
4. Receive and inspect incoming products for quality and quantity, ensuring prompt and proper storage.
5. Supervise and actively participate in the requisition, inspection, preparation, cooking, and portioning of food according to quality standards.
6. Prepare meals accurately following written recipes.
7. Recommend adjustments accordingly when recipes do not accurately reflect proper ingredients, cooking time, or prep.
8. Supervise, coordinate, and resolve issues among staff (sous chefs and volunteers) involved in food preparation, service, and cleanup.
9. Ensure safe handling and proper temperature control of prepared foods.
10. Maintain an accurate weekly inventory of food and supplies.
11. Submit food orders to vendors promptly.
12. Secure refrigerators, freezers, storerooms, and the kitchen office before leaving each day.
13. Monitor and enforce cleanliness and sanitation standards in the kitchen, dining areas, and equipment.
14. Train and supervise kitchen personnel, ensuring they understand and perform their responsibilities effectively.
15. Collaborate with the Camp Director regarding schedules, menus, and any arising issues.
16. Complete or delegate and oversee SFSP documentation and logs.
17. Submit weekly vendor invoices and any additional receipts to the Business Manager for the Executive Director.
18. Proactively address and resolve team conflicts or issues, fostering a positive and efficient work environment.
Perform additional duties as assigned.
1. Adhere to Department of Health (DOH) regulations regarding proper kitchen hygiene and maintenance.
2. Ensure all kitchen staff follow proper kitchen and personal hygiene.
3. Ensure food quality and quantity meet meal pattern standards established by designated regulatory agencies (e.g., USDA, SFSP).
4. Receive and inspect incoming products for quality and quantity, ensuring prompt and proper storage.
5. Supervise and actively participate in the requisition, inspection, preparation, cooking, and portioning of food according to quality standards.
6. Prepare meals accurately following written recipes.
7. Recommend adjustments accordingly when recipes do not accurately reflect proper ingredients, cooking time, or prep.
8. Supervise, coordinate, and resolve issues among staff (sous chefs and volunteers) involved in food preparation, service, and cleanup.
9. Ensure safe handling and proper temperature control of prepared foods.
10. Maintain an accurate weekly inventory of food and supplies.
11. Submit food orders to vendors promptly.
12. Secure refrigerators, freezers, storerooms, and the kitchen office before leaving each day.
13. Monitor and enforce cleanliness and sanitation standards in the kitchen, dining areas, and equipment.
14. Train and supervise kitchen personnel, ensuring they understand and perform their responsibilities effectively.
15. Collaborate with the Camp Director regarding schedules, menus, and any arising issues.
16. Complete or delegate and oversee SFSP documentation and logs.
17. Submit weekly vendor invoices and any additional receipts to the Business Manager for the Executive Director.
18. Proactively address and resolve team conflicts or issues, fostering a positive and efficient work environment.
Perform additional duties as assigned.
Work Conditions:
Must have the physical ability to lead and participate in camp activities which include, but are not limited to, hiking, swimming, team building initiatives, building campfires, physical games, and activities.
Must be capable of carrying loads of up to 90 pounds and able to traverse hilly and uneven terrain without undue exertion.
Work in conditions that will create dirt and dust.
Perform essential program support to camp activities and programs which may include, but not limited to the following activities: semi – reaching to full-reach overhead, crouching, kneeling, shoveling, working in narrow and/or confining spaces underground, overhead, and at ground level, twisting of the waist, shoulders, and legs, and lying on stomach and/or back.
Must have the ability to physically manage and support children when needed for safety in general camp activities (child weighing 50 - 200 pounds).
Ability to perform a variety of tasks outdoors in different climates.
Must have the physical ability to lead and participate in camp activities which include, but are not limited to, hiking, swimming, team building initiatives, building campfires, physical games, and activities.
Must be capable of carrying loads of up to 90 pounds and able to traverse hilly and uneven terrain without undue exertion.
Work in conditions that will create dirt and dust.
Perform essential program support to camp activities and programs which may include, but not limited to the following activities: semi – reaching to full-reach overhead, crouching, kneeling, shoveling, working in narrow and/or confining spaces underground, overhead, and at ground level, twisting of the waist, shoulders, and legs, and lying on stomach and/or back.
Must have the ability to physically manage and support children when needed for safety in general camp activities (child weighing 50 - 200 pounds).
Ability to perform a variety of tasks outdoors in different climates.
STIPEND:
$500+ per week depending on experience. Meals, housing and transportation are provided.