Breakfast Shift: Monday through Friday 6:00 am - 10:30 am
Lunch Shift: Monday through Friday 11:00 am - 2:00 pm
Dinner Shift: Sunday through Thursday 4:00 pm - 8:00 pm
Pay starting at $18 per hour
Oversee all food service & food service staff. Also includes cooking and ensuring kitchen is in accordance with ACA & Iowa Health Dept Standards.
Must be at least 21, must have reliable transportation, must be authorized to work without visa sponsorship
Need to be Certified as a ServSafe Manager (training available)
Benefits: paid training
Skills: time management
SUMMARY OF POSITION: The Kitchen Director oversees all food service and food service staff within the camp, both in the kitchen and outdoor cooking. The Kitchen Director must ensure the kitchen is in accordance with American Camp Association (ACA) and Iowa Health Department standards.
DUTIES AND RESPONSIBILITIES
Plans and prepares well-balanced meals that are kid-friendly, budget conscious, and accommodate dietary allergies and restrictions, with input from the Kitchen Team, and with the approval of the Camp Director.
Plans and places timely food orders and grocery orders.
Ensures kitchen is in accordance with ACA and Iowa Health Department standards.
Manages and trains kitchen staff while enforcing kitchen and camp guidelines.
Prepares, cooks, and serves assigned meals.
Supervises opening and closing of the kitchen during summer season.
Ensures all records of temperature charts, inventory sheets, food orders, invoices, and receipts are accurate and current.
Participates in the annual health inspection with State of Iowa Inspector.
Performs other duties as assigned by supervisor.
QUALIFICATIONS
Must be at least 21 years of age.
Certified as a ServSafe Manager.
Member of GSUSA or willingness to become so.
Belief in the mission of GSUSA and GSGI.
Certified or ability to become certified in CPR/First-Aid.
Good organizational and time management skills.
Familiar with food preparation, food safety, and food allergens.
Knowledge of the kitchen and equipment needed for cooking.
Ability to train other staff members.
ESSENTIAL FUNCTIONS
Able to walk and stand for long periods of time.
Ability to lift, carry, push, pull, or otherwise move objects, supplies, and product.
Ability to work effectively with a diverse population of staff, volunteers, and girl members.
WORKING CONDITIONS
Workday is predicated by the camp’s daily schedule.
Extreme weather and temperatures may be encountered daily.
Requested time off will be coordinated with the Camp Director.
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