Food Services Manager

Description

About Camp For All 

Camp For All transforms the world for children and adults with challenging illnesses, disabilities, or special needs. We achieve this by intentionally delivering unique, truly barrier-free experiences throughout the year. Camp For All collaborates with more than 65 nonprofit organizations, or Partners, to enable nearly 9,000 campers and their families to discover life each year. Camp For All is recognized as a national leader in creating and providing proven life-changing experiences through a passionate and professional staff, cutting-edge facilities, and innovative programming.  

Learn more about Camp For All 

About the Role

The Food Service Manager is responsible for the overall operation of the Food Services department at Camp For All. This includes but is not limited to communicating with Partners for menu planning, ordering, preparing meals, hiring, training and supervision of kitchen staff, and compliance with Texas Department of Health and American Camp Association standards. 

The Food Service Manager is responsible for managing a total of 5-10 employees in the food service department. They are responsible for the overall direction, coordination, and evaluation of these employees, carrying out supervisory responsibilities in accordance with Camp For All policies and applicable laws. Responsibilities include recruiting, interviewing and training employees; planning, assigning and directing work; creating work schedules and processing timecards; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems. 

Responsibilities 

• Provides leadership and day-to-day management of the food service program to enhance the campers’ and staff’s dietary experience at Camp For All. 
• Oversee the recruitment, hiring, training, supervision and evaluation of food service staff 
• Oversees and directs food service staff with daily food preparation and service for camp groups and staff 
• Analyzes food service techniques to improve efficiency, including food and labor costs 
• Responsible for preparing menus and inventory management while paying close attention to food quality and cost comparisons 
• Reviews/Approves Schedules food service staff in accordance with Camp For All and Department of Labor Standards 
• Manages food service staff, promoting employee growth, efficiency, morale, and teamwork 
• Reads and interprets documents such as safety rules, operating and maintenance instructions and procedure manuals 
• Documents and maintains records of required training and certifications 
• Develops and implements safety standards to be followed by all food service staff in accordance with Camp For All, Texas Department of Health, and American Camp Association standards 
• Communicates effectively to employees and Partners and delegates responsibilities 
• Interprets a variety of instructions furnished in written, oral, diagram, or schedule form 
• Develops and implements an annual food service operating budget 
• Maintains a flexible work schedule with the ability to work extended hours as needed 
• Seeks and obtains ongoing professional development through involvement in appropriate camping and professional organizations 

Reports To 

The Food Service Manager reports to the Assistant Camp Director. 

Employment Type 

This is a full-time, exempt role. 

Benefits 

Camp For All offers comprehensive benefits for full-time staff, including 100% employer-paid health, life, and long-term disability coverage. In addition, we provide dental, vision, and supplemental life insurance. Health savings account participants also receive an annual contribution of up to $1,000, broken into bi-weekly payroll contributions. 

We are proud to offer generous paid time off, earned every pay period, along with (9) paid holidays and paid paternity leave. Eligible employees can also participate in our 401(k) plan, with an employer matching contribution of up to 4%. 

Requirements

• Culinary degree or Certificate, or Bachelor’s degree in food science (or similar) 
• Five or more years’ experience in a large commercial kitchen with a concentration in menu planning, batch cooking and inventory management 
• Experience in hiring, training, and supervising staff with various levels of experience 
• Experience in planning and preparation of special diets 
• Effective planning, organizational, and interpersonal skills 
• User-level experience with information technology 
• Frequent standing, stooping, bending, kneeling, pushing, and pulling;  
• Prolonged use of a computer and repetitive hand motions.  
• occasional lifting up to 50 pounds;  
• exposure to extreme hot and cold temperatures, extreme humidity, noise, vibration, microwaves, biological hazards, chemical hazards, electrical hazards; work around machinery with moving parts;  
• work on a slippery surface