Part-Time Kitchen Manager

Casowasco Camp & Retreat Center is seeking a part-time as needed Kitchen Manager. The Kitchen Manager is responsible for planning and implementing meals and overseeing kitchen staff. The primary responsibilities of this position will include but not be limited to directing all kitchen functions, acting as head cook, planning menus, ordering food and supplies, and coordinating balanced meals and snacks for all guests and campers. The Kitchen Manager must follow New York State Department of Health guidelines in performing all position duties. The Kitchen Manager is accountable to the Interim Site Director. 

Responsibilities: 

· Oversee and organize the opening of the kitchen including, but not limited to: planning menus, controlling food budget (figuring meal costs and per person day costs); keeping a running inventory of food and supplies; ordering food and/or supplies as needed; preparing nutritious meals and snacks; accommodating special dietary needs, tracking and keeping records as required of all meals and snacks served daily. 

· Strictly follow and enforce sanitary standards based on the New York State Department of Health Codes, ensuring high standards of sanitation and safety conditions. Prepare kitchen and dining area(s) to meet Department of Health regulations. Maintain all equipment to be sure all equipment is safe, clean, and in good repair. Ensure that the kitchen is cleaned and sanitized according to guidelines and protocols. 

· Serve as the Head Cook

· Oversee kitchen staff by creating schedules and assigning duties and specific responsibilities. Make employment and termination decisions including recruiting, interviewing, hiring, evaluating, and disciplining kitchen personnel as appropriate. Oversee the training of kitchen employees on kitchen equipment, utensils, cleanliness, sanitation practices, proper lifting and carrying techniques, and handling hazardous materials. 

· Create an inventory of all kitchen equipment before the season and upon completion of the season.  

· Assist in the daily upkeep of facilities. 

· Perform other duties as assigned. 

Criteria for Performance Evaluation:  Performance evaluation will be based upon goals set by the supervisor in consultation with the Kitchen Manager. The position description above will be a key part of goal setting.

 Experience and Background: 

• Minimum of three (3) years of experience preparing menus and budgets, quantity cooking, and staff supervision. 
• Experience in kitchen sanitation is preferred
• Must have or be willing to become CPR and First Aid certified
• Ability to cook for large groups 
• Food handler’s certificate, as required by local and state law 
• Must have reliable transportation 

Education:

• A high school diploma or equivalent is required

Theological Understandings: Ability to contribute positively as part of a worship community and to support the Discipline of The United Methodist Church as well as the policies of the UNY Conference. Knowledge of, or ability to learn the structure of The United Methodist Church. 

Other Essential Functions:

• Be willing to work flexible hours, early mornings/evenings/weekends are required
• Ability to work well with others
• Ability to lift up to 50 pounds