Camp Cherokee Kitchen Manager

• Manage the daily operations of the camp food and dining service including coordinating activities between the kitchen and dining room.
• Oversee the planning and preparation of nutritionally balanced camp meals.
• Ensure the service of camp meals through directing the work of other employees.
• Ensure safe and efficient preparation and serving of camp meals.
• Coordinate menu planning for each week of camp.
• Plan meals for campers with special diets and/or food allergies and include these ingredients in the ordering of supplies.
• Oversee the inventory and ordering of food, equipment, and supplies for the kitchen. Oversee sanitation, and upkeep of the camp kitchen, its equipment, and facilities. Arrange with the Camp Director for routine maintenance.
• Maintain inventory of food and household supplies.
• Order food and kitchen supplies consistent with menus and enrollment counts.
• Maintain high standards of cleanliness, sanitation, and safety.
• Maintain South Carolina Department of Health and Environmental Control and American Camp Association standards.
• Clean and maintain all food-service areas, including kitchen and storage areas.
• Inspect equipment and ensure equipment is repaired as necessary.
• Promote practices that seek to reduce waste, reuse items, and recycle as much as possible.
• Manage all administrative and human-resource functions with regard to kitchen and employees.
• Monitor employee performance and training.
• Assist with interviewing and hiring of cooks and all kitchen staff.
• Plan, coordinate, schedule, and supervise the work of other food service staff.
• Plan camp meals accordingly with the resident summer camp program.

• Desire to work in the food service area.
• Knowledge of correct food preparation, serving and storage.
• Understanding of different food allergies and special diets (gluten free, dairy free, etc.).

• Ability to lift and carry 30 pounds including unloading food, carry trays of dishes, lifting supplies and equipment as needed.
• Visual ability to identify and respond to environmental hazards.
• Physical ability to operate kitchen equipment according to safe recommended methods.
• Physical mobility and endurance to perform tasks while standing for long periods of time (60 minutes or more).
• Determine cleanliness of dishes, food surfaces, and kitchen area.
• Ability to adapt food services based on YMCA Camp Cherokee programming needs.