Kitchen Manager, BOH manager
Camps Airy & Louise, Summer 2023
www.airylouise.org
Located in the Catoctin Mountains of western Maryland, we are seeking a self-starter, highly motivated, Back of House Manager oversee all Kitchen logistics with regard to daily operations and service of the kitchen. Camp feeds 650+ campers and staff per meal, 3 meals a day, cafeteria style as well as daily snacks, departmental events, pack-outs and weekly special events.
----------
Responsibilities include:
Food Production
- Supervise the kitchen staff (including prep, cooks, dish and inventory), creating and monitoring work schedules to ensure timely production of meals and prep work for daily meal times.
- Mentoring and training of international and local staff.
- Production planning and delegation of daily tasks.
- Oversee the quality of the food prepared, Communicate and monitor Serving portions.
- Communicate needs and food waste with the Dining hall manager to adjust production.
- Using production sheets to accurately project for quantity and quality produced for each meal (serving over 400 campers and 200 staff)
- Plan, supervise and execute Events (Birthdays, staff snack, etc.) as well as Food Service needs outside of the dining hall (special events, programming, Pack-outs, etc.)
- Plan, supervise and execute dietary food production, GRAB-n-GO meals, and more - coordinate food needs and pick up times with relevant personal.
Supplies and Food Purchasing
- Working daily with Purchasing company.
- Timely and adequate Ordering and purchasing of all food and supplies.
- Ensuring all food and supply orders for camp needs are processed and submitted with correct PO, Scanning and submitting invoices.
- Receiving trucks, unloading and restocking storage spaces while Ensuring FIFO system is followed and monitoring food rotation, Ensuring safe temperatures and quality of items coming off trucks, rejecting damaged or unsafe items, reporting to FSM of any issues.
- Coordinating delivery and distribution around camp with FSM, assistant director and other camp individuals as well as Communicating supply needs to and from relevant personal,
- Rotation and restocking of Food supplies, Paper goods, Cleaning materials.
- Monitoring and limiting access to storage and kitchen spaces.
- Training and supervising Dishwasher team (international and local staff).
Training and Supervising
- Lead and direct the kitchen team (15-20) including international staff (multilingual)
- Oversee the Dining hall manager, ensure every meal is executed as expected, give feedback and corrective action as needed.
- Ensure that the kitchen team has the most accurate and up-to-date menus and counts at all time and communicates all changes. Menu is visible, clear and communicated.
- Communicates recipes / cooking instructions / presentation as well as quantities and serving portions.
- Encourage a professional team rapport and cultivates a positive team spirit in the kitchen
- Continually trains and improves the quality of work of the kitchen staff and food production.
- Communicate expectations in the workspace and lead by example.
Administrative
- Menu planning, update and adjustments as supplies arrive / are short.
- Communication with the Director / assistant director regarding changes to counts and adjusts production accordingly.
- Compile, update and save production sheets based on food production, consumption, waste.
- Ensure all invoices are scanned, sent to accounting for payment as needed, and filed.
- Create work schedules, work hours and coordinate days off for all kitchen staff.
- Communication with Various individuals For planning procedures.
Cleaning, Sanitation and Safety
- Adherence to State of Maryland Health Department and American Camp Association Standards.
- Kitchen and other work spaces are maintained in a clean and sanitary condition; Plans and oversees daily and periodic cleaning, Leads and takes part in cleaning procedures.
- Enforce and follow all safety regulations, reporting injuries or any unsafe conditions and work practices to the supervisor.
- Ensure all temperature logs are completed daily.
- Maintain ServSafe Food Safety Manager Certification
Physical Requirements
- Must be able to follow written and verbal instructions
- Able to use mathematics to add, subtract, multiply and divide and do calculations involving fractions, decimals and percentages
- Must be able to do light work, exerting up to 50 lbs. occasionally, performing such activities as climbing, balancing, stooping, kneeling, crouching, reaching, standing, pulling, walking, pushing, lifting, etc.
- Ability to stand for long periods throughout the day
- Ability to communicate via Email / text / Phone
----------
Experience supervising and training staff - REQUIRED.
Experience with large group food service in a camp, university or similar setting - a plus!
Teamwork, flexibility, enthusiasm and commitment to maintaining a safe, sanitary work environment meeting all health code standards, camp policies and procedures are all qualities of a strong candidate. Minimum 3 years experience. This position reports to the Food service manager, and camp Assistant director/Director.
The Kitchen manager will live on camp as a member of the camp community. Room and board are included.
----------
Competitive pay - $1400/Week
Biweekly pay + completion (end of summer) bonus.
Meals, Housing, Laundry - included.
Dates: June 4 - Aug 11
Job Type: Contract
Job Types: Full-time, Contract, Temporary
Pay: $1,400.00 per week
Benefits:
Experience level:
Shift:
- 10 hour shift
- 12 hour shift
Weekly day range:
Application Question(s):
- Will you be able to travel to Maryland and stay at camp for the period of June - August 2024 for this job?
Experience:
- Kitchen management: 3 years (Required)
- Food service management: 3 years (Required)
- Food service: 3 years (Required)
Language:
- English (Required)
- Spanish (Preferred)
License/Certification:
Ability to Commute:
- Cascade, MD 21719 (Required)
Work Location: In person