Kitchen Manager

General Purpose

Under the direction of the Perlman Camp Program & Operations Manager, the Kitchen Manager is responsible for the oversight and management of all food preparation and service operations. The Kitchen manager plans, prepares and supervises the preparation of meals for Perlman Camp and all rental groups alongside the Head Chef. 

Main Job Tasks and Responsibilities

Menu

• Along with the head chef, the kitchen manager will plan nutritious, delicious, well-balanced menus for meals and snacks, taking group ages, programming, dietary needs, allergies, and special requests into account.
• Manage and oversee the special diets kitchen to ensure food safety and quality for individuals with food allergies and restrictions.
• Submit detailed menus to camp directors for approval)

Budget

• Manage and execute all food and kitchen supplies procurement.
• Maintain food cost records.
• Work with Administrators to keep food, supply, and staff costs within the approved budget.

Standards, Regulations, and Policies

• Implement American Camp Association accreditation standards related to Food Service
• Abide by all state and local health department regulations.
• Follow and enforce all camp policies and procedures pertaining to kitchen, food storage, and dining hall.

Staff

• Train food service staff per ServSafe, American Camp Association and Pennsylvania Health Department guidelines.
• Create and oversee a work schedule for kitchen staff and assign work hours to employees.
• Supervise and manage food service employees.

Hospitality

• Supervise dining room procedures and see that the dining room is attractively maintained and clean.
• Maintain a high level of customer service for our participants and guests.
• Maintain a running inventory of food and supplies in the camp kitchen.
• Ensure that the camp kitchen is clean and ready for use.

Equipment

• Arrange for the proper care and maintenance of kitchen equipment.
• Inform the maintenance team and Director team of the failure of any kitchen equipment to operate properly.

Requirements, Education and Experience

• Training, education, and/or experience in food service management, culinary arts, and food service.
• Current training/certification in food safety, or willingness and ability to obtain such training, to meet national and local requirements.
• Experience planning and preparing meals for individuals with food allergies and dietary restrictions.
• Previous experience supervising and training foodservice staff.

Key Competencies

• Communication skills - written and verbal
• Risk Management
• Prioritizing
• Problem assessment and problem solving
• Information gathering and information monitoring
• Attention to detail and accuracy
• Flexibility/Adaptability
• Customer service orientation
• Teamwork