Job Title
Food Service Director/Head Cook Qualifications
Minimum 2 years’ experience or equivalent training in quantity food production. Servsafe® Certification or Washington County Food Handlers License. Demonstrated experience supervising a team staff. Must be able to lift and move materials weighing up to 50. Must be able to remain on feet for extended periods (up to 4 hours per shift). The Food Service Director oversees all food service operations, directly supervising the nutrition team, including the Assistant Food Service Director and Nutrition Assistants. This role is responsible for implementing menus, preparing meals, and ensuring adequate food product supply through proper ordering and inventory management. The Food Service Director provides clear communication, leadership, and ongoing feedback to the team while fostering a collaborative and positive work environment. This position works closely with the Dietitian to ensure all nutritional and dietary requirements are met, making needed adjustments as needed, and collaborates with the Camp Director to support the overall operation and success of the camp. Duties and Responsibilities
Enforces sanitation standards of all staff in the kitchen and dining hall. Orders, receives and coordinates stocking of all food and non-food kitchen supplies for camp. Works in collaboration with the Dietitian to create well-rounded and age appropriate menus throughout the summer. Works with the Dietitian to provide items for campers with special dietary needs. Reviews menus one week in advance of service. Provides training for kitchen/camp staff regarding sanitation standards, proper food preparation, and accurate serving. Provides training to all non-kitchen staff regarding food service clean up. Ensures materials for snacks are available. Orders, receives and stocks all food and non-food kitchen supplies, directing staff as necessary. Supervises and assigns tasks and jobs to kitchen staff for meal preparation and serving. Manages allotted resources efficiently and returns all unused or unopened products to the purveyor for credit. Attends and participates in pre-camp orientation and training programs. Evaluates kitchen equipment and supplies and submits written recommendations for repair, replacement, or purchase to the Camp Director. Evaluates the performance of the kitchen staff informally throughout the summer. Formally evaluates the performance of kitchen staff at the mid-summer and end of summer. Works in collaboration with Camp Director and camp leadership. Provides a safe, healthy and nurturing atmosphere for campers, staff and volunteers. Follows all camp policies, rules and regulations. Other duties to further the Gales Creek Camp mission and outcomes of Gales Creek Camp, as assigned.
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Food Service Director/Head Cook Qualifications
Minimum 2 years’ experience or equivalent training in quantity food production. Servsafe® Certification or Washington County Food Handlers License. Demonstrated experience supervising a team staff. Must be able to lift and move materials weighing up to 50. Must be able to remain on feet for extended periods (up to 4 hours per shift). The Food Service Director oversees all food service operations, directly supervising the nutrition team, including the Assistant Food Service Director and Nutrition Assistants. This role is responsible for implementing menus, preparing meals, and ensuring adequate food product supply through proper ordering and inventory management. The Food Service Director provides clear communication, leadership, and ongoing feedback to the team while fostering a collaborative and positive work environment. This position works closely with the Dietitian to ensure all nutritional and dietary requirements are met, making needed adjustments as needed, and collaborates with the Camp Director to support the overall operation and success of the camp. Duties and Responsibilities
Enforces sanitation standards of all staff in the kitchen and dining hall. Orders, receives and coordinates stocking of all food and non-food kitchen supplies for camp. Works in collaboration with the Dietitian to create well-rounded and age appropriate menus throughout the summer. Works with the Dietitian to provide items for campers with special dietary needs. Reviews menus one week in advance of service. Provides training for kitchen/camp staff regarding sanitation standards, proper food preparation, and accurate serving. Provides training to all non-kitchen staff regarding food service clean up. Ensures materials for snacks are available. Orders, receives and stocks all food and non-food kitchen supplies, directing staff as necessary. Supervises and assigns tasks and jobs to kitchen staff for meal preparation and serving. Manages allotted resources efficiently and returns all unused or unopened products to the purveyor for credit. Attends and participates in pre-camp orientation and training programs. Evaluates kitchen equipment and supplies and submits written recommendations for repair, replacement, or purchase to the Camp Director. Evaluates the performance of the kitchen staff informally throughout the summer. Formally evaluates the performance of kitchen staff at the mid-summer and end of summer. Works in collaboration with Camp Director and camp leadership. Provides a safe, healthy and nurturing atmosphere for campers, staff and volunteers. Follows all camp policies, rules and regulations. Other duties to further the Gales Creek Camp mission and outcomes of Gales Creek Camp, as assigned.
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