Summer Camp Kitchen Director

Job Title: Summer Camp Kitchen Director

Responsible to: Assistant Camp Director

Direct Reports: Kitchen Staff

Salary: $601-760/week based on experience and certifications

Primary Objective:

The Kitchen Director will safely and efficiently run a Summer Camp kitchen that serves high-quality food to campers and staff on time. The kitchen is one of the only areas that impacts everyone on property, meaning that proper execution of all key responsibilities is critical to the overall execution of the camp’s mission.
Season Dates:

Director’s Training Week: 6/9/24-6/16/24
All-Staff Training Week: 6/16/24 – 6/22/24
Week 1: 6/23/24 – 6/29/24
Week 2: 6/30/24 – 7/6/24
Week 3: 7/7/24 – 7/13/24
Week 4: 7/14/24 – 7/20/24
Week 5: 7/21/24 – 7/27/24

Key Responsibilities:

Food Service & Kitchen Management:

Ensures that 6x breakfasts, 6x lunches, and 6x dinners are prepared on time for up to 300 people weekly.
Works with the Assistant Camp Director to calculate and control the number of portions prepared and served for each meal.
Ensures that alternative meals are in compliance with dietary restrictions/allergies, including vegetarian, vegan, gluten free, dairy free, no pork/red meat, and no eggs.
Manages the dish room and a system for garbage control.

Inventory Management and Cost Control:

Maintains an accurate inventory of food/supplies and assists in preparing the weekly food orders.
Maintains all food storage areas in accordance with best practices to enable ease of inventory and preparation, while maintaining food safety.

Safety & Compliance:

Ensures that the kitchen and all food within it is stored, prepared, and served according to industry best practices and the health code of the San Diego County Department of Environmental Health and Quality.
Maintains documentation to support local health code and other regulatory requirements.
Supervises preparation for all regulatory inspections, ensuring that all kitchen and food storage areas meet or exceed all the health code and other regulatory standards.

Management & Leadership:

Ensures that Kitchen Staff execute food preparation, service, and kitchen sanitation in accordance with industry and legal standards.
Directs training and continuous improvement measures for Kitchen Staff to ensure that organizational goals are met.
Participates in staff meetings and training sessions, as directed by the Assistant Camp Director.
Maintains an appropriate level of personal hygiene and wears the designated uniform required by the property.
Serves as an example to campers, promoting a positive, inclusive, and respectful camp environment.
Ensures adherence to camp policies, safety protocols, and BSA guidelines amongst staff and campers.

Adaptability & Collaboration:

Carries out any other duties as assigned by the Assistant Camp Director.
Supports the camp program team with limited food ordering and to-go meal service as needed.
Responds thoughtfully to emergent situations, following the existing emergency action plan and the direction of the camp’s emergency response team.

21 years of age or older.
Has experience in kitchen management and/or leading teams of cooks.
Possess or able to obtain all California-required health and safety certifications following employment.
Has experience leading teams in a high-stress, high-compliance environment.
Must be organized and able to communicate well with all guests and staff.
Ability to live on-site in shared staff housing during the season.
Have or be willing to obtain a registration in the Boy Scouts of America, which includes a criminal background check.
Previous experience working in seasonal camp positions and/or with kids is advantageous.

Work Environment:

The Kitchen Director and their team are responsible for preparing all weekly meals, beginning at lunch on Sunday and ending with breakfast on Saturday, with the exception of Wednesday’s dinner. With the approval of the Assistant Camp Director to ensure compliance of labor standards, the Kitchen Director may set the working hours of themselves and their team, as long as all food is served on time and the kitchen remains sanitary.
All camp staff are guaranteed at least 24 consecutive hours off every two weeks, but SSRLV management strives to allow for 24 consecutive hours off every weekend + Wednesday night off, assuming the kitchen is clean, and staff is prepared for Thursday morning meal service.
The physical demands described here are representative of those that must be met by an employee to perform the essential functions of this job successfully. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Must be able to spend significant time standing or walking.
Ability to lift, carry, and balance 50 pounds.
Ability to exert on a regular basis 75 pounds of force.
Constantly able to bend and scoop, sit, and stand, possess hand-eye-foot coordination, and perform good manual dexterity.
The Schoepe Scout Reservation at Lost Valley (SSRLV) offers outdoor educational and recreational opportunities to participants of the Scouts BSA and Cub Scout programs that prepare young people to make ethical and moral choices over their lifetimes. This 1,400-acre wilderness camp, located in Warner Springs, CA is owned and operated by the Orange County Council, Boy Scouts of America. SSRLV offers resident summer camp programs to youth ages 5-17, fostering an appreciation of nature, while enabling leadership skills and character development.

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