Food Service Director

Food Service Director: Reports to the Camp Director
Responsibilities
• Directly responsible for the quality and quantity of all food served in the dining hall
• Places food orders for all kitchen (as well as camp wide janitorial supplies and possibly
some Trading Post food merchandise)
• Complete weekly budget estimates, milk usage reports, and other reports
• Work with the program director(s) to order food for camp special programs
• Oversee the care, maintenance, safety, and security of the kitchen and dining hall
• Supervise and train all staff assigned to the kitchen and dining functions
• Ensure that all dietary requests are prepared appropriately and served safely
• Develop a menu and that receives dietician approval
• Maintain an accurate inventory of food and sundry supplies
● Check in orders, and ensure that inventory is properly rotated and dated
• Ensure that al1 meals are ready on time
• Ensure compliance with all BSA and New York State rules and regulations
• Submit a written closing report
• Perform all other duties as assigned by the Camp Director
Additionally, as appropriate the right candidate may work with the Camp Director of Camp Sam
Wood to oversee the kitchen operations at their Cub Scout Resident Camp Program which runs
concurrent with Camp Scouthaven. Additional Compensation would be provided for this extra
duty.
Materials and Equipment Used
Stove, oven, charcoal grill, mixer, knives, meat slicer, dishwashing machine, computer, adding
machine, cleaning materials
Physical Activities / Mental Demands
Talking, hearing, confidentiality, reading, problem-solving, reasoning, math, verbal
communication, written communication, customer contact, driving, carrying, kneeling, heavy
lifting, reaching, sitting, standing, stooping, walking, typing
Working Conditions
Inside/outside, heat, cold, inclement weather, noise, stress
Minimum Qualifications (by the start of camp)
• 21 years of age
• Current membership in the Boy Scouts of America
• Current CPR & First Aid Certifications
• Professional cooking experience
• Management experience
• Physically and mentally able to perform assigned duties
• Serve-Safe (or other food safety management) Certification (or attained before start of
camp)
Additional Helpful Qualifications
• Valid Drivers License and reliable vehicle (for local store runs, etc.)
Preparations begin at date of hire; onsite Dates begin as early as 6/23/24 (negotiable depending
on availability) and end on or around 8/15/24
Estimated compensation: $4300.00 plus meals and housin