Camp Cullen Food Service Director

at  YMCA of Greater Houston

The Food Service Director oversees the overall food service, kitchen, and dining hall operations including menu planning, purchasing, food preparation, staff scheduling, and kitchen equipment maintenance for summer and year round programs. Ensures a high standard of sanitation and safety for all food services provided to campers and guests.

LANGUAGE SKILLS

Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals. Ability to write routine reports and correspondence. Ability to speak effectively before groups of customers or employees of organization.

MATHEMATICAL SKILLS

Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals. Ability to compute rate, ratio, and percent in order to plan for the correct amount of food.

ESSENTIAL FUNCTIONS:

• Leads with equity and inclusion, ensuring all guests and campers feel welcome and are treated with dignity and respect.
• Serves as the primary chef for meals provided by camp or schedules shift leads appropriately.
• Plans the weekly menu taking in to consideration nutrition, variety, and dietary restrictions of campers and guests.
• Develops a diverse food service staff team through hiring, training, supervision, and professional development. Develops strategies to motivate and retain quality staff. Schedules staff appropriately.
• Purchases all food and supplies necessary for food service operations while staying in line with budgeted expenses.
• Set up and maintain an inventory and quality control system.
• Develops, manages, and monitors the food service budget and meets or exceeds budget targets.
• Maintain sanitation and safety standards including proper food storage and handling and equipment usage by all team members. Responsible for compliance with state and county health regulations.
• Provides excellent hospitality by maintaining a clean, safe, and welcoming dining hall.
• Serves as a member of YMCA management and supports the overall objectives of the YMCA.

SUPERVISORY RESPONSIBILITIES

May directly supervise part time and full time non-exempt employees. Carries out supervisory responsibilities in accordance with the organization’s policies and applicable laws. Responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; reviewing and approving timesheets; appraising performance; providing employee recognition and correction; monitoring and updating all required staff certifications; addressing complaints and resolving problems.

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• Bachelor’s degree in human services, nutrition, culinary, or equivalent experience.
• Two to three years of related food service experience, preferably in a YMCA overnight camp or other recreational camp.
• Excellent customer service skills and ability to work in a fast paced environment.
• Strong organizational and time management skills.
• Prefer knowledge of, and previous experience with, diverse populations.
• Ability to communicate effectively (written and oral) with children and adults.
• Desire to work with children and families and the ability to relate to them in a positive, patient, sensitive and non-judgmental manner.
• Ability to work successfully within a team or alone.
• Typical requirements within 30 days of hire include completion of compliance and safety training, CPR, First Aid and AED certifications.
• Minimum age requirements of 21 years old