Kitchen Manager - Camp Tracy at Alfond Youth and Community Center

Oakland, Maine, United States -

Full Time

Start Date

Immediate

Expiry Date

28 Jun, 26

Salary

18.5

Posted On

30 Mar, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Food Service, Leadership, Sanitation, Food Safety, Inventory Management, Meal Planning, Communication, Organizational Skills, Multi-tasking, Critical Thinking, Flexibility, Customer Service, Team Player, Training, Coaching

Industry

Recreational Facilities

Description

Description Spend the summer at Camp Tracy! Do you have a passion for food service, leadership, and creating a welcoming dining experience? We are seeking a dedicated and detail-oriented Kitchen Manager to lead our camp food service operations and ensure a safe, nutritious, and positive environment for campers, staff, and guests. The Kitchen Manager plays a vital role in the camp community—overseeing meal planning, food preparation, inventory management, and staff supervision while maintaining the highest standards of sanitation and food safety. This position combines hands-on kitchen leadership with administrative responsibility, including compliance with state and federal food program requirements. ESSENTIAL FUNCTIONS: Deliver exemplary food service and ensure a clean and healthy environment for campers, staff, and occasional special events. Prep, cook, clean, and serve in a safe & clean environment Manage the food service staff. Place food orders and process inventory. Prepare food/concessions in a timely and efficient manner Design the weekly menus for different camp programs, in accordance with grant and food subsidy guidelines Order inventory and supplies, working with the Camp Director Prepare healthy and nutritional meals for the children that attend our programs throughout Camp Tracy (Including both Day and Residential Camps) Maintain the food inventory and distribution records. Follow established standards of sanitation, safety and food preparation in all areas of the Kitchen including but not limited to following all appropriate local and state health department food safe rules and regulations. Manage staff and their performance, planning, scheduling and evaluation; provide training, coach employees to foster growth opportunities and complete required paperwork in a timely manner. Assist in maintaining records and preparing reports and claim forms necessary to comply with the requirements of State and Federal departments. Such records and reports may include: inventory, menus, recipes, production reports, meal counts, distribution of goods. Be aware and sensitive of those children who are new to the program and take the necessary steps to ensure that they are oriented to program logistics, schedules, and rules that govern conduct and activities within the cafeteria. Be aware of allergies and/or other relevant health information. Prepare food for guests of special events Requirements KNOWLEDGE/EDUCATION/CERTIFICATION: A high school education or GED equivalence is preferred A valid driver’s license with a clean record is desirable Basic computer and data entry skills Food Safety/Safe Handling Certification from an approved source Ability to obtain certification if not currently holding, within 30 days Civil Rights training is required and provided for all persons who are associated with Food Service EXPERIENCE: Minimum of 3 years of experience working in food distribution and preparation 1 to 3 years of customer service experience Prior experience in a lead position would be helpful SKILLS & COMPETENCIES: Team player Organizational skills Ability to multi-task Good communication skills Maintain confidentiality Ability to meet deadlines Ability to work independently Critical thinking Flexibility WORK SCEHDULE: 40hrs/week - Monday-Friday (June-August); occasional nights or weekends for special events during off-season. We are an equal-opportunity employer committed to diversity in the workplace.

Responsibilities

The Kitchen Manager oversees meal planning, food preparation, inventory management, and staff supervision to ensure a safe and nutritious dining experience. This role combines hands-on kitchen leadership with administrative responsibilities, including compliance with food program requirements.