Kitchen Staff Manager

Needed: 1 person to manage all of the kitchen staff.

Time Required (Approximate): 3 hours the 1st day, 2 hours the 2nd day, 1 hour each day thereafter.

Overview: The Kitchen Staff Manager's job is to make sure all the people working in the kitchen and dining area understand their role, and to make sure everyone does a good job. The Kitchen Staff Manager should work closely with the Head Cook (Food Services Director), and reports to the General Affairs Director.

Responsibilities: Before Camp:

• 3 weeks before camp, touch base with the General Affairs Director and the Head Cook, make sure everyone is on the same page.
  • If the Kitchen Staff Manager does not already have a good understanding of all the kitchen roles, they can ask the Head Cook/ read the descriptions on this wiki.
• Kitchen Staff Manager, together with the General Affairs Director and possibly the camp director, is responsible for communicating with people assigned to kitchen volunteer positions 1-2 weeks before the program. Each person should be emailed their role description, and then followed up with a phone call. During the phone call: welcome the participants, ask if they received their assignment, go over the assignment, ask for any questions. If there are any issues with the assignment, let the General Affairs Director and the Camp Director know.
• Bring to Camp a printed list of all the kitchen staff's names and cell phone numbers, and what their assignment is.
• Bring to Camp, or make sure someone brings to camp, a printed description of each person's role, enough for each participant to have one.

At Camp:

• 1st Day: Together with Head Cook, meet with all of the Kitchen Staff (can be done all in one meeting, or in smaller meetings, whatever works best), and give each person a printed version of their role description. Connect names with faces, briefly review the responsibilities, ask for any questions. Talk to people one-on-one if they've never done this before.
  • Make sure the meal preparation people know exactly when they are supposed to show up at the kitchen (See Meal Preparation Team).
• Check in with the Cook ~3 times/day to see how things are going, if they need help with anything.
• Manage all the kitchen staff:
  • Make sure people show up on time for meal preparation. Call them if they're 15 minutes late to their shift.
  • Make sure the Meal Serving Coordinators are doing a good job.
  • Make sure the Meal Cleanup Coordinators are managing the clean-up teams and the dishwasher well.
  • Make sure the Dining Hall Manager is doing a good job.