Food Supply Manager
Revision as of 21:43, 13 May 2015 by Nathaniel Ching (talk | contribs) (Updated to Winter Retreat Category)
| Physical Capability | Required |
|---|---|
| Long periods of standing | yes |
| Walking long distances | no |
| Heavy lifting | yes |
Time required: Plan and purchase some items before camp; at camp from move-in to move-out time with some days of break in between, if required
The food services director's assignments include:
- Before camp: Plan the menu or coordinate menu with sous-chef with a focus on healthy nutrition: 2 entrees per main meal; snacks, beverages, desserts, baking
- Order/purchase all food from multiple providers. Keep inventory. Strive for minimum leftovers at the end of camp. Estimate costs (stay within budget).
- Maintain and replace equipment (utensils, small appliances).
- Manage all kitchen operations.
- Experience in quantity cooking preferred. Types of dishes: stocks, soups, sauces, eggs, dairy, salads, sandwiches, cereals, fruits, vegetables, meat, poultry, pasta, fish, pizza.
- Prepare and cook full course meals. Determine size of food proportions. Ensure quality of food.
- Prepare dishes for campers with food intolerances and other special needs (children).
- Must be able to work on the griddle and ovens.
- Must have knowledge about food safety. Must instruct everyone in the kitchen (helpers, servers, cleanup team) about food safety and make sure that instructions are followed.
- Inspect kitchen and food service areas for cleanliness and safety. Must have knowledge about food safety. Must instruct everyone in the kitchen (helpers, servers, cleanup team) about food safety and make sure that instructions are followed.
- Must be able to lift boxes up to 30 lb.
- Instruct the meal serving coordinator and serving team leaders, the dining hall manager, and the drink manager.
- Lead the set up and break down of kitchen equipment before and after camp. Only tables, stove, sinks and refrigeration are provided by the park, we bring in everything else.
