Dining Hall Services Director

The Dining Hall Services Director is responsible for overseeing all aspects of food service at Camp Marshall for groups ranging from 25 – 85 persons. Ensures that all guests enjoy meals high in variety, aesthetics, nutrition and rich in flavor. Supervises the activities and training of the food service staff, including sanitation, food preparation, serving and cleaning of the facility.


Dates of Employment Salary Information
$350 - $500 per week (depending on experience) June 5th – August 18th, 2024
plus room and board


Responsibilities
Food Service
Develop menus for camp groups and prepare sample menus for publication
Lead the preparation of meals that are healthy, scratch made, and appropriate for the group
Be ready to meet dietary requirements and provide vegetarian options
Dining Hall
Lead kitchen staff in preparing, serving, and cleaning up from meals
Oversee plans for furniture movement and ensure the proper number of tables are available
Ensure the floors, dining hall, and kitchen are cleaned daily
Administration
Maintain a safe and healthy food preparation environment adhering to regulatory standards
Keep records including inventory, temperature logs, and staff Safe Serve status
Act as Supervisor to kitchen staff including creating work schedules and providing menus, recipes and supplies and oversee evaluations of staff assigned to you
Purchasing: Order and purchase food and supplies strategically with budget and inventory in mind.
Summer Camp
Support and participate in camp life by providing ways to celebrate special events and involve campers in appropriate ways.
Attend and participate in summer camp staff meetings

Qualifications
Certification as a Servsafe Food Manager.
Experience cooking for groups ranging from 25 – 85.
Familiar with special dietary needs such as vegetarian, vegan, celiac diet, peanut allergies etc.
Experience with menu planning, purchasing and inventory.
Be of good character, maturity, adaptability, and is teamwork oriented.