COA’s Camp Helen Brachman Food & Nutrition Services Manager (Summer Only)

Department: Camp

Reports to: Camp Director

Compensation: $600/week (June 15 – July 31) – Includes room & board

Minimum age requirement: 21 years of age

General Summary: This position is responsible for directing the overall food-service operation of the camp including purchasing, preparation, nutrition, service, sanitation, security, personnel training, personnel management, customer service, and record keeping.  This is a full-time position from June 15th to July 31st and has the opportunity for part-time hours, as needed, throughout the year for rentals (room and board available by request). The CHB Food & Nutrition Services Manager is part of the Leadership Team of CHB.

This position is not eligible for benefits other than those described in the Employee Handbook.

Essential Functions: 

1. Perform all duties in accordance with prescribed regulatory compliance guidelines, including local, state, and federal guidelines as well as American Camp Association accreditation standards.  Responsible for following all guidelines to maintain licenses, permits, approvals from local and state regulatory agencies.
2. Manage the daily operations of the camp food and dining service.
   1. Oversee the planning and preparation of nutritionally balanced camp meals in accordance with nutritional and DPI guidelines. 
   2. Ensure completion of SFSP paperwork after each meal and turned in daily.
   3. Ensure safe and efficient preparation and of camp meals.
   4. Ensure the safe, timely and efficient service of camp meals.
   5. Coordinate menu planning for user groups as directed. 
3. Oversee the inventory and ordering of food, equipment, and supplies and arrange    for the routine maintenance, sanitation, and upkeep of the camp kitchen, its equipment, and facilities.
   1. Prepare and order food and supplies twice weekly with food vendor consistent with enrollment counts.
   2. Maintain non-wasteful inventory of food and household supplies, ensuring only essential amounts of all are kept on hand.
   3. Utilize USDA donated commodities so all are used prior to the end of the summer.
   4. Maintain high standards of cleanliness, sanitation, and safety.
   5. Maintain all food-service areas, including kitchen, coolers, pantry and dish room in a safe and sanitary manner. 
   6. Inspect equipment and ensure equipment is repaired as necessary.
   7. Promote practices that seek to reduce waste, reuse items, and recycle as much as possible.
4. Supervise kitchen employees.
   1. Ensure all staff members are properly trained in all duties with regards to the kitchen and cleaning in the kitchen.
   2. Monitor employee performance and provide coaching and feedback on a regular basis.
   3. Ensure employees are taking appropriate breaks, following scheduled times and know what work needs to be done in the kitchen. 
   4. Communicate in a timely manner with the Camp Director regarding any issues.  
5. Observe and manage youth behavior through positive reinforcement, redirection, and progressive discipline as per COA philosophy and Wisconsin Association of Child and Youth Care Professionals (WACYCP) Code of Ethics.
6. Model appropriate behavior at all times.  This includes developing and maintaining appropriate professional relationships and boundaries with youth, colleagues, parents, visitors, etc.
   1. Follow and uphold all safety and security rules and procedures;
   2. Set a good example to staff, campers and others in regard to general camp procedures and practices including sanitation, schedule, and sportsmanship; and
   3. Model the COA values at all times.

Other Job Duties:

Participate as a member of the camp management team to implement appropriate food into evening programs, special events, overnights, and other all-camp activities and functions

1. Work with the leadership team to develop fun meals for sharing culture as well as theme meals.
2. Assist in the planning of any special events with regards to food and meals. 
3. Participate in supervisory training and in staff meetings.

Qualifications:

• Education/Knowledge/Experience 
• Experience in institutional or large food service setting.
• Knowledge of and experience in food service: ordering, inventory, budgeting, food preparation, family-style serving, buffet serving, cleaning, and institutional kitchen equipment.
• Current Serv Safe certification.
• Ability to work within a budget and purchase supplies efficiently.
• Experience in supervision.
• Current First aid and CPR certification
• Knowledge of current health and safety laws and practices is essential.
• Knowledge of and experience in preparation of special dietary foods and food allergy safety.
• Skills/Personal Qualities/Attitude
• Modeling of COA Values
• Passion for serving others
• Philosophical compatibility with COA mission and youth work methods
• Good organizational skills and strong youth management skills
• Patience, positive attitude, and sensitivity to cultural differences
• Flexible and works well under pressure

Physical Requirements / Working Conditions:

The physical demands for this position are:

• Physical ability to lift and carry 50 pounds.
• Visual and auditory ability to identify and respond to environmental and other hazards of the site and facilities and camper and staff behavior.
• Physical mobility and endurance to perform tasks while standing/walking for long periods of time (60 minutes or more).
• Ability to safely and properly use kitchen equipment.
• Must be able to handle exposure to heat and chemicals from ovens, stoves, dishwasher, etc.
• Ability to provide first aid and to assist campers and staff in an emergency.

The work environment is a kitchen in an active setting with youth.

These characteristics described are representative of those an employee encounters while performing the essential job functions.  Reasonable accommodations may be made to enable individuals with disabilities to perform the essential job functions. 

The above is intended to describe the general content and requirements of this job.  It is not meant to be construed as an exhaustive statement of duties, responsibilities or requirements.