Camp Greenville - Food Service Manager

Come join us on the Mountain!
Job Description

Located on 1400 acres on top of the Blue Ridge Mountains, camp has some of the most beautiful views of any camp in the country. Share in the beauty and traditions that has made Camp Greenville a special place for over 100 years. You can be part of a dynamic team making an impact on all that we serve. 

Camp Greenville is an overnight camp established in 1912 that hosts boys and girls from throughout the region and the world for summer camps, retreats and specialty camps. You will get to experience what the great outdoors of Western North Carolina and South Carolina have to offer. 

Our mission and core values are brought to life by our culture. In the Y, we strive to live our cause of strengthening communities with purpose and intentionality every day.  

We are welcoming: we are open to all. We are a place where you can belong and become. 

We are genuine: we value you and embrace your individuality. 

We are hopeful: we believe in you and your potential to become a catalyst in the world. 

We are nurturing: we support you in your journey to develop your full potential. 

We are determined: above all else, we are on a relentless quest to make our community stronger beginning with you. 

The Food Services Manager is responsible for all aspects of the foodservice and kitchen operations at YMCA Camp Greenville. This will include the ordering of products, inventory control, management of high-quality food service, and supervision of staff. This position will also serve as the lead cook for shifts depending on the number of campers on site. During non-summer months, they will also be responsible for additional duties as assigned. 

Qualifications
  • 5 years of experience in a foodservice operation.
  • Minimum 2 years of supervisory experience in a foodservice operation.
  • Ability to work long hours, non-traditional hours including weekends and holidays.
  • Able to stand, squat and see.
  • Able to move up to 50 lbs.
  • Skill and experience in using kitchen equipment (Range, fryer, mixer, ovens, etc.)
  • Demonstrated knowledge regarding the rules and regulations in food preparation and storage.
  • Must be able to communicate effectively with people on all levels.
  • The ability to plan and supervise the work of subordinates, make independent decisions and exercise discretion is essential.
  • Requires current certifications or willingness to obtain, in American Red Cross CPR, First Aid, AED ServSafe Manager.
Essential Functions
  • Helps support the mission of Camp by preparing meals that meet disclosed dietary needs and are served according to kitchen menus and program schedules.
  • Recruits and hires high-quality and mission-minded staff in a manner that is consistent with human resources requirements.
  • Works as a team member to execute a dynamic marketing plan that results in increased participation in all programs.
  • Works with the staff team for the smooth and safe operation of camp.
  • Provides excellent customer service by maintaining a clean and safe dining hall environment and maintains above average scores on exit evaluations.
  • Supervise the Kitchen staff.
  • Maintain organization and adequate food inventories and staying within budget restraints.
  • Knowledge of how to accommodate for dietary restrictions and allergies such as gluten-free, vegetarian, vegan and lactose-free diets.
  • Ensure high quality and timely food service delivery and utmost cleanliness of dining hall facilities in accordance with DHEC and American Camp Association standards and camp policies.
  • Maintains an A rating on all DHEC inspections.
  • Handles confidential information in a private and professional manner.
  • Works nontraditional hours, early mornings, and evenings.
  • Physical ability to perform emergency procedures.
  • Participate in meetings, trainings, and off site committees to enhance overall camp operation.
  • Develops and manages all aspects of the Department 60: Kitchen budget.
  • Maintains relationships in relevant professional organizations and vendors.
  • Communicates well with customers and staff.
  • Calculates food usage to provide sufficient servings for each participant and staff and prepares Prep sheets for the cooks accordingly.
  • Establishes and maintains working relationships with local farms and local produce vendors in order to provide for farm-to-table offerings in dining hall meals.
  • Follows all communication protocols including office and desk work; timely message return; meeting deadlines for form submission; appropriate phone, internet and radio communication; conflict resolution; schedules and calendar upkeep.
  • Communicates daily with the Director of Operations.

NON-ESSENTIAL FUNCTIONS:

  • Assists with other duties for association and camp during non-summer months as assigned by Director of Operations.