Food Services Supervisor

Description

Camp For All transforms the world for children and adults with challenging illnesses, disabilities, or special needs. We achieve this by intentionally delivering unique, truly barrier-free experiences throughout the year. Camp For All collaborates with more than 65 nonprofit organizations to enable nearly 9,000 campers and their families to discover life each year. Camp For All is recognized as a national leader in creating and providing proven life-changing experiences through a passionate and professional staff, cutting-edge facilities and innovative programming.

CampForAll.org

Job Description

The Food Service Supervisor is responsible for assisting with the operations of the Food Services department at Camp For All in Chappell Hill, Texas. This includes but is not limited to menu planning, ordering, preparing quality meals, training and supervision of kitchen staff, and compliance with Texas Department of Health and American Camp Association standards.

Along with the site Camp Director, the Food Service Supervisor is responsible for managing 5-10 employees in the food service department. They are responsible for the overall direction, coordination, and evaluation of these employees, carrying out supervisory responsibilities in accordance with Camp For All policies and applicable laws. Shared responsibilities include recruiting, interviewing and training employees; planning, assigning and directing work; creating work schedules and processing time cards; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems.

Reports To

The Food Service Supervisor reports to the site Camp Director.

Employment Type

This is a full-time, non-exempt role.

Responsibilities

• •Provides leadership and day-to-day management and supervision of the food service program to enhance the campers’, volunteers', and staff’s dietary experience at Camp For All.
• •Participates in the recruitment, training, supervision, and evaluation of food service staff
• •Oversee and direct food service staff with daily food preparation and service for camp groups, volunteers, and staff
• •Analyzes food service techniques to improve efficiency, including food and labor costs
• •Assists with the creation of menus and orders food & supplies while paying close attention to food quality and cost comparisons
• •Schedules for food service staff efficiently and effectively, in accordance with Camp For All and the Department of Labor Standards
• •With the Manager, promote employee growth, efficiency, morale, and teamwork
• •Reads and interprets documents such as safety rules, operating and maintenance instructions, and procedure manuals
• •Documents and maintain records of required training and certifications
• •Implements safety standards to be followed by all food service staff in accordance with Camp For All, Texas Department of Health, and American Camp Association standards
• •Communicates effectively with employees and delegates responsibilities
• •Interprets a variety of instructions furnished in written, oral, diagram, or schedule form
• •Maintains a flexible work schedule with the ability to work extended hours as needed
• •Seeks and obtains ongoing professional development through involvement in appropriate camping and professional organizations
• •Communicates with camper and/or person responsible to clarify ambiguities with special diet requests
• •Adjusts menus and recipes to fulfill special diet requests

Benefits

Camp For All offers comprehensive benefits for full-time staff, including 100% employer-paid health, life, and long-term disability coverage. In addition, we provide dental, vision, and supplemental life insurance. Health savings account participants also receive an annual contribution of up to $1,000, broken into bi-weekly payroll contributions.

We are proud to offer generous paid time off, earned every pay period, along with (9) paid holidays and paid paternity leave. Eligible employees can also participate in our 401(k) plan, with an employer matching contribution of up to 4%.

Requirements

• •Five or more years’ experience in a large commercial kitchen with experience in menu planning, ordering and banquet/cafeteria style feedings
• •Experience in hiring, training and supervising staff with various levels of experience and competencies
• •Experience in planning and preparation of special diets
• •Effective planning, organizational, and interpersonal skills
• •User level experience with information technology
• •Maintain a “Food Protection Manager Certification” from ServSafe or other equivalent organization
• •Maintain a “ServSafe Allergens” certificate or equivalent