Kitchen Manager

Desert Southwest Conference

Prescott Valley, AZ, Arizona 86315

Full Time , On-Site

Kitchen Manager

The Desert Southwest Conference is seeking a Kitch Manager to serve at Camp Mingus Mountain located in Prescott Valley, AZ. The Kitchen Manager is responsible for planning and implementing camp meals, overseeing kitchen staff. The primary responsibilities of this position will include but not be limited to: directing all kitchen functions, planning menus, ordering food and supplies, and coordinating balanced meals each day camp is in session. The Kitchen Manager must follow United States Department of Agriculture (USDA), and Arizona/Nevada Department of Health guidelines in performing all position duties. Applicants must reside in a 50-100 mile radius of Prescott Valley, AZ.

Essential Functions:

·        Assist in the administration of the site's Risk Management Plan. 

·        Participate in the maintenance of the camp property including facilities and grounds.

·        Assist in creating processes, protocols, and policies for staff in the following areas: housekeeping, hospitality, and food service. 

·        Serve in a program staff capacity as needed and as training permits.

·        Partner with the Camp Director to build an annual budget and operate within the kitchen’s annual budget. 

·        Assist in coordinating use of the site by guest groups, anticipate needs, and provide quality facilities and services within policies of Camp and Retreat Ministries.

Kitchen Management:

·        Oversee and organize the kitchen, including, but not limited to: planning menus, controlling food budget (figuring meal costs and per person per day costs), keeping a running inventory of

food and supplies, ordering food and/or supplies as needed, preparing nutritious meals and snacks in accordance with USDA standards, tracking and keeping records as required of all

meals and snacks served daily. 

·        Assist in ensuring the site and kitchen is in continual compliance with local, county, state, federal and industry regulations and standards. 

·        Prepare kitchen and dining area(s) to meet Department of Health regulations. Maintain all equipment to be sure all equipment is safe, clean, and in good repair. Ensure that the kitchen is

cleaned and sanitized according to guidelines and protocols. 

·        Plan, direct and supervise all food service activities such as training, ordering, storage, preparing, serving, and clean -up.

·        Oversee kitchen staff by creating schedules and assigning duties and specific responsibilities.

In consultation and coordination with Camp Director and/or Executive Director, make employment and termination decisions including recruiting, interviewing, hiring, evaluating, and disciplining

kitchen personnel as appropriate. Oversee the training of kitchen employees on kitchen equipment, utensils, cleanliness, sanitation practices, first- aid, CPR, proper lifting and carrying techniques,

and handling hazardous materials. 

·        Supervise dish and ware washing program. Determine cleanliness of dishes, food contact surfaces, kitchen and dining areas and ensure that food service areas are maintained in continuous compliance with applicable American Camp Association Food Service Standards, and state and local laws and regulations. 

·        Work effectively with leadership and guest group leaders, create menu plans appropriate to the group (i.e. age level, culture, women’s or men’s groups), and according to the group’s particular requests (i.e. sack lunch, picnic, barbeque) or other needs (i.e. vegetarian, eating disorders, diabetics) within cost constraints. Take advantage of foods in season and local availability and utilize leftovers. 

·        Inventory all kitchen equipment in April and October. 

·        Coordinate and communicate with the Camps Director and Executive Director the recruitment, hiring, and training of seasonal kitchen staff. 

·        Assist in the daily upkeep of facilities. 

·        Other duties as assigned.

Qualifications:

·        High School Diploma is required. Some college or technical training preferred.

·        Minimum two years of food service administration experience, preferably in a non-profit religious environment.

·        Must reside within 50–100 miles of Prescott, AZ.

·        Experience in kitchen sanitation is preferred. 

·        Ability to cook for large groups. 

·        Must be able to obtain and maintain state required food handling / kitchen manager certification. 

·        Ability to communicate effectively with the Camp Director, work as part of the team, and with both campers and camp families. 

·        Must be culturally sensitive and demonstrate experience working with multi-ethnic groups. 

·        Ability to use basic math skills to manage food costs, inventory, recipes, and budgeting requirements.

·        Proficient in Microsoft Office or Google Workspace. 

·        Understand and accept the mission of Desert Southwest Conference.

·        Perform assigned duties in such a way as to fulfill the overall ministry aims of the camp, Desert Southwest Camp & Retreat Ministries and Desert Southwest Annual Conference.

Physical Requirements:

·        Ability to occasionally lift and/or move up to 40 pounds.

Closing Date: Open Until Filled

The Desert Southwest Conference of the United Methodist Church is an Equal Opportunity Employer and actively seeks and encourages applications from minorities, women, and individuals with disabilities. All offers of employment are subject to the applicant successfully completing background, reference, and other applicable checks.

No Staffing Agencies or Recruitment Firms

Organization: Desert Southwest Conference

Contact: Samie Harris

Phone: Show phone number

Closing Date: 06/30/2026