Food Service Manager

Location Inspiration Hills Camp & Retreat Center, Burbank, OH Classification Part-Time, Non-Exempt (Hourly — $17.00 / hour; FLSA Section (13)(a) Seasonal Exemption Applies) Reports To Executive Director Last Updated August 2026 Position Summary The Part-Time Food Service Manager is responsible for the overall leadership, menu planning, procurement, sanitation, and execution of kitchen operations at Inspiration Hills Camp & Retreat Center. Operating out of Beechwood Dining Hall, this position ensures high-quality, nutritious, and cost-effective meals for retreat groups, campers, and guest events. This role is centered primarily on weekend retreat meal delivery (Friday evening through Sunday morning) during the August–May retreat season], with flexible mid-week administrative/ordering hours and opportunities for expanded seasonal hours during peak summer camp operations (June–July). Qualifications & Experience Culinary & Batch Cooking: Minimum of two (2) years of experience in volume food preparation, kitchen leadership, or commercial food service. Certification: Current ServSafe Manager Certification (or ability to obtain immediately upon hire). Administrative & Technical Skills: Basic computer proficiency to manage online vendor food ordering (e.g., GFS, US Foods) and menu records using camp computer. Leadership: Ability to supervise, train, and direct kitchen shift leads (Persons-in-Charge) and kitchen assistants/dishwashers. Essential Functions Culinary Leadership & Menu Management Meal Production: Oversee and participate in food preparation, cooking, and service for retreat groups and summer camp sessions. Menu Planning: Plan nutritious, appealing, and cost-effective batch menus tailored to group sizes and retreat schedules. Dietary Accommodations: Maintain strict dietary safety protocols to accommodate guest allergies and special dietary needs. Recipe Standardization: Maintain and update standardized camp recipe files and portion guides to ensure quality and control costs. Procurement & Inventory Control Online Food Ordering: Utilize a camp computer to place timely, accurate orders with primary food distributors and local vendors. Stock & Waste Management: Inspect deliveries, manage proper food storage (FIFO), and conduct periodic inventory counts to prevent waste and inventory shortages. Health, Safety, & Sanitation Compliance Health Code Standards: Maintain the kitchen, walk-in coolers, dry storage, and food prep areas in strict compliance with Wayne County Health Department standards. Log Maintenance: Ensure daily logs for refrigeration, freezer, and dishwasher sanitizing temperatures are accurately recorded for health inspections. Equipment Oversight: Oversee routine cleaning and care of industrial kitchen equipment; report any mechanical failures or facility repairs promptly to the Executive Director. Kitchen Staff Supervision & Workflow Shift Scheduling & Supervision: Direct and supervise part-time kitchen staff. Service & Teardown Oversight: Ensure efficient execution of meal service windows and complete post‑meal kitchen teardown, dish pit operation, and dining hall cleanup. Safety Training: Train kitchen team members in food handling, knife safety, chemical sanitation, and industrial equipment operation. Work Schedule & Operational Rhythm August – May (Retreat Season): Weekend-focused hours aligned with group retreat bookings (typically Friday PM through Sunday AM teardown). Additional flexible mid-week hours (1–3 hours as needed) for online food ordering and inventory prep. Note: Meal service is not required every weekend, providing predictable off‑weekends during low-retreat periods. June – July (Summer Camp Season): Expanded part-time or full‑time seasonal hours available to oversee 7-day camper meal operations with seasonal kitchen support staff. Physical Requirements Ability to stand, walk, and work in a commercial kitchen environment for extended periods (8+ hours). Ability to regularly lift, carry, and move food crates, stock supplies, and cookware weighing up to 50 lbs. Ability to work comfortably around high‑temperature cooking equipment, commercial dishwashers, and walk‑in freezers. #J-18808-Ljbffr Inspiration Hills