Food Service Manager

Classification: Part-Time, Non-Exempt (Hourly — $17.00 / hour; FLSA Section (13)(a) Seasonal Exemption Applies) Location: Inspiration Hills Camp & Retreat Center, Burbank, OH 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 1. 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. 2. 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. 3. 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. 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.Classification: Part-Time, Non-Exempt (Hourly — $17.00 / hour; FLSA Section (13)(a) Seasonal Exemption Applies) Location: Inspiration Hills Camp & Retreat Center, Burbank, OH 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 1. 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. 2. 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. 3. 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. 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 ih