Food Service & Hospitality Coordinator

Position Summary The Food Service & Hospitality Coordinator plays a critical leadership role in delivering exceptional camp experiences through nutritious meals, safe food service operations, and welcoming, well‑maintained facilities. This position oversees all aspects of the camp kitchen, serving a wide variety of programs including Outdoor Education field trips, Summer Day Camp, Summer Overnight Camp, Groups & Retreats, and Family Camp. In addition to food service leadership, this role supervises a hospitality team responsible for post‑group cabin turnovers and cleaning of shared spaces, ensuring Camp Carter is always safe, prepared, and guest‑ready. Food Service & Kitchen Operations Plan, prepare, and oversee meals for a wide range of camp programs and group sizes Manage daily kitchen operations, including food preparation, service, and cleanup Ensure compliance with health department regulations, food safety standards, American Camp Association standards, and YMCA policies Order food, manage inventory, and control food costs within budget guidelines Accommodate dietary needs, allergies, and special requests whenever possible Maintain high standards of cleanliness, organization, and safety in the kitchen and dining areas Hospitality & Guest Experience Collaborate with camp leadership to support Groups & Retreats, conferences, and special events Coordinate cleaning plans and turnover schedules to ensure smooth transitions between groups Maintain open communication with program and operations staff to meet changing needs Contribute to a welcoming, organized, and professional camp environment for all guests and campers Staff Leadership & Supervision Recruit, train, schedule, and supervise kitchen and hospitality staff (seasonal and part‑time) Lead and support a team responsible for cabin turnovers and cleaning of facilities following group departures Provide coaching, feedback, and leadership to foster a positive, service‑oriented team culture Model YMCA core values of Caring, Honesty, Respect, and Responsibility Qualifications High school diploma or equivalent required; culinary, hospitality, or food service training preferred Previous experience in food service management, institutional cooking, or camp/resort hospitality Supervisory experience, including staff training and scheduling Knowledge of food safety, sanitation, and health department requirements Ability to work a flexible schedule, including early mornings, evenings, weekends, and peak camp seasons Strong organizational, communication, and problem‑solving skills Ability to work in an active outdoor camp environment Physical & Environmental Requirements Ability to stand for extended periods and lift up to 50 lbs Work takes place in kitchen, dining, and outdoor camp environments Exposure to heat and cold in a typical kitchen environment Compensation & Benefits The YMCA of Metropolitan Fort Worth offers a competitive salary and benefits package for selected candidates. The yearly salary range for this position is $37,440 - $41,600 on an hourly basis ($18 - 20/hr) and will be commensurate with the selected candidate's experience. The YMCA provides competitive health, dental, and vision benefits. Long‑term disability, a medical and dependent care reimbursement plan, employee assistance plan, free family membership, discounts on Y programs including summer camps, enrichment classes, youth sports, childcare and more! Eligible to enroll in a 403(b) tax‑deferred account at the beginning of employment. 12% retirement paid by the YMCA upon meeting eligibility requirements. Paid time off (PTO) based on hours worked and years of service. Training and leadership development opportunities. #J-18808-Ljbffr YMCA of Metropolitan Fort Worth