Food Supply Manager

Time required: Plan and purchase some items before camp; at camp from move-in to move-out time with some days of break in between, if required

The kitchen

The refrigerator

The freezer

Safe way to store vegetables in the walk-in refrigerator.

The food services director's assignments include:

• Before camp: Plan the menu or coordinate menu with assistant cook with a focus on healthy nutrition: 2 entrees per main meal; snacks, beverages, desserts, baking
• Order/purchase all food from multiple providers. Keep inventory. Strive for minimum leftovers at the end of camp. Estimate costs (stay within budget).
• Maintain and replace equipment (utensils, small appliances).
• Manage all kitchen operations.
• Experience in quantity cooking preferred. Types of dishes: stocks, soups, sauces, eggs, dairy, salads, sandwiches, cereals, fruits, vegetables, meat, poultry, pasta, fish, pizza.
• Must have knowledge about food safety. Must instruct everyone in the kitchen (helpers, servers, cleanup team) about food safety and make sure that instructions are followed.
• Inspect kitchen and food service areas for cleanliness and safety. Must have knowledge about food safety. Must instruct everyone in the kitchen (helpers, servers, cleanup team) about food safety and make sure that instructions are followed.