Mission Statement:

The Salvation Army, an international movement, is an evangelical part of the universal Christian church. Its message is based on the Bible. Its ministry is motivated by the love of God. Its mission is to preach the gospel of Jesus Christ and to meet human needs in His name without discrimination.

Position Summary:

The Food Service Manager directs the overall food service and dining hall operation of the camp including purchasing, preparation, nutrition, service, sanitation, security, personnel management, customer service and record keeping.

Essential Functions:

The Food Services Manager to the best of his/her ability, he/she will seek to further the Army's commitment to Christian camping. The Food Service Manager has a designated relationship with the maintenance staff to assist in the proper and efficient operation of all kitchen appliances. Identification of the relationship between the FSM and the Program Staff is important to ensure the integration of the food service in the mission and program goals of camp.

1. Manage the daily operations of the camp food and dining services including coordinating activities between the kitchen and dining rooms.
1. Oversee the planning and preparation of nutritionally balanced meals and snacks.
2. Ensure the service of camp meals through directing the work of other employees.
3. Coordinate menu planning for user groups as directed.
2. Oversee the inventory and ordering of food, equipment and supplies and arrange for the routine maintenance, sanitation and upkeep of the camp kitchens and equipment.
1. Maintain inventory of food and food service supplies
2. Order food and kitchen supplies consistent with menus and enrollment counts.
3. Maintain high standards of cleanliness, sanitation and safety.
4. Clean and maintain all food service areas, including kitchens, dining halls, and storage areas at Pine Summit Camp and Conference Center.
5. Inspect equipment and ensure equipment is repaired as necessary.
6. Promote practices that seek to reduce waste, reuse items, and recycle as much as possible.
3. Manage all administrative and human resource functions with regard to kitchen and dining room employees.
1. Monitor employee performance and training.
2. Assist with interviewing and hiring cooks and other kitchen staff.
3. Plan, coordinate, schedule and supervise the work of other food service staff.
4. Train summer and non-summer food service staff.
5. Plan menus for groups, summer program and utilize leftovers as appropriate.
6. Estimate needs, orders, receive and ensure proper storage of food and other food service items.
7. Prepares food and snack items prior to and during weekend groups.
8. Maintains the highest standard of cleanliness throughout the kitchen, prep room, dish room, dining room - indoors and outdoors.
9. Supervises dish room activity and maintains dish room.
10. Supervises and works with the food service staff, focusing on service, cleanliness, attention to detail, follow through on tasks assigned and teamwork.
11. Responsible to ensure camp is abiding by all American Camping Association food standards.
12. Keep the inside and outside mop area clean and organized.
13. Keep the inside and outside of the dining hall clean and organized.
14. Be willing to meet the needs of the guests whenever possible to the best of your time, ability, and resources.
15. Must continually and actively work with the Site Manager and Camp Director in developing and implementing effective cost cutting measures with food ordering and preparation.
16. Responsible for the USDA Summer Food Service Program, including training staff, ensuring paperwork is in order and submitted in a timely fashion. Coordinates with camp secretaries to ensure eligibility paperwork is being organized properly.

Other Duties: In year-round settings, this position would contribute to the strategic discussions on guest services, budget development and capital planning. For summer operations, the FSM will participate in hiring food service staff, orientation planning and implementation, and overseeing and supervising food service operation at Pine Summit.

Detail Oriented - Capable of carrying out a given task with all details necessary to get the task done well
Dedicated - Devoted to a task or purpose with loyalty or integrity
Team Player - Works well as a member of a group
Leader - Inspires teammates to follow them

Self-Starter - Inspired to perform without outside help

Must have experience as a supervisor, with the ability to lead people, work well with staff, the public and the children we serve. Experience in institutional or large food service settings. Knowledge and experience in food service: ordering, inventory, budgeting, food preparation and service, family style serving, buffet serving, cleaning, preparation of special dietary foods and institutional kitchen equipment. Knowledge of current health and safety laws and practices is essential. (required)
Must hold current health department certification as required by law. Must hold current certification or licensure for operating a kitchen in the camp's jurisdiction. Must have ability to work well independently in a detailed, professional, and courteous manner. Physical mobility and endurance to perform tasks while standing or walking for long periods of time. Must be 21 years or older. Must possess a valid CA driver's license. (required)

ServSafe Cert Exam (required)
Food Handler's Card (required)
Driver's License (required)