2. Kitchen Management & Administration 

• Manage food inventory, order food and kitchen supplies, and manage vendor relationships to secure optimal pricing and quality. Dedicated willingness to purchase food through in-store shopping and store runs when necessary for budget savings. 
• Develop and manage the annual food service operational budget, ensuring cost-effective purchasing, and striving minimal food waste. 
• Maintain detailed records of food costs, inventory levels, meal counts, per plate costs, group eating notes, and temp logs in accordance with health dept. policies as well as remaining cognizant of cost projections and rising food cost inflation. 

•  Recruit, hire, train, schedule and supervise kitchen staff and volunteers. Welcome and train seasonal cross-trained staff who help support kitchen assistant duties during busy seasons. 
• Work graciously with other Ross Point leadership members and their staff to maintain a cohesive and unified team. Building a Christ-like and team driven organization with healthy relationships. The Kitchen Manager is often the “Face of the Kitchen,” speaking to guests and groups publicly. 
• Foster a positive, encouraging, team-oriented kitchen culture that reflects servant leadership and camp values. Strive to always squash and eradicate any negative, rumor-filled, and otherwise unhealthy work talk and attitudes. 
• Provide clear instructions, constructive feedback, and regular evaluations to team members. Build and maintain a healthy “open door” policy for staff to talk and be heard without fear or repercussions. Listen to staff, their thoughts, ideas, and views, and use that information to make positive and informed decisions for the kitchen department. 
• Design ways to incorporate Christ into the daily workings of the kitchen. Work to both strengthen the kitchen team’s culinary skills and also encourage growth in their spiritual walk. 

•  Maintain adherence to local Health Department sanitation codes, ServSafe standards, and obvious safety guidelines while still understanding the dynamic challenges of leading a camp kitchen versus other commercial kitchens. 
• Oversee daily, weekly, and seasonal cleaning schedules for all food preparation areas, walk-in coolers, freezers, and equipment. Maintain cleanliness in both the kitchen and dining room and ensure the team is adequately reducing any risks of unhealthy conditions. 
• Ensure proper operating condition and regular maintenance of commercial kitchen equipment. Recommend replacement and upgrade schedules, while striving to do the best possible job with what the kitchen currently has. 

Qualifications & Requirements: 

Education & Experience: 

• Minimum 1-4 years of experience in a camp kitchen, commercial kitchen, catering, dining, or institutional food service OR 2+ years of combined general camp staff experience. 
• Preferred: At least 2 years in a camp kitchen managerial or supervisory role. Understanding of ACA accreditation standards. 

• Current ServSafe Manager Certification or ANSI-Accredited Certification (or ability to obtain within 30 days of hire). 
• Valid Driver’s License. 
• First Aid//CPR certification. 

• Ability to stand for extended periods and walk on uneven kitchen and camp terrain. 
• Lift and move objects up to 50 lbs, occasional at or above head level. 
• Work in hot/humid kitchen conditions and around hot kitchen equipment. 

• Varying hours including mornings, evenings, weekends, and holidays based on camp scheduling.
• Longer hours may be required during summer, with less in the winter season. 
• Willingness to work to fill vacant scheduling hours and staff sick call-ins.