13-075 - Food Service Manager - SC/Pine Summit Camp and Conf

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.

Equal Opportunity Employer/Protected Veterans/Individuals with Disabilities

The contractor will not discharge or in any other manner discriminate against employees or applicants because they have inquired about, discussed, or disclosed their own pay or the pay of another employee or applicant. However, employees who have access to the compensation information of other employees or applicants as a part of their essential job functions cannot disclose the pay of other employees or applicants to individuals who do not otherwise have access to compensation information, unless the disclosure is (a) in response to a formal complaint or charge, (b) in furtherance of an investigation, proceeding, hearing, or action, including an investigation conducted by the employer, or (c) consistent with the contractor's legal duty to furnish information. 41 CFR 60-1.35(c)