Company description

Established in 1928, Camp Burgess & Hayward offers enriching programs for children and families year-round. We are located on Cape Cod, just one hour south of Boston, and situated on over 300 acres of forests, meadows and sparkling freshwater ponds.
 

Camp Burgess for boys and Camp Hayward for girls are traditional brother-sister overnight camps located on opposite shores of Spectacle Pond. We also offer a co-ed Adventure Trips program for teens, and a year-round Outdoor Education Center and Retreat Center.

Job description

The Food Service & Retreat Center Manager will support the Food Service Director in all facets of the food services operations for Camp Burgess & Hayward. During the summer camp season this includes the planning, preparing and serving of meals to 700 campers and staff in two separate kitchens. In the off-season the Burgess kitchen serves meals to various schools and retreat groups ranging from twenty-five to two hundred people. The Food Services team includes the Food Service Director, the Food Service & Retreat Center Manager, and a team of approximately 18-20 seasonal staff.

The Food Service & Retreat Center Manager will also manage our Retreats program for our weekend rental groups during the fall/winter/spring. These groups range in size from 25-175 people, and consist of a variety of high school or college clubs as well as mission-based specialty camp programs. This person is responsible for every part of a weekend rental group’s experience, from assisting them through the booking process to ensuring they have an excellent experience during their stay. This is a full-time, year-round position with on-site housing provided. Annual salary is $42,000, along with generous benefits package.

CORE EXPECTATIONS:
1. SAFETY Ensures all safety regulations are met with proper food handling and storage. Maintain clean and safe kitchen work areas, stockroom, freezer, refrigerator, dining room, dish room and loading area in accordance with State of Mass health regulations. Ensures that the safety of the campers, participants and staff is always a priority and at the forefront of all decision making.

2. OPERATIONS Helps manage the day to day food service operations according to standards set forth by the MA Department of Health, American Camp Association and South Shore YMCA. 
 Knowledge of food allergies and food related diseases and the ingredients that may cause the allergy.
 Assist with the development the menu plans, including options for dietary restrictions; e.g. gluten free, vegan and vegetarian diets.
 Calculate food usage to provide sufficient servings for each participant and staff and prepare prep sheets for the cooks accordingly.
 Demonstrate and deliver great member experience by putting camper and participant needs first.
Oversees Retreats program, including responding to inquiries, giving facility tours, generating invoices and contracts, and supporting retreat groups during their stay at Camp Burgess & Hayward.

3. FACILITY MANAGEMENT
Ensures facilities are clean, safe, adequately equipped, well maintained, and attractive for our guests.

4. STAFF ENGAGEMENT & DEVELOPMENT
Assists the Food Service Director in overseeing a capable team of seasonal kitchen staff to ensure high quality, comprehensive, and nutritious food is served. Provides direction, training, supervision and evaluation to Food Service Staff. Trains and supervises Outdoor Education staff with respect to weekend retreat duties and responsibilities. Encourages and fosters staff commitment towards achieving goals.

5. PARTICIPANT ENGAGEMENT & DEVELOPMENT
Builds relationships with and among participants, responds to inquiries retreat inquiries, and solves problems. Creates a safe and supportive community environment and connects participants to the YMCA’s cause.

6. COMMUNITY INVOLVEMENT & SUPPORT
Assists in YMCA fund raising activities/events, and engages in collaborative relationships with community organizations in order to strengthen support and build community.

QUALIFICATIONS:
 1 to 2 years of experience in the food service industry
 Strong interpersonal and communication skills and the ability to develop positive, effective working relationships with staff and other agencies.
 Ability to relate well to others and work effectively in a group setting.
 Candidate must be responsible, patient, flexible, organized and able to coordinate multiple projects simultaneously.
 Food safety certification will be required within 30 days of hire.
 21+ with a relatively clean Driver’s License, as required by our insurance.
 Experience working with youth is preferred.

PHYSICAL DEMANDS
 Able to climb stairs, bend, stoop, kneel, twist, reach with hands, sit or stand for an extended period of time, lift and/or move up to 40 pounds, have finger dexterity, grasp, perform repetitive motions, talk, hear and have visual acuity.
 While performing the duties of this job, the employee is regularly required to stand, talk, hear and walk over grounds that are uneven, hilly, not paved and spread out over 300 acres.

Compensation

this position is: salaried, $35,568* - $50,000

Application instructions

Deadline

no deadline