Position Description: Kitchen Manager
Status: Hourly, Non-Exempt
Reports To: Executive Director or Board designee
Position Summary
The Kitchen Manager provides leadership for all food service operations. This individual is responsible for ensuring safe, nutritious, high-quality meals while creating a welcoming dining experience that reflects the hospitality and mission of Crestfield.
The Kitchen Manager is responsible for meal planning, food ordering and shopping, catered food order pickup, kitchen operations, food safety compliance, staff supervision, and collaboration with outside food service partners. This position leads by example through servant leadership, professionalism, teamwork, and a commitment to excellence.
Core Competencies
The successful Kitchen Manager demonstrates: Hospitality, Servant leadership, Integrity, Teamwork, Attention to detail, Flexibility, Professional communication, Initiative, Accountability, Strong organizational skills, Positive attitude under pressure, Commitment to continuous improvement, and Receptive to feedback.
Essential Responsibilities
Food Service Leadership
- Plan and oversee preparation of nutritious, appealing, child friendly meals while offering options appropriate for adult retreat guests.
- Develop menus that accommodate allergies, dietary restrictions, vegetarian requests, and medically necessary diets, including severe gluten free and nut free requirements.
- Ensure meals are served on time with consistency and professionalism.
- Maintain a welcoming dining atmosphere that reflects Crestfield hospitality.
- Collaborate with outside vendors regarding dinner service.
Food Ordering and Inventory
- Order food, beverages, paper products, cleaning supplies, and kitchen necessities within budget.
- Maintain appropriate inventory levels to prevent shortages.
- Rotate inventory using FIFO practices.
- Minimize food waste while maintaining quality.
Food Safety and Regulatory Compliance
- Maintain all Pennsylvania Department of Agriculture, Department of Health, American Camp Association, and ServSafe standards.
- Obtain ServSafe Manager Certification within 30 days of hire if not already certified. Renewing as needed.
- Maintain all required food safety documentation.
- Monitor and document dishwasher temperatures, refrigerator temperatures, freezer temperatures, and sanitation levels.
- Ensure safe food handling, storage, labeling, dating, and sanitation procedures are consistently followed.
Kitchen Operations
- Maintain a clean, organized, sanitary kitchen, dining hall, and relevant storage areas.
- Oversee cleaning schedules for kitchen equipment including ovens, ranges, ventilation hoods, refrigerators, freezers, and dishwashing equipment.
- Ensure garbage is managed daily.
- Coordinate preventative maintenance and report repair needs promptly.
Staff Leadership
- Supervise, train, schedule, and support kitchen assistants and volunteers.
- Lead through servant leadership by working alongside staff.
- Foster teamwork, accountability, and a positive workplace culture.
- Ensure staff follow proper food safety procedures and sanitation requirements.
- Provide coaching and constructive feedback to improve performance.
Guest Relations
- Communicate with camp registrar before group arrival regarding dietary needs and special meal requests.
- Respond professionally to guest questions and concerns.
- Seek and receive feedback regarding meal quality and guest satisfaction.
- Continuously improve food service based on feedback.
Administrative Responsibilities
- Attend staff meetings.
- Maintain accurate inventory and purchasing records.
- Assist with annual budget planning for food service.
- Maintain the monthly budget.
- Partner with executive leadership to review and update the Kitchen Operations Manual.
- Support emergency meal planning and operational readiness.
Qualifications
Required Qualifications:
- Ability to obtain, or possess within 30 days ServSafe Manager Certification and
- PA-state required child safety clearances.
Preferred qualifications include:
- Previous commercial kitchen experience.
- Experience supervising employees or volunteers.
- Knowledge of commercial food service equipment.
- Strong organizational and time management skills.
- Ability to multitask in a fast paced environment.
- Strong written and verbal communication skills.
- Ability to lift 30 pounds and remain on your feet for extended periods.
Performance Expectations
Success in this position includes:
- Consistently working safely and delivering high quality meal service.
- Full compliance with food safety regulations.
- Maintain well organized and sanitary kitchen facilities.
- Accurate inventory management.
- Strong teamwork, problem-solving, and staff leadership.
- Timely communication with camp staff, vendors, and leadership.
- Stewardship of resources.
As a department leader, the Kitchen Manager is expected to model the values and culture of Crestfield Camp and Conference Center in every interaction. Communication should remain respectful, professional, gracious, and honoring of all people.
Work Environment
This position requires work in a commercial kitchen environment with exposure to: Heat, Cold storage areas, Wet floors, Commercial cooking equipment, Heavy lifting, Weekend and evening work, Seasonal schedule fluctuations
Seasonal OperationsRetreat Season (September through May)
Meals are primarily served in the dining hall for retreat groups. Food preparation occurs in the commercial kitchen, with occasional service at locations throughout the camp.
Summer Camp Season (June through August)
Meals are primarily served in the dining hall for campers and staff, with prepared food provided to cookout locations and other outdoor locations.
For both seasons, meals may be served using both Buffet and Family Style.
Pay: $20.00 - $25.00 per hour
Work Location: In person
