Food Service Manager (Summer Camp)

Food Service Director Reports To:

Executive Director Employment Type:

Seasonal (Part-Time pre-season, Full-Time during session)

FLSA Status:

Exempt (Seasonal Employee)

Dates of Employment:

April

• August 2026

Position Overview:

The Food Service Director is responsible for planning, coordinating, and overseeing all aspects of food service at AYF Camp Haiastan throughout the summer season. This includes managing meal preparation, food safety, inventory, vendor relationships, and kitchen staff to ensure that every camper and staff member receives nutritious, timely, and high-quality meals. Working closely with the Executive Director, Summer Director, and Health Center Director, the Food Service Director ensures compliance with state and local health regulations while maintaining a collaborative and positive kitchen environment that supports the camp's mission and values.

Key Responsibilities:

Plan and oversee daily food service operations for campers and staff, including three meals per day and snacks as needed. Develop, implement, and maintain seasonal menus in collaboration with the Executive Director and Summer Director. Establish and maintain relationships with food vendors, ensuring timely and cost-effective ordering and delivery. Prepare and monitor kitchen inventory, ordering supplies as needed while managing a budget of approximately $50,000. Supervise and train Prep Cooks, Kitchen SITs, and support staff, promoting a positive and efficient work environment. Coordinate with the Health Center Director to ensure compliance with dietary needs, allergies, and food safety standards. Ensure all meals are served on time, in proper portions, and at safe temperatures. Maintain strict sanitation and cleanliness standards in accordance with Massachusetts and local health department requirements. Monitor and maintain kitchen and dining equipment, reporting repair needs to the Executive Director. Oversee the setup and supervision of hot and cold food lines at every meal until service is complete. Implement and monitor food storage and rotation systems for dry, refrigerated, and frozen goods. Utilize effective leftover management techniques to minimize waste. Participate in pre-camp Staff Training Week and attend staff meetings during the season. Conduct weekly meetings with the Executive Director and Summer Director to review operations and performance. Close and clean the kitchen thoroughly at the end of the season, following camp procedures.

Qualifications and Requirements:

Must be at least 21 years of age. Current ServSafe Manager and ServSafe Allergen Certifications required. High school diploma or GED required; culinary training or equivalent experience preferred. Minimum of 2 years of experience as a food service manager, director, or head cook in a camp, school, or institutional setting. Demonstrated knowledge of nutrition, food allergies, and dietary accommodations. Strong leadership, communication, and organizational skills. Fluent in spoken and written English. Ability to read and follow menus, recipes, and food service directives accurately. Enthusiastic, flexible, and committed to teamwork. For non-Armenian applicants, a willingness to learn about the camp's Armenian cultural context and fellowship. Must attend all required staff training sessions prior to and during the camp season. Submission of Massachusetts CORI, SORI, and your local police department background checks that reveal no previous or pending criminal activity. Submission of all required pre-employment and post-hiring documentation, including current health status, health history, and proof of good health.

Physical Demands:

Must be able to stand for long periods during meal preparation and service. Frequent bending, lifting, and carrying of supplies and equipment weighing up to 50 pounds. Ability to work in a hot, fast-paced kitchen environment with exposure to heat, humidity, and noise. Must be able to move safely and efficiently within the kitchen and dining areas.

Mental and Emotional Demands:

Maintains focus, organization, and composure during high-volume meal service. Demonstrates strong planning and time management skills in a fast-paced environment. Exercises patience, professionalism, and clear communication when leading a team or resolving challenges. Adapts to schedule changes or menu adjustments with flexibility and problem-solving ability. Models positivity, teamwork, and emotional control in a busy and communal work environment.

Work Environment:

Work performed primarily in a commercial kitchen and dining facility. Regular exposure to heat, humidity, steam, and kitchen equipment noise. Collaborative, team-oriented setting with a focus on safety, efficiency, and quality service. May include early mornings, evenings, weekends, and extended shifts to meet meal and program schedules.

Compensation:

Pay Rate (April

• May): $300 monthly stipend if pre-season tasks are completed Hourly Rate (June
• August): $25
• 30/hour based on experience Room and Board can be requested

Equal Opportunity Statement:

AYF Camp Haiastan is an equal opportunity employer. We celebrate diversity and are committed to creating an inclusive environment for all employees and campers.

Pay:

$25.00

• $35.

00 per hour

Benefits:

Employee discount Flexible schedule Ability to

Commute:

Franklin, MA 02038 (Required)

Work Location:

In person