Summer Camp: Food Service Supervisor

Girl Scout camp is where campers find their strengths and challenge themselves as they navigate activities at the campsite units, in the dining hall, and along the trails.

The Food Service Supervisor is responsible for planning and executing all aspects of dining for campers and staff at Camp Small Valley. Responsibilities include cooking and serving three meals daily/ seven days per week, menu planning, and food and supply ordering. Additionally, the Food Service Supervisor is responsible for maintaining PA Food Safety standards and successful completion of PA Food Safety Inspections.

Key Responsibilities:

• Plan menus for the duration of the employment period with the help of the assistance cook.
• Oversee the preparation, creation and delivery of three meals per day, seven days per week, to campers and staff.
• Supervise and coordinate the Food Service staff, including the creation of weekly time on/off schedules.
• Order meal ingredients and supplies in a timely fashion to ensure consistent deliveries.
• Create a food and equipment inventory throughout the Summer Camp season.
• Store ingredients and leftovers at the proper temperatures.
• Confirm all camper/staff allergies and dietary restrictions at the beginning of each camp season or week.
• Ensure food created for campers/staff with allergies and dietary restrictions is stored and cook separately from other meals.
• Confirm daily that all dishes, serving dishes, utensils, and kitchen linens are washed according to regulated washing methods and temperatures. Ensure appropriate storage of equipment at the end of each meal.
• Confirm daily that all preparation areas, preparation equipment, floors and other kitchen/dining hall areas are clean and sanitized as required, including moping the kitchen each evening and dining area weekly.
• Working together with other Food Service staff to prepare camp for a new set of campers each week by cleaning the dining hall (kitchen, bathroom, and dining areas), setting up and breaking down dining hall, including tables and chairs, and general organization of supplies in dining hall.

• Minimum 25 years of age
• Previous supervisory experience required.
• High School Diploma or equivalent required.
• Two years of successful experience as cook required, three plus preferred.
• Experience cooking and serving over 150 meals per day preferred.
• SERV Safe food handler certification required or willingness to obtain before camp starts required. SERV Safe manager preferred.
• Demonstrates ability to manage, support and organize kitchen staff.
• Experience completing and maintaining ingredient and food inventories
• Attend and complete pre-camp trainings.
• Ability to quickly respond to emergencies 24/7 when on camp property and follow GSHPA established emergency procedures.
• Ability to live and work in the outdoors in a variety of weather conditions.
• Willingness to live on camp for the entirety of their assigned camp season Full summer season - 6/12/2024 - 8/14/2024
• Must be able to pass required background checks.
• Required to submit to a drug test upon arrival at GSHPA Summer Camp.