Summer Camp Head Dining Room
The Salvation Army
- Jasper, GA
- Temporary
- Full-time
- Plans, schedules, assigns, and supervises the work of dining hall attendants, dishwasher and kitchen assistant; trains and instructs employees in the proper methods and procedures; monitors work in progress and upon completion to ensure quality standards and health regulations are enforced.
- Must follow all Site and Food Service Accreditation Standards set forth by the American Camp Association.
- Maintain personal hygiene according to health regulations (i.e. washing of hands, hair put back, closed-toed shoes, etc.).
- Maintains and follows all health regulations as to cleanliness of dining room and kitchen.
- Rotates assignments of Camp Dining Room Attendants (i.e. serving line, head table, restrooms, mopping, etc.
- Be responsible to make sure all tables have all necessary items for each meal (i.e. silverware, napkins, glasses, etc.).
- Ensures all Camp Dining Room Attendants, Camp Dishwashers and Camp Kitchen Assistant report for duty on time.
- Assigns Camp Dining Room Attendants to pre-meal setup duties, serving line and after meal clean up.
- Ensures all Camp Dining Room Attendants are ready to serve 10 minutes before each meal, and that they wear hair nets, aprons and gloves.
- Ensures the milk is rotated, put out and placed back in refrigerator in a timely manner to ensure freshness and to monitor milk as per USDA requirements.
- Check to be sure all clean-up is done properly before dismissing Camp Dining Room Attendants and Camp Dishwashers.
- Oversees the maintenance and sanitation of the dining room equipment and furnishings.
- Oversees the cleanliness of tables, benches, floors and ascertaining that everything is in readiness for the following meal.
- Oversees the cleaning and maintaining of the restroom facilities within the dining area.
- Inspecting the cleanliness of all dishes and silverware.
- Sets up an adequate area for the disposal of trays, silverware, trash, glasses and recycling.
- Maintains stock, clean and prepare beverages as needed in the dining room.
- Inventory and refill any materials needed in the operation of the dining room.
- Reports to dining Hall 45 minutes prior to scheduled mealtime.
- Prepares and maintains statistical records of meals serviced and donations received.
- Monitors kitchen and dining areas to ensure continued compliance with safety and sanitary regulations.
- Ensures that enough food is prepared based on the number of campers to be served and that food is prepared in a timely manner as scheduled.
- Serves food and beverages in a presentable manner; prepares plates for persons requiring additional assistance.
- Ensures that wash water temperatures in mechanical dishwasher is at least 100 degrees F and rinse water temperature is at least 180 degrees F.
- Ensures that kitchen facilities use only clean and sanitized utensils and equipment during food preparation.
- Ensures cleaning and sanitizing of food contact surfaces after each use.
- Ensures the time that potentially hazardous foods remain in the temperature danger zone of 40 degrees F to 140 degrees F is minimized.
- Ensures that all garbage containers in kitchen and dining areas are securely covered and tied when not in use.
- Ensures that initial water temperature for hand washed dishes is at least 100 degrees F and a second rinse process is used with an approved chemical sanitize.
- Ensures that all dishes and food services utensils are air dried and protected from dust and contamination between uses.
- Participates enthusiastically as a member of the camp staff team to deliver and supervise evening programs, special events, overnights and other all-camp activities and camp functions.
- Sits with camper tables during meals and serve as a table monitor when needed.
- Keeps personal living quarters neat, clean and ready for inspection.
- Be available to participate and assist with camp programs and activities as directed by the Camp Director.
- Performs other duties as assigned.
- Two years progressively responsible experience in food service management with at least six months experience in a supervisory capacity preferred, or
- Any equivalent combination of training and experience which provides the required knowledge, skills, and abilities.
- CPR and First Aid Certification