Food Service Manager

Part-time, non-exempt hourly position at $17.00/hour. FLSA Section (13)(a) Seasonal Exemption applies. Located at Inspiration Hills Camp & Retreat Center, Burbank, OH. Reports to the Executive Director.

About the Role

The Part-Time Food Service Manager leads kitchen operations at Inspiration Hills Camp & Retreat Center, ensuring high-quality, nutritious, and cost-effective meals for retreat groups, campers, and guest events. Based in Beechwood Dining Hall, this role focuses on weekend retreat meal delivery (Friday evening through Sunday morning) during the August–May retreat season, with flexible mid-week administrative hours and expanded seasonal hours during summer camp operations (June–July).

Responsibilities

• Culinary Leadership & Menu Management
  • Oversee and participate in food preparation, cooking, and service for retreat groups and summer camp sessions.
  • Plan nutritious, appealing, and cost-effective batch menus tailored to group sizes and retreat schedules.
  • Maintain strict dietary safety protocols to accommodate guest allergies and special dietary needs.
  • Maintain and update standardized camp recipe files and portion guides to ensure quality and control costs.
• Procurement & Inventory Control
  • Utilize a camp computer to place timely, accurate orders with primary food distributors and local vendors.
  • Inspect deliveries, manage proper food storage (FIFO), and conduct periodic inventory counts to prevent waste and shortages.
• Health, Safety, & Sanitation Compliance
  • Maintain the kitchen, walk-in coolers, dry storage, and food prep areas in strict compliance with Wayne County Health Department standards.
  • Ensure daily logs for refrigeration, freezer, and dishwasher sanitizing temperatures are accurately recorded for health inspections.
  • Oversee routine cleaning and care of industrial kitchen equipment; report mechanical failures or facility repairs promptly.
• Kitchen Staff Supervision & Workflow
  • Direct and supervise part-time kitchen staff, including shift scheduling and training.
  • Ensure efficient execution of meal service windows and complete post-meal kitchen teardown, dish pit operation, and dining hall cleanup.
  • Train kitchen team members in food handling, knife safety, chemical sanitation, and industrial equipment operation.

Requirements

• Minimum of two (2) years of experience in volume food preparation, kitchen leadership, or commercial food service.
• Current ServSafe Manager Certification (or ability to obtain immediately upon hire).
• Basic computer proficiency for online vendor food ordering (e.g., GFS, US Foods) and menu records.
• Ability to supervise, train, and direct kitchen shift leads and assistants.

Schedule

• August–May (Retreat Season): Weekend-focused hours aligned with group retreat bookings (typically Friday PM through Sunday AM teardown). Additional flexible mid-week hours (1–3 hours as needed) for online food ordering and inventory prep. Meal service is not required every weekend.
• June–July (Summer Camp Season): Expanded part-time or full-time seasonal hours available to oversee 7-day camper meal operations with seasonal kitchen support staff.

Physical Requirements

• Ability to stand, walk, and work in a commercial kitchen environment for extended periods (8+ hours).
• Ability to regularly lift, carry, and move food crates, stock supplies, and cookware weighing up to 50 lbs.
• Ability to work comfortably around high-temperature cooking equipment, commercial dishwashers, and walk-in freezers.

Pay

$17.00 per hour.