KITCHEN MANAGER

Responsibilities

• Run all three daily services for 400 people in one dining hall
• Manage and schedule a 14-person kitchen team
• Cookout special diets: gluten free, dairy free, nut allergies, vegan, religious accommodations
• Cookout vendor relationships with US Foods (three deliveries a week) and Sysco
• Cookout Plan kitchen logistics around camp programming, cookouts, day trips, and overnight trips
• Cookout Lead the team to the standards Mike sets, with full autonomy on floor execution
• Cookout Keep food safety, sanitation, and dining hall standards at NH health code and ACA accreditation level

Requirements

• Five-plus years in food service operations. Restaurant, institutional, school dining, retreat center, or camp.
• Experience managing a team of 8 or more in a high-volume kitchen.
• Comfort with from-scratch cooking and from-scratch logistics.
• Calm under pressure. The dining hall is loud and the timing is tight.
• Available June 10 through August 8.
• Willingness to live on-site. Housing and all meals provided.

Compensation

This position is: hourly, $20/hr +

Work visa

This employer is willing to sponsor a work visa for international applicants