Boy Scouts of America - Northern Star Council
  • 21-Nov-2017 to 20-Jan-2018 (CST)
  • Camping - Seasonal
  • Minneapolis, MN, USA
  • $5,000
  • Other
  • Contract

Seeking a full-time seasonal Food Service Director for the upcoming summer season (June 5, 2017 through August 7, 2017) at Stearns Scout Camp, located near Annandale, MN. Compensation: $5,000 for the season. Room and board are also provided, though they are optional. This position reports to the Camp Director.

The Food Service Director is responsible for providing high quality food with the help of up to 3 kitchen staff. Three meals are prepared per day, serving up to 200 participants at each meal during the weekends and up to 20 people during the week.

Responsibilities include:
1. Responsible for the preparation of camp foods. Ensure that meals are in accordance with good health standards and are appetizing to the campers. Responsible for making sure that foods are hot when delivered to campers.
2. Direct the preparation of all meals, Coordinating cooking responsibilities and scheduling all staff.
3. Ensure that an adequate quantity of food is available to all campers and staff. Enough food should be available to feed healthy appetites for elementary-aged kids and their parents in an outdoor environment.
4. Orders for foods will be placed according to a set schedule.
5. Manage the kitchen staff. Ensure that food service personnel are in accordance with all BSA and governmental policies, regulations, and standards.
6. Sanitation in the kitchen must be adhered to at all times. Prior to departure each day, the kitchen must be completely clean and free of garbage.
7. Responsible for the proper storage of all food products. Responsible for making sure that Hot/Cold charts are filled out three times daily. All dry products will be stored in a rodent-free environment. Make sure food is kept in its proper place - dairy products in dairy cooler, raw meats on lowest shelves or separate racks, etc.
8. Assist with all other responsibilities as directed by the Camp Director.

Qualifications include:
1. Education and certification: High school diploma or equivalent required, technical college education preferred. ServSafe certification is required.
2. Work experience: Two years of food service experience is required; food service management experience is preferred, preferably in cafeteria-style setting, such as a high school or college cafeteria. Supervisory experience is preferred as this position manages up to 3 employees. Budget management experience is preferred. Strong written and verbal communication and problem-solving skills are required. Must be detail-oriented and accurate. Knowledge of Scouting is helpful though not required.
3. Work location: Must be able to live at camp (3303 County Road 44, South Haven, MN 55382) or near camp for the season; room and board are provided. A private cabin is available at camp. If the employee chooses to reside off site, a private cabin will be available for breaks.
4. Work schedule: Requires working six days per week, with one day off during mid-week (the day off is usually Tuesday or Wednesday). Requires being on site daily from 7:00 AM to 5:30 PM (weekdays) and 5:00 AM to 7:00PM (Weekends), with an afternoon break. Must be able to maintain regular attendance. May sometimes require accessibility outside of normal business hours to deal with after-hours emergencies.
5. Interpersonal skills: Must have the ability to get along with staff, youth campers, volunteers and vendors, and maintain a friendly and helpful attitude. Must have the ability to effectively enforce established kitchen (and camp) policies and procedures, and manage staff effectively. Must be able to be a team leader and player, build relationships and communicate effectively with kitchen staff to provide good customer service. Must be able to work independently as well as cooperatively, and handle multiple tasks simultaneously.
6. Confidentiality: Must be able to maintain confidentiality of all information dealing with staff, youth, volunteers, vendors, and council.
7. Technology: Must have a working knowledge of computers necessary to run the food service operation. Employee may be trained in custom software as needed.

Additional requirements of this position:
MATERIALS AND EQUIPMENT USED: 100% of time
Food service equipment, telephone system, motor vehicle, technology tools.
PHYSICAL ACTIVITIES AND REQUIREMENTS: 100% of time
Reaching, standing, walking, pulling, twisting, pushing equipment, bending, feeling, talking, hearing, stretching, grasping, lifting, repetitive motions, computer keyboarding. Frequent lifting of equipment up to 50 pounds; employees are expected to work with others to safely lift heavy items. Must be able to stand for long periods of time and be able to perform repetitive and stretching motions.
MENTAL DEMANDS: 100% of time
Reading, writing, reasoning, detailed work, effective verbal and written communication, confidentiality, stress, problem solving, language, math, training/basic teaching, customer contact including interaction with people from a variety of backgrounds and cultures, multiple concurrent tasks, frequent interruptions in a fast-paced environment, frequent change, time and relationship management, budget management, cost analysis, general management.
WORKING CONDITIONS: 100% of time
This position may be exposed to some environmental conditions as a result of working at camp and working in a kitchen.
COMPETENCIES/MODE OF OPERATION: 100% of time
Effectively manage time and organize work to achieve expected results. Be able to make and keep commitments and complete tasks on time. Be efficient at planning and backdating. Use all available resources efficiently. Must be able to work under pressure as needed. Work may have frequent interruptions and requires ability to move from one task to another at a moment's notice while maintaining a positive attitude. Exercises discretion and independent judgment. Makes recommendations and decisions regarding matters of significance. Accept coaching and skill development as needed. Be able to communicate expectations to others. Meet goals established for the position to achieve success.
WORKING RELATIONSHIPS, SUPERVISION, VOLUNTEER RELATIONS: 100% of time
Work cooperatively with others. Recognize the importance of good working relationships with all camp staff, youth, volunteers and vendors.

For more information about Northern Star Council, see www.northerstarbsa.org

Please apply online on this site.

Boy Scouts of America - Northern Star Council
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