Food Service

Position Purpose

Working as part of the kitchen and dining hall team, Food Service Staff assist with meal preparation, food service, cleaning, sanitation, dishwashing, stocking, and other duties necessary to keep camp food operations running smoothly.

This is a fast-paced, hands-on position that requires teamwork, reliability, attention to cleanliness, and a willingness to pitch in wherever needed.

Minimum Qualifications

• Ability to work effectively as part of a team
• Ability to follow instructions and established food-safety procedures
• Strong work ethic and willingness to perform a variety of kitchen and dining hall duties
• Ability to work efficiently in a fast-paced environment
• Ability to maintain high standards of cleanliness and sanitation
• Ability to accept supervision and guidance
• Dependability and punctuality
• Good character, integrity, adaptability, enthusiasm, patience, self-control, and sense of humor
• Desire and ability to live and work in a rural, rustic camp setting
• Previous food service, restaurant, institutional kitchen, or camp experience preferred but not required
• Food safety certification preferred where applicable

Responsible To

Food Service Manager and designated members of Senior Staff.

Camp Goals

The goal of The Susquehannock Camps is to maintain a healthy and safe environment at all times for campers and staff and to provide campers with a happy, educational summer of group living in the outdoors.

Food Service Staff contribute directly to these goals by providing safe, nutritious meals and maintaining a clean, sanitary, and welcoming kitchen and dining environment.

Meals are an important part of the camp day. Food Service Staff should take pride in helping create a positive dining experience and in supporting the health and well-being of the entire camp community.

General Responsibilities

• Assist with the preparation and service of meals for campers and staff
• Maintain high standards of food safety, sanitation, and cleanliness
• Assist with dishwashing and cleaning of kitchen and dining areas
• Help receive, store, organize, and rotate food and supplies
• Work cooperatively with the Food Service Manager and other members of the kitchen team
• Support special meals, events, trips, and other food-service needs throughout the summer

Specific Responsibilities

1. Assist with preparation of breakfast, lunch, dinner, snacks, and other food as directed by the Food Service Manager.
2. Wash, peel, chop, portion, assemble, and otherwise prepare ingredients and food according to instructions.
3. Assist with serving meals and preparing serving areas before each meal.
4. Help maintain proper portioning and timely replenishment of food during meal service.
5. Wash dishes, pots, pans, utensils, trays, and other kitchen equipment.
6. Operate commercial dishwashing equipment safely and correctly.
7. Clean and sanitize food-preparation surfaces, equipment, sinks, storage areas, and other kitchen workspaces.
8. Sweep, mop, remove trash, and perform other cleaning duties necessary to maintain a sanitary kitchen and dining facility.
9. Follow proper procedures for handling, storing, cooling, reheating, and serving food.
10. Assist with receiving food deliveries and moving supplies into appropriate storage areas.
11. Help organize dry storage, refrigerators, and freezers.
12. Rotate inventory using appropriate first-in, first-out practices and notify supervisors of shortages, damaged goods, or potential spoilage.
13. Follow instructions regarding campers and staff with food allergies, dietary restrictions, or special dietary needs.
14. Take food allergies and dietary restrictions seriously and immediately ask a supervisor when uncertain about ingredients, preparation, or service.
15. Prevent cross-contact and cross-contamination by following established camp procedures.
16. Maintain appropriate personal hygiene and wear required clothing, footwear, gloves, hair restraints, or other protective equipment.
17. Help prepare food and supplies for camp trips, picnics, cookouts, special events, and other activities.
18. Assist with setting up and breaking down the dining hall and food-service areas as needed.
19. Maintain a clean and organized work area throughout each shift.
20. Promptly clean spills or other hazards and report unsafe conditions or damaged equipment.
21. Safely use kitchen knives, appliances, cooking equipment, and cleaning chemicals according to training and instructions.
22. Report injuries, burns, cuts, equipment problems, food-safety concerns, or other issues immediately to the Food Service Manager.
23. Work cooperatively with counselors, Senior Staff, maintenance staff, Health Center staff, and other departments when food-service needs arise.
24. Be prepared for particularly busy periods surrounding camper arrival and departure, special events, visiting days, trips, and session changeovers.
25. Participate appropriately in the camp community and maintain friendly and professional relationships with campers and staff.
26. Be willing to assist with duties outside the kitchen when necessary for camp operations.
27. Be a positive representative of Camp Susquehannock and support the Camp Director, staff, traditions, and philosophy of the camp.
28. Remember — The Camper Comes First!
29. These are not the only duties to be performed. Responsibilities may be reassigned and additional duties assigned as required.

Essential Functions

• Ability to stand and work for extended periods of time
• Ability to walk, bend, reach, lift, carry, push, and pull throughout a shift
• Ability to safely lift and carry food, supplies, pots, pans, dishes, and other kitchen materials
• Ability to work safely around hot surfaces, ovens, stoves, steam, sharp utensils, and commercial kitchen equipment
• Ability to work in environments that may be hot, humid, noisy, or physically demanding
• Ability to safely use cleaning products and sanitation chemicals according to instructions
• Ability to follow food-safety and sanitation procedures consistently
• Ability to understand and follow verbal and written instructions
• Ability to work efficiently while maintaining accuracy and cleanliness
• Ability to work cooperatively with others during busy meal preparation and service periods
• Ability to recognize and respond appropriately to food allergy and dietary restriction procedures
• Ability to maintain composure and productivity during high-volume meal periods
• Ability to work early mornings, evenings, weekends, and irregular hours as required by the camp schedule
• Willingness to live and work in a rural camp environment with limited or simple facilities

Post Camp Responsibilities

• Assist with the thorough cleaning and closing of the kitchen, dining hall, storage areas, refrigerators, freezers, and equipment
• Assist with inventorying and properly storing remaining food and supplies
• Help clean, organize, and store kitchen equipment for the off-season
• Report damaged equipment, supply needs, and recommended improvements to the Food Service Manager
• Provide feedback regarding kitchen procedures and food-service operations
• Complete other duties as assigned by the Food Service Manager or Senior Staff