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Job Title: Food Service Manager

The Food Service Manager directs the overall food service and dining hall operations of the camp, including purchasing, preparation, nutrition, service, sanitation, security, personnel management, customer service, and record keeping. This includes oversight of the camp store.

Essential Functions

The Food Service Manager (FSM), to the best of their ability, will seek to further the Armys commitment to Christian camping. The FSM has a designated relationship with maintenance staff to ensure the proper and efficient operation of all kitchen appliances. It is important to identify the relationship between the FSM and the Program Staff to ensure the integration of food service with the mission and program goals of the camp.

The FSM is responsible for encouraging the professional and spiritual growth of staff under their care. They manage daily operations of camp food and dining services, coordinate activities between kitchens and dining rooms, oversee meal planning, and ensure the service of nutritionally balanced meals and snacks.

The FSM oversees inventory and ordering of food, equipment, and supplies, maintains cleanliness and sanitation standards, manages administrative and human-resource functions, and supervises staff including training, scheduling, and performance monitoring. They ensure compliance with all American Camping Association food standards and USDA Summer Food Service Program requirements.

Additional duties include maintaining cleanliness of all food-service areas, inspecting and repairing equipment, promoting waste reduction practices, and working collaboratively with the Guest Services Manager and Camp Director on cost-saving measures.

In year-round settings, the FSM contributes to strategic discussions on guest services, budgeting, and capital planning. For summer operations, they participate in staff hiring, orientation, and supervision of food service activities.

Working Conditions

The FSM must be able to walk, stand, bend, squat, climb, kneel, and twist frequently. They should be capable of safely using kitchen equipment and lifting up to 30 pounds regularly.

Minimum Qualifications

• Ability to work independently in a detailed, professional, and courteous manner.
• Experience in leading people and working with staff, the public, and children.
• Experience in institutional or large-scale food service.
• Knowledge of food service operations, including ordering, inventory, budgeting, and preparation.
• Current health department certification and valid kitchen operating license.
• Supervisory experience and knowledge of health and safety laws.
• Experience in preparing special dietary foods.
• Must be 21 years or older and possess a valid CA drivers license.

Skills, Knowledge & Abilities

• Effective oral and written communication skills.
• Ability to identify and respond to hazards.
• Physical mobility and endurance for long periods of standing or walking.
• Clean driving record and background check as applicable.

Additional Notes

This description is not exhaustive and may include other duties as needed. Flexibility and cooperation are expected.

Experience & Certifications

• Required: Food service experience, including ordering, inventory, and equipment use.
• Required: Valid drivers license, MVR check, and Food Handlers Card.

Why work at The Lawrence M. Daley Camp and Conference Center

Working at a Christian summer camp offers a rewarding experience serving campers as cabin leaders, maintenance, cooks, program leaders, or lifeguards. Staff receive a weekly salary, room, and board. Mandatory staff training begins in June, with summer camp lasting through early August. The days are long, the weeks fly by, and the impact is life-changing.

Address: 26801 Dorothy Dr., Calabasas, CA 91302-1901

Contact: (818) 222-6327

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