Responsible to: Head Cook & Camp Directors
General Responsibilities
To direct and supervise the overall operation of the serving and dining rooms, instruct and supervise all dining room personnel, and ensure a clean, safe, and friendly work environment.
Specific Responsibilities
- Supervision of all Dining Room Aides and the overall cleanliness of the dining facilities and equipment.
- Work closely with the Head Cook. Confer daily to review menus, possible changes, special needs for the day and/or additional guests.
- During orientation week, orient and train dining room staff and provide brief orientation for all camp staff to dining room procedures. (See Dining Room Policies orientation handout).
- Assure that the Dining Room Aides (affectionately known as Hoppers) are clean and neat in appearance at all times. Aides must wear assigned hats and aprons at all times while on duty. Stress sanitation & cleanliness by following Health Dept rules & policies.
- Assign Aides to work areas. Make up rotation schedule for the summer.
- Post a copy of the menu in the serving room for each week.
- List on the blackboard all that goes on the table for next meal: i.e.: bread, butter, salad, milk, water, etc.
- Be on the job in advance of the starting time of the Hoppers. Hoppers are to report to work 45 minutes before breakfast and one hour before lunch and supper.
- Daily and weekly duties should be assigned and posted.
- Schedule days off for you & your department and post on a calendar. Transfer names to master schedule in Main office.
- Serve as a mentor for the Hoppers. Be available to listen to their problems and concerns. Utilize the Head Cook, Camp Directors, and other experienced staff as resources.
- Inspect the Dining Room before and after meals for cleanliness and preparedness.
- Make sure recyclables get organized: cardboard gets broken down & stacked by garbage; tin cans are rinsed & set on the sink by the Cook’s Porch for the kitchen staff to crush; milk cartons (#2) are rinsed, crushed, & put in container in Recyclables Room (off Dishwashing Room).
- Bring up the food & supplies the Hoppers will require for the next day’s menu from the basement the night before. (With heavy cases, ask for assistance from the Dishwashing Room Staff.)
- Inform the Head Cook of inventory needs so that items may be re-ordered before they run out. This is very IMPORTANT. If the last case of an item is opened, let the Head Cook know.
- Encourage the Hoppers to observe therapy classes, help in the units and special activities where they have an interest. This is to be done in their free time after their dining room duties are completed.
- Attend daily breakfast department meetings (Monday through Friday). Bring these important announcements back to your department and share them with the Hoppers at daily morning meetings.
- Complete mid-camp and end of camp evaluations on each Dining Room Aide.
- Stress SANITATION, SAFETY, PRESENTATION & HOSPITALITY AT ALL TIMES.
- Help organize your department’s participation in the major camp events of 4th of July and the Birthday Party.
- Get to know campers and others on staff and involve yourself in a variety of camp activities.
- Be open to accepting other duties that may be assigned by the Camp Director.
- Set the example for your staff by maintaining an upbeat, positive, and helpful attitude.
- Keep the Head Cook and Camp Director informed about the operation/issues concerning the Dining Room.
Qualifications
- Be mature and responsible.
- Have experience in camp or institutional food service setting or a willingness to learn it.
- Enjoy working with teenagers and be willing to serve as their work supervisor and mentor.
- Be able to motivate and supervise the dining room staff in creating a positive atmosphere of teamwork and cooperation.
- Desire to live and work in a camp setting.
**ALL STAFF ARE RESPONSIBLE FOR CLEANING THEIR DEPARTMENTS AND LIVING QUARTERS AT THE BEGINNING, DURING AND AT THE END OF CAMP.
Revised 2009
