Summary/Objective

Under minimal supervision, the Kitchen Manager is responsible for planning, ordering, preparing, and serving three meals per day for approximately 70-200 campers and staff throughout the summer season. This role ensures timely, high-quality food service, maintains strict health and safety standards in accordance with Girl Scouts, the State of Florida, and ACA guidelines, and supports the overall summer camp experience. The Kitchen Manager supervises kitchen staff, manages food-service operations, and contributes to a positive and inclusive camp environment.

Reports to: Director of Camp Programs

Dates of temporary employment: May 27 - July 26, 2026

Pay: Weekly rate of up to $1,300.00 (amount based on experience and certifications).

Essential Functions

Food Service Operations

• Plan menus for 70–200 campers and staff for six weeks of summer programming.
• Order food and maintain purchasing within the food-service budget.
• Prepare meals according to posted menus and ensure all meals are high-quality and served on time.
• Meet dietary needs of campers and staff by providing alternatives closely aligned with the main menu.
• Supervise the packing and distribution of food for cookouts and special programs.
• Assist with end-of-season inventory, storage, and kitchen closing procedures.
• Ensure all food is properly stored, labeled, and dated according to Health Department requirements.

Kitchen Sanitation & Safety

• Maintain a clean and sanitary kitchen, including washing pots and pans, cleaning stoves, sinks, work areas, and ensuring proper storage areas are clean and organized.
• Maintain kitchen, food storage areas, and equipment to ensure all are in good working order, clean, and ready for use.
• Follow Health Department and ACA standards for food handling, preparation, and storage.
• Ensure compliance with GSWCF, ACA, Safety Activity Checkpoints, and all camp policies and procedures related to health and safety.

Staff Leadership

• Supervise kitchen staff and ensure cohesive daily operations.
• Provide clear instructions, maintain positive working relationships, and model professional behavior.

Camp Support & Collaboration

• Maintain effective communication and relationships with staff, campers, parents, and partners.
• Inform the Director of Camp Programs of needed food or housekeeping supplies.
• Assist with daily, weekly, and end-of-season cleaning responsibilities.
• Support overall camp operations by assisting with other assigned duties as needed.
• Uphold the philosophy of Girl Scouting and promote an environment of inclusivity and respect.
• Maintain strict confidentiality and professionalism when handling sensitive information.

• Maintain professional demeanor, camp-appropriate attire, and team-oriented collaboration.

Physical and Mental Demands

• Frequent standing, walking, bending, twisting, and lifting.
• Ability to lift and carry up to 50 lbs.
• Ability to remain on feet for several hours at a time.
• Strength and endurance necessary to maintain supervision of kitchen and food-service operations.

Required Qualifications:

· Minimum 18 years of age

· Successful completion of criminal background check (required for employment).

· Current Food Handlers Manager Certification or ability to obtain certification before camp start.

· Ability to work with and communicate with children ages 6–17 and staff of diverse ages and backgrounds.

· Good judgment, risk-management skills, and adherence to seasonal staff personnel policies.
Current driver’s license, safe driving record

• Ability to interact and relate to youth and adults in a positive manner.
• Knowledge and acceptance of beliefs and principles of the Girl Scout movement; willing to register as a member of Girl Scouts of the USA (paid membership included with letter offer).

Preferred Qualifications:
• Experience in quantity cooking and meal preparation for large groups.
• Experience in food purchasing, menu planning, and kitchen management.

GSWCF is an Equal Opportunity Employer