Search Page | Back to Results

Kitchen Manager

The Kitchen Manager supports Portage Lake’s mission by assisting with food-service operations including food preparation, allergy needs, personnel management, recruiting volunteers, and executing effective kitchen practices.

Manage daily food service and dining room operations
o Prepare nutritionally balanced and group / age-appropriate meals
o Prepare food for those with special dietary needs
o Ensure safe preparation, serving, and storage of food to Serve Safe standards
o Maintain high standards of cleanliness, sanitation, and safety
o Responsible for cleaning of all food service areas including kitchen, dining hall,
storage, and recycling
o Inspect equipment and ensure proper cleanliness and sanitation
o Promote practices that reduce waste, reuse items, and recycle

Manage kitchen staff
o Assist Food Service Director with kitchen staff training in PLCBC and Serve Safe
policies and procedures
o Direct kitchen staff in needed assignments and tasks (i.e. prep, dishes, restock)

The Kitchen Manager works under the Food Service Director to prepare and serve food, to help supervise kitchen staff and to ensure the integration of food service into the mission and goals of camp. The Kitchen Manager also coordinates with the Food Service Director to ensure the safety and hospitality of guests with dietary restrictions, and assist with recruiting volunteers for retreat season. The Kitchen Manager will meet with the Food Service Director prior to group arrival to discuss the pre-planned menu, expectations, needs, schedules, and more. After the
conclusion of a retreat/camp week the Kitchen Manager will meet with the Food Service Director to evaluate the week or weekend, communicate what did or did not work, and identify any other areas of improvement, success, or ideas.

Time:  Full-Time Seasonal
Salary:  Paid
Category:  Food Services

Updated: 4/17/2025 2:20:17 PM