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The Kitchen Manager reports to the Food Service Manager and camp leadership, planning and overseeing meal and snack production for 650+ campers and staff. Responsibilities include menu execution, portion control, food safety and temperature logging, allergen and Kosher-style handling, inventory management with FIFO, purchasing and submitting invoices, and leading 15–25 back-of-house team members while ensuring clean, sanitary operations.",{"@graph":63,"@context":118},[64,80,101],{"@type":65,"itemListElement":66},"BreadcrumbList",[67,71,74,77],{"item":68,"name":69,"@type":70,"position":9},"https://docshare.wps.com","Home","ListItem",{"item":72,"name":10,"@type":70,"position":73},"https://docshare.wps.com/template/",2,{"item":75,"name":41,"@type":70,"position":76},"https://docshare.wps.com/template/letters/",3,{"item":78,"name":59,"@type":70,"position":79},"https://docshare.wps.com/template/kitchen-manager-job-description-camp-louise/258947/",4,{"url":78,"name":59,"@type":81,"image":82,"author":87,"headline":59,"publisher":90,"fileFormat":93,"inLanguage":57,"description":61,"dateModified":94,"datePublished":95,"encodingFormat":93,"isAccessibleForFree":96,"interactionStatistic":97},"DigitalDocument",{"url":83,"@type":84,"width":85,"height":86},"https://docshare.wps.com/thumbnails/kitchen-manager-job-description-camp-louise/258947.png","ImageObject",442,249,{"name":88,"@type":89},"Mimi","Person",{"url":68,"name":91,"@type":92},"DocShare","Organization","application/pdf","2026-10-21","2026-09-13",true,{"@type":98,"interactionType":99,"userInteractionCount":15},"InteractionCounter",{"@type":100},"ViewAction",{"@type":102,"mainEntity":103},"FAQPage",[104,110,114],{"name":105,"@type":106,"acceptedAnswer":107},"Who does the Kitchen Manager report to at Camp Louise?","Question",{"text":108,"@type":109},"The Kitchen Manager reports to the Food Service Manager, and also to the camp Assistant Director and Director.","Answer",{"name":111,"@type":106,"acceptedAnswer":112},"What food safety and allergy responsibilities are required?",{"text":113,"@type":109},"The role requires maintaining temperature logs, preventing cross contamination, monitoring labeling and storage, and supervising allergen kitchen production, including gluten-free/allergen and Kosher-style considerations.",{"name":115,"@type":106,"acceptedAnswer":116},"How does the Kitchen Manager support inventory and purchasing?",{"text":117,"@type":109},"The Kitchen Manager oversees inventory staff and the FIFO system, performs hands-on unloading for deliveries, rejects substandard items, submits invoices, and ensures orders are processed with the correct Purchase Order.","https://schema.org",{"og:url":78,"og:type":120,"og:title":59,"og:site_name":91,"og:description":61},"article",{"robots":122,"canonical":78},"index,follow",{"doc_id":124,"site_id":56},258947,1790175070,{"code":4,"msg":5,"data":127},{"doc_id":124,"user_id":128,"nickname":88,"user_avatar":129,"doc_module":9,"category_id":40,"category_name":41,"doc_title":59,"doc_description":61,"doc_content":130,"file_id":131,"file_url":132,"file_type":133,"file_size":134,"view_count":15,"is_deleted":4,"is_public":9,"is_downloadable":9,"audit_status":9,"page_count":76,"language":135,"language_code":57,"site_id":56,"html_lang":57,"table_of_contents":136,"faqs":137,"seo_title":138,"seo_description":61,"update_tm":139,"read_time":9},2336477974920,"https://ap-avatar.wpscdn.com/davatar_155a257f0dc6eb9ab79c44ca47cae57d","Kitchen Manager / Job Description  \nCamp Louise / Cascade, MD  \n[https://www.airylouise.org](https://www.airylouise.org)  \nStart date-Mid may, and no later than MAY 25th, 2026 End date-August 15.  \nTHIS POSITION IS ALIVE-AT-CAMP OPPORTUNITY, LOCATED IN MARYLAND AND CANNOT BE PERFORMED REMOTLY.  \nHave fun while you work this summer-AT SUMMER CAMP!  \nCamps Airy & Louise provides 650+ campers and staff with a fun, creative and adventurous summer experience that promotes self-growth, leadership, and a positive sense of identity.  \nAs part ofour team you will Live at camp, be part of the camp community, and have fun while you work with the beautiful views of the Catoctin mountains in western Maryland.  \nCamp Louise operates a full-service Kitchen and Dining Hall serving 3 meals each day to 650+ campers and staff. We are looking for motivated candidates with a great attitude, and flexibility to get the job done.  \nOverview:  \n• The Kitchen Manager (KM) reports to the Food Service Manager (FSM), as well as to the camp Assistant Director and Director.  \n• The Kitchen Manager plans and oversees preparation of delicious, well-balanced menus for mealsand snacks. They will also provide food needs for dietary & allergies, programming, and special events.  \n• The Kitchen Manager will ensure food quantity and quality, presentation, and food waste. As well as supplies and stocking for all production needs.  \n• The Kitchen Manager will lead by example and be expected to show leadership through  \ncommunication, creativity, availability and flexibility while maintaining a safe, sanitary work environment with a problem-solving approach and a “jump in where I'm needed” mindset.  \nResponsibilities:  \nProduction:  \n• Menu execution, use production sheets and other tools to feed 700 individuals 21 weekly meals.  \n• Supervision and execution of food needs outside of the dining hall meal schedule (snacks, special events, programming needs, staff meetings, etc.)  \n• Supervision and execution of Grab-and-Go, meals in camp “pack-out”, out of camp trips.  \n• Timely production of meals by given camp schedules.  \n• Timely production and delivery of in-camp food meals distributed to specific departments.  \n• Quantities and portion control,  \n• Communicate serving portions with the Dining Hall Manager (DHM) and team  \n• Oversee the quality, appearance, and taste of all the foods prepared.  \n• Prep work planning and monitoring (long-and short-term planning)  \n• Communicating with Inventory staff-pulling needs for accurate products and quantities needed.  \n• Supervise allergen kitchen production.  \n• Ensure that the food services team has the most accurate and up-to-date menus and counts at all times and communicate all changes.  \nFood Safety:  \n• Maintaining temperature logs of all storage units and coolers.  \n• Reporting any issues in a timely fashion to the FSM or appropriate maintenance service.  \n• Monitoring temperatures, labeling and storage of all ready to eat and prepped foods.  \n• Checking ingredients-gluten free/allergens, Kosher style.  \n• Preventing cross contamination.  \n• Updating and communicating menu changes and substitutions to the team with sufficient time to ensure food safety and allergy/kosher style adjustments (pulling, prep work, & cooking time) .  \nCleaning and Sanitization:  \n• Ensure kitchen and other related workspaces are maintained in a clean and sanitary condition at all times.  \n• Ensure food service staff follow the staff policy and meet proper hygiene and appearance standards.  \n• Monitor kitchen cleaning and sanitation by following a checklist and master cleaning plan.  \n• Direct, lead and partake in day-to-day and periodic cleaning and sanitation.  \n• Monitor kitchen and appliance cleaning, upkeep maintenance needs.  \nReceiving and inventory:  \n• Timely and adequate purchasing of all food and supplies, working with a purchasing company.  \n• Overseeing the inventory staff and ensuring the First In First Out (FIFO) system is pe","cbCaii3MzTZuDO2H","https://ap.wps.com/l/cbCaii3MzTZuDO2H","pdf",241735,"English","# Overview\n## Responsibilities - Production\n## Responsibilities - Food Safety\n## Responsibilities - Cleaning and Sanitization\n## Responsibilities - Receiving and Inventory\n## Responsibilities - Training and Supervising Staff\n## Administrative Requirements","[{\"question\":\"Who does the Kitchen Manager report to at Camp Louise?\",\"answer\":\"The Kitchen Manager reports to the Food Service Manager, and also to the camp Assistant Director and Director.\"},{\"question\":\"What food safety and allergy responsibilities are required?\",\"answer\":\"The role requires maintaining temperature logs, preventing cross contamination, monitoring labeling and storage, and supervising allergen kitchen production, including gluten-free/allergen and Kosher-style considerations.\"},{\"question\":\"How does the Kitchen Manager support inventory and purchasing?\",\"answer\":\"The Kitchen Manager oversees inventory staff and the FIFO system, performs hands-on unloading for deliveries, rejects substandard items, submits invoices, and ensures orders are processed with the correct Purchase Order.\"}]","Kitchen Manager - Job Description - Camp Louise | PDF",1789328073]