Summer Camp Kitchen Manager

The Kitchen Manager is responsible for overseeing all aspects of Green River Preserve’s food program, from menu planning and staff leadership to supply management and coordination with the GRP Farm. The Kitchen Manager will be responsible for supervising up to five kitchen assistants and two Cooks. This role ensures that every meal served reflects the GRP’s values of community, sustainability, and care.

The Kitchen Manager provides nourishing, balanced, and delicious meals for campers, staff, and guests while fostering a warm, organized, and efficient kitchen environment.

This is a leadership position requiring creativity, professionalism, and attention to detail. The Kitchen Manager works collaboratively with the Executive Director, Farm Manager, and other members of the leadership team to integrate farm-fresh produce into daily meals and to model environmental stewardship in kitchen operations.

March 23, 2026 to October 16, 2026

• Design and implement menus that are nutritious, kid-friendly, and reflect GRP’s commitment to sustainability and farm-to-table principles.
• Provide 3 meals and 3 snacks every day to 175-200 people during camp sessions in keeping with the schedule
• Incorporate fresh produce from the GRP Farm and other local or regional sources into meal planning.
• Develop recipes and portion guides that balance variety, nutrition, and dietary needs, including vegetarian, vegan, gluten-free, and allergy-friendly options.
• Regularly evaluate menu success through camper and staff feedback, adjusting for preference, quality, and efficiency.
• Support special events such as Farm Feast, Family Camp, and weekend programs with creative, celebratory menu design.

• Recruit, hire, and onboard kitchen staff and assistants, emphasizing teamwork, respect, and a positive work culture.
• Conduct staff training on food safety, preparation techniques, and GRP’s kitchen values of hospitality and sustainability.
• Create and maintain work schedules, ensuring appropriate coverage for all meal periods and cleaning shifts.
• Supervise and support kitchen staff daily, fostering growth, accountability, and collaboration.
• Encourage professional development and model leadership through consistency, fairness, and enthusiasm.
• Conduct 1:1’s with all staff throughout the season to help coach and offer feedback.

• Oversee all aspects of inventory control, including purchasing, receiving, and tracking supplies.
• Maintain accurate records of food and supply usage to predict needs and minimize waste.
• Manage allocated kitchen budget, ensuring cost efficiency without compromising quality.
• Build and maintain relationships with vendors and local suppliers to ensure reliable delivery and fair pricing.
• Ensure the kitchen remains fully stocked and well-organized at all times.

• Work closely with the Farm Manager to plan menus around seasonal harvests, forecast ingredient needs, and reduce food waste.
• Coordinate regular communication with the Farm regarding available produce, storage, and usage timelines.
• Support and promote GRP’s sustainability goals through composting, recycling, and mindful portioning.
• Participate in occasional educational opportunities or farm-to-table demonstrations for campers to connect them with where their food comes from.

• Ensure all food preparation and service meet state and local health regulations as well as American Camp Association Standards.
• Maintain Serv Safe Manager certification and uphold GRP’s high standards for sanitation and hygiene.
• Implement daily cleaning routines, temperature logs, and storage checks.
• Train all staff in food handling, allergy awareness, and emergency procedures.

• Oversee the planning and execution of high-quality, hospitable meal services for Family Camp sessions and other weekend guest programs
• Coordinate the ordering, preparation, and packing of food for off-site camper campouts, ensuring all dietary needs are met for field groups
• Lead the culinary vision for signature camp…