Food-Service Director-- Summer Camp

Salary: $80,000 Annually

Lead a Culinary Program That Fuels Summer Adventure.

This role is a high-impact leadership position for a full-scale food service operation in a vibrant summer camp environment. You will combine culinary creativity, operational leadership, and team development in a fast-paced, mission-driven setting.

Brock & Company, Inc. is a premier provider of contract food management to private and independent schools and corporations throughout the Mid‑Atlantic and New England regions. We deliver outstanding quality food services that exceed client expectations, focusing on top quality products and passionate staff.

As a member of the Brock team, you will experience a work schedule that allows for a quality of life. Our food programs are dynamic, menus are cutting edge and creative, and we value your input to implement solutions and drive success.

The Food Service Director will oversee larger culinary operations to meet company and client expectations. Responsibilities include implementing marketing programs, policies, and procedures, team-building, employee development, performance management, purchasing, inventory management, and maintaining budget adherence.

In the summer camp environment, the Food Service Director supports an active and diverse camper population. Key duties include planning high-volume meal service schedules, accommodating food allergies and special dietary needs, coordinating themed meals and special events, and ensuring smooth service during fluctuating attendance periods.

• Develop and maintain effective client and customer rapport for mutually beneficial business relationships.
• Full compliance with operational fundamentals: managing waste, standard menus, recipes, and ingredients; implementing internal purchasing standards and expectations; ensuring accurate food consumption estimates; and adhering to all applicable food safety standards.
• Ensure efficient execution and delivery of all food line products in line with the daily menu, maintaining Brock standards and food quality at all times.
• Train and manage culinary and kitchen employees in best practice food production techniques.
• Coach employees by creating a shared understanding of objectives and methods.
• Reward and recognize employees, plan and execute team meetings and daily huddles.
• Complete and maintain all staff records, including training records, shift opening/closing checklists, and performance data; manage multi-tasking and simplify team agendas.
• Ensure proper equipment operation and maintenance.

• Culinary or Hospitality degree preferred;
  Serv Safe certification required.
• At least 7 years of experience with 3–5 years in a management role.
• Business acumen: deliver food and labor targets, understand performance metrics, data, ordering, and inventory trends, with budget focus.
• Leadership skills to ensure culinary production aligns with company and client expectations, with proper culinary standards, preparation, presentation, and service.
• Compliance with Serv Safe, occupational and environmental safety policies; adhere to all applicable policies, rules, and regulations.
• Must be able to stand for extended periods of time.
• Adhere to client and company protocols related to COVID‑19 workplace safety and sanitation standards.
• Lift and move food, food containers, and other non-food items weighing up to 35 lbs from floor position to no higher than one’s own height.

Equal Opportunity Employer - M/F/D/V Benefits Eligible.

Background Check and Required / Uniforms and Meals Provided.

Please respond with resume or letter of intent.