Camp Chandler - Dining Hall Director

Description

As the residential camp of the YMCA of Greater Montgomery, Camp Chandler operates a full service dining hall capable of serving three meals a day for five to five hundred. Capable of seating 228 persons in an air‑conditioned environment, the dining hall is a place of food and fellowship. The Dining Hall Director works in conjunction with the camp cooks to serve three meals a day for all campers, staff and rental groups.

Multiple meal times and groups partaking in each meal at camp makes for a dynamic work atmosphere that calls for strong organization and leadership skills. The Dining Hall leadership staff orchestrates the cafeteria style serving of each meal and the necessary cleaning and sanitization of the facility. Managing the dish room and the serving and seating areas, the Dining Hall Director must be able to assist in the supervision of multiple staff simultaneously in order to successfully feed all camp participants in a time efficient manner.

The Dining Hall leadership staff also assists the camp cooks in maintaining an accurate inventory of all products and maintaining a food service environment that meets and exceeds all guidelines and expectations of the Department of Public Health. An integral part of the summer Dining Hall operation is the implementation of the Summer Feeding program, which is supervised and conducted by the Dining Hall Director.

In addition, the Camp Store operation, inventory, stocking, and upkeep fall under the daily responsibility of the Dining Hall Director. Managing the Camp Store and supervising the staff assisting in serving camper is an essential operation in the daily function of the camp schedule.

Strong leadership and management skills are a must, and previous restaurant or food service experience is preferred. The ability of the Dining Hall Director to aid in the management and leadership of young camp staff is integral to the successful operation of the Dining Hall.

Experience with Excel is also preferred as the Dining Hall Director will be assisting in maintaining inventory. Successful completion of a food handling and safety course is highly recommended. Applicants must be at least 18 years old or older and willing to take dedication, leadership, responsibility and customer service to the next level.