Residential Camp Director of Food Services - Catalina Sea Camps CA

CIMI Institute

CIMI Institute

United States
Posted on Monday, March 6, 2023

Job Details

Toyon Bay - Avalon, CA
Full Time


Guided Discoveries, Inc.

Job Title: Residential Camps Food Service Director

Location: Catalina Island Marine Institute

Department: Food Service Department

Work Year: **Year-Round/Full Time

Reports To: CIMI (Catalina Island Marine Institutes) Camp Director/President

FLSA Status: Exempt

Revision Date: November 29, 2021

**These dates are contingent and could change due to the guidelines from the CDC (Centers for Disease Control), State of California and County Public Health Officials. **

Position Summary:

Manages all camp kitchens and staff teams in assigned kitchen and dining hall areas to ensure campers, staff, teachers, and guests receive the highest level of service and quality on a daily and consistent basis.

Supervisory Responsibilities

Primary Responsibilities/Essential Functions:

  1. Manages Lead Cook/Cooks, dishwashers, and employees in the assigned camp kitchens. Is responsible for the overall direction, coordination, and evaluation of these units. Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws. Responsibilities include interviewing, hiring, and training employee members; planning, assigning, and directing work; appraising performance; rewarding and disciplining employee members; addressing complaints and resolving problems. Responsible for planning department goals and directing employee members to achieve results.
  2. The food served at camp plays a significant role in the overall camper's experience. We expect this person to be able to come into a well-established culture and learn what has worked for GDI for years. To be able to guide the team forward as the company grows.
  3. 50/50 time between both Toyon and Fox kitchens.
  4. Must maintain acceptable food stores at all times.
  5. Achieves budgeted revenues, controls expenses. Utilizes computer programs to analyze forecasts and costs. Ensures quality and freshness of the food being ordered.
  6. Implementing new menu ideas (and working closely with the Lead Cook) on menus and cost evaluations.
  7. Ensures campers, staff, teachers, and guests receive outstanding, consistent, exceptional service by circulating through each dining area weekly. Seeks opportunities to improve satisfaction and immediately handles any campers, staff, teachers, and guests' concerns or complaints.
  8. Must be willing to step in and help cook/wash dishes if we are short of staff or have large groups in camp.
  9. Assists in developing and updating policies and procedures. Participates in weekly meetings with the Kitchen Team to ensure weekly goals, challenges, and service standards are met.
  10. Follows all standard food handling and sanitation and health department guidelines.
  11. Must wear non-slip, oil-resistant shoes. Follow all safety policies and procedures. Acts on reports of potential safety issues or whenever observed and takes immediate action to resolve emergency situations. OSHA (Occupational Safety and Health Administration) requires the use of Personal Protective Equipment (PPE) when performing work duties that have the potential of risk to your health or safety. Employees will be trained in the proper use and care of assigned PPE if applicable. The camp provides the required PPE. The employee member has the responsibility to report defective, damaged, or lost PPE or equipment that does not fit properly to the F&B Manager. Maintains strict compliance with camps Hazardous Material (HAZMAT) program and familiarizes self with current MSDS.
  12. Reporting to work as scheduled (on time and on a regular basis) is an essential function of the job.
  13. Makes merit recommendations within budget or established guidelines. Recommends promotions or reclassifications within company policy.
  14. Responsible for daily payroll and approvals of time off. Approves leave and time away from work within company policy.
  15. Works with and knows the programs that are used in ordering food from Sysco and US Foods.
  16. Resolves complaints within scope of authority otherwise refer the matter to upper management. Notifies Camp Director/President of all unusual events, circumstances, missing items, or alleged theft.
  17. Works closely with the Health Director and the Senior Leadership Team to develop safe, effective, and financially sustainable operational guidelines for foodservice operations during a pandemic.
  18. Reports that are requested must be given to the Director of Finance/President in a timely manner which could be daily, weekly, or monthly.

Other Responsibilities/Supportive Functions:

  1. Completes required training as scheduled.
  2. Strong attention to detail and the ability to handle multiple tasks. Ability to solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists. Ability to interpret a variety of instructions furnished in written, oral, diagram or schedule form.
  3. Ability to monitor labor as required by anticipated business activity while ensuring that positions are staffed when and as needed and labor cost objectives are met.
  4. Requires ability to serve the needs of campers, staff, teachers, and guests through verbal face-to-face interactions. Contacts sometimes contain confidential/sensitive information so require the ability to use discretion. Must demonstrate a positive attitude and professional demeanor. Requires effective communication and interpersonal skills and commitment to a prominent level of campers, staff, teachers, and guests' satisfaction.
  5. Uses logic and reasoning to identify the strengths and weaknesses of alternative solutions, conclusions, or approaches to problems. Requires attention to detail. Must be able to solve problems and remain calm and alert when dealing with demanding situations, during busy activity periods, or in an emergency.
  6. Requires working knowledge of MS Office applications and ability to learn and use Teams and telephone and computer systems.
  7. Ability to read, analyze, and interpret general business periodicals, professional journals, technical procedures, or governmental regulations. Ability to write reports, business correspondence, and procedure manuals. Ability to effectively present information and respond to questions from groups of directors/managers, employee members, campers, staff, teachers and guests, and the public. Must be able to speak, read, write, and understand English to communicate with management, employee members, and guests. Bilingual Spanish is a plus.
  8. Due to the cyclical nature of the camp industry, employee members may be required to work varying schedules to reflect the business needs of the camp. Work schedules will include working on holidays, weekends, and alternate shifts.
  9. Must maintain a clean appearance and professional demeanor.


  1. Learn within the first 90 days (about 3 months) to drive a boat to Fox.
    1. The director/camp staff will train in this function. Once trained on the boats- protocol will need to be followed for the boat.
  2. Looking at goals that need to be met and using training to help reach those goals.

Note: This job description is not intended to be all-inclusive. Staff may perform other related duties as required to meet the ongoing needs of the organization. Management reserves the right to add, modify, change, or rescind work assignments and to make a reasonable accommodation as needed.

Note: This job description is not intended to be all-inclusive. Staff may perform other related duties as required to meet the ongoing needs of the organization. Management reserves the right to add, modify, change or rescind work assignments and to make reasonable accommodations as needed.

Special Skills & Abilities/Mental and Physical Demands:

While performing the duties of the job the employee member regularly stands and walks for sustained periods of time. Works at a quick pace, maneuvering between functions occurring simultaneously. The employee member regularly grasps objects such as cookware, knives, plate ware, and glassware. The employee member frequently feels the temperature of objects such as hot dishes and cookware. The employee member regularly reaches by extending hand(s) and arm(s) in any direction while serving and performing other essential functions of the job. The employee member regularly stoops, kneels, and crouches. Many aromas and smells are present in the kitchen and dining areas. Balance is frequently required to prevent falling when walking, standing, moving, or carrying cookware, plate ware, and food items. Lifting is regularly required when moving around dishes, cookware, and supplies. Exerts up to 50 pounds of force occasionally, and/or up-to 20 pounds of force frequently, and/or up-to 10 pounds of force constantly to move items such as cookware, dishes, and supplies. The employee member is required to have visual acuity to determine the cleanliness, accuracy, neatness, and thoroughness of the work areas.

The employee member is subject to environmental conditions found working indoors. The employee member is frequently subject to extreme heat, with temperatures up to 110 degrees while moving around in the kitchen and dishwashing areas. The employee member is frequently subject to loud noise when working in or around the kitchen and dining areas. The employee member is subject to hazards which include proximity to moving mechanical parts, equipment found in kitchens and food service areas, sharp objects, and exposure to cleaning chemicals. Other hazards may include slick floors and hot stoves, cookware, plate ware or glassware. The employee member is occasionally subject to atmospheric conditions such as fumes, odors, or dust. The employee member is required to function in crowded or narrow aisles, passageways, or work areas in the kitchen and dining areas. Outdoor areas are uneven and require attention while walking. Camp life outside the kitchen and dining areas on occasion, depending on conditions can be dusty or wet at times.

(To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed above are representative of the knowledge, skills, and/or abilities required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions).


Qualifications (relevant experience, education, and training):

  1. Five years of managing/leading Food Services experience in high-volume restaurants or camps are required.
  2. Possess solid knowledge of restaurant/camp management, service standards of comparable restaurant/camp, guests relations, and etiquette. Ability and experience in successfully leading and coordinating staff in a high volume, time-sensitive environment. Requires ability to lead others in the department by mentoring and providing training that results in employees that meet/exceed campers, staff, teachers, and guests' expectations and provides a high level of guest satisfaction.
  3. Current driver’s license.
  4. Current Food Handler Card
  5. CPR is a plus