Food Services Manager

College Settlement Horsham, PA $20.00 to $30.00 per hour



The primary purpose of this position is to manage all food service personnel, manage the kitchen-
including preparation of all meals, and implement the recruitment, hiring, training and scheduling of
food service staff. The Food Services Manager reports to the Business Manager regarding recruitment,
hiring and scheduling of staff and to the Camp Director regarding the preparation of all meals and the
training of staff.


Manage the day to day food services operations. Must have the:

1. Ability to communicate and work with staff and provide necessary instruction.

2. Visual, physical, and auditory ability to execute daily responsibilities of Foods Services Manager,
and immediately identify and respond to hazards related to Food Service and Housekeeping.

3. Ability to do the following:

  • Operate all mechanical /electrical kitchen equipment.
  • Order food and housekeeping supplies.
  • Maintain neat and orderly records.
  • Train kitchen and housekeeping staff in safety regulations and emergency procedures.

4. Maintain a current Montgomery County Food Handlers and CPR/AED/First Aid Certifications

Job Duties:

1. Develop, maintain, and implement a Food Services Manual encompassing all food service and
housekeeping operating procedures such as serving of food, dish washing, food delivery, etc.

2. Develop, maintain, and implement a House Keeping Manual encompassing all operating
procedures such laundry room operation, cabin cleanup, etc.

3. Recruit and train all kitchen and housekeeping staff.

4. Supervise the following:

  • All purchasing, preparation, storage, and service of food.
  • Sanitation of the kitchen, cabins, and the dining halls.
  • Food service and housekeeping staff.
  • Work schedule and time-off for food service and housekeeping staff.

5. Coordinate all food services conducted out of Davies hall including, but not limited to Spruce
Run Outpost, day trips, special use groups, picnics, and barbeques.

6. Become familiar with the Risk Management.

7. Develop a standard of operation for cost efficient and nutritious meals.

8. Ensure neatness and cleanliness of dining hall, kitchen, rest rooms, cabins, and outdoor areas in
which food is served.

9. Maintain kitchen, housekeeping, and dining hall equipment through regular routine inspection.

10. Submit a report at the end of each program season covering:

  • Inventory of kitchen and housekeeping equipment
  • Inventory of food in stock
  • Cleaning/Building maintenance supplies.
  • Recommendations.
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