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Food Service Director-- Summer Camp

Full Time Benefits Eligible 

Salary: $80,000 Annually 

Lead a Culinary Program That Fuels Summer Adventure

Step into a high-impact leadership role where you’ll run a full-scale food service operation in a vibrant summer camp environment. This is your opportunity to combine culinary creativity, operational leadership, and team development in a fast-paced, mission-driven setting. Enjoy meaningful work, strong company support, full benefits eligibility, and the chance to influence daily dining experiences for a dynamic community.

Brock & Company, Inc. is the premier provider of contract food management to private and independent schools and corporations throughout the Mid-Atlantic and New England regions. We aim to deliver outstanding quality food services exceeding our clients’ expectations every day. With an extensive array of clients, Brock has a formula for success that is simple. We focus on top quality products combined with people who have a passion for food and service. Brock provides a family-owned, corporate supported, financially sound organization that is committed to our clients and associates and is always striving for excellence.

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, the menus cutting edge and creative. We welcome your input to implement, solve problems, and help drive these programs to success. You can influence the outcome, and we will give you the tools to be successful. Our programs have made significant improvements in the daily work lives of our customers and clients by providing healthy, nutritious menus at all meals.

The Food Service Director will successfully oversee and manage larger culinary operations to meet company and client expectations. The Food Service Director is responsible for implementing all company marketing programs, policies and procedures. Candidates for this position must possess leadership and problem-solving skills as the position is responsible for team-building, employee development and performance management. Additionally, the position has administrative responsibility to include purchasing and inventory management as well as maintaining budget adherence.

Summer Camp Operational Focus

In the summer camp environment, the Food Service Director plays a critical role in supporting an active and diverse camper population. Responsibilities 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. This role requires adaptability, strong communication with camp leadership, and the ability to maintain high energy and organization in a fast-paced seasonal setting.

Responsibilities

• Develop and maintain effective client and customer rapport for mutually beneficial business relationship. 
• Full compliance with operational fundamentals: managing waste, standard menus, recipes and ingredients through managing customer driven menus. Full knowledge and implementation of internal purchasing standards and expectations. Ensure accuracy of estimated food consumption for appropriate requisitions and/or food purchase. Full knowledge and implementation of all applicable food safety standards and practices.
• Ensure efficient execution and delivery of all food line products in line with the daily menu. Maintain integrity of Brock standards; responsible for maintaining food quality of items at all times. 
• Trains and manage culinary and kitchen employees to use best practice food production techniques. 
• Coaches employees by creating a shared understanding about what needs to be achieved and how it is to be achieved. 
• Rewards 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. Multi-tasking as well as ability to simplify the agenda for the team is a must. 
• Ensure proper equipment operation and maintenance. 

Qualifications

• Culinary or Hospitality degree preferred/ServSafe certification required
• Requires at least 7 years of experience and 3-5 years in a management role. 
• Must possess business acumen as the position is responsible for delivering food and labor targets. Candidate must understand performance metrics, data, ordering and inventory trends with consistent focus on budget adherence.
• Leadership skills to ensure culinary production appropriately connects to the company program and client expectations. Ensures proper culinary standards and techniques are in place for preparation of food items, including production, presentation and service standards. 
• Compliance with ServSafe, occupational and environmental safety polices in all culinary and kitchen operations. Comply with all applicable policies, rules and regulations, including but not limited to those relating to safety, health, wage and hour. 
• 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
• Lifting and moving of food, food containers and other non-food items weighing 35 pounds 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.

PM21