Food Service Manager

Inspiration Hills; Burbank (OH); On-site; USD 19,000 - 28,000; Part time

Job summary

Inspiration Hills Camp & Retreat Center in Burbank, OH is seeking a Part-Time Food Service Manager to lead kitchen operations, plan menus, procure supplies, and ensure sanitation. Based in Beechwood Dining Hall, the role focuses on weekend retreat meals (Friday evening through Sunday morning) with flexible mid-week ordering and seasonal summer hours.

Candidates should have at least two years in volume food service, ServSafe Manager Certification, basic computer skills for ordering and

Qualifications

• Two years of experience in volume food preparation, kitchen leadership, or commercial food service.
• Current ServSafe Manager Certification (or ability to obtain)
• Basic computer skills to manage online ordering and menu records
• Ability to supervise kitchen staff and shift leads

Responsibilities

• Provide culinary leadership and menu management.
• Oversee meal production for retreat groups and summer camp sessions.
• Plan nutritious, cost-effective batch menus.
• Maintain dietary safety protocols for allergies and special needs.
• Standardize recipes and portion guides for quality control and cost management.
• Place orders with primary distributors and local vendors.
• Manage inventory, FIFO storage, and waste controls.
• Ensure health, safety, and sanitation compliance.
• Schedule and supervise kitchen staff; oversee post-meal teardown and cleaning.

Skills

Volume food preparation

Kitchen leadership

Menu planning

Food safety

Staff supervision

Tools

GFS

US Foods

Job description

Location

Inspiration Hills Camp & Retreat Center, Burbank, OH

Classification

Part-Time, Non-Exempt (Hourly — $17.00 / hour; FLSA Section (13)(a) Seasonal Exemption Applies)

Reports To

Executive Director

Last Updated

August 2026

Position Summary

The Part-Time Food Service Manager is responsible for the overall leadership, menu planning, procurement, sanitation, and execution of kitchen operations at Inspiration Hills Camp & Retreat Center. Operating out of Beechwood Dining Hall, this position ensures high-quality, nutritious, and cost-effective meals for retreat groups, campers, and guest events. This role is centered primarily on weekend retreat meal delivery (Friday evening through Sunday morning) during the August–May retreat season], with flexible mid-week administrative/ordering hours and opportunities for expanded seasonal hours during peak summer camp operations (June–July).

Qualifications & Experience

• Culinary & Batch Cooking: Minimum of two (2) years of experience in volume food preparation, kitchen leadership, or commercial food service.
• Certification: Current ServSafe Manager Certification (or ability to obtain immediately upon hire).
• Administrative & Technical Skills: Basic computer proficiency to manage online vendor food ordering (e.g., GFS, US Foods) and menu records using camp computer.
• Leadership: Ability to supervise, train, and direct kitchen shift leads (Persons-in-Charge) and kitchen assistants/dishwashers.

Essential Functions

• Culinary Leadership & Menu Management
• Meal Production: Oversee and participate in food preparation, cooking, and service for retreat groups and summer camp sessions.
• Menu Planning: Plan nutritious, appealing, and cost-effective batch menus tailored to group sizes and retreat schedules.
• Dietary Accommodations: Maintain strict dietary safety protocols to accommodate guest allergies and special dietary needs.
• Recipe Standardization: Maintain and update standardized camp recipe files and portion guides to ensure quality and control costs.
• Procurement & Inventory Control
• Online Food Ordering: Utilize a camp computer to place timely, accurate orders with primary food distributors and local vendors.
• Stock & Waste Management: Inspect deliveries, manage proper food storage (FIFO), and conduct periodic inventory counts to prevent waste and inventory shortages.
• Health, Safety, & Sanitation Compliance
• Health Code Standards: Maintain the kitchen, walk-in coolers, dry storage, and food prep areas in strict compliance with Wayne County Health Department standards.
• Log Maintenance: Ensure daily logs for refrigeration, freezer, and dishwasher sanitizing temperatures are accurately recorded for health inspections.
• Equipment Oversight: Oversee routine cleaning and care of industrial kitchen equipment; report any mechanical failures or facility repairs promptly to the Executive Director.
• Kitchen Staff Supervision & Workflow
• Shift Scheduling & Supervision: Direct and supervise part-time kitchen staff.
• Service & Teardown Oversight: Ensure efficient execution of meal service windows and complete post‑meal kitchen teardown, dish pit operation, and dining hall cleanup.
• Safety Training: Train kitchen team members in food handling, knife safety, chemical sanitation, and industrial equipment operation.

Work Schedule & Operational Rhythm

• August – May (Retreat Season): Weekend-focused hours aligned with group retreat bookings (typically Friday PM through Sunday AM teardown). Additional flexible mid-week hours (1–3 hours as needed) for online food ordering and inventory prep. Note: Meal service is not required every weekend, providing predictable off‑weekends during low-retreat periods.
• June – July (Summer Camp Season): Expanded part-time or full‑time seasonal hours available to oversee 7-day camper meal operations with seasonal kitchen support staff.

Physical Requirements

• Ability to stand, walk, and work in a commercial kitchen environment for extended periods (8+ hours).
• Ability to regularly lift, carry, and move food crates, stock supplies, and cookware weighing up to 50 lbs.
• Ability to work comfortably around high‑temperature cooking equipment, commercial dishwashers, and walk‑in freezers.