Location: Tunkhannock, PA

Employment Dates: June 1 – August 14

Schedule: Full-time; Monday–Friday with two Sunday dinner coverage mid-July

Position Overview

Camp UNC is seeking a skilled and energetic Kitchen Manager to lead all food service operations for our summer programs. This role oversees meal preparation, food safety, inventory, and compliance with the Summer Food Service Program (SFSP) during the specific weeks when SFSP‑eligible day camps are in session. The Kitchen Manager will also prepare non‑SFSP meals for UNC day- and residential-camps as well as property rental groups.

This position requires strong leadership, excellent organization, and the ability to scale operations as camp enrollment increases throughout the summer.

Required Qualifications

• ServSafe Manager Certification (must be current at time of hire)
• Ability to complete SFSP training and maintain compliance during the four weeks when SFSP meals are required
• Experience managing a commercial, institutional, or high‑volume kitchen
• Strong communication and supervisory skills
• Ability to manage inventory, ordering, and food storage
• Ability to lift 40 lbs and work on your feet for extended periods

Key Responsibilities

Food Service Operations

• Oversee daily preparation and service of breakfast, lunch, snack, and (later in the season) dinner
• Ensure SFSP compliance during the weeks when SFSP‑eligible day camps are operating
• Complete SFSP paperwork (production records, temperature logs, meal counts, inventory) for SFSP meals
• Plan and prepare non‑SFSP meals for resident groups and the non‑SFSP day camp
• Manage ordering, deliveries, inventory, and food storage
• Maintain a clean, safe, and efficient kitchen environment

Leadership & Staff Management

• Train and supervise seasonal kitchen staff and volunteers
• Assist with recruitment of seasonal kitchen staff
• Assign daily tasks and ensure smooth service during high‑volume periods
• Model and enforce food safety and sanitation standards

Compliance & Safety

• Maintain compliance with SFSP requirements during designated weeks
• Ensure adherence to ServSafe standards and local health codes
• Maintain proper food handling, storage, and temperature control
• Prepare for and participate in inspections or audits

Seasonal Meal Service Timeline

Week 1 (June 1–7)

• Kitchen cleaning, setup, inventory, and staff training
• No meal service
• No SFSP requirements

Week 2 (June 8–14)

• Serve breakfast, lunch, and snack for ~80 day Group A Campers (Mon–Fri)

June 15 – July 6

• Continue serving Group A

Starting July 6

• Add second day camp, Group B (+140 children)
• Serving ~220 children for breakfast, lunch, snack
• SFSP-compliant meals required

July 12- July 17

• Serve resident camp, Group C (~120 children)
• Serving breakfast, lunch, dinner (Sun dinner–Fri breakfast)
• Resident meals are NOT SFSP
• Continue SFSP compliance for day camp meals

July 19- July 24

• Serve resident camp, Group D (~50 children)
• Same meal structure
• Resident meals are NOT SFSP
• Continue SFSP compliance for day camp meals

July 27

• Last day of Group B
• SFSP requirements end after this date

Week of August 3

• Shared kitchen with another group
• Continue Group !
• No SFSP meals

Final Week (August 10–14)

• Group A only (non‑SFSP)
• End‑of‑season cleaning, inventory, and shutdown

Ideal Candidate

The ideal Kitchen Manager is someone who thrives in a dynamic, mission‑driven environment; enjoys serving children; and can scale operations smoothly as the camp population grows. You should be calm under pressure, detail‑oriented, and committed to providing high‑quality meals that support the health and energy of our campers.

UNC of NEPA is equal opportunity employer. All applicants will be considered for employment without attention to race, color, religion, sex, sexual orientation, gender identity, national origin, veteran or disability status.