Food Manager

The Food Manager plans and prepares healthy snacks and meals at a volunteer-led day camp

Responsibilities

1. Complete volunteer position training as sponsored by River Valleys and the Day Camp Leadership Team.
2. Maintain ongoing communication with the Day Camp Director.
3. Submit any required paperwork to River Valleys in a timely manner.
4. Ensure the Girl Scout Mission, Promise, and Law are the basis for decision-making and delivery of the day camp’s support to its volunteers.
5. Plan and implementation the day camp meal plan and any nutrition education.
6. Plan nutritious snacks and meals that include appealing options for those who have dietary restrictions.
7. Maintain health and food safety practices according to the Girl Scout Safety Checkpoints: Outdoor Cooking and Department of Health guidelines at all times.
8. Where applicable, develop an efficient and effective pack-out system for snacks and cook-out meals.
9. Work with the Day Camp Finance Manager for the ordering and purchasing of food, kitchen supplies, and equipment.
10. Maintain accurate records and inventories.
11. Ensure at the end of day camp all non-perishable food items are donated and all perishable items are destroyed.
12. Submit any end-of-season reports on time with the Day Camp Health Manager.
13. Assume other responsibilities as requested by the Day Camp Director.
14. Follow all GSUSA and River Valleys policies, standards, and procedures.

Qualifications

1. Currently registered adult member of GSUSA.
2. Willing to fully participate in volunteer application and screening process.
3. Willing to watch the following training video unless already serve safe certified: Cooking Safely for a Crowd
4. Practice welcoming and inclusive behavior toward people of all ages, races, religions, cultures, abilities, sexual orientation, gender, educational, and economic backgrounds.
5. Committed to speak and act in a manner consistent with the Girl Scout Mission, Promise, and Law.
6. Demonstrate excellent group and interpersonal communication skills.
7. Ability to plan nutritious snacks and meals.
8. Experience and training in outdoor cooking.

Forms and Resources

• Outdoor Cooking Guidelines
• Food Quantities
• Glossary of Equivalents
• No Cook Recipes
• One Pot Meal Recipes
• Spring 2011 Food Talk Newsletter
• Food Safety Guidelines
• Kitchen Manual and Cooking for Groups

Learn More

• Minnesota Department of Health
• Cooling Potentially Hazardous Food
• Date Marking
• Employee Personal Hygiene
• Food Safety for Summertime
• Food Talk
• HACCP Fact Sheet
• Hand Sanitizers and Single Use Gloves
• Hand Washing in Food Service
• Keeping Food Safe During Buffets and Picnics
• Person In Charge
• Potentially Hazardous Foods
• Prevent Cross Contamination
• Purchasing Food Products
• Receiving Food Products
• Reporting Illness in Food Workers
• Safe Sanitizing
• Temperature Requirements for Potentially Hazardous Foods
• Time as a Public Health Control
• Safe or Sorry Test
• Safe or Sorry Quiz