The Food Manager plans and prepares healthy snacks and meals at a volunteer-led day camp
- Complete volunteer position training as sponsored by River Valleys and the Day Camp Leadership Team.
- Maintain ongoing communication with the Day Camp Director.
- Submit any required paperwork to River Valleys in a timely manner.
- 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.
- Plan and implementation the day camp meal plan and any nutrition education.
- Plan nutritious snacks and meals that include appealing options for those who have dietary restrictions.
- Maintain health and food safety practices according to the Girl Scout Safety Checkpoints: Outdoor Cooking and Department of Health guidelines at all times.
- Where applicable, develop an efficient and effective pack-out system for snacks and cook-out meals.
- Work with the Day Camp Finance Manager for the ordering and purchasing of food, kitchen supplies, and equipment.
- Maintain accurate records and inventories.
- Ensure at the end of day camp all non-perishable food items are donated and all perishable items are destroyed.
- Submit any end-of-season reports on time with the Day Camp Health Manager.
- Assume other responsibilities as requested by the Day Camp Director.
- Follow all GSUSA and River Valleys policies, standards, and procedures.
- Currently registered adult member of GSUSA.
- Willing to fully participate in volunteer application and screening process.
- Willing to watch the following training video unless already serve safe certified: Cooking Safely for a Crowd
- Practice welcoming and inclusive behavior toward people of all ages, races, religions, cultures, abilities, sexual orientation, gender, educational, and economic backgrounds.
- Committed to speak and act in a manner consistent with the Girl Scout Mission, Promise, and Law.
- Demonstrate excellent group and interpersonal communication skills.
- Ability to plan nutritious snacks and meals.
- 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
- 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