Food Service Manager
Four Winds * Westward Ho

Culinary Leadership Opportunity in Beautiful San Juan Islands

Beautiful San Juan Islands, Washington State


Food Service Manager

Four Winds * Westward Ho
Orcas Island, WA
Some experience required
Start Date:
Job starts in 2 months (Jun 01, 2018)

Four Winds * Westward Ho is an established, traditional summer camp for boys and girls ages 7 to 18 on Orcas Island in Washington State’s San Juan Islands. With over a hundred acres of woods, fields, and waterfront, we offer an impressive variety of programs and activities designed to develop skills and confidence through an adventure in the out-of-doors.

The Kitchen Manager is an integral part of our summer leadership team and ensures that all members of our community are well, and safely, fed for the duration of their time at camp. They lead a crew of 6 prep cooks, 2 head cooks, a lodge keeper, and work closely with the dishwashers. Private on-site modern housing for the duration of the contract is included in the compensation package. More details available upon request.

GENERAL RESPONSIBILITIES:  Manage the camp lodge, kitchen staff, dishwashers, and lodgekeeper.  Provide food service for the camp within its budgetary and philosophical parameters.


  1. At least 21 yrs. of age.
  2. Quantity cooking and management experience and/or training.
  3. Experience with quantity ordering, keeping track of inventory and working with a budget.
  4. Experience managing a crew of kitchen staff.
  5. Good communication and organizational skills.
  6. Good physical and mental health. (Camp’s terrain is expansive, rough, and hilly, in addition, kitchen work requires that one stand for extensive periods of time.
  7. Valid Washington State Food Handler's Permit, or ability to obtain


  1. Maintain kitchen notebook up to date and in good order.
  2. Keep a complete record of food orders, receipts, and inventories.
  3. Manage the preparation of 3 meals a day, snacks as needed, birthday cakes, and hot cocoa according to established menus and practices of the camp.
  4. Maintain a safe and clean kitchen, lodge, and garbage area, and the near-by grounds
  5. Order food, supplies, and equipment, required to operate the lodge and provide meals in a timely fashion. This shall be done according to procedures established by the business manager and executive director and under camp budgetary guidelines.
  6. Unload and properly store all food, supplies and equipment orders.
  7. Maintain accurate inventories of food, equipment, and supplies.  At the beginning and end of the season, do complete inventories of the kitchen, dish room, and lodge.
  8. Set up and post schedules of duties for the kitchen, dish room, lodge, and the surrounding area. This shall cover:
    • Meal preparation
    • Meal serving
    • Clean-up from meals
    • Thorough cleaning of kitchen, lodge up/down stairs, dish room equipment, floors, walls, windows, dumpsters, bathroom, all store rooms, porch and gutters, walk-ins, sinks, grease traps, garbage cans, replace light bulbs and candles, and cut flowers.
    • Keep toilet paper, paper towels, soaps, and cleansers supplied at all sinks and bathrooms in the lodge.
  9. Arrange day off and time off schedules: one day off per person, per week.
  10. Meet weekly with the lodge/kitchen staff to plan the week's activities and duties.
  11. Supervise and evaluate the performance of cooks, prep cooks, dishwashers and lodgekeeper in accordance with current camp evaluation practices.
  12. Meet regularly with the business manager and camp director.  Attend the weekly Heads meeting for planning purposes, the all-staff Saturday night meeting, and when possible, the daily staff meetings.
  13. Deal directly and promptly with the maintenance team on repairs needed in the lodge, dish room, and kitchen.
  14. Work with the camp nurse and the county health department on routinely checking the food service for proper health practices including, but not limited to, safely managing all food allergies and restrictions.
  15. Make sure that each lodge/dish room/kitchen staff member earns and maintains a valid Washington State Food Handler's Permit and is trained to use all of the equipment appropriate to their job in a safe and proper manner.
  16. Maintain open and positive communication with all parts of the camp community.
  17. Fill in as a cook/baker when they are on a day off

How to Apply

Please apply directly through our online application by clicking the Apply Now button.

If you have questions along the way, please contact Danielle Bone, Assistant Director, at

Contact Info