Food Service Manager, Seasonal

Step into a leadership role this season as our Chef Manager and bring energy, creativity, and direction to a dynamic camp kitchen. This is an exciting opportunity to lead a close-knit team in a fast-paced, high-volume environment, where you’ll play a key role in shaping the daily experience for campers and staff through quality meals and strong kitchen operations.

As Chef Manager, you will oversee and mentor a team of approximately 6–9 kitchen staff, providing hands-on guidance, teaching best practices, and fostering a positive, collaborative work environment. From coordinating daily production to maintaining high standards of food quality, safety, and efficiency, you’ll be at the heart of the operation—leading by example every step of the way.

This position is a 4-month seasonal contract , ideal for someone who enjoys developing others, thrives in a team-driven setting, and is looking for a rewarding leadership experience in a unique and engaging environment.
Lead Daily Food Service Operations
Oversee all aspects of camp food service, ensuring smooth and efficient daily operations.
Plan and execute nutritionally balanced, allergy-aware meals, snacks, and pack-out food, with menus and recipes provided by Camp Blue Spruce.
Direct and support kitchen staff and volunteers to ensure timely, high-quality meal service.
Maintain consistent standards for food quality, safety, and efficiency in all preparation and service.

Maintain Kitchen Standards and Inventory Control
Uphold exceptional standards of cleanliness, sanitation, and food safety across all kitchen and dining areas.
Manage inventory of food and supplies, ensuring accurate tracking and minimal waste.
Order food and supplies in alignment with planned menus and camp enrollment levels.
Oversee the cleanliness and organization of all food service areas, including kitchen, dining hall, storage spaces, and waste/recycling stations.
Supervise and Develop Kitchen Team
Lead, train, and support a team of kitchen staff, fostering a positive and collaborative work environment.
Monitor performance and provide ongoing coaching and development.
Assist with recruitment, interviewing, and hiring of kitchen personnel.
Food Handler’s Certificate (required)

• Culinary training/certification (required)
• 3+ years experience in a high-volume kitchen (leadership role preferred)
• Solid arithmetic skills and ability to memorize details
• Time management, problem solving and organizational skills
• Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet.

Northern Europe - About Aramark
Aramark is a leading service and solutions provider in Northern Europe. We proudly support clients, partners and customers in food, facilities management, property services, and retail solutions. So, no matter what you’re pursuing — a new challenge, a sense of belonging, or just a great place to work — our focus is helping you reach your full potential. Aramark Northern Europe is an equal opportunities employer.
As Chef Manager, you will oversee and mentor a team of approximately 6–9 kitchen staff shaping the daily experience for campers and staff through quality meals and strong kitchen operations.