CULINARY PROFESSIONALS

Serving Up Excellence

We are an industry leader in camp food services management and execution.
We offer the most comprehensive and exciting food services in the camp industry and we’re looking for culinary professionals dedicated to upholding our core values on a daily basis.
Join our team and advance your career through experience!

Our Mission:

To deliver quality food and peace of mind.

 

FOOD SERVICE DIRECTOR

RESPONSIBILITIES:

The Food Service Director at TBFS is responsible for ordering food and managing food service across the entire camp. In conjunction with the Head Chef, (s)he shall follow TBFS strategic operations plans aligned with the culinary camp operations, uphold TBFS standards and adhere to the standard operating procedures of TBFS to deliver a high-quality experience for both staff and campers alike while staying within budget.

  • Must be able to fill in for Head Chef as needed.
  • Develop and be accountable for a safety culture that creates a work environment where no one gets hurt.
  • Maintain open lines of communication with the camp director.
  • Follow and maintain food production systems and procedures for the ordering, receiving, storing, preparing, and serving of food related products.
  • Responsible for service execution and menu execution.
  • Ensure that requirements for appropriate sanitation and food safety levels in respective areas are met.
  • Maintain operational efficiency; monitor expenses and report to executive team regarding camp operations.
  • Responsible for ordering.
  • Maintaining TBFS standards compliance.
  • In conjunction with Head Chef; coordinate and supervise unit personnel regarding production, quality and cost control, and labor management.
  • Provide client management support making sure that TBFS staff is delivering a high quality service.
  • Maintain records to comply with TBFS, government, and accrediting agency standards.
  • Interact with Camp Director and Leadership Teams and maintain open lines of communication to ensure overall client satisfaction.
  • Look for opportunities to improve the operation and communicate this information.
  • Keep the team motivated and enthusiastic.

QUALIFICATIONS:

  • Ideal candidates will possess a minimum of 5 years multi-unit experience in dining, retail and or catering operations.
  • Previous experience in college/university or business dining is highly preferred.
  • A minimum of 2 years primary financial accountability with a direct reporting relationship to clients and senior operations is preferred.
  • Proven track record of utilizing and implementing company SOP and upholding company standards as well as strong communication skills.
  • Valid US driver’s license.
  • Proficient in general computer knowledge.
  • Strong training and communication skills.

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HEAD CHEF

RESPONSIBILITIES:

The Head Chef at TBFS is responsible for planning and managing food service inside the kitchen feeding campers and staff. In conjunction with the Food Service Director, (s)he shall follow TBFS strategic operations plans aligned with the culinary camp operations, uphold TBFS standards, follow TBFS recipes, and adhere to the standard operating procedures of TBFS to deliver a high quality experience for both staff and campers alike while reducing waste.

  • Develop and be accountable for a safety culture that creates a work environment where no one gets hurt.
  • Facilitate production of rotational menus.
  • Communicate efficiently with FSD on inventory.
  • Strong understanding of production cooking.
  • Leading by example.
  • Staying ahead.
  • Adhere to and maintain TBFS food production systems and procedures for the storing, preparing, and serving of food related products as well as kitchen cleanliness.
  • Responsible for efficient workflow, delegation of kitchen tasks and quality control of food produced.
  • Ensure that requirements for appropriate sanitation and food safety levels in respective areas are met.
  • Maintain operational efficiency; monitor food usage, spoilage and consumption while communicating to Food Service Director in order to maintain TBFS standards and reduce waste.
  • In conjunction with Food Service Director; coordinate and supervise unit personnel regarding production, quality and cost control, and labor management.
  • Manage production quantities and keep a production log.
  • Look for opportunities to improve the operation and communicate this information.

QUALIFICATIONS:

  • Ideal candidates will possess a minimum of 5 years food service experience.
  • Previous experience in college/university or business dining is highly preferred.
  • A minimum of 2 years primary food service management directing kitchen personnel.
  • Proven track record of utilizing and implementing company SOP and upholding company standards as well as strong communication skills.
  • Valid US driver’s license.
  • Proficient in general computer knowledge.
  • Strong training and communication skills.

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BREAKFAST CHEF

RESPONSIBILITIES:

The Breakfast Chef at TBFS is responsible for breakfast as well as additional prep and cooking. In conjunction with the Head Chef, (s)he shall follow TBFS kitchen operation plans aligned with the culinary camp operations, uphold TBFS standards and adhere to the standard operating procedures of TBFS to deliver a high-quality experience for both staff and campers alike.

  • Maintain open lines of communication with Head Chef.
  • Follow TBFS procedures and recipes.
  • Responsible for managing breakfast staff.
  • Work in a fast-paced environment as a part of a team.
  • Ensure that requirements for appropriate sanitation and food safety levels in respective areas are met.
  • Maintain effective quantity control based on camp food consumption.
  • Maintain timely completion of breakfast cooking to keep camp breakfasts on time.
  • Responsible for prepping, cooking, and execution of breakfast menu.
  • In conjunction with Head Chef; assist to maintain a well-organized fridges, freezers and dry storage.
  • Interact with campers and staff while maintaining an enthusiastic and welcoming attitude.
  • Interact with Food Service Director and Head Chef to maintain open lines of communication to ensure seamless operation.
  • Look for opportunities to improve the operation and communicate this information.

QUALIFICATIONS:

  • Ideal candidates will possess a minimum of 3 years kitchen/cooking experience.
  • Previous experience in quantity cooking and or catering preferred.
  • Proven track record of utilizing and implementing company SOP and upholding company standards as well as strong communication skills.

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SOUS/SPECIAL DIETS CHEF

RESPONSIBILITIES:

RESPONSIBILITIES:

The Sous Chef / Special Diets Chef at TBFS is responsible for Special Diets and assisting the Head Chef with managing food service inside the kitchen feeding campers and staff. In conjunction with the Head Chef, (s)he shall follow TBFS strategic operations plans aligned with the culinary camp operations, uphold TBFS standards, deliver consistent Tastebuds Recipe foods and adhere to the standard operating procedures of TBFS to deliver a high-quality experience for both staff and campers alike while reducing waste.

  • Follow all rules and regulations both TBFS and State.
  • Handle all of the special diets, including prep, organization, and execution of special diets requirements for all staff an campers.
  • Adhere to and maintain TBFS food production systems and procedures for the storing, preparing, and serving of food related products as well as kitchen cleanliness.
  • Ensuring stock rotation. Assisting in the checking in of deliveries, and checking and valuing stocks as required by the FSD and or Head Chef.
  • Responsible for assisting the Head Chef and executing prep sheet duties.
  • Ensure that requirements for appropriate sanitation and food safety levels in respective areas are met.
  • Maintain operational efficiency; monitor food usage, spoilage and consumption while communicating to Head Chef in order to maintain TBFS standards and reduce waste.
  • Take direction from Head Chef regarding the Food Service Operation.
  • Ability to analyze and execute menu based on special diet needs.
  • Look for opportunities to improve the operation and report information.

QUALIFICATIONS:

  • Ideal candidates will possess a minimum of 5 years food service experience.
  • Previous experience in catering, quantity cooking preferred.
  • Knowledge of special diets such as gluten free and vegan preferred.
  • Proven track record of utilizing and implementing company SOP and upholding company standards as well as strong communication skills.

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TBFS is an EQUAL EMPLOYMENT OPPORTUNITY/AFFIRMATIVE ACTION employer. Candidates are considered for employment with TBFS without regard to their race, color, religion, national origin, age, sex, gender, pregnancy, disability, sexual orientation, gender identity, political beliefs, military status, marital status, veteran status or other classification protected by applicable federal, state or local law.