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Camp Kitchen Operations Director

Job Details

Camp Widjiwagan - Antioch, TN
Full Time


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Application Deadline: December 31, 2023

Salary Range: $52,122 - $65,152 depending on experience 


Position Summary:

Consistent with the Christian mission and vision of the YMCA of Middle TN, and in cooperation with other YMCA staff, under the direction of the Interim Operations Director, the Kitchen Operations Director is responsible for overseeing all the overall administration of YMCA Camp Widji’s year round kitchen operations which includes menu planning, food ordering, food prep, staff hiring/training, supervision, budget control, maintenance of a clean and orderly kitchen, events catering, maintenance of clean support areas around the facility, and for the support of the operations of the program departments.  In addition to the kitchen operations for Joe C. Davis and Camp Widjiwagan, the Kitchen Operations Director is also responsible for partnering with the School Age Services Food Program, administering healthy meals at participating schools throughout the school year and for the expanded summer food program, serving both summer program sites.


Essential Functions:

  • Model the YMCA core values: Caring, Honesty, Respect and Responsibility

  • Hire, train, and schedule all kitchen staff, coordinating manpower distribution in the most efficient and productive manner on a daily basis

  • Directly supervise both full time, part-time and seasonal kitchen staff, providing ongoing leadership, development, and motivation; create a caring, friendly, fun, safe environment that provides opportunities for staff to connect, develop relationships, and achieve their goals through the YMCA of Middle TN

  • Assess the training needs of all kitchen staff and provide appropriate training experience to enhance career development and professional growth

  • Train and lead all staff to apply and meet established Branch, ACA and Association policies and standards

  • Prepare, schedule, and conduct employee evaluations in coordination with the Executive Director, complying with procedures and deadlines

  • Partner with YMCA of Middle TN School Age Services Department to implement the food program, preparing all menus and coordinating preparation of all meals to participating program sites across Middle Tennessee

  • Ensure adherence to food program’s healthy living initiatives and compliance with government guidelines, including CAFCP and SFSP regulations

  • Directly supervise delivery drivers for food program, ensuring efficient delivery to all program sites

  • Proactively contribute to the organization’s priorities of cleanliness and excellent first impressions for all guests and visitors

  • Provide ongoing analysis to determine appropriate changes needed to improve customer service and program effectiveness as it relates to Kitchen operations

  • Participate in process of preparing all program areas for the ACA visit, ensuring broad compliance with ACA standards

  • Oversee the annual budget process for kitchen operations, emphasizing income production and expense control and recommending adjustments to ensure a balanced operation

  • Directly supervise food ordering and menu planning for all program areas

  • Analyze and maintain inventory of supplies for kitchen operations and coordinate purchases with appropriate vendors

  • Actively participate in YMCA and ACA trainings and committees to effectively position YMCA Camp Widji in the YMCA and ACA movements, both locally and nationally

  • Provide outstanding food quality and service to our guests 

  • Proactively manage all aspects of safety in food service areas, regularly inspecting equipment within food service areas for safety hazards, damage or wear

  • Work to increase guest awareness of healthy lifestyle factors

  • Attend designated trainings and staff meetings

  • Carries out other duties as assigned by the Executive Director



Passion, enthusiasm, and commitment to the mission and cause of the YMCA

Superior supervisory skills and an enthusiastic personality with the ability to inspire and motivate staff, volunteers, members and participants to create a culture of service within our programs

Strong interpersonal and communication skills and the ability to relate effectively to diverse groups of people from all social and economic segments of the community

  • Must present a professional image and possess conflict resolution skills, and demonstrate sound judgment and initiative

  • Must be able to maintain confidentiality of information

  • Ability to work a flexible schedule, including evenings and weekends

  • Minimum 18 years of age

  • A 4-year college degree in culinary arts, hospitality management, or significant applicable experience in a related field preferred  

  • Minimum of 4 years supervisory experience demonstrating the ability to recruit, train, motivate and supervise managerial staff, program leaders, and support staff, as well, the ability to work with committees is required. 


Certifications Required:

  • Before start of 1st shift: New Hire Orientation training

  • Within 30 days of hire: CPR Pro/ First Aid/ AED

  • ServSafe Certification