Catering Manager

Ages: 21+

The Catering Manager plays a central role in the daily life of Camp Suisse, ensuring that all campers and staff are well-fed with nutritious, delicious meals in a safe and welcoming dining environment. Working closely with the Head Chef and catering co-ordinators, the Catering Manager leads the front-of-house food service operation and is responsible for ensuring smooth, efficient, and compliant meal services throughout the season. This role is ideally suited to someone with management experience in the food service industry who is passionate about food and enjoys working in a busy, sociable, and dynamic environment. If you’re a strong team player who leads from the front and takes pride in creating a positive mealtime experience, we’d love to hear from you.

Location: The role is predominantly based at our main camp in Les Crosets, a stunning but remote mountain village in the Swiss Alps. Surrounded by breathtaking alpine scenery, Les Crosets offers the perfect environment for us to operate our camp, but has minimal local facilities in the summer. We also run camps in alternative locations, so you may be required to relocate for short periods to deliver your role elsewhere throughout the season.

Key Duties:

• Be part of the Camp Suisse middle management team
• Manage the Camp Suisse catering operation and oversee a small team of staff
• Work closely with the team of chefs
• Monitor and manage food supplies and stores
• Set staff rotas and keep associated records
• Organise and execute all food shopping and ordering
• Oversee meal services in the dining hall
• Oversee the catering for youngsters with special diets and allergies
• Be responsible for compliance with HACCP regulations

1. Communication & Camper Support

• Act as the main point of contact for all dining-related matters, including communicating mealtime expectations to campers and staff.
• Liaise closely with the Head Chef and kitchen team to ensure coordinated and timely service of all meals.
• Work with the Pastoral Care Team to oversee the catering provision for children with allergies or dietary requirements.
• Collaborate with senior and middle management to ensure catering services align with the wider camp schedule.
• Deliver clear daily briefings to catering staff, providing updates, assignments, and support as needed.
• Report any issues related to food quality, safety, or camper wellbeing to senior management promptly.

2. Leadership &  Operational Oversight

• Manage the day-to-day front-of-house catering operations, including breakfast, lunch, and dinner service for up to 200 people daily.
• Supervise and support a small team of catering co-ordinators, including rotas, shift planning, and general oversight.
• Maintain food stock levels and manage food ordering, shopping, and storage in collaboration with the Head Chef.
• Ensure accurate record keeping related to supplies, rotas, deliveries, and food safety protocols.
• Uphold all food hygiene and HACCP compliance standards, maintaining a clean and safe working environment at all times.
• Oversee the setup, smooth running, and tidy-down of each meal service, ensuring a welcoming and efficient dining experience.

3. Participation & Teamwork

• Be an active member of the Camp Suisse middle management team, contributing to planning, coordination, and leadership across departments.
• Participate in staff leadership training and ongoing professional development.
• Work collaboratively with the kitchen team, cleaning staff, and pastoral care team to ensure a joined-up approach to camper care.
• Assist with camp-wide operational tasks, including changeover days and emergency cover, as needed.
• Promote a team culture based on respect, hard work, and shared responsibility, creating a positive and productive working environment.

Personal requirements / characteristics:

The ideal candidate will have previous management experience within the food service industry, preferably in a high-volume or event-based setting. You should be confident, approachable, and passionate about good food and quality service. Strong organisational skills and attention to detail are essential, along with the ability to lead a small team effectively in a fast-paced environment. A working knowledge of HACCP and food hygiene procedures is required, as is the ability to manage stock, coordinate rotas, and maintain compliance records. Experience catering for large groups and special dietary needs is highly desirable. This is a practical, hands-on role that requires a proactive approach, flexibility, and strong communication skills. As part of the Camp Suisse middle management team, you’ll play an important role in delivering a positive experience for campers and staff alike. Full training is provided, and you’ll be supported by a dynamic and committed team throughout the season.

Remuneration:

• Accommodation for the duration of your contract
• Three meals per day
• Competitive salary
• Accident Insurance