Camp Food Service Director
Northern California Conference of Seventh-Day Adventists, California, Missouri, United States, 65018
SUMMARY
The Food Service Director is responsible for all food service-related business and personnel management for Leoni Meadows - Summer Camp and Retreat Center. The incumbent is responsible for supervising, coordinating and directing the work duties and responsibilities of all food service personnel, including providing evaluative input to the Executive Camp Director. The Food Service Director must be committed to the Seventh-day Adventist Church, and have a genuine love for working with people. This is a full-time, year-round (12-month) position that includes a heavy weekend schedule and offers subsidized on-site housing, if available.
ESSENTIAL DUTIES & RESPONSIBILITIES
Provide leadership and direction for all aspects of the camp’s food service operations.
Assist in hiring, transfer, promotion, demotion, or dismissal of food service workers.
Assign, direct and supervise food service workers, ensuring a work-friendly environment for all staff.
Work with Executive Director, Guest Services, and group coordinators to ensure guest satisfaction.
Prepares menus considering group needs and desires.
Develops standard recipes and techniques for food preparation and presentation which help to assure consistently high quality and to minimize food costs.
Evaluates food products to assure quality standards are consistently attained.
Directs the expenditure of the food service budget.
Insures the food service operates within established budgetary guidelines.
Follows proper receiving, storage, and preparation techniques to insure that all food items are maintained at a high quality.
Maintains food safety through cleanliness, time, and temperature control on and off location.
Orders food and supplies as needed.
Manages inventory and rotation of inventory.
Plan, implement, and reviews all menus in accordance with customer needs and requests.
Implements strategies to create an atmosphere that attracts and retains customers.
Maintains the highest standards of cleanliness and safety.
Organizes space and equipment for optimal efficiency.
Inspects equipment and ensures equipment is repaired as necessary.
Promotes practices which reduce waste through reuse and recycling.
Know and implement all state, county and Federal regulations and record keeping.
Catering
Plan and consult with customer for off‑site catering: menu, location, decorations, and budget.
Provide, coordinate, transport all food, supplies, and staff for off‑location catered meals.
Summer Camp
Interview, hire, train, schedule, and supervise all summer camp food service staff.
Plan and oversee the preparation of nutritionally balanced camp meals, snacks, and pack‑out food.
Provide and coordinate food for Aquatics, Cowboy, Wilderness, and Indian outpost camps.
Provide and coordinate food for special events.
Encourages spiritual growth through a positive work environment and daily worship time.
Work with Program Director, Executive Director, outpost camp directors, and Nursing Director to provide meals and special food needs and requests on time within budget.
Performs other duties as directed.
JOB SPECIFICATIONS To perform this job successfully, an individual must be able to perform each essential duty with judgment, creativity, discretion, and use of intellectual ability. The requirements listed below are representative of the knowledge, skill, ability required, physical, and work environment.
Education and/or Experience
Preferred:
Bachelor Degree in Food Service or Management combined with food service experience.
Acceptable:
Combination of Food Service Associate Degree or certification and experience, or the equivalent in experience.
Experience:
Experience should include but is not limited to: Institutional quantity cooking and baking, knowledge and experience in food service: ordering, inventory, budgeting, food preparation, family‑style serving, buffet serving, cleaning, and institutional kitchen equipment. Ability to supervise, organized, people friendly, and an understanding of special food needs.
Special Qualifications
Supervisory ability.
Knowledge and familiarity with the Seventh-day Adventist Church’s interest in food and health issues.
Knowledge and experience in preparation of special dietary foods.
Knowledge of current health and food safety laws and practices.
At least 21 years of age.
Mathematical Skills Ability to add and subtract two‑digit numbers and to multiply and divide with 10’s and 100’s. Ability to perform these operations using units of American money and weight measurement, volume and distance.
Reasoning Ability Ability to apply common sense understanding to carry out detailed but uninvolved written and oral instructions. Must possess the ability to deal with nonverbal symbolism and to deal with a variety of abstract and concrete variables.
Other Skills and Abilities Typing skills of 30 WPM and knowledge of various word processing programs is necessary. Should be familiar with office equipment such as copier, calculator/adding machine, fax etc. Must possess skills in working with culturally and ethnically diverse groups.
Physical Demands While performing the duties of this job, the employee is regularly required to stand & walk for extended periods of time; sit; use hands to finger, handle, or feel; reach with hands and arms; climb or balance; stoop, kneel, crouch, or crawl; talk or hear and taste or smell. The employee must occasionally lift and/or move up to 50 pounds. Assistance should be requested when lifting requirements exceed 50 pounds. Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception and ability to adjust focus. Visual and auditory ability to identify and respond to environmental and other hazards of the site, facilities, camper and staff behavior. Ability to safely and properly use kitchen equipment.
Essential responsibilities are performed primarily in a sedentary and comfortable manner. Tasks are usually performed under normal office conditions with little or no noticeable discomfort, with the noise level at a moderate tone. Work area is well lit and ventilated. Overtime is never permitted without camp director’s prior approval.
* * * Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
Attachments (1) #J-18808-Ljbffr
ESSENTIAL DUTIES & RESPONSIBILITIES
Provide leadership and direction for all aspects of the camp’s food service operations.
Assist in hiring, transfer, promotion, demotion, or dismissal of food service workers.
Assign, direct and supervise food service workers, ensuring a work-friendly environment for all staff.
Work with Executive Director, Guest Services, and group coordinators to ensure guest satisfaction.
Prepares menus considering group needs and desires.
Develops standard recipes and techniques for food preparation and presentation which help to assure consistently high quality and to minimize food costs.
Evaluates food products to assure quality standards are consistently attained.
Directs the expenditure of the food service budget.
Insures the food service operates within established budgetary guidelines.
Follows proper receiving, storage, and preparation techniques to insure that all food items are maintained at a high quality.
Maintains food safety through cleanliness, time, and temperature control on and off location.
Orders food and supplies as needed.
Manages inventory and rotation of inventory.
Plan, implement, and reviews all menus in accordance with customer needs and requests.
Implements strategies to create an atmosphere that attracts and retains customers.
Maintains the highest standards of cleanliness and safety.
Organizes space and equipment for optimal efficiency.
Inspects equipment and ensures equipment is repaired as necessary.
Promotes practices which reduce waste through reuse and recycling.
Know and implement all state, county and Federal regulations and record keeping.
Catering
Plan and consult with customer for off‑site catering: menu, location, decorations, and budget.
Provide, coordinate, transport all food, supplies, and staff for off‑location catered meals.
Summer Camp
Interview, hire, train, schedule, and supervise all summer camp food service staff.
Plan and oversee the preparation of nutritionally balanced camp meals, snacks, and pack‑out food.
Provide and coordinate food for Aquatics, Cowboy, Wilderness, and Indian outpost camps.
Provide and coordinate food for special events.
Encourages spiritual growth through a positive work environment and daily worship time.
Work with Program Director, Executive Director, outpost camp directors, and Nursing Director to provide meals and special food needs and requests on time within budget.
Performs other duties as directed.
JOB SPECIFICATIONS To perform this job successfully, an individual must be able to perform each essential duty with judgment, creativity, discretion, and use of intellectual ability. The requirements listed below are representative of the knowledge, skill, ability required, physical, and work environment.
Education and/or Experience
Preferred:
Bachelor Degree in Food Service or Management combined with food service experience.
Acceptable:
Combination of Food Service Associate Degree or certification and experience, or the equivalent in experience.
Experience:
Experience should include but is not limited to: Institutional quantity cooking and baking, knowledge and experience in food service: ordering, inventory, budgeting, food preparation, family‑style serving, buffet serving, cleaning, and institutional kitchen equipment. Ability to supervise, organized, people friendly, and an understanding of special food needs.
Special Qualifications
Supervisory ability.
Knowledge and familiarity with the Seventh-day Adventist Church’s interest in food and health issues.
Knowledge and experience in preparation of special dietary foods.
Knowledge of current health and food safety laws and practices.
At least 21 years of age.
Mathematical Skills Ability to add and subtract two‑digit numbers and to multiply and divide with 10’s and 100’s. Ability to perform these operations using units of American money and weight measurement, volume and distance.
Reasoning Ability Ability to apply common sense understanding to carry out detailed but uninvolved written and oral instructions. Must possess the ability to deal with nonverbal symbolism and to deal with a variety of abstract and concrete variables.
Other Skills and Abilities Typing skills of 30 WPM and knowledge of various word processing programs is necessary. Should be familiar with office equipment such as copier, calculator/adding machine, fax etc. Must possess skills in working with culturally and ethnically diverse groups.
Physical Demands While performing the duties of this job, the employee is regularly required to stand & walk for extended periods of time; sit; use hands to finger, handle, or feel; reach with hands and arms; climb or balance; stoop, kneel, crouch, or crawl; talk or hear and taste or smell. The employee must occasionally lift and/or move up to 50 pounds. Assistance should be requested when lifting requirements exceed 50 pounds. Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception and ability to adjust focus. Visual and auditory ability to identify and respond to environmental and other hazards of the site, facilities, camper and staff behavior. Ability to safely and properly use kitchen equipment.
Essential responsibilities are performed primarily in a sedentary and comfortable manner. Tasks are usually performed under normal office conditions with little or no noticeable discomfort, with the noise level at a moderate tone. Work area is well lit and ventilated. Overtime is never permitted without camp director’s prior approval.
* * * Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
Attachments (1) #J-18808-Ljbffr