Food Service Manager - Camp Rivercrest

Be among the first 25 applicants. Get AI-powered advice on this job and more exclusive features. Full Time 40 hours a week, more in summer, less in winter, schedule largely influenced by camp and retreat groups Food Service Manager Full Time 40 hours a week, more in summer, less in winter, schedule largely influenced by camp and retreat groups Salary And Other Benefits Does not live on site. Most work onsite. Overview This position will oversee the dining experience of our campers and guests at Camp Rivercrest. It works with kitchen staff to prepare meals during our camp and retreat season, while also being available for special events on an “as needed” basis. Reports To: Operations Director Direct Reports: Head cooks and all kitchen staff Qualifications Christian believer – attends and engaged with a local evangelical church Team Player – humble, servant leader, flexible, teachable Servant Hearted – willing to put personal desires aside for the good of guests Vision – able to see the big picture and the processes by which it is accomplished Strong work ethic – takes initiative and finishes the job Approachable – pleasant and easy to talk to Skills Communication – ability to communicate needs/processes to kitchen staff Cooking for Large Groups – ability to cook at a large scale, from 20 to 250 Budget Management – ability to set a budget and spend wisely Organization – able to keep lots of details in order and prioritize Supervision – has the ability to lead in a supervisory role and hold people accountable Innovative – cooks quality meals within budget and creatively approaches the dining experience of our guests Responsibilities Oversite Ensures that food service operations comply with state regulations. Maintain food costs within budget by proactive pricing of products. Be proactive in developing new menus. Instill a passion for hospitality and service within the training of the foodservice team. Ensures food service staff are trained in proper procedures and food preparation. Execute a high-quality presentation and knowledge of food to our guests. Continually modify kitchen operation for best guest experience. Maintains “Safe Serve” certification. Hands On Menu plan and order all food keeping age, allergies, portion sizes etc. in mind. Ensure food is prepared in a timely manner to be hot and ready when guests arrive. Staff the kitchen according to group size and food preparation needs within budget. Assign kitchen crew leadership and structure for smooth operation. To be considered for this position, please complete the application to include your testimony, resume, and other background information related to the position. Seniority level Mid-Senior level Employment type Full-time Job function Strategy/Planning and Information Technology Non-profit Organizations Referrals increase your chances of interviewing at The Christian and Missionary Alliance by 2x. #J-18808-Ljbffr