Description: |
Skyview Ranch Christian Camp & Conference Center
Is seeking a ministry-minded individual for a full-time, year-round salaried position to plan and implement the food service program. Benefits include on-site housing, health/dental & pension.
Skyview is a year-round camp & retreat ministry located on 175 acres in the heart of Amish Country providing meaningful experiences that lead people to new and renewed life in Jesus Christ.
Training is available.
Food Service Director
Job Description
Mission:
Skyview Ranch exists to serve the church for the purpose of evangelizing, discipling, and motivating individuals to return and serve the Lord.
Need for Position:
1. Skyview Ranch is experiencing growth at a rate that will cease unless the right detail oriented personnel are properly placed within the organization to harness and direct this growth.
2. The Food Service Director will manage the daily operations of the both the internal and external dining hall facility as it relates to food planning, purchasing, preparing, serving and keeping a clean environment.
Accountability:
To the Assistant Director
Qualifications:
A life that demonstrates the Lordship of Christ.
Demonstrates a high level of commitment to the intense time, people and ministry demands of the Christian Camping environment.
Proven leadership that motivates and inspires self and others to take action to achieve established yearly goals.
Communication in a thorough, clear and timely manner with all staff members and volunteers.
Distinct service mindedness that deliberately identifies and creates opportunities to enhance each and every person’s Skyview experience through food service and a clean dining hall environment.
Believes and communicates that Food Service is an essential part of a Christian Camping ministry.
Ability to prepare and serve a wide range of foods skillfully for groups as large as 400.
Working knowledge of the rules and regulations related to health and safety in food preparation.
Ability to regularly lift up to 30 pounds and spend long periods of time standing.
Responsibilities:
1. FOOD SERVICE OPERATIONS
It is the responsibility of the Food Service Director to lead the dining hall operation of Skyview Ranch. These tasks include but are not limited to:
Cultivate open communication with Assistant Director in regards to attendance and meal packages for contracted guest
Work with Assistant Director to develop an optional menu for Guest Groups to choose from when booking a retreat
All menus and orders submitted a week in advance before guest stay
Analyze data to find price per meal / per person
Develop and organize a strategic plan to cut food cost
Analyze weekly data from Food Bank for menu planning and savings
Cultivate current relationship with the Food Bank
Keep consistent and thorough records as pertains to the Food Bank
Create record keeping for food inventory
Recruitment and mentoring of Volunteer Kitchen Staff
Prepare, monitor and administer the food services budget
Maintain records of expenditures: food, supplies, personnel and equipment
Supervise and train food service summer personnel
Keep current with food service trends and issues
2. FOOD PREPARATION
It is the responsibility of the Food Service Director to develop and maintain high standard for food preparation and service with emphasis on menu appeal and nutritional value. These tasks include but are not limited to:
Consistently have warm meals prepared on time
Develop a Skyview Ranch signature meal
Plan menu adaptations for guests with special needs
Proper storage and dating and labeling of food
Administer the foodservice program in a multiple-site program
Making necessary adjustments as a result of evaluations or recommendations
3. CLEANING
It is the responsibility of the Food Service Director to ensure that established sanitation and safety standards are maintained. These tasks include but are not limited to:
Be responsible for the cleanliness and proper storage of all equipment and the proper handling, serving and storage of all foods.
Finish through with cleaning everything, especially the small details, all the time
Consistently check and empty all garbage cans: inside, outside, and in the bathrooms
Bathrooms should be clean, checked and restocked with supplies before and after each meal
Consistently clean fountain, coffee machine, counter before and after each meal
Other Responsibilities:
Meet weekly, or as required, with the Executive Director to help generate clear and consistent communication.
Build an environment that promotes teamwork, consistency, quality and excellence through the efforts of Guest Services, Program and the Housekeeping. All other departments are dependent on the success of these areas of responsibility.
Maintain the office area in top condition
Time Distribution:
30% Food Service Operations
35% Food Preparation
30% Cleaning
5% Personal Development
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