Food Services Manager/Executive Chef
The Food Services Manager/Executive Chef responds to the direction of the Executive Director or Camp Manager and is responsible for all aspects of food services including meal planning, meal costing, ordering, inventory management, and overseeing food preparation and service, and ensuring proper safety and sanitation in the kitchen. A focus on minimizing the use of pre-processed foods is a major goal; responsible for supervising kitchen and hospitality team staff in blessing our guests and staff with meals during their stay; models a faith walk and disciples staff, organizations and campers; responsible for monitoring the operation of the food service equipment and appliances and coordinating any necessary repairs with the Executive Director/Camp Manager or Facilities Manager; responsible for ensuring proper safety and sanitation practices are implemented and maintained in the kitchen and dining hall; provide instruction to kitchen and hospitality staff with equal importance given to both; in concert with the entire ministry team, be team oriented, willing to share ideas as well as listen to suggestions to improve the way we support one another and our guests, and ultimately how we do ministry; prepares and shares performance evaluations with subordinate staff in the course of routine supervision; responsible for inventory management to minimize waste and ensure availability of necessary products when needed; manages the food service process through the setup and service in the dining hall to clean up after meals, with a focus on efficiency and hospitality; be able to maintain a busy and long schedule through the Summer months and be quick thinking and able to adapt to unexpected circumstances; and other duties as assigned.
Time: Full-Time Seasonal
Updated: 1/9/2019 12:35:19 PMJob Contact: