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DINNING ROOM HOST/HOSTESS
I. SPIRITUAL QUALIFICATIONS
A. A clear testimony of salvation through Jesus Christ.
B. A recognition of Christ as Lord in his/her daily walk.
H. Spiritual maturity and personal walk, servant attitude and ongoing character development.
JOB RELATED QUALIFICATIONS
A. A desire to see campers and others accept Christ as Savior and Lord and be discipled.
B. A supportive nature to those in authority with a willingness to be flexible and teachable.
C. Proven leadership skills in a Christian ministry and believes he/she has the gift of administration.
D. A willingness to sacrifice personal rights and to give of time and self for the common good of the camp and the campers.
E. Reliable, self-motivated, emotionally mature, and able to work with and motivate others in a high stress environment without causing harm to those around him or her.
F. Understand and be committed to solving problems according to Scriptural principles.
H. Skills in organization and the ability to creatively make the dinning hall a inviting and fun place for campers and staff.
I. Have a genuine love for people of all races
J. Working knowledge of dinning hall.
L. Current on state laws for food safety – insure integrity of safety standards
M. Know OSHA laws regarding LITs
O. Keep dining hall procedures that are part of staff manuals current
II. RESPONSIBLE TO Food Service Director
III. PERSON RESPONSIBLE TO YOU
B. Pots and Pans
IV. Coordinate with Head Cook and assistant cooks.
V. BASIC STANDARDS OF EXCELLENCE
A. Provide a safe, fun and clean environment.
B. Maintain a pleasant atmosphere
A. Have condiments, coffee, milk, silverware, plates and any other things needed for the meal available on time.
B. Keep food and drink bar clean
D. Schedule and assign personnel to work in each area
E. See that kitchen and storage areas are in sanitary conditions ready for health department inspection at all times
F. Be willing to take on any responsibilities delegated in line with the job description
G. Ensure proper temperature of water for pots and pans as well as the dishwasher.
H. Check chlorine levels weekly and record in dining hall notebook.
I. . Keep records of all meals served to both campers and staff in dining hall notebook. Turn this record into the camp office weekly
J. Record milk count in dining hall notebook.
G. Communicate any maintenance issues to Maintenance Director
H. Present necessary needs and updates to Food Service Director
I. Receive feedback from staff and camper evaluations and demonstrate continuous improvements
J Fill out praise or incident reports
L. Lead daily devotions with LIT staff
Time: Full-Time Seasonal
Salary: Paid - Must Raise Partial Support
Updated: 2/15/2024 9:24:46 AM