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Food Service Director

JOB SUMMARY
The Food Service Director will plan, direct, implement, and supervise Circle Six’s food service program, in order to help Circle Six achieve its mission and goals. This position will provide quality food for an enhanced camp experience, while demonstrating a Christ like attitude.

ESSENTIAL DUTIES AND RESPONSIBILITIES
Lead all facets of the food service at the camp. This includes, but not limited to:
Manage and lead all cook staff with all meal prep to serve up to 350 guests and staff per meal during the summer and meeting the varying needs of the retreat season.
Ensure that guests are served a reasonable variety of meal options with plenty of food available for all guests, all in a timely manner to fit the daily program schedule.
Ensure that all food is properly cooked and prepared according to all state health codes.
Plating and serving meals in a visually appeasing manner to ensure that guests are welcomed.
Maintain a clean and orderly work environment within the kitchen and dining areas. Ensure that all areas are properly cleaned and sanitized according to state health codes.
Follow kitchen and food safety standards.
Ensure food storage is done according to health codes.
Ensure that the equipment is working and is in safe condition.
Ensure that our food inventory is managed and maintained so that we don’t run out of food or have a surplus. Eliminate the waste.
Be able to accommodate a wide variety of dietary needs.
Plan the menu to meet guest needs while staying within budget.
Ensure your entire team has a Food Handlers Certificate, and follows health codes.
Maintain your Food Managers Certification.

OTHER DUTIES AND RESPONSIBILITIES
Maintain compliance with Circle Six Baptist Camp’s staff policy.
Maintain compliance with state laws, federal laws, and regulatory requirements.
Support and participate in staff spiritual life activities.
Perform other duties as required, including helping in the dining hall and recreation areas.

FINANCIAL RESPONSIBILITY
Responsible for ordering and purchasing food/kitchen supplies while working within budget.
Responsible for keeping up with costs per plate, maintaining budget, and comparing prices between our food vendors.

QUALIFICATIONS:
EDUCATION
High School Diploma or GED
Some college is a plus
Culinary school is a plus

EXPERIENCE
Some experience in cooking for large groups is required.
At least 3 years of food service management is preferred.
Any full time camp staff experience is preferred.

CERTIFICATIONS, LICENSES, REGISTRATIONS
Food Managers Certification is required.

KNOWLEDGE OF
Safety procedures appropriate to duties.
Excellent cooking skills and understanding of working in a commercial kitchen.
Principles and processes for providing excellent custom service. This includes customer needs assessment, meeting quality standards for services, and evaluation of customer satisfaction.
Great proficiency with managing a budget and demonstrated knowledge of commercial food ordering.
Proficient working knowledge and ability to use various office software including, but not limited to, Microsoft Word, Excel, and Outlook.
Basic internet skills.

SKILLS AND ABILITIES IN
Ability to exercise independent, and basic critical thinking skills and take appropriate level of initiative.
Ability to maintain confidentiality.
Ability to work with team members in a manner that builds mutual trust, respect, accountability and cooperation.
Ability to communicate the mission and vision.
Ability to speak, read, and write in English.
Professional and accurate communication with others.
Ability to speak clearly in face to face interactions
Good listening skills.
Excellent organizational skills; ability to multi-task and manage a variety of tasks.
Ability to meet deadlines.
Excellent leadership skills necessary to appropriately influence people to achieve a desired outcome.

PHYSICAL DEMANDS
Much physical effort required on a routine basis; ability to use up to 50 pounds of force occasionally.
Ability to grasp, push, pull, carry or otherwise manipulate objects; ability to perform tasks requiring action of muscles or groups of muscles and foot and/or hand-eye coordination.
Work requires a lot of physical agility for doing majority of assigned work, including but not limited to: bending for items below or reaching for items above the individual; crawling in attics; stooping, and climbing on ladders.

WORK ENVIRONMENT
Works primarily indoors in a kitchen, dining hall, or office environment. In the case that we aren’t serving groups, duties may require working outside of the dining hall and kitchen.
Some exposure to physical risk while working on various projects.

COMPENSATION
Housing for the Food Service Director and his/her spouse and children living in the home shall be provided on the ranch grounds.
Financial compensation shall be determined by the annual budget.
Health and dental insurance shall be determined by the annual budget.
Days off, vacations and sick leave will be according to staff policy.
The Food Service Director and his family (spouse and children living in the home) shall be allowed to eat meals in the dining hall when meals are served at no cost to them.

OTHER
Commitment to Christian principles and teaching both professionally and personally. Must be able to fully support Circle Six Baptist Camp’s Statement of Faith. An active membership in a church whose spiritual beliefs are aligned with Circle Six Baptist Camp’s Statement of Faith.
Must annually clear a background check and review of child safety practices as required by the state of Texas.
Possess personal spiritual discipline that models a proactive approach toward personal, spiritual, and relational health.

Time:  Full-Time Year Round
Salary:  Paid
Category:  Food Services

Updated: 3/3/2023 8:44:03 PM