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Dining Hall Cook

Victory Valley Camp is seeking a Dining Hall Cook to join our staff.

This position is an exciting blend of commercial cooking for large groups and relational student discipleship, with emphases on spiritual maturity and culinary competence. We are looking for a Godly, highly capable, self-motivated, passionate individual that will enable us to follow God’s call to Ignite a Passion for Jesus by Training the Leaders of Tomorrow through Christian Camping Today. The Cook will accomplish this by training young leaders to serve in our commercial kitchen while providing consistent relational discipleship that enables youth and young adults to grow into mature disciples who are ambassadors for Christ.

Vocational/Educational Requirements
• ServSafe Manager certified or able to be ServSafe Manager certified within 30 days of hire
• 2+ years of experience in a commercial cooking position

Theological Considerations
• Is a respected member of a Bible Fellowship Church (BFC), or a Bible believing church
• Follower of Christ who is in agreement with the Bible Fellowship Church Articles of Faith (https://www.bfc.org/who-we-are/articles-of-faith/) and Biblical Principles for Living (https://www.bfc.org/who-we-are/biblical-principles-for-living/)
• Shares core values of the BFC (https://www.bfc.org/who-we-are/core-values/) and Victory Valley Leadership (Humility, Compassion, Integrity)

Practical Considerations
• Spiritually mature
• Comfortable working in a fast paced environment
• Good standards of hygiene
• Organized and methodical
• Cheerful worker (as unto the Lord) with excellent communication skills
• Works well with others in a multi-staffed environment
• Willing and competent to supervise other staff members
• Willing and able to support the team through basic housekeeping tasks during the offseason

Specific Considerations
• Has experience developing menus that support healthy nutrition and food sensitivities
• Has experience cooking cafeteria quality food as well as family restaurant quality food
• Has experience ordering food on a budget in quantities sufficient for various group sizes
• Has experience preparing meals for up to 200 at a time
• Has experience running a commercial kitchen including stocking, prepping, cooking, serving, cleanup and delegating any of those roles to others
• Has experience maintaining a kitchen within the sanitation requirements of local and federal health departments regulations and guidelines
• Has demonstrated a passion to see children and teens reached for Christ
• Shows a teachable spirit, always looking for growth and improvement

Accountability:
The Dining Hall Cook (Cook) is accountable to the Victory Valley Camp (VVC) Director.

Type, Location, and Duration of Position:
The Cook is hired by the VVC Director in consultation with the VVC Board Personnel Committee. This is a full-time, hourly, non-exempt position with an expectation of 30 hours per week during the off-season and up to 60 hours during the summer camp season. The Cook is reviewed annually for performance, compensation, effectiveness, and other considerations by the VVC Director with recommendations to the VVC Personnel Committee and VVC Board.

Responsibilities:

Menu Development
The Cook is responsible for defining and developing all menus for successful camping weeks, retreats, and occasional meals for special events throughout the year. This includes accounting for proper nutritional guidelines, known food sensitivities, determining the correct level of food quality (e.g. camp vs. young adult retreats), food cost, food delivery timelines, preparation time and staffing availability.

Kitchen Organization
The kitchen is the domain of the Cook. As such, the Cook is responsible for organizing and maintaining the kitchen as well as organizing and maintaining properly rotated food supplies.

Food Ordering
All food orders will be prepared and submitted by the Cook in advance of its need. The Cook is responsible for accounting for the availability, cost and quality of meals for overnight camp weeks and various weekend retreats for Middle School, High School, or College age students in addition to the occasional adult retreat weekend.

Food Preparation
The Cook is responsible for planning for and executing sufficient preparation time for all meals served. In addition, the Cook is responsible for safe and sanitary preparation that meets all applicable local and federal health department regulations and guidelines.

Kitchen Staffing
The Cook is also responsible for training High School and College aged missionary staff and volunteers to run various portions of the kitchen throughout the year. The Cook defines what positions need to be filled, and is responsible for training students and volunteers to be safe, sanitary, and successful in each of the positions required.

Missionary Discipleship
Consistent with our Mission, to train the leaders of tomorrow, the Cook is responsible for nurturing continued spiritual growth in our High School and College aged staff. This is done primarily through intentional relationships while preparing, serving, and cleaning up from meals served.

Team Mentality
During our offseason, there may be weeks where we do not have a group to serve. These weeks are our opportunity to plan for upcoming events, camp weeks, and retreats as well as address basic housekeeping throughout camp. This could include cleaning, organizing, painting, decorating, etc. other spaces around camp as needed. While this is not a primary part of the role, the Cook is responsible for joyfully supporting the team as available.

Benefits:
• Full Time Non-Exempt role
• Insurance – Health Care Reimbursement Account provided
• Retirement Plan Included

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

Updated: 1/6/2023 9:30:14 AM