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Dining Hall Manager

Job Title: Dining Hall Manager
Reports to: ILNC Director of Food Service
Position Type: Permanent full-/part-time, hourly

Job Summary:
The Dining Hall Manager oversees the dining and catering operations at ILNC under the supervision of the Director of Food Service. He or she is responsible for ensuring that meals are prepared and served in the Dining Hall in accordance with planned menus. The Dining Hall Manager will supervise employees and volunteers assigned to food preparation, serving, and cleanup. He or she will ensure that food-safety standards are maintained.

Responsibilities and Duties:
-Know and support the mission of ILNC: “Indian Lake Nazarene Camp: A sacred space to experience renewal, relationships and recreation.”
-Build positive relationships--encouraging communication and problem-solving--with residents, guests, and team members.
-Follow menus established for camps, retreats, catering, and special events.
-Follow operational standards and practices in keeping with ILNC guidelines and oversight agencies.
-Follow the written food service policy for children’s and youth summer camp programs.
-Maintain the general condition and cleanliness of kitchen and dining facilities, and operate according to the standards of ServSafe and the Kalamazoo County Health Department.
-Supervise and help train food service workers.
-Interact with guests to offer the best possible service and value, with a goal of total guest satisfaction.
-Help control costs of labor, food, and supplies in accordance with the assigned budget.
-Use HomeBase application to set employee schedules and authorize timesheets.
-Participate in team meetings.
-Other duties as assigned by the Director of Food Service.

Qualifications and Skills:
-Deeply loves God and people.
-Very organized.
-Highly relational.
-Cool under pressure.
-Creative and flexible in approaching tasks.
-Mature problem solver.
-Proven ability to prepare excellent food.
-Physical ability to lift 25-50 pounds, carry at least 25 pounds no less than ten feet, lift items up to 25 pounds at least two feet overhead, and perform moderate physical labor continuously for two to four hours in temperatures up to 90 degrees.
-ServSafe Food Manager certification within the previous five years, or willingness and ability to obtain certification within two weeks of hire date.
-Three to five years of work experience in catering, casual dining, or school food service.

Work Schedule/Compensation: This is a year-round, hourly position with great fluctuation in work schedule, depending on the season.
-Compensation is commensurate with experience, starting at $15 to $17 per hour.
-Forty hours per week is the expected average during the summer season (approximately Memorial Day through Labor Day), decreasing to 20-30 hours per week during the off season
-Weekend work is regularly required, especially during the off season.
-May be eligible for sick and/or holiday pay according to policy for part-time, permanent employees.
-ServSafe Food Manager training class and certification exam provided if needed.

For more information on ILNC, please visit www.indianlake.camp
Apply online at https://nazcamp.campbrainstaff.com/. You may also send a letter of interest and résumé to Dave Becker, Executive Director, via email at dave@indianlake.camp or via postal mail at:
Indian Lake Nazarene Camp
8258 Victory Street
Vicksburg, MI 49097
Phone: (269) 649-2281

Time:  Full-Time Seasonal
Salary:  Paid
Category:  Food Services

Updated: 3/10/2023 9:36:37 AM