Food Service Manager

Food Service Manager

Full Time

40 hours a week, more in summer, less in winter, schedule largely influenced by camp and retreat groups

Salary and Other Benefits

Does not live on site

Most work onsite 

Overview

This position will oversee the dining experience of our campers and guests at Camp Rivercrest. This position works with kitchen staff to prepare meals during our camp and retreat season, while also being available for special events on an “as needed” basis.  

Reports To: Operations Director 

Direct Reports: Head cooks and all kitchen staff 

Qualifications:

1. Christian believer - Attends and engaged with a local evangelical church
2. Team Player - Humble, servant leader, flexible, teachable
3. Servant Hearted - Willing to put personal desires aside for the good of guests
4. Vision - Able to see the big picture and the processes by which it is accomplished
5. Strong work ethic – Takes initiative and finishes the job
6. Approachable – Pleasant and easy to talk to

Skills

1. Communication – Ability to communicate needs/processes to kitchen staff
2. Cooking for Large Groups – Ability to cook at a large scale, from 20 - 250
3. Budget Management – Ability to set a budget and spend wisely
4. Organization – Able to keep lots of details in order and prioritize
5. Supervision - Has the ability to lead in a supervisory role and hold people accountable
6. Innovative- Cooks quality meals within budget and creatively approaches the dining experience of our guests

Responsibilities

Oversite

1. Ensures that food service operations comply with state regulations.
2. Maintain food costs within budget by proactive pricing of products
3. Be proactive in developing new menus.
4. Instill a passion for hospitality and service within the training of the foodservice team. 
5. Ensures food service staff are trained in proper procedures and food preparation.
6. Execute a high-quality presentation and knowledge of food to our guests
7. Continually modifying kitchen operation for best guest experience
8. Maintains “Safe Serve” certification.

Hands On

1. Menu plan and order all food keeping age, allergies, portion sizes etc. in mind.
2. Ensure food is prepared in a timely manner to be hot and ready when guests arrive
3. Staff the kitchen according to group size and food preparation needs within budget.
4. Assign kitchen crew leadership and structure for smooth operation.