This position will work with Ft Mountain Retreat Manager and Guest Services, primarily to guide all food services provided, and to help in facility care as agreed. This flex position (and its tasks) is based upon the season.
Qualifications We Seek:
· Experience: Must have adequate experience in preparing meals for 12-380 people at a time (mostly Christian retreats/youth camps) along with an understanding of requirements for the daily operation of a commercial kitchen.
· Management: Prefer previous experience in operating and managing kitchen staff, including college-age students.
· Certification: Prefer to be ServSafe food handler-certified or willing to become certified.
· Food ordering, inventory, financial management: Experience in working with food suppliers to maintain stock.
· Administration: Ability to manage assigned resources for food services including budget management, contract oversight, calendaring and scheduling, etc.
· Leadership: Love for people and ability to enlist/train/supervise staff while providing a Christian example.
· Demonstrated longevity a plus (we are seeking long-term stability).
Responsibilities
I. FOOD PREPARATION
Personnel: Supervise all food service personnel (cooks, assistants, interns, volunteers).
· Policy and procedures: Develop appropriate procedures for food service staff members in the areas of food prep, food service, dining room clean up, and maintenance of health regulations.
· Schedule: Supervise scheduling and guidance of kitchen staff for all food service needs.
Menu and Ordering
· Budget:
- Develop and oversee the food services budget, working closely with accounting personnel.
- Maintain careful records of food orders and submit bills for payment in an orderly manner.
· Menus:
- Develop standard and special meal menus for all events on campus.
- Develop appropriate budget for meals and menus.
· Ordering:
- Develop an economic & efficient plan for the ordering, storing and stocking of adequate food supplies.
- Coordinate on-going relationships and interaction with food vendors and reps.
- Oversee all vending machine food items and responsible handling of cash regularly.
Food Preparation & Serving
· Personally supervise food preparation for meals, keeping nutrition, portions and appearance in mind.
· Organize and supervise serving of food in a timely and pleasing manner for our guests.
II. FACILITY OVERSIGHT/GENERAL UPKEEP
Kitchen, Dining Areas and Food Service Equipment Maintenance:
· Maintain a health-conscious food preparation environment for all facility food service areas (Lodge, Lower kitchen, Dorm 4, etc) taking into account food service health regulations, inspections, etc.
· Maintain dish and equipment inventory and care.
· Be the primary supervisor to constantly monitor Lights, Locks, Leaks and Looks of assigned facilities.
Food Service Areas & General Housekeeping:
· Supervision: Personally oversee care/upkeep of Lodge kitchen & Dining Room, Lodge Student Center/café, Lower Kitchen, walk in coolers, food storage areas, vending machines, and all other Food areas.
· Housekeeping: Care for other areas as assigned. This may include Lodge areas, assigned cabins, etc.
· Cleaning Supplies: Work with accounting to order and stock cleaning supplies for food service areas.
· Security: Provide routine oversight of lights, locks, security for food service areas & walk-in coolers.
III. OTHER
· Facility: assist with grounds work, maintenance and upkeep as needed.
· Student Health: Promote health consciousness and dietary discipline among Institute students
· Be available to assist with other duties as assigned.
Pay: From $12.50 per hour
Work Location: In person
