Job Overview

The Food Service Manager is primarily responsible for the overall food experience for all guests and staff of the organization. This includes developing menus, maintaining inventory, cleaning, cooking and serving meals and overseeing the food service staff. This position exists to support the mission of Camp Shamineau to share the gospel of Jesus with children and youth through relationships and fun camp experiences. This is accomplished through the responsibilities above and through training the next generation of leaders in the Christian faith and practice.

Job Description

Personal Qualifications:

• Growing relationship with Jesus
• Fully supportive of the Camp Shamineau mission
• In agreement with the Evangelical Free Church statement of faith
• Quality communication skills – verbal and written
• Functions well as a team player and individual leader
• Certification in ServSafe to be obtained within 3 months of employment

Primary Responsibilities:

• Develop and manage overall food service strategy to support daily guests, camps, rental groups and events to support 20-1000 guests
• Maintain inventory and work with vendors to order with competitive pricing
• Work with program staff to create appropriate menus for the different kinds of groups
• Set and maintain expectations in cleanliness and organization of the kitchen and dining hall
• Train, manage shift schedules, and provide ongoing guidance for food service staff
• Develop procedures for inventory, daily work tasks, training, and basic employee expectations
• Communicate with volunteer staff and work with them to achieve tasks
• Provide leadership, communication, and support for the food service team
• Ensure all local, state, and federal health and safety standards are met
• Communicate with guests and office regarding questions about menus and food related allergies and sensitivities
• Be a model and mentor in the Christian faith and practice for summer staff, interns, and apprentices
• Handle food safely complying with ServSafe guidelines

Physical Ability Requirements:

• Ability to withstand prolonged standing, bending and kneeling without restriction
• Ability to lift or carry a minimum of 40 lbs
• Dexterity of hands and fingers to operate kitchen equipment