By: Devon
Pence
I.
Purpose:
To oversee the processes of meal
planning, preparation, service, and clean up.
II.
Qualifications:
Qualified
candidates will have a minimum of 3-6 years in food service, and preferably in
a camp setting. Organizational skills, management experience, communication
skills, and an overall pleasant attitude towards to the work and the guests are
very important to the job. Ability to plan and organize meal planning, and to
keep files and records for state health regulations and standards. Candidates must have a Christian statement
of faith and trust Jesus Christ as their personal Savior.
III.
Relationships:
The Food
Service Director is responsible to the Assistant Director of the camp. They have the responsibility of overseeing
the cooks, the dishwasher, and the dining hall staff.
IV.
Responsibilities:
¨ Develop
weekly menu and implement.
¨ Staff
scheduling, training, and supervision.
¨ Kitchen
safety and sanitation.
¨ Purchasing
and receiving of food and supplies.
¨ Record
keeping and legal requirements
¨ Keep
records of menus, how many meals served, and costs.
¨ Help in
preparation of meals.
¨ Attend
weekly staff meetings and plan own weekly staff meeting.
¨ Oversee
kitchen cleanliness and ensure state inspections are passed.
¨ Develop
and maintain a set of policies for food service.
¨ Be able to
meet special dietary needs of some campers and staff.