Food Services Director
Purpose:
To provide oversight and direction to the food services area of camp. This includes managing food orders, cooking, and volunteers that work in the kitchen and/of dining hall.
Responsible to:
Director of Administration.
Duties/Responsibilities:
- Attend all staff meetings, and other camp events as required by the Executive Director.
Food Services:
- Maintain contacts with the existing companies/businesses/individuals that provide food or food supplies while seeking out new suppliers. This needs to be done with numerous factors in mind: price, history, quality of supplies, and the goals of ministry of Winkler Bible Camp. This includes cleaning supplies for all kitchen and dining hall related equipment and facilities.
- Manage a budget as set out by camp leadership in terms of food supplies and all kitchen expenses. This would include monthly meetings/reports on budget updates and yearly planning of proposed budgets to the camp leadership team.
- Be in charge of placing all orders for food and supplies as it relates to the kitchen and food preparation. This needs to be done in a timely manner, well enough in advance that we always have the proper supplies and amounts of food required for the camp's needs. This includes all meals for summer camp, staff, Cross Current students, banquets and rentals that the camp runs, and all rental groups that use our facilities.
- Get all invoices and bills to our bookkeeper in a timely manner.
Staff/Volunteer Management:
- Manage all cooking staff, dining hall workers, and volunteers that will work in either area in terms of scheduling their work time and assigning them specific daily duties. This would involve (but not be limited to):
- Providing the cooks with the daily menu and ensuring they have all food and supplies needed to ensure quality food that is served on time.
- Assigning proper numbers of staff and/or volunteers to get the daily tasks done efficiently.
- Coordinate and assign staff/volunteers to clean, set up, serve meals, and do dishes for all meals.
- Keep track of a daily log book that indicates the hours worked by all staff and volunteers in the kitchen and dining hall.
- Compile the staff hours and provide this list to the camp bookkeeper on a bi-weekly basis for record keeping and payment.
- Be in direct contact with the Director of Administration in regards to staff evaluations, recommendations, and concerns when it comes to staff and volunteers that are under his/her direct supervision.
Cooking:
- Due to the managerial tasks of this position, it is preferred that this individual would assign the majority of cooking to other staff/volunteers, but it is understood that he/she is ultimately responsible for all food related issues. This means that he/she will regularly be involved in the preparation and cooking of various meals. The amount of cooking he/she does is directly linked to the busyness of the schedule and the availability of staff and volunteers.
Overall:
- Be able to effectively manage a kitchen and dining hall that will feed anywhere from 30-200 people per meal. This includes summer camp (July-August) and many large school groups in spring (May-June) and fall (September) as well as many rental groups that come throughout the year on weekends and also during the week. This also includes many company banquets (December) and camp related events and retreats.
- Be flexible with work hours. The position requires some early mornings, evening work, and weekends. It is entirely dependent on needs, staffing, and the groups that are on site.
- Daily meet with the volunteers that are assigned to the kitchen and dining room to encourage them, give them direction and assignments, and provide oversight for them.
- To ensure that the cooks, volunteers and other staff are welcoming and acting in a manner that glorifies Christ in their words, actions, and attitudes as all we do is seen as service to God.
How to Apply
If you feel this is something you would like to pursue, please contact Mark or Dale at (204)325-9519 or www.winklerbiblecamp.com