Food Service Director

POSITION SUMMARY:

The Food Service Director is a key management position responsible for overseeing all aspects of food service operations at Pine Springs Ranch Christian Youth Camp and Retreat Center. Responsibilities include menu planning, food purchasing, meal preparation and service, budgeting, staff recruitment and supervision, food safety, sanitation, inventory management, and the maintenance and cleanliness of the kitchen, storage areas, and dining facilities.
The Food Service Director ensures that meals are nutritious, well-balanced, appealing, and appropriate to the needs of guests and staff attending year-round camp and retreat events. This position is responsible for hiring, training, scheduling, and supervising regular, on-call, and seasonal summer camp food service staff. The Director is expected to foster a positive, service-oriented work environment that supports the mission and values of Pine Springs Ranch and the Seventh-day Adventist Church.

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ESSENTIAL DUTIES AND RESPONSIBILITIES:

1. Department Management: Establish and maintain food service standards, policies, and procedures. Develop staff work schedules that align with operational needs and priorities established by the Executive Director.
2. Budget Management: Review the food service budget with the Executive Director, monitor departmental expenses, and manage resources responsibly to remain within the approved budget.
3. Recruitment and Hiring: Screen applicants for food service positions and collaborate with the Executive Director on final hiring decisions.
4. Staff Supervision and Training: Supervise, train, and evaluate food service employees, including regular, on-call, and seasonal summer camp staff. Delegate training responsibilities when appropriate and ensure staff understand their duties and expectations.
5. Menu Planning: Plan nutritious, well-balanced, and appealing menus that accommodate guest needs while considering seasonal foods, local availability, cost, and operational requirements.
6. Purchasing and Ordering: Order food products, ingredients, and other supplies necessary for efficient food service operations.
7. Receiving and Storage: Oversee the receipt and inspection of food deliveries and ensure products are properly handled, labeled, stored, and rotated in accordance with food safety standards.
8. Food Preparation and Service: Prepare meals through cooking and baking as needed and oversee the timely, efficient, and appropriate preparation and service of food.
9. Inventory and Cost Control: Conduct regular inventory checks, maintain proper stock rotation, monitor product pricing, minimize waste, and identify opportunities to improve cost efficiency.
10. Special Events and Catering: Coordinate food service for banquets, special dining events, catered functions, and other activities requiring customized meal service.
11. Facility Cleanliness and Sanitation: Oversee the cleaning and sanitation of the kitchen, cafeteria, dining room, kitchen office, walk-in cooler and freezer, storage rooms, floors, walls, windows, and waste disposal areas. Ensure dumpsters and surrounding areas are regularly sanitized to control pests and maintain sanitary conditions.
12. Dietary Accommodations: Work with guests and event coordinators to address special dietary needs, including vegan and gluten-free meals and food allergies. Take appropriate precautions to prevent cross-contact with allergens and accommodate dietary requests safely and responsibly.
13. Other Duties: Perform additional duties as assigned by the Executive Director and/or Assistant Director.
14. On-Site Residency: Reside in designated on-site housing at Pine Springs Ranch as a condition of employment.

JOB SPECIFICATIONS

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The qualifications and requirements listed below represent the knowledge, skills, abilities, physical demands, and work environment associated with this position.

Education and Experience
A bachelor's degree (B.A. or equivalent) from a four-year college or university in food service management, culinary arts, or a related field, along with three years of relevant experience, is preferred. A culinary arts certificate or other relevant culinary certification, combined with appropriate professional experience, may also qualify a candidate for the position. An equivalent combination of education, training, certifications, and professional experience may be considered for candidates who do not possess a bachelor's degree.

Language Skills
Ability to read, analyze, and interpret food service publications, technical procedures, safety guidelines, government regulations, and applicable accreditation standards. Ability to prepare written communications, including reports, correspondence, and procedural manuals. Ability to communicate information clearly and respond effectively to questions from employees, management, and guests.

Reasoning and Problem-Solving Skills
Ability to identify and resolve practical problems in situations where standard procedures may not fully apply. Ability to interpret written, verbal, diagrammatic, and scheduling instructions. Demonstrates sound judgment, adaptability, conflict-resolution skills, and the ability to troubleshoot operational challenges effectively.

Other Skills and Abilities

The successful candidate must demonstrate the following:

• Strong supervisory, leadership, interpersonal, and communication skills.


• A positive, cooperative attitude and the ability to work effectively with others while addressing challenges professionally.


• The ability to work respectfully and effectively with culturally and ethnically diverse groups.


• Knowledge of food preparation, food safety, sanitation, proper storage, and food rotation practices.


• Experience planning and coordinating catering services, banquets, and special dining events.


• Proficiency in the safe operation of commercial food service equipment, including ovens, steamers, jacketed kettles, pressure washers, dishwashing machines, small and large mixers, slicers, shredders, and related equipment.


• The ability to manage multiple responsibilities, meet deadlines, prioritize tasks, and adapt to changing needs with limited notice.


• A commitment to providing quality service and maintaining high standards of cleanliness, safety, and professionalism.


• A passion for Christian ministry and a demonstrated commitment to the mission, goals, and values of Pine Springs Ranch and the mission and practices of the Seventh-day Adventist Church.

PHYSICAL DEMANDS
The physical demands described below are representative of those required to perform the essential functions of this position.

While performing job duties, the employee must be able to:

• Walk, stand, and bend for extended periods, including shifts of up to 10-12 hours.


• Frequently use hands and fingers to handle or feel objects and reach with hands and arms.


• Frequently climb stairs, stoop, and kneel.


• Communicate verbally, hear, and use the senses of taste and smell as necessary for food preparation and service.


• Frequently push and pull loads weighing up to 160 pounds.


• Lift and/or move items weighing up to 50 pounds, including while bending over counters, cooktops, and ovens.


• Participate in physical activities associated with the operation and maintenance of the food service department.


• Specific vision requirements include close vision, distance vision, peripheral vision, depth perception, and the ability to adjust focus.

WORK ENVIRONMENT
The position involves working in both office and commercial kitchen environments, where noise levels are generally moderate. Work may also take place in indoor and outdoor settings at Pine Springs Ranch, which is located at an elevation of approximately 5,000 feet.

The employee must be able to walk up and down hills and navigate uneven terrain in mountain weather conditions that may include ice, snow, and mud.

REASONABLE ACCOMMODATION
Reasonable accommodations may be made to enable qualified individuals with disabilities to perform the essential functions of this position.