Food Service Director

Position Summary

The Food Service Director manages the overall food-service operation of Camp Koinonia including purchasing, menu planning, preparation, dietary accommodations, service, sanitation, organization, personnel management, customer service, and record keeping. The Food Service Director supports and promotes the mission and ministry of Camp Koinonia, providing a place set apart for guests to experience hospitality and nourishment.

Organization Overview

Camp Koinonia is a ministry of the Church of the Brethren. We are a year-round camp and retreat set apart for spiritual growth, camping, recreation, and training. We host thousands of people every year and provide full meal service, programs like archery, team building, mountain bikes and more. People of all ages, who come from varied backgrounds find themselves drawn to this set apart place. The land was originally purchased in 1958 by the Church of the Brethren for a Christian camp.

Our Mission: Camp Koinonia provides a place of quiet beauty set apart for fellowship and services that is a living example

of our stewardship of God's creation.

Site Overview

With a rich history of campers, retreaters, camp staff, volunteers and donors, Camp Koinonia provides guests with a unique experience in the woods. Surrounded by 111 acres of tall pines and towering mountains, Koinonia offers a rustic hideaway with several perks. Some of our site attractions include a heated swimming pool, pond for funyaks, archery tag, fishing, full service dining hall, fire pits, horse stables, a yurt, and a mile of hiking trails. When it comes to putting your head to the pillow, we offer indoor sleeping accommodations for 155 guests in heated buildings. We have recently remodeled almost every building with new bunks and mattresses. We have a retreat center with games and a large living area. We have two large meeting spaces where we eat and where several groups meet for worship or quilting!

Work Schedule & Benefits

• Salary is based on 32 Hours Per Week September-May and 48 Hours Per week June-August
• Overtime Paid After 40 Hours Per Week
• Retirement 403B Contribution of 3% Employee and 6% Employer Matched
• Medical stipend of $500 per month provided. Medical is not provided but employees are encouraged to seek insurance through the marketplace.
• Paid Time Off Accrued 4 hours for every 40. (employees must use PTO for sick days, holidays, vacations)
• Must be available to work most weekends and long summer days.

Essential Job Responsibilities

• Food Service Management and Cooking
• Develop and plan menus keeping in mind budget constraints, available ingredients, and age of guests
• Prepare meals and snacks that are nutritious and appealing
• Ensure that all food is of excellent quality and served in a timely manner.
• Keep all kitchen, dining and food storage areas clean and organized.
• Ensure cleaning of kitchens at the end of each day in which they were used.
• Perform deep cleaning of kitchen equipment, kitchen and dining areas as needed.
• Personnel Management
• Create schedules, delegate tasks, and coordinate work of the kitchen staff.
• Train, coach, and supervise current staff and new food service employees.
• Create and maintain a professional environment during all meals and events
• Ensure staff have adequate labor law awareness
• Periodically and consistently evaluate food service staff; provide feedback as needed
• Administration
• Organize your annual, seasonal, monthly, weekly and daily schedule to effectively manage your
• time; maintain records to reflect work completed.
• Stay up to date with industry trends and incorporate new techniques or ingredients into menu offerings.
• Oversee the negotiation of contracts with key food vendors.
• Assure compliance with all applicable state and federal laws and ACA standards
• Continued education of Food Service Director
• Fiscal and Resource Management
• Monitor inventory levels and order supplies as needed to maintain efficient operations.
• Work with the Executive Director to develop the annual food service budget.
• Identify ways to conserve energy and resources; limit waste and utilize the composting programs.
• Repair or procure equipment, as needed, within budget.
• Keep costs within the annual budget for all necessary expenses.
• Hospitality
• Communicate with Group Host in order to ensure food-related needs of all guests are satisfied and schedules are in sync.
• Interact with guests in a friendly and accommodating manner
• Accommodate special dietary needs of campers and guests. Plan and stock options for people needing food accommodations

Secondary Job Responsibilities

• Participates as a member of the Director Team to ensure efficiency and support between departments
• Participates in meetings and submits monthly reports
• Cultivates healthy relationships within the local area (Kittitas County)
• Has knowledge of and adheres to Camp Koinonia policies and procedures
• Adheres to emergency, health, and other plans adopted by the camp, assuring first and foremost each campers’, guests’, and staff members’ safety
• Performs other duties as assigned

Qualifications and Skills

Camp Koinonia recognizes the value of skills and knowledge gained outside of formal higher education and paid employment. We believe that a diversity of professional and life experiences can lead to a well-rounded team. Applicants who do not meet all of the qualifications listed below but present other relevant qualifications or experience will be considered. We strongly encourage anyone who feels passionate about this work, has a strong desire to grow their skills, and believes they have what it takes to thrive in this role to apply.

Desired Qualifications

• Knowledgeable of and experience in institutional or large food service settings: ordering, inventory, budgeting, food preparation, family style serving, buffet serving, cleaning, and institutional kitchen equipment
• Must hold or obtain current ServSafe certification for operating a commercial kitchen (Koinonia will pay for training)
• 1 year experience in staff supervision and management
• Prefer a Experience in Food service and Hospitality.
• AED, First Aid, CPR certification or ability to obtain required.

Skills

• Ability to prepare and serve a wide range of foods skillfully for groups as large as 170 plus.
• Ability to remain professional and complete tasks under pressure
• Ability to work within a budget and purchase supplies efficiently
• Knowledge of current health and safety laws and practices
• Knowledge of and experience in preparation of special dietary foods
• Excellent communication skills both written and verbal.

Physical Requirements

• Ability to lift and carry 25-50 pounds for 100 yards over hiking trails
• Ability to effectively communicate in English both orally and in writing
• Ability to safely and properly use kitchen equipment
• Repetitive motions of hands/wrists
• Physical mobility and endurance to perform tasks while standing/walking for long periods of time (60 minutes or more)
• Eye-hand coordination and manual dexterity to manipulate equipment
• Climbing stairs
• Hiking on uneven terrain and up/down hills
• Visual and auditory ability to identify and respond to environmental and other hazards

Job Type: Full-time

Pay: $42,000.00 - $46,000.00 per year

Benefits:

• Paid time off

Schedule:

• 10 hour shift
• 8 hour shift
• Day shift
• Evening shift
• Morning shift
• Weekends as needed

Ability to Commute:

• Cle Elum, WA 98922 (Required)

Ability to Relocate:

• Cle Elum, WA 98922: Relocate before starting work (Required)

Work Location: In person

Salary : $42,000 - $46,000