Assistant Director of Dining Services

JOB SUMMARY

The Assistant Director of Dining Services at Camp Weed supports the Director in managing all front-of-house and back-of-house operations across two dining halls and catering in meeting spaces. This role assists in providing nutritious, balanced meals for campers, guests, and staff, including accommodations for special diets. Responsibilities include food preparation, inventory management, kitchen organization, and maintaining high standards of cleanliness and service. The Assistant Director ensures a welcoming dining experience and helps uphold the camp’s commitment to hospitality.

KEY RESPONSIBILITIES

• Assists in planning and preparing high-quality meals and snacks within budgetary guidelines.
• Serves as a lead cook and supports meal preparation, ensuring consistency and quality.
• Helps supervise and train the dining services team, including scheduling and performance oversight.
• Acts as a backup for key managerial responsibilities in the absence of the Director.
• Supports menu development, incorporating guest needs and dietary restrictions.
• Maintains compliance with health department regulations and educates staff as necessary.
• Assists with inventory management, ordering supplies, and ensuring proper food storage.
• Helps coordinate dining services for special events in collaboration with other departments.
• Ensures the cleanliness and upkeep of kitchen facilities, dining halls, and equipment.
• Provides excellent customer service to guests, responding to inquiries and concerns promptly.
• Participates in departmental staff meetings and contributes to camp-wide initiatives.
• Follows all safety procedures, including MSDS, bloodborne pathogen protocols, and PPE usage.
• Supports other departments and special projects as needed.

ROLE QUALIFICATIONS

EDUCATION & EXPERIENCE

REQUIRED

• High school diploma or GED
• At least three (3) years of experience in the food services industry
• At least one (1) year of experience in a supervisory or leadership role
• Certifications: ServSafe Manager; First Aid/CPR
• Safe Church certification (or willingness to obtain)
• Strong verbal and written communication skills
• Attention to detail and problem-solving abilities
• Commitment to exceptional hospitality and customer service
• Effective time management and organizational skills
• Proficiency in Microsoft Office applications

PREFERRED

• Associate’s degree in culinary arts, hospitality management, or related field
• Understanding and appreciation of the Episcopal Church and sincere desire to carry out its mission

KEY COMPETENCIES

• Leadership: ability to handle tasks and work independently and intentionally develop and utilize positive and ethical leadership traits
• Creative Thinking: ability to demonstrate conceptual creative thinking, taking an idea and visualize/describe the opportunity, then recognize the potential fit with culture and product lines
• Integrity and Ethics: ability to gain the confidence and trust of others through honesty, authenticity, taking responsibility for own actions, and telling the truth.
• Accountability: ability to act with a clear sense of ownership; takes personal responsibility for decisions, actions, deliverables, and failures; establishes clear responsibilities and processes for monitoring work and measuring results; embraces experimentation, creativity, and positive change
• Team Orientation and Collaboration: ability to successfully build and maintain collaborative relationships to work effectively together as a team through shared responsibility, respect, and empathy to complete a shared goal for a common good
• Mission/Goal Orientation: ability to define issues and focus on achieving workable solutions consistent with fulfillment of church mission and consistent with the church’s ministry process.

WORKING CONDITIONS/EQUIPMENT USE

• Ability to work nontraditional hours
• Ability to be ambulatory in a camp setting
• Physical stamina and the ability to perform repetitive tasks, lift heavy objects, stand for extended periods, and work indoors and outdoors in hot and cold temperatures
• Valid driver license with proof of insurance
• Must be able to lift up to twenty-five (25) pounds Frequent use of kitchen equipment including industrial stove, oven, convection oven, mixer, sink, dishwasher, refrigerator, freezer, microwave, sharp knives and utensils, cleaning chemicals, etc.

Job Type: Full-time

Pay: $17.00 - $21.00 per hour

Expected hours: 35 – 50 per week

Benefits:

• 401(k) matching
• Dental insurance
• Employee assistance program
• Employee discount
• Flexible schedule
• Food provided
• Health insurance
• Life insurance
• Paid time off
• Paid training
• Vision insurance

Schedule:

• Day shift
• Evening shift
• Morning shift

Ability to Commute:

• Live Oak, FL 32060 (Required)

Ability to Relocate:

• Live Oak, FL 32060: Relocate before starting work (Required)

Work Location: In person

Salary : $17 - $21