SUMMARY

This position is responsible for managing the service delivery of the Food Service Department. This position oversees the day-to-day operation of the kitchen and customer experience in all dining rooms, including out-camps. This position shall, at all times, work cooperatively with leadership, colleagues, staff and guests. Regular attendance is essential for this position.

ESSENTIAL DUTIES AND RESPONSIBILITIES Includes the following. Other duties may be assigned.

General Management and FS Operations

1. Carry out and oversee the day-to-day ministry of hospitality through food services, including cooking guest service, and staff supervision.
2. Ensure that the Snohomish County Health code and WBC safety plan is followed in all areas of Food Services.
3. Oversee the menu, recipes, and ordering of the food and supplies.
4. Keep menus published and up-to-date.
5. Manage food retail venues as needed.
6. Maintain Nutritional information for availability to guests.
7. Cook meals and supervise meal periods as needed.
8. Keep work areas and storage in safe, functional, organized fashion.

Guest Relations

1. Attend Guest Service meetings and make sure that guest needs are met or exceeded.
2. Communicate guest needs to the appropriate people.
3. Handle and delegate any special guest requests.
4. Respond promptly - within 24 hours - to guest needs or questions.
5. Oversee the serving of food to guests several times per week as a visible on-the-floor manager and host. Assist as needed.
6. Provide nutritional and dietary information to guests as requested.

Financial Management

1. Attend Managers Team meetings and achieve the objectives that are established.
2. Contribute to the annual budget.
3. Deliver monthly inventory to the Business Office by the 2nd of each month.
4. Code invoices and submit weekly to the Business Office.

Personnel Management:

1. Conduct hiring, orientation, on-boarding and training.
2. Continuously develop professional capacity of the team.
3. Conduct employee reviews.
4. Overall supervision of department staff.
5. Meet with employees for any needed conflict resolution and disciplinary action.
6. Ensure that there is always an adult (18 years or older) supervising minors.
7. Make sure that Minor Work Code is followed.
8. Maintain compliance with all labor laws.

SUPERVISORY RESPONSIBILITIES

Manages three to five subordinate supervisors/cooks, who supervise a total of 30-40 employees. Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws.

QUALIFICATIONS

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

EDUCATION and/or EXPERIENCE

Bachelor's degree (B. A.) from four-year college or university; or one to two years related experience and/or training; or equivalent combination of education and experience, including restaurant or cooking-related fields. Nutritional and menu planning training and experience is required.

LANGUAGE SKILLS

Ability to read, analyze, and interpret general business periodicals, professional journals, technical procedures, or governmental regulations. Ability to write reports, business correspondence, and procedure manuals. Ability to effectively present information and respond to questions from groups of managers, clients, customers, and the general public.

MATHEMATICAL SKILLS

Ability to calculate figures and amounts such as discounts, interest, commissions, proportions, percentages, area, circumference, and volume. Ability to apply concepts of basic algebra and geometry.

REASONING ABILITY

Ability to apply common sense understanding to carry out instructions furnished in written, oral, or diagram form. Ability to deal with problems involving several concrete variables in standardized situations.

CERTIFICATES, LICENSES, REGISTRATIONS

Food Handler's Permit, valid Washington Driver's License, ServSafe certificate (can be obtained on the job), First Aid, CPR. Other certificates to be discussed.

PHYSICAL DEMANDS

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

While performing the duties of this job, the employee is frequently required to walk; sit; use hands to finger, handle, or feel; and talk or hear. The employee is occasionally required to stand; reach with hands and arms; and stoop, kneel, crouch, or crawl. The employee must regularly lift and/or move up to 10 pounds and occasionally lift and/or move up to 50 pounds. Specific vision abilities required by this job include close vision, distance vision, color vision, and peripheral vision.

WORK ENVIRONMENT

The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

While performing the duties of this job, the employee is occasionally exposed to moving mechanical parts, outside weather conditions, extreme cold, and extreme heat. The noise level in the work environment is usually moderate.

CROSS TRAINING

Employee will be available to be cross-trained into other areas of the ministry as needs arise.

MINISTRY STATEMENT

Warm Beach Camp Ministries exists to share the hope and love of Christ through camping ministries and experiences in the Pacific Northwest.

At Warm Beach Christian Camps and Conference Center, we exist to provide

Christ-centered environments, experiences and resources to draw people to God through camping ministries, conferences and events.

POSITION CLASSIFICATION

This is a full-time, year-round position.