Farm & Garden Manager -- Camp Mokule'ia, Waialua, HI (Diocese of Hawaii)

The Farm and Garden Manager serves to daily further the Mission Statement and Strategic Plan of Camp Mokule‘ia. The Farm and Garden Manager is responsible for:

  • Oversight of day-to-day farm and garden operations on up to 10 acres of Camp Mokule‘ia agriculturally focused properties
  • In consultation with Executive Director and Program Director develop (and potentially lead) programmatic elements that utilize the Farm and Garden
  • Creating and implementing a crop production plan that supports the food services department of Camp Mokule‘ia
  • Supervision of Episcopal Service Corps members in their Farm and Garden duties 

This is a full-time salaried position that includes housing possibilities (off-the-grid simple living).

For more information, contact Rev. David Turner, Executive Director at Camp Mokule’ia (kahubt@gmail.com)


Executive Chef/Food Service Director -- Solomon Episcopal Conference Center, Loranger, LA (Diocese of Louisiana)

The Executive Chef / Food Service Director is responsible for the preparation and serving of all meals at the Solomon Episcopal Conference Center (SECC), a ministry of the Episcopal Diocese of Louisiana. This person manages the food service production and delivery system, including purchase and inventory of food and supplies. As well as insuring conformance with food quality, nutrition, and productivity standards. Also, the chef will train, manage and supervise the dining hall staff, practice time management techniques, and insure the highest possible participant satisfaction.

QUALIFICATIONS: High School diploma required. Specialized training in food preparation and/or food service management with demonstrable computer, record keeping, and communication skills is highly preferred. Experience delivering food to diverse groups, young and old, also preferred. Active participation in and a love for cooking and serving food, with the ability to invent and alter food and reduce waste is important.

REPORTS TO: Executive Director


  • Direct the expenditure of the food service budget.
  • Insure that the food service operates within established budgetary guidelines.
  • Assign, direct and supervise food service workers.
  • Assist in the hiring, transfer, promotion, demotion, or dismissal of food service workers.
  • Follow proper receiving, storage, and preparation techniques to insure that all food items are maintained at a high quality until consumed.
  • Plan, implement, and review all breakfast and lunch and dinner menus.
  • Maintain the highest standards of cleanliness and safety in the kitchen and dining hall building.
  • Implement creative strategies to that promote an atmosphere that will attract and retain participants.
  • Perform other duties as assigned.

While performing the duties of this job, the employee is regularly required to stand; walk; use hands and fingers to handle, or feel objects, tools, or controls; and talk or hear. The employee frequently is required to reach with hands and arms. The employee is required to be on his/her feet for extended periods of time. The employee frequently must squat, stoop or kneel, reach above the head and reach forward. The employee continuously uses hand strength to grasp utensils or carry pots and pans. The employee will frequently bend or twist at the neck and trunk more than the average person while performing the duties of this job. The employee must frequently lift and/or move up to 50 pounds such as crates, bags or cartons of canned or fresh produce. The employee will sometimes push/pull items such as tables, or bulk food carts. Specific vision abilities required by this job include close vision, color vision, peripheral vision, depth perception and the ability to adjust focus.


While performing the duties of this job, the employee regularly works indoors. The employee will work near or with food preparation equipment. The employee may occasionally work with toxic or caustic chemicals such as degreasers and sprays. The employee must be able to meet deadlines with severe time constraints. The noise level in the work environment is usually moderate, but can be moderately high when larger groups are present for meals.

The Solomon Episcopal Conference Center is an equal opportunity employer located at the following address: 54296 HWY 445, Loranger, LA 70446

ph: (985) 748-6634


Camp Director -- Camp Wright, Stevensville, MD (Diocese of Easton)

The Episcopal Diocese of Easton is looking for a hardworking, passionate and professional Camp Director to lead its traditional summer camp, Camp Wright.  Camp Wright is a non-profit, 140 acre camp located in Stevensville, MD on the shores of the Chesapeake Bay. 

It is 85 years old with a Day, Resident, Leadership and Adventure programming.  The position is responsible for 90 staff and 1500 campers each camping season.  In addition, to this year around position, there is a full rental schedule in the shoulder months.  We are looking for someone with strong marketing and management skills to continue to improve and support existing programming and offer a keen eye for facility improvement, growth and management. 

Camp Wright is a ministry of the Episcopal Diocese of Easton and participates in many partnerships throughout the Diocese for the support and leadership of youth.  We are American Camp Association accredited and have strong ties within the community. 

On site housing is provided.  Successful applicants should have 3-5 years of camp management experience and have a kids and guests first philosophy. 

Flexible start date but must be ready to begin by September 1, 2015. 

Visit www.campwright.com for further information about programming and facility. 

To apply email resume to director@campwright.com.  For questions or full job description call or email, Search Committee Chair, Bud Lewis at 410-643-4171 or budlewis@comcast.net.


Program Director -- Gray Center, Canton, MS (Diocese of Mississippi)

Gray Center, a 501c3 entity, is owned and operated by the Episcopal Diocese of Mississippi and is located in central Mississippi, outside the City of Canton. The Gray Conference Center operates as a full service conference center 12 months out of the year and hosts religious organizations, governmental groups, educational facilities, private industry, and a variety of leadership/training groups. Camp Bratton-Green is our summer camping program which offers 10 weeks of summer programming which includes week-long sessions for grades 1 - 9, and two “Special Sessions” for persons with disabilities. The Camp Bratton-Green program also hosts a winter camp for grades 9 – 12.

Gray Center is hiring a full-time Program Director who is responsible for the oversight of all Gray Center programs, including the summer camping program. The Program Director is also responsible for marketing of programs and the conference center, web site design and maintenance, camp registration, and other duties as needed. The Program Director’s duties may also include hosting, assisting and performing tasks related to retreat/conference groups and/or their leaders. The Program Director will report to the Gray Center Executive Director.

Although applicants are not required to be Episcopalian, they should be familiar with the Episcopal Church and be comfortable working within a religious setting. The Program Director will work closely with the summer Resident Chaplain to provide a meaningful spiritual experience for a diverse camper and staff community.

We are looking to make a decision in May 2015. An annual salary will be provided with bonus potential. Also provided is employer paid individual health insurance, including short and long term disability, life insurance, and employer supported participation in the Church Pension Group’s defined contribution plan. Vacation and sick leave is also provided.

Responsibilities to include, but are not limited to:

Summer Camp Program

  1. Responsible for the application process of our summer staff, communication with our Camp Directors, performing back-ground checks, helping recruit the summer camp nurse and Chaplain positions.
  2. Responsible for camp registration including all correspondence and communications with families and volunteers.
  3. Responsible for the maintenance and data input into CampWise, our registration software.
  4. Responsible for check-in and check-out of each camp session.
  5. Collects camper and staff registration fees and maintains an accurate record of all fees collected.
  6. Responsible for fundraising, promotion, program development and other communication with camp staff and counselors and coordination with the alumni effort.
  7. Develops and communicates to the Executive Director plans to increase use of the camp facility and following approval, implements plans as requested.

Conference Center Program

  1. Assists Executive Director with scheduling of groups and coordinating the Conference Center calendar with Office Manager. Communicates appropriate dietary needs to the Food and Beverage Director and special group needs to the Site Manager and Guest Services Attendant.
  2. Assists in planning and implementing Conference Center groups.
  3. Assists in fundraising for the Gray Center. 
  4. Responsible for registration for any internal Gray Center Program.
  5. Establishes a group leader network for Gray Center Program facilitators. 
  6. Maintains and updates a Program Handbook for the use of program leaders.


  1. Assists with the creation of brochures, flyers and newsletters.
  2. Responsible for maintaining web site, Facebook page, and internet presence.
  3. Responsible for the creation and maintenance of marketing displays at Gray Center.
  4. Assists Executive Director with correspondence.
  5. Promotes Gray Center programs at churches, conventions, etc., including Gray Center Sunday and Annual Council.
  6. Assists with the coordination of a network of parish contact persons (liaisons) for promotion and fundraising.
  7. Be part of the Administrative team.


  1. Must be proficient in the use of word processing, presentation, data base and spreadsheet software and capable of learning, accurately and efficiently, an on-line reservation program. 
  2. Participates in weekly Gray Center staff meetings and prepares oral and/or written reports as needed.
  3. Carefully prepares and communicates calendars for the Conference Center and Camp BrattonGreen to ensure there is no conflict with meals, staff, housing, meeting space, or time. 
  4. Position requires Monday through Friday, 8:00 a.m. to 5:00 p.m., with flexibility for weekend hours when needed. During weekend registration periods, schedule adjustments will be made by Executive Director
  5. Participates, when requested and/or required, in Gray Center Board Meetings and Program Committee Meetings.

For more information, contact Grae Dickson, Executive Director at grae@graycenter.org. You may also contact Gray Center at 601-859-1556 or visit the website at www.graycenter.org. Please mail resume and letter of intent to the contact below. Deadline to apply will be April 20, 2015:

Grae Dickson
1530 Way Road
Canton, MS 39046


Food Service Manager -- Valle Crucis, Banner Elk, NC (Diocese of Western North Carolina)

The Valle Crucis Conference Center is searching for a Food Service Manager who has a passion for preparing nourishing and delicious food for groups of up to 150. This is a unique opportunity for an organized, self-motivated team player who enjoys working with people. The Dining Hall serves approximately 18,000 meals per year in an idyllic setting overlooking a lovely farming valley. The Conference Center is a ministry of the Episcopal Diocese of Western North Carolina.

Food service manager will oversee all food service planning, preparation, staffing, administration, and cleanliness, organization, and maintenance. Ideal candidate works well in a collaborative and close-knit setting, and above all is passionate about providing delicious, nourishing, sustainably sourced food and who understands food as part of a larger ministry of community, environment, and faith.


  • Associates’ degree or higher in culinary arts, hospitality and/or food service management
  • 3-5 years’ experience in a commercial kitchen or restaurant setting
  • 2-3 years in a supervisory role
  • Current ServSafe Certification strongly preferred
  • Experience with community gardens, organic gardening practices, local food grower initiatives, or other community-based food initiatives preferred.
  • Must have an absolute passion to provide delicious food. Meals and menus must be innovative, interesting, nourishing, and above all, tasty.
  • Develop and maintain lasting, meaningful partnerships with local food growers, community gardens, and sustainable agriculture initiatives. Understand and appreciate Valle Crucis as part of a larger context of mountain community, learning, and Episcopal faith.
  • Responsible for identifying staffing needs; works with director to fill needed positions; supervise, monitor, and evaluate all food service staff; implement performance management; work with director to release employees if necessary.
  • Trains all personnel in proper hygiene practices, kitchen cleanliness, and customer service standards
  • Writes all kitchen schedules, ensures all shifts are covered and work is distributed equitably
  • Assigns personnel to cleaning, organizing, food prep, and cooking duties as required
  • Works with director and business manager to ensure accurate guest meal counts
  • With minimal supervision, develops all menus, bearing in mind nutrition, taste, variety, cost, guest requirements, seasonality and ingredient availability
  • Orders all food, ensures quantity and quality specified
  • Manages relationships with all food service vendors
  • Develops cost analysis methods and report costs per meal to Director on monthly basis
  • Develops and maintains records system, including appropriate food safety and cleaning logs
  • Monitors waste and educates employees in how to minimize waste
  • Maintains first in/first out system for rotating both refrigerated and dry stock
Physical Plant:
  • Oversees dining room, kitchen, storerooms, loading/unloading, recycling area, and dumpster area
  • Responsible for cleanliness of the kitchen, dining hall, and peripheral storage and break rooms
  • Responsible for all health inspection ratings
  • Oversees any cleaning or light maintenance of area
  • Works with property manager and director to schedule all heavier maintenance or repair
  • Checks all equipment to ensure proper working order
  • Analyzes mechanical and structural needs of kitchen and develops and monitors five-year plan
  • Other duties as assigned by director
Competitive salary and excellent benefits package provided, including medical, life, and pension. Please send resume, list of 3 professional references, and letter of intent to VCCC, Attention: Executive Director, P.O. Box 654, Valle Crucis, NC 28691, or to vccc@highsouth.com. Must be over 18 with a valid driver’s license; background check and interview will be required. Position open until filled.