Food Services Director, Camp Stevens (Julian, CA)

The Food Service Director at Camp Stevens works to provide healthy, nutritious, environmentally friendly meals to retreat groups and our outdoor education and summer camp programs. Responsibilities include overall Dining Hall and kitchen supervision, meal planning and preparation, ordering food and supplies, supervision of the Assistant Chef, mentoring intern staff, and participating in the overall leadership of Camp Stevens.

All full-time staff members live and work on-site in a community of 15-20 individuals. Our staff team is encouraged to embrace creativity and diversity as well as practice social and environmental responsibility. The camp is located 50 miles east of San Diego in the mountains.

Camp Stevens is a part of the Episcopal Dioceses of Los Angeles and San Diego and is an equal opportunity employer, openly welcoming all people regardless of ability, age, faith, nationality, race, gender and sexual orientation.  Benefits include salary, housing & utilities, food, pension and health insurance. Application deadline is June 30 and employment starts mid-August.

Visit www.campstevens.org to download the application packet.

Food Service Director - St.Dorothy's Rest, Camp Meeker, CA - Diocese of California

Full-time: (40 hours a week average) Exempt, salaried position

Benefits: Medical, Dental, Pension, ST/LT disability, Life Insurance. Housing & Utilities 

Supervised by the Associate Director

What is St. Dorothy’s?  

St. Dorothy’s is a self supporting institution of the Episcopal Diocese of California whose mission is to provide 9 weeks of summer camp prgrams as well as  hospitality for retreats, conferences and other gatherings to the people of the Diocese of California, other churches, and non-profit groups.  Our goal is to provide these services in a personal, relaxed but efficient way that enables guests to reach their goals for spiritual, personal, and organizational growth.

Working at St. Dorothy’s is service oriented and doing our jobs successfully is based on teamwork.  Because of the wide ranging nature of the tasks involved in caring for our guests and facilities, it may be necessary to perform tasks outside our usual line of work.  For example: when on duty in the kitchen a guest may come in and ask where sports equipment is found; an office worker may be called to help when a guest finds a broken water valve; a maintenance worker may need to help in the kitchen when a group suddenly has increased in numbers, or a cook must leave due to illness.  The flexibility to help in such a situation in order to support the overall goals of SDR and get the job done is a requirement of working at St. Dorothy’s

Food Service Philosphy:

Our philosophy in the kitchen is to nurture our guests through food. We serve fresh, nourishing, delicious and comforting food in a way supportive of a group’s experience. We serve buffet style for the most part in an atmosphere where people can sit down together, relax, talk and literally, share the meal. The Food Service Director must be able to help create an environment where the staff, guests, and campers feel welcomed and where guests and campers can have their basic needs met so they can concentrate on the important tasks and goals of their retreat and camp.

General Responsibility:

To model excellence and creativity in food service by scheduling and performing food service procedures for all programs to insure that balanced, nutritious meals are always available for campers and guests. Create and implement a food program focused on local produce & products and creation of garden and food program for staff & guests.

Interested applicants should send the following to St. Dorothy’s Episcopal Camp & Retreat,

ATTN: Katie Evenbeck, Executive Director

PO BOX 440  Camp Meeker, CA 95419 or email: sdr@monitor.net

- Resume

- Salary History

- A sample menu for 40 people Friday Dinner-Sunday Lunch for a retreat group.

- A sample menu for 80 people Sunday Dinner to Saturday Breakfast summer camp group.

 Minimum Qualifications:

-  Experience in & ability to perform and supervise the food service functions of a camp & retreat center kitchen and dining room.  

-  Experience, skill and training in menu planning and cooking for a variety of group sizes up to 80, preferably in camp or institutional settings.

-  Understanding of health and safety requirements and standards of food preparation, serving, and kitchen procedures and ability to communicate clearly these standards and procedures.

-  Ability to prepare food for specific groups (i.e., people with low-fat, vegetarian diets and medical restrictions on food type) as needed.

-  Good physical health, able to lift 50 pounds, lift cases of food, items from stoves, and put away inventory.

-  Current CPR and first aid certifications. Current safe serf certification or ability to obtain certification.

-  Ability to train and supervise retreat and summer food service staff.

-  Ability to communicate and relate well to others.

-  Good character, integrity, and adaptability. Enthusiasm, maturity, sense of humor, patience, and self-control.

-  A self-starter and organizer with a high degree of commitment to excellence in food quality and presentation. 

-  Desire to work in a rural religious camp and conference/retreat center setting.

-  Willingness to work flexible hours, including evenings, weekends, and holidays and to schedule vacation during non-peak seasons.

-  Be able to be responsible for guest services when other staff are not available.

Head Chef - Procter Center, London, Ohio - Diocese of Southern Ohio

Looking for an exciting culinary opportunity in the Farm to Table Movement?  Procter Center is a 1200 camp, conference, and working farm located in the heart of Ohio.  Serving over 10,000 guests each year, the Center caters to everyting from high-end catered weddings to weekly childern's summer camp.  Food is either organically grown on-site or purchased from local sources.  (http://www.procter.diosohio.org/)

Head Chef will be responsible for management of an industrial kitchen, menu development, and staff oversight.  The Chef will work closely with our on-site farm manager to determine what will be planted, harvesting times, and quantities.  The Head Chef must be able to spot problems and resolve them quickly and efficiently, maintain a level head, and delegate many kitchen tasks simultaneously.

Qualifications and Physical Aspects of the Job:

Please click here for full description/announcement

Duration

This is a full time, salaried posistion to begin immediately.

Compensation

Annual salary, full benefits, and on-site housing can be provided with his/her own bedroom in a shared flat (apartment) on the farm with communal kitchen, baths and living space.

Contact
Interested applicants should send a CV and resume to:

Ms. Christine Tokarz
ctokarz@diosohio.org
903.267.6372

Dining Hall Manager/Head Chef - Chapel Rock - Diocese of Arizona

The Dining Hall Manager / Head Chef (“Manager”) directs the overall food-service operation of the camp including purchasing, preparation, nutrition, service, sanitation, security, personnel management, customer service, record keeping, and facilities management of the Dining Hall. 

Essential Job Functions, Qualifications and Physical Aspects of the Job:

­See Attached Description

Other Job Duties:

Contribute to strategic discussions on guest services, budget development, and capital planning.  The Manager shall also participate in duties such as staff meetings, special celebrations, or guest services.  Other job duties as may be necessary or assigned.

Relationships:

The Manager has a designated relationship with the maintenance department to assist in the proper and efficient operation of all kitchen appliances.  The relationship between the Manager and the Program Staff is important to ensure the integration of the food service in the mission and program goals of the camp.  The Manager reports to the Camp Director and regular, prompt and open communication of important food service or dining hall issues to the Camp Director is critical.

Equipment Used:

Slicer, rice cooker, food steamer, food processor, industrial mixer, industrial dish washer, industrial convection ovens, stove top, griddle, industrial sized grill

Knowledge, Skills, and Abilities:

­  - Knowledge of current health and safety laws and practices is essential.

­  - Knowledge of and experience in preparation of special dietary foods.

Please send resumes to Mr. Kelly Wood, kwood@chapelrock.net , Assistant Director & Program Director.

Chapel Rock

1131 Country Club Dr.

Prescott, AZ 86303 

928-445-3499

Assistant Youth and Family Ministries/Camp Cross Program Director - Diocese of Spokane (WA)

Assistant Youth and Family Ministries/Camp Cross Program Director: Creative, innovative leader sought to pioneer a new shared position that will strengthen spiritual formation and connect youth and families from across the diocese. The Assistant Youth and Family Ministries/Camp Program Director will help St. Paul’s Walla Walla creatively redevelop and sustain a vital and dynamic ministry with youth, young adults, and families while supporting similar ministries in the Diocese of Spokane; and, act as Program Director at Diocesan Camp (Camp Cross) from June through August.

For a full job description, click here (Adobe PDF). Review of applications begins immediately and continues until position is filled. E-mail the Rev. Canon Paul J. Lebens-Englund with a resume and cover letter at paull@spokanediocese.org.