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.
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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 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
Essential Job Functions, Qualifications and Physical Aspects of the Job:
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
]]>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.
]]>Deadline is January 3rd.
]]>This position will be responsible for managing the facilities, grounds and site personnel. We are looking for a leader who knows Christian hospitality, understands facilities and operations and likes to work alongside people. The position is a full time, salaried job with on-site housing and excellent benefits.
Minimum of three years of prior experience in a similar facility or job is expected. Interested individuals please contact Rob Watson, Director of Camps and Conferences at rob.watson@dwtx.org