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Director of Food Service

We are looking for someone with a strong work ethic and a desire to live and work in a close community to serve. We are passionate about our mission statement and are looking for a like-minded person who is willing to serve alongside us. Please thoughtfully consider each part of our mission statement, job description, and description of our ministry and community before you apply.

Most communication will be handled by email at first over the next few weeks until the position has been filled. Initial inquiries may not be responded to immediately so as to give us time to consider the applicants.

MISSION STATEMENT
To inspire Christ-like change through
Outdoor Adventure
Authentic Relationships and
Biblical Truth

COMMUNITY
The makeup of our community determines a large part of what it is like to live and work here. We have about 80 people who live on-site year round, comprised of: full-time staff, their families, gap-year students, and retreat guides. Since we are far from any large towns or cities, all of our full-time staff lives on-site. One example of our distance from town is that it takes 1 hour and 15 minutes to get to the closest Walmart in Kerrville. Camp Eagle is a beautiful place with many natural resources but calls for somewhat remote living. Our staff is fairly active and involved within our community and ministry. Generally we like good food, playing outdoors, and working hard as we are very passionate about our mission statement. We encourage applicants, at a further stage in the hiring process, to visit and ask many questions from various staff about what it is like to live and work here. Camp Eagle recently went through a fast growth period and is seeking to be excellent in all we do and become a leader in our industry. However, just like each of us, we have many shortcomings but hope to use even those to serve Jesus Christ. Does that sound like something you want to do?

WE BELIEVE
• The Bible is God's written revelation to man; and that it is verbally inspired, authoritative and without error in the original manuscript.
• Jesus Christ is God's Son, born of a virgin. His sinless life, miracles, death on the cross to provide for the redemption, bodily resurrection and ascension into heaven, present ministry of intercession for all who believe, and his return in power and glory.
• God's Holy Spirit performs the miracle of new birth in an unbeliever and indwells believers, enabling them to live a godly life.
• Man was created in the image of God, but because of sin, was alienated from God. Only through faith in Christ alone for salvation, which was made possible by His death and resurrection, can that alienation be removed and eternal life secured.
• If you have further questions regarding Camp Eagle's statement of faith or testimony, please contact info@campeagle.org.

Title: Food Service Director

Department: Operations

Reports To: Director of Operations

Job Purpose: To fulfill our mission by providing all guests and staff of all programs with meals for the duration of the program which at least 95% of our guests enjoy, while considering quality and efficiency of production.

Job Duties:

Staffing:

- Assist in the hiring, transfer, promotion, demotion, or dismissal of food service staff
- Hold weekly team meetings for clarity of goals and job requirements, looking to the upcoming needs for food service
- Create and communicate staff schedules or develop system for staff scheduling at least 2 weeks ahead of first scheduled work day
- Ensure kitchen is properly staffed
- Train and coach staff as needed according to their job description OR ensure the provision of necessary trainings
- Often hold in-services for staff to keep skills and knowledge up to date
- Train staff on professional guest service and interaction - according to our mission, vision, and values
- Often hold staff accountable to professional interaction with guests – providing in-services to increase their skills in this area
- Hold weekly tactical meetings with each full-time food services team member according to the provided tactical template
- Monitor staff schedules for efficiencies, ability to meet guests needs, and health of staff members
- Establish and implement polices and procedures for staff safety and risk management
- Ensure full-time food service staff create a Knowledge List according to template
- Encourage staff to seek out training according to low ranking areas in their Knowledge List, increasing their skills and knowledge over time, within budgetary means

Menu Development:

- Oversee continual development of a menu and recipes that are clear, consistent, full of good information, preferably with pictures
- Oversee continual development of recipes based off of data collected on-site working towards recipes that specify the exact amount of food needed to be prepped for each menu item for that given meal for that given group type; adjust data as needed in conjunction with waste tracking information
- Oversee development of a price-tiered menu
- Create feasability standards for how tiered meals should be chosen and priced for guests
- Monitor menu and calendar for number of outdoor meals, standard meals, 2nd tier standard meals, and 3rd tier standard meals, and custom meals – ensuring we are following the above standard
- Communicate tiered menu, standard, and results of monitoring to supervisor
- Often lobby for food service feedback from guests, staff, and kitchen staff
- Provide a way for food service feedback at all times, providing education for others on the process for food service feedback
- Perform or oversee testing and sampling of new menu items and monitor guest surveys for satisfaction of current and new food offerings while ensuring only 5% of items are being tested with staff and/or guests
- Create system for common sense checks during menu planning to make sure guests don’t eat too many of the same type of meal
- Annually revisit procedures to serve guests and staff with food allergies; determine how to help themselves in basic ways to heat and store food – balancing minimal direct staff involvment with serving people well

Supply:

- Oversee food ordering and inventory
- Follow proper receiving, storage, and preparation techniques to insure that all food items are maintained at a high quality until consumed
- Food inventory and ordering
- Monitor and hold staff accountable to using systems for inventory and ordering

Food Production & Sanitization:

- Oversee development of written policies and procedures to ensure that food is prepared and served in a sanitary and safe environment
- Ensure legal work and dining environment at all times
- Oversee development of and implement of written standard operational procedures for efficient and effective food preparation and distribution
- Ensure equipment is in good working condition
- Communicate with supervisor and director of maintenance department early and often for equipment problems or needs
- Ensure enough dishes and other materials are on hand for the coming season
- Sample food from the line for taste and oversee this happening with lead preps, making notes weekly on how to improve recipes over time
- Oversee development of written cleaning practices that ensure a high degree of cleanliness; clear and organized, preferably with pictures
- Ensure cleaning practices are being used by creating a system for accountability and overseeing accountability happening
- Oversee development of written food prep instructions that are clear and consistent with lots of good information, preferably with pictures
- Ensure food preparation instructions are being used by creating a system for accountability and overseeing accountability happening
- Oversee development of written table setting standards that are clear and consistent with lots of good information, preferably including pictures, focusing on creating a professional environment in keeping with our camp aesthetic
- Ensure table setting instructions are being used by creating a system for accountability and overseeing accountability is happening
- Oversee development of written plating standards for each food item served – taking into account the need to reduce trips to the line but also to reduce food waste in the dining hall which might also increase trips to the line
- Ensure plating instructions are being used by creating a system for accountability and overseeing accountability is happening
- Assist with critical tasks for food prep and clean from time to time to ensure expectations of your staff are inspected by you
- Provide a way for non-scheduled staff to join the preparation and cleaning of meals in a safe, legal, and helpful way – if they desire
- Oversee development of a standard and schedule for deep cleans of all food service things
- Ensure standard and schedule for deep cleans are being followed
- Co-create a plan with the maintenance department for fly and pest control
- Co-create a plan with the maintenance department for regular communication about effectiveness of pest control plan
- Ensure cleaning standards go beyond the kitchen, into dining areas, the “Alley”, walk-in fridge/freezer, vehicles, storage closets, under and behind equipment, and remote kitchens

Customer Service:

- Oversee development of and implementation of written quality standards for the presentation and service of food at tables, lines, and salad/cereal/drink bars
- Monitor guest surveys for food service responses - responding often to guests that respond negatively in a way that attempts to win them over or at least let them know they’ve been heard
- Ensure comfortable dining areas within means and desired aesthetics of Camp Eagle
- Ensure quality meal orientations are provided – based on a checklist
- Provide system of accountability for staff using checklists for meal orientations and ensure accountability is being provided
- Communicate regularly with program directors to ensure a healthy relationship and dialogue of guest needs/wants, placing a high value on guests needs and wants
- Ensure practices are in place for healthy and timely communication between food services and programs – spot check on those practices and hold staff accountable
- Maintain authentic relationships in food service planning to a high degree - minimize guests time in line or waiting on food
- Ensure we are mostly providing family style dining
- Ensure we are offering various outdoor meals
- Establish and implement polices and procedures for guest safety and risk management

Financial Management and Record Keeping:

- Monthly budget review for ensuring we are not over spending in line items
- Often analyze food and materials costs, looking for cheaper options while keeping quality and efficiencies in mind
- Develop and implement policies and procedures for tracking food waste – with an effort to reduce waste
- Keep records in accordance with the law
- Keep records in accordance with policies and procedures
- Perform yearly budget review with supervisor (line item by line item, focusing on needs vs wants)
- Be knowledgeable on all food service contracts
- Monthly detailed inventory

Other:

- Occasionally visit other camps with the purpose to learn from their food service practices, at least one camp per year would be a good goal
- Communicate menu changes, dining room layout changes, major policy changes to supervisor
- Develop processes and systems with supervisor’s oversight
- Educate yourself on changing health department standards

Other Duties of ALL Camp Eagle Staff:

Camp Eagle operates year-round. We have guests on the premises almost every day of the year. Serving guests is our number one priority, and therefore ALL staff must participate in guest service in some capacity. Tasks may include cooking, cleaning, facilitating group activities, running retail locations, general maintenance of camp property, and work projects as needed. There are groups here on all weekends, and all staff members will be required to work certain weekends as needed.

Education, Abilities, Skills, Experience:
The “ideal” candidate will have:
- Educational equivalent of a Bachelor’s Degree or 4 years of experience in the food service industry in a similar capacity
- Ability to relate to kid and adult guests in a professional and friendly manner
- Ability to work well on a team of peers and lead them and delegate tasks in a way that invokes healthy responses
- Excellent managerial skills and experience in providing a positive work environment for many college age students that will assist in the kitchen during the entire year
- Passion and ability to cook meals under time constraints for a large volume of guests in a family style, buffet, and short order setting
- Proficiency in Microsoft Excel & Word, typing, basic computer skills, managing people, public speaking and teaching, basic math skills
- Excellent personal hygiene and manners
- Willingness to perform routine tasks regularly and on time, with deadlines weekly and monthly for most tasks
- Desire to serve long hours and without recognition, be relational, and be hospitable towards guests and staff of all ages in a professional and friendly manner
- Ability to problem solve, fix things, and think outside of the box
- Attitude of enthusiasm, taking initiative, willingness to learn, integrity, flexibility

Work Context: This job will be performed primarily on location at Camp Eagle, TX

Travel: There will be some travel periodically for trainings

Physical Demands:
- Ability to lift 60lbs, sit for many hours in an office, stand for many hours consecutively while working in the kitchen, bend, squat, be on hands and knees while cleaning, climb stairs, and be around strong cleaning chemicals on a daily basis
- Ability to be able to work late at night and early in the morning and some days for many hours consecutively

Work Environment:
Will consistently work indoors and outdoors in summer, winter, and rainy weather conditions, on slippery surfaces, around hot appliances, and sometimes in buildings with no central heat or a/c

Compensation: Annual Salary, On-site housing, Health Plan, 401(k) retirement package after one year, paid vacation time

Disclaimer: This job description is not a complete picture of all tasks, duties, or community responsibilities and is subject to change at any time at the discretion of the Director.

To Apply for this job: https://apply.campeagle.org?startApp=a11Rp000007Znkz&startName=Director%20of%20Food%20Service

Time:  Full-Time Year Round
Salary:  Paid
Category:  Food Services

Updated: 3/4/2025 4:00:04 PM