Website: http://www.campww.org
Food Services Manager at Warren Willis Camp & Conference Center, Fruitland Park Florida (Picciola Island on Lake Griffin)
Camp Warren Willis is a 300-acre, 1k bed facility that welcomed over 12k guests last year from129 different organizations to encounter God and Christian community through summer camp, retreats, and events.
The Food Services Manager/Chef oversees all aspects of the camp kitchen, including meal planning, food preparation, inventory management, sanitation, and supervision of kitchen staff, workampers, and volunteers. The ideal candidate is organized, dependable, and passionate about creating a positive dining experience for campers, user groups, and staff.
Duties and Responsibilities: -Work with an agreed upon budget for food, staffing and supplies. -Establish and maintain professional relationships with vendors on behalf of the Warren Willis United Methodist Camp & Conference Center. -Coordinate menu planning for user groups and in-house programming. -Oversee the inventory and ordering of food, equipment, and supplies. -Inspect equipment and ensure equipment is repaired as necessary. -Arrange for the routine maintenance, sanitation, and upkeep of the kitchens, equipment, and facilities. -Plan, coordinate, schedule, and supervise the work of food service staff. -Develop local catering company relationships to deploy during certain seasons where we exceed food services meal capacity. -Design and implement an employee training program and monitor employee performance. -Cook as needed to ensure the menu is executed in a timely and professional manner. -This is not necessarily an all-inclusive list of job-related responsibilities and working conditions. The Conference reserves the right to require that other or different tasks be performed as assigned by their supervisor/manager, within compliance with Federal and State Laws.
Minimum Requirements: -Bachelor’s degree in culinary management, hospitality management, or equivalent work experience. -Minimum 5 years proven work experience in kitchen leadership role (kitchen manager, supervisor, sous chef, etc.) -Demonstrate proficient computer literacy in usage of a variety of office management software necessary for completion of daily, weekly, and monthly reports and projects. -Team player with excellent communication and organizational skills, strong work ethic, and reliability. -ServSafe Manager’s Certification required. An appreciation of the nature and mission of the Church is essential.
Preferences: -Familiarity with online food ordering. -ServSafe Allergen Certification or Expert knowledge of food allergens.
Salary Range: $45,000 - $52,000. Housing (3 bed/2 bath with fenced in yard), Utilities Provided
To apply: Email Resume and Cover Letter to employment@flumc.org
Application deadline: open until filled