Food Service Director

Southeastern California Conference of Seventh-Day Adventists•Mountain Center, CA

14d•Onsite

About The Position

The Food Service Director oversees all aspects of food service operations at Pine Springs Ranch Christian Youth Camp and Retreat Center. The role manages menu planning, purchasing, meal preparation and service, budgeting, staff recruitment and supervision, food safety, sanitation, inventory, and the cleanliness and maintenance of kitchen, storage, and dining facilities. The Director ensures meals are nutritious, balanced, appealing, and appropriate for guests and staff attending year-round camp and retreat events. The position hires, trains, schedules, and supervises regular, on-call, and seasonal summer camp staff, and fosters a positive, service-oriented environment consistent with Pine Springs Ranch and Seventh-day Adventist Church values. The Director is required to reside in designated on-site housing.

Requirements

A bachelor's degree or equivalent from a four-year college or university in food service management, culinary arts, or a related field, with three years of relevant experience, is preferred; a culinary arts certificate or other relevant culinary certification with appropriate professional experience may also qualify, and equivalent combinations of education, training, certifications, and professional experience may be considered.
Ability to read, analyze, and interpret food service publications, technical procedures, safety guidelines, government regulations, and applicable accreditation standards.
Ability to prepare written communications, including reports, correspondence, and procedural manuals, and to communicate clearly with employees, management, and guests.
Ability to identify and resolve practical problems, interpret written, verbal, diagrammatic, and scheduling instructions, exercise sound judgment, adapt, resolve conflicts, and troubleshoot operational challenges.
Strong supervisory, leadership, interpersonal, and communication skills.
Positive, cooperative attitude and ability to work effectively with others while addressing challenges professionally.
Ability to work respectfully and effectively with culturally and ethnically diverse groups.
Knowledge of food preparation, food safety, sanitation, proper storage, and food rotation practices.
Experience planning and coordinating catering, banquets, and special dining events.
Proficiency in safe operation of commercial food service equipment, including ovens, steamers, jacketed kettles, pressure washers, dishwashing machines, mixers, slicers, and shredders.
Ability to manage multiple responsibilities, meet deadlines, prioritize tasks, and adapt to changing needs with limited notice.
Commitment to quality service and high standards of cleanliness, safety, and professionalism.
Passion for Christian ministry and demonstrated commitment to Pine Springs Ranch's mission, goals, and values and to the mission and practices of the Seventh-day Adventist Church.
Ability to walk, stand, and bend for extended periods, including shifts of up to 10–12 hours; frequently handle objects and reach, climb stairs, stoop, and kneel.
Ability to communicate verbally, hear, and use taste and smell as needed for food preparation and service.
Ability to frequently push and pull loads up to 160 pounds and lift and/or move items up to 50 pounds, including while bending over counters, cooktops, and ovens.
Ability to participate in physical activities associated with operating and maintaining the food service department.
Vision abilities including close, distance, and peripheral vision, depth perception, and ability to adjust focus.
Ability to walk up and down hills and navigate uneven terrain in mountain weather that may include ice, snow, and mud.

Nice To Haves

A bachelor's degree or equivalent in food service management, culinary arts, or a related field, together with three years of relevant experience.
A culinary arts certificate or other relevant culinary certification combined with appropriate professional experience.

Responsibilities

Establish and maintain food service standards, policies, and procedures, and develop staff schedules aligned with operational needs and priorities set by the Executive Director.
Review the food service budget with the Executive Director, monitor expenses, and manage resources within the approved budget.
Screen food service applicants and collaborate with the Executive Director on final hiring decisions.
Supervise, train, and evaluate regular, on-call, and seasonal summer camp employees; delegate training when appropriate and ensure staff understand their duties and expectations.
Plan nutritious, balanced, appealing menus that consider guest needs, seasonal foods, local availability, costs, and operational requirements.
Order food products, ingredients, and other supplies.
Oversee delivery receipt and inspection, and ensure food is handled, labeled, stored, and rotated according to food safety standards.
Prepare meals through cooking and baking as needed, and oversee timely and appropriate food preparation and service.
Conduct inventory checks, maintain stock rotation, monitor pricing, minimize waste, and identify cost-efficiency improvements.
Coordinate food service for banquets, special dining events, catered functions, and other activities requiring customized meal service.
Oversee cleaning and sanitation of the kitchen, cafeteria, dining room, office, coolers and freezers, storage rooms, floors, walls, windows, waste-disposal areas, dumpsters, and surrounding areas.
Coordinate accommodations for dietary needs, including vegan and gluten-free meals and food allergies, and take precautions to prevent allergen cross-contact.
Perform additional duties assigned by the Executive Director and/or Assistant Director.
Reside in designated on-site housing at Pine Springs Ranch as a condition of employment.