Food Service Director

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

12d•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 includes menu planning, food purchasing, meal preparation and service, budgeting, staff recruitment and supervision, food safety, sanitation, inventory management, and maintaining the kitchen, storage areas, and dining facilities. The Director ensures meals are nutritious, well-balanced, appealing, and appropriate for guests and staff attending year-round camp and retreat events. The Director hires, trains, schedules, and supervises regular, on-call, and seasonal summer camp food service staff, and fosters a positive, service-oriented work environment that supports the mission and values of Pine Springs Ranch and the Seventh-day Adventist Church. The position requires residence in designated on-site housing at Pine Springs Ranch. A bachelor's degree in food service management, culinary arts, or a related field and three years of relevant experience are preferred. A culinary arts certificate or other relevant culinary certification with appropriate professional experience may also qualify. An equivalent combination of education, training, certifications, and professional experience may be considered. The role requires strong supervisory, leadership, interpersonal, and communication skills; knowledge of food preparation, safety, sanitation, storage, and rotation; catering and event coordination experience; and proficiency in operating commercial food service equipment. The work involves office and commercial kitchen environments, and may also take place indoors and outdoors at Pine Springs Ranch, at approximately 5,000 feet elevation. The employee must navigate hills and uneven terrain in mountain weather that may include ice, snow, and mud. Physical demands include standing, walking, and bending for extended periods, including shifts up to 10–12 hours; climbing stairs, stooping, and kneeling; pushing and pulling loads up to 160 pounds; and lifting or moving items up to 50 pounds. Reasonable accommodations may be made to enable qualified individuals with disabilities to perform the essential functions.

Requirements

A bachelor's degree in food service management, culinary arts, or a related field and three years of relevant experience are preferred.
A culinary arts certificate or other relevant culinary certification, combined with appropriate professional experience, may qualify a candidate.
An equivalent combination 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 communicate information clearly to employees, management, and guests.
Ability to identify and resolve practical problems, interpret written, verbal, diagrammatic, and scheduling instructions, and demonstrate sound judgment, adaptability, conflict-resolution skills, and effective troubleshooting.
Strong supervisory, leadership, interpersonal, and communication skills.
Positive, cooperative attitude and ability to work effectively with others and address 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 services, banquets, and special dining events.
Proficiency in the 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 the mission, goals, and values of Pine Springs Ranch and 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 use hands and fingers and reach; climb stairs, stoop, and kneel; push and pull loads up to 160 pounds; and lift or move items up to 50 pounds.
Ability to communicate verbally, hear, use taste and smell as needed for food preparation and service, and meet the stated vision requirements.
Ability to walk up and down hills and navigate uneven terrain in mountain weather conditions that may include ice, snow, and mud.

Nice To Haves

Bachelor's degree in food service management, culinary arts, or a related field.
Three years of relevant experience.
Culinary arts certificate or other relevant culinary certification 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 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 as appropriate and ensure staff understand their duties and expectations.
Plan nutritious, well-balanced, appealing menus that accommodate guest needs and account for seasonal foods, local availability, cost, and operational requirements.
Order food products, ingredients, and other supplies needed for food service operations.
Oversee food delivery receipt and inspection, and ensure products are properly handled, labeled, stored, and rotated in accordance with food safety standards.
Prepare meals through cooking and baking as needed and oversee timely, efficient, and appropriate food preparation and service.
Conduct inventory checks, maintain stock rotation, monitor product pricing, minimize waste, and identify cost-efficiency opportunities.
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, kitchen office, walk-in cooler and freezer, storage rooms, floors, walls, windows, and waste disposal areas; ensure dumpsters and surrounding areas are regularly sanitized.
Work with guests and event coordinators to address 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.