Food Service Manager I (Seasonal) - Wilderness Ranch

Young Life•Creede, CO

5d•Onsite

About The Position

This role oversees all of the Food Service Department, including staff & development, buildings & equipment, administrative needs, and food & menu planning. The Food Service Manager I is responsible for leading staff and preparing an environment where guests, staff, and volunteers are well cared for using the cornerstones of service, food, and systems. This position requires a commitment to Young Life's ministry strategy and the ability to equip and lead a team in providing excellent camping experiences for individuals to encounter Jesus Christ and know the truth of God’s love for them. All staff members are expected to represent Young Life positively and professionally within the community and be able to work with and minister to the volunteer high school and college-age young people who attend our camp. For camp specific, if applicable, see attached document. Responsible for all food service related items for seasonal operation: adventure and backpacking food packing, basecamp meals, ordering, menu planning, budgeting, etc. Training interns, guides, summer staff on all things food service related. Includes some administrative work listed above as well as an active role in the kitchen and in food packing for adventure trips. Ability to relocate to remote Wilderness Ranch basecamp for May – August every year.

Requirements

Must obtain ServeSafe Certification within 6 months unless already certified
Attend yearly departmental training
Participate in monthly divisional video conferences
Work experience in the food service industry preferred
Experience training and leading teams
Demonstrate understanding of Young Life ministry, strategy and mission
Experience in organizing and prioritizing tasks
Experience in managing the administrative aspects of the Food Service department.
Demonstrate professionalism in written and verbal communication with guests, vendors and staff
Staff must be able to convey a sense of Christ-like hospitality and concern for guests and staff.
Responding to the unexpected needs of a guest in a prompt and professional manner is important.

Nice To Haves

Some college education preferred or experience from a professional culinary institute preferred

Responsibilities

Intentionally provide opportunities for staff to grow deeper in their relationship with Jesus.
Participate in opportunities for growing deeper in your relationship with Jesus.
With direction from supervisor, develop an annual personal spiritual growth plan.
Foster an environment where department staff have opportunities for ongoing spiritual development, including execution of their personal spiritual growth plan.
Establish a culture where the spiritual formation of Food Service volunteers is both a priority and responsibility for all members of the department.
Equip servant leaders who anticipate and respond to the needs of our guests, staff and vendors, through Christ-like service.
Establish a department posture of service that anticipates guest needs and responds with professionalism through intentional decisions and systems.
Direct the planning, developing and evaluation of the menu according to the Young Life Food Service standards.
Anticipate and execute guest needs/requests in order to partner with our groups; meeting their needs and developing an environment where guests are heard.
Build relationships that reflect the character of God with guests, staff, vendors and neighbors to foster healthy community.
Ensure department staff demonstrate the importance of their interpersonal relationships with guests, staff, vendors and neighbors and promote a healthy community.
Cultivate interdepartmental staff relationships by building partnerships throughout the property.
Manage with integrity the finances, people, buildings and equipment that have been entrusted to our ministry through Food Services.
Develop and equip staff to participate in comprehensive stewardship of the Food Services Department.
Maintain systems for inventory control over food, equipment and other budgeted items.
Manage and lead the Food Services staff in food cost tracking procedures and awareness of food costs impact on camp fees and property budget.
Cultivate an environment where volunteers feel valued both as contributors and as people.
Identify and ensure the hiring of quality candidates both for staff positions and intern positions.
Demonstrate a desire to grow through engagement in the Individual Development Plan process and participation in training and development opportunities.
Foster department staff participation in the Individual Development Plan process as well as other training and development opportunities.
Intentionally pursue opportunities in mission leadership, personal growth, and development.
Establish and execute training for volunteers, work crew, summer staff, and camp staff with vision towards creating a pipeline for the mission.
Perform yearly evaluations for those responsible for supervising and ensure those staff participation in their IDP process.
Lead department staff in the execution of daily responsibilities with attention to the standards and metrics required for excellent camp operations.
Demonstrate a commitment to uphold the Young Life Food Service Standards found in the Food Service Manual.