Position Description

The Pacific Coast Children’s Mission (PCCM)

Mission Statement:

To present the gospel in an unthreatening atmosphere through quality programs and caring relationships, using God’s creation.

Position Title: Food Services Manager
Reports To: Operations Manager
Positions Supervised: Head Cook, Interns, Volunteers
Remuneration: One-year contract. On-site housing and base salary to be determined by the Board.  This is a full time missionary position and requires raising personal support.  

Position Overview:

The Food Service Manager directs the overall operation of Food Services including: customer service; personnel management; menu planning; purchasing, receiving and storing food; food preparation and presentation; cleaning, sanitation, and record keeping.   The FS Manager will work cooperatively with all members of Homewood’s staff team to bring glory to God through his/her work, attitudes and activities.  

Approximately 40% of this role (2 days per week) is dedicated to management, and 60% (3 days per week) is to be spent leading the Food Services team in the kitchen and preparing and cooking food.

The FS Manager is responsible for building a team that strives for excellence in the preparation and presentation of appealing, well balanced and nutritional meals for groups of 30 – 250 people.  Food is to be served on schedule and at its peak.  Working to deadlines is critically important!  

This individual is part of a team committed to building the Kingdom of God.  Camp Homewood’s ministry is relational.  Staff must be able to convey a sense of Christ-like hospitality and concern for guests and staff.  Staff must be able to work with and minister to the volunteer high school and college age young people who serve at camp.  Responsibilities are to be carried out in a way that will honour Jesus Christ and comply with the Pacific Coast Children’s Mission’s Statement of Faith and Mission Statement.

This position is physically demanding and the hours are long.  Applicants must be able to lift 50 pounds and work on their feet for an 8-hour shift.  The intensity and focus of this position varies seasonally, and is not a typical ‘9:00 – 5:00’ job.  This position will be expected to lead shifts.  Weekend work is normal.

The Food Services department serves approximately 40,000 meals during the summer camping season and approximately 40,000 meals during the ‘off-season’.

Food Services: Scope of Responsibilities

• The Food Service Manager is to exemplify and encourage a culture of excellence and gracious hospitality.  S/he will encourage staff to ‘Think Like A Guest.’  
• Menu planning is critically important.  The FS Manager must be aware of trends in food service so that menu choices are fresh & current (Wow factor).  This extends to Sailing and Woodsman and special events (Dessert Fundraisers, Carol Sing, Open House, etc.).
• Lead in the preparation and presentation of delicious, nutritious, and appealing meals, desserts, and snacks for campers, guests, and staff.
• Provide appealing menu items to accommodate special diets / allergies.  Note that camp will establish boundaries re: what types of special diets / allergies will be accommodated.
• Promote good stewardship practices that seek to properly save and reuse leftovers, minimize waste, and encourage recycling.  
• Ensure that the Kitchen, Dining Room, and Coffee Bar are in a state of readiness for all groups.  This includes Dining Room layout (tables, buffets, etc.).
• Ensure Public Health regulations and Food Safe guidelines are followed to safeguard the health of guests and volunteers.  This includes maintaining a high level of cleanliness and sanitation in the kitchen, fridges, freezers, pantries and storage areas, Dining Room, and recycling area prior to, during, and after use.  
• Receive and store food and supplies.  Rotate inventory: first in. first out!
• Oversee cleaning and storage of FS aprons, rags, and linens following use. 
• Ensure that safety for all workers (including yourself) is priority one.  Ensure kitchen staff are trained to safely operate all equipment and are familiar with emergency procedures.  Enforce best practices, identify hazards, and take corrective measures.  

Record Keeping:

Maintain an inventory of all food supplies, paper, and chemicals.
Chart temperatures daily for all coolers and freezers as well as operating temperatures for the dishwasher.  This includes Sailing & Woodsman.

Finance and Facilities:

Develop the Food Service budget for Camp Homewood’s annual budget in collaboration with the General Director. 
Make purchases in accordance with the established budget, exercising good stewardship. Approval for equipment purchases must be obtained prior to ordering.
The FS Manager will be required to work cooperatively with the Site & Facility Manager to ensure the upkeep of the kitchen facilities.  The FS Manager will monitor the condition of kitchen equipment in order to be responsive to equipment issues in a timely manner. 

Guest Group Coverage:

• Weekend work is required.  Scheduling other staff should be equitable.   Special requests for time off should be accommodated when possible.  
• Ensure the kitchen & Dining Room are properly shut down upon Guest Group departure.
• Flex time will be granted and approved by the General Director.  Flex days must be taken within 2 weeks or they will be lost. 

Personnel:

• Work with the General Director to interview and hire FS staff and volunteers to ensure that sufficient capable staff are assigned to the kitchen.  
• Provide positive, professional leadership, training, and supervision for FS staff and volunteers (including Sailing & Woodsman, WC Bosses and Work Crew assigned to the Dining Room and Dish Pit), ensuring that they clearly understand the scope of their responsibilities and the performance standards required.
• Schedule FS staff and volunteers to ensure adequate coverage.  Schedules should be posted 2-4 weeks in advance.  Use shifts to ensure reasonable workloads as required.
• Empower others to lead in your absence.
• Organize daily tasks for workers in written form. Prep lists must be clear & concise.
• Provide feedback designed to improve performance.  Support staff as required to ensure success.  Work to promote employee health & wellness.
• Use the principles of RTD (Recruit, Train, Deploy) to build a volunteer team of kitchen helpers and hostesses.  Ensure volunteers are adequately thanked.
• Work with ITA to establish apprenticeships where appropriate.  Log hours and help apprentices register for courses, etc.
• Participate in professional or spiritual development courses, seminars, or conferences as directed by or approved by the General Director.

Relationships:

• As ambassadors of Christ, all staff are expected to relate to our guests and one another with a warm and gracious manner.  Remember: you are the face of Camp Homewood – let it reflect Jesus Christ!
• Build and maintain a positive profile for Camp Homewood in the local community.
• Attend all staff meetings as requested.
• Contribute to building harmonious relationships and an effective work environment to maximize the effectiveness of all human resources.
• Work closely with Work Crew, Summer Staff, and Interns to help make their experience a positive time of personal growth.
• Lead by example in cooperating with other staff to work as a team / well-functioning body.
• Be a positive spiritual leader and example to those you work with and serve.  This will include leading devotional and prayer times with staff and volunteers. You are expected to participate in a local church weekly as your work schedule permits.

Other:

• All FS workers must dress professionally and comply with established standards.  Chef jackets and aprons will be provided.
• In the event of an emergency, established policies and procedures will be followed.  All Staff are expected to work together to ensure a coordinated response under the leadership of the General Director.
• Requests for time off or holidays are to be submitted in advance for approval to the General Director.  See Camp Homewood Staff Holiday Policy for details. 

Qualifications (Education & Experience):

• A Red Seal as a Professional Cook is preferred.  Equivalent experience in Food Services management will also be considered.
• Prior camp cooking and management experience is an asset.
• A team player with a proven record as a leader committed to helping others succeed.  
• Excellent math and oral and written communication skills. 
• A valid class 5 driver’s license and clean drivers abstract.
• Must maintain Food Safe I and II certification plus Standard First Aid (Level I).  Training will be provided if the candidate does not already have First Aid.  
• Successful candidate must provide a clean Criminal Record Check upon appointment and periodically throughout their employment.
• A mature Christian who loves and enjoys people committed to living a life of holiness.
• A demonstrated passion for evangelism and discipleship of youth.
• Must comply with the PCCM Statement of Faith, Mission Statement, & Code of Conduct.  

This job description is not intended, and should not be construed to be an exhaustive list of all responsibilities, skills, efforts, or working conditions associated with this job.  It is intended to be an accurate reflection of the principal job elements.  Other duties may be assigned.