Food Service Director

Airfield’s Food Service Director (FSD) oversees the day-to-day operations of meals and banquet spaces that are required to prepare and serve our food and beverages. They oversee operations and cleanliness, the kitchen, and the dining room personnel. Airfield has an ABC license, and this too must be maintained to the highest professional standards.

They are responsible for managing supplies, the equipment, and the facility while also taking care of all the administrative and human resource tasks such as hiring, recruiting, and training employees. They must monitor each employee's work performance and mentor and coach accordingly.  Other duties include cooking, bussing tables, and a multitude of other duties, depending on business needs. If the Center is busy, then the FSD takes on other roles as needed. It is their responsibility to make sure each customer is satisfied with the dining experience.

The FSD must complete administrative work in the office. They maintain employee records and complete paperwork to comply with laws and regulations. They also keep inventory of supplies and purchases. Cash handling, locking up, checking to make sure ovens and grills are turned off at the end of the day, are all in a day's work. The use of computer systems is expected to complete their job duties and responsibilities more effectively and efficiently.

Minimum Qualifications:

1. Experience and ability as a cook preferably at a camp or for large groups / military / catering / etc.
2. Experience, ability, or willingness to be a manager
3. Ability to schedule kitchen and dining room staff two weeks in advance
4. Ability to order food and maintain inventory
5. Current Serv Safe Food Manager Certification
6. Experience training staff in food service  
7.  Ability to work well with others at camp. Airfield is a small team.
8. Ability to prepare food for special groups (diabetics, vegetarians, etc.) as needed
9.  Maintain CPR and first aid certifications.
10. Desire and ability to work with children outdoors.
11. Ability to relate to one’s peer group.
12. Ability to accept guidance and supervision.
13. Good character, integrity, adaptability and flexible.
14. Enthusiasm, sense of humor, patience, and self-control.

Responsible to: Center Director

Essential Functions:

1. Ability to communicate and train staff

2. Visual and auditory ability to identify and respond to environmental and other hazards related to the activity

3. Ability to communicate and work with staff and provide necessary instruction to staff

4. Physical strength to lift/unload/move food and supplies around kitchen up to 40 pounds; and to lift dishes to their storage location

5. Physical ability to respond appropriately to situation requiring first aid

6. Cognitive abilities to use kitchen equipment safely, operate electrical and mechanical equipment; operate dishwasher while maintaining appropriate temperatures; determine cleanliness of dishes, food contact surfaces and kitchen area; and assess condition of food

7. Willingness to work long hours, weekends, evenings, and some holidays.

8. Willingness to perform other duties as assigned.

The Southeast 4-H Educational Center Inc. is dedicated to fostering an inclusive outdoor space where youth and adult visitors from Virginia and beyond can connect with nature, become environmental stewards, and ambassadors for a sustainable future. Surrounded by nature, the Center provides a safe and healthy environment for people to develop essential life skills, including leadership, trustworthiness, respect, responsibility, fairness, compassion, and citizenship. Through immersive experiences in conservation, STEM, the arts, leadership and intentional programming, and YEAR ROUND conferences visitors of all ages will deepen their connection to the natural world and gain the knowledge and skills needed to contribute meaningfully to their communities and enhance future generations' lives. Food service is a critical part of their visit.