Food Services Manager/Chef

Position Summary: This is a full-time, year-round role in Fruitland Park, Florida.

Camp Warren Willis is a 300-acre, 1k bed facility that welcomed over 12k guests last year from 129 different organizations to encounter God and Christian community through summer camp, retreats, and events. The Food Services Manager/Chef oversees all aspects of the camp kitchen, including meal planning, food preparation, inventory management, sanitation, and supervision of kitchen staff, workampers, and volunteers. The ideal candidate is organized, dependable, and passionate about creating a positive dining experience for campers, user groups, and staff.

Duties and Responsibilities:

• Work with an agreed upon budget for food, staffing and supplies.
• Establish and maintain professional relationships with vendors on behalf of the Camp Warren Willis Camp and Retreat Center.
• Coordinate menu planning for user groups and in-house programming.
• Oversee the inventory and ordering of food, equipment, and supplies.
• Inspect equipment and ensure equipment is repaired as necessary.
• Arrange for the routine maintenance, sanitation, and upkeep of the kitchens, equipment, and facilities.
• Plan, coordinate, schedule, and supervise the work of food service staff.
• Develop local catering company relationships to deploy during certain seasons where we exceed food services meal capacity.
• Design and implement an employee training program and monitor employee performance.
• Cook as needed to ensure the menu is executed in a timely and professional manner.
• This is not necessarily an all-inclusive list of job-related responsibilities and working conditions. The Conference reserves the right to require that other or different tasks be performed as assigned by their supervisor/manager, within compliance with Federal and State Laws.

Minimum Requirements:

• Bachelor’s degree in culinary management, hospitality management, or equivalent work experience.
• Minimum 5 years proven work experience in kitchen leadership role (kitchen manager, supervisor, sous chef, etc.)
• Demonstrate proficient computer literacy in usage of a variety of office management software necessary for completion of daily, weekly, and monthly reports and projects.
• Team player with excellent communication and organizational skills, strong work ethic, and reliability.
• ServSafe Manager’s Certification required.
• An appreciation of the nature and mission of the Church is essential.

Preferences:

• Familiarity with online food ordering.
• ServSafe Allergen Certification or Expert knowledge of food allergens.

Housing (3 bed/2 bath with fenced in yard, less than 1 mile from property), Utilities Provided.

Qualified applicants should send cover letter and resume to employment@flumc.org with job title in subject line.

Job Type: Full-time

Pay: $45,000.00 - $50,000.00 per year

Benefits:

• 401(k) matching
• Dental insurance
• Health insurance
• Paid time off
• Vision insurance

Application Question(s):

• Briefly detail your history with creating and managing a food service budget:
• Are you legally authorized to work in the US?
• List your experience with cost-effective and interesting menu planning for camps and retreat centers:
• Which do you prefer: being a chef? designing menus? developing a team?
• Please provide your personal email for us for potential future contact.
• We do extensive background screenings to ensure the safety and quality of our programs. Are you able to successfully pass a background screening?
• Are you prepared to live year-round in a 3 bedroom/2 bath home one mile from our camp?
• Do you have any moving violations on your Driver's Record in the last five years? You will be required to successfully pass a Motor Vehicles Records check.

License/Certification:

• ServSafe certification (Required)
• Driver's License (Required)

Work Location: In person

Salary : $45,000 - $50,000