Food Service Assistant / Chef

The Food Service Assistant is an essential part of creating welcoming, nourishing experiences for our guests through the preparation and service of high-quality meals. Working closely with the Food Service Manager, this role supports meal planning, inventory management, training, and daily kitchen operations while ensuring food safety, dietary accommodations, and consistent quality. This position calls for a team-oriented individual with solid culinary skills, strong interpersonal abilities, and a commitment to excellent service. Flexibility to work weekends is required.

Essential Duties and Responsibilities

1. Food Preparation
2. Prepare and serve nutritious and appealing meals.
3. Uphold quality standards in taste, presentation, and nutritional value of the food.
4. Accommodate guests with special dietary needs by offering alternative options.
5. Ensure the safe and appropriate service of guests with food allergies.
6. Ensure there is an ample supply of food to meet the needs of guests and campers.
7. Adhere to proper safety and temperature guidelines when preparing, serving, and storing food.

1. Inventory, Ordering, and Meal Planning
2. Collaborate with the Food Service Director to maintain accurate food inventory records.
3. Ensure that all food is stored properly and is turned over according to storage guidelines.
4. Contribute to food and supply ordering by providing feedback on quality and cost considerations, while staying within budget guidelines.
5. Provide support in menu planning for groups, including youth and adult camps and retreats, ensuring that meals are nutritious, balanced, and meet dietary needs.

1.  Train and coach summer kitchen staff
2. Conduct training sessions for summer kitchen staff to ensure they are familiar with food preparation techniques, safety protocols, andthe camp's food philosophy.
3. Provide ongoing coaching and support to summer kitchen staff, offering guidance on improving culinary skills, maintaining quality standards, and delivering exceptional service.
4. Monitor the performance of summer kitchen staff, provide constructive feedback, and address areas for improvement.
5. Collaborate with the Food Service Director to develop training materials and resources for summer kitchen staff, ensuring they have the tools and knowledge needed to succeed in their roles.
6. 
   
7. Other duties as assigned.

Qualifications and Requirements

1. Strong skills, knowledge, and sound judgment in large-quantity cooking, retreat-style cooking, nutrition, menu planning, food purchasing, food service, health, and sanitation.
2. Excellent interpersonal skills with the ability to effectively communicate and relate well with guests.
3. Willingness and ability to obtain and maintain a ServSafe Food Manager Certificate.
4. Proven ability to take initiative and work independently, demonstrating self-motivation and problem-solving skills.
5. Availability and flexibility to work weekends as required for the position.
6. Ability to model radical hospitality.

Working Relationships (Internal/External)

1. Food Service Manager – Work schedule, menu planning, inventory, and overall visioning
2. Director of Hospitality Ministries – Retreat schedules, allergy needs, dietary accommodations
3. Ministry/Hospitality Associates - Meal time logistics, clean up, serving

Supervises

• Summer ministry staff 
• Ministry Associates (as assigned)

Supervisor: Food Service Manager

Classification: Non-exempt / 40 hours per week

Compensation: $19.50 per hour / Full individual healthcare and 25% family / Dental insurance / 6% retirement contribution / generous PTO, holiday, and sick leave.