Food Services Manager

Food Services Manager RockRidge Canyon A Young Life of Canada property Princeton, British Columbia, Canada

Job Description

Job Title: Food Service Manager

Reports to: VP, Property Operations

Department: Food Services, RockRidge Canyon

Roles Supervised: Kitchen Property Staff (Head Cook, Baker, Assistant Cook), Kitchen Interns; Various Summer Staff/ Work Crew volunteers; Various non-YL volunteers

Work Location: Princeton, BC

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To apply, complete this short form and upload your cover letter and current resume.

Got questions regarding this position? Contact our office.

Our selection process will begin immediately, however, we will continue to accept applications until the position is filled. Thank you for your interest in working with Young Life and RockRidge Canyon.

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Position Purpose

RockRidge Canyon is a Young Life of Canada property in Princeton, British Columbia, owned and  operated by Young Life of Canada for the purpose of reaching teenagers with the Gospel of Jesus Christ. It also functions as a Christian conference and retreat centre when not being used by Young Life groups.  

RockRidge Canyon is committed to providing “intentional hospitality” to our guests. This means working  to consistently exceed the expectations of our guests in quality of service, facilities, and overall  experience. 

The Food Services Manager is responsible for all aspects of the Food Services department including: menu and meal planning, food preparation and presentation, dining room service, personnel management, scheduling, purchasing and inventory management, budget preparation and management, sanitation systems management, cleanliness and overall appearance of the dining room, kitchen, food storage and other food service-related areas. The Food Services Manager  will have a hands-on role versus purely managerial.

Young Life’s ministry is relational and this individual must have a growing relationship with Jesus Christ. They will be part of the RockRidge Canyon Leadership team which is committed to leading the property staff and making decisions that affect the camp operations.  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 YL Mission Statement.

This position is physically demanding and the hours are long.  Applicants must be in good physical condition.  The intensity and focus of this position varies seasonally, and is not a typical ‘9:00 – 5:00’ job.  The Food Services department serves approximately 50,000 meals during the summer camping season and approximately 80,000 meals during the rental season.  The Pinnacle Dining Hall can seat 425 guests, Lakeview Dining Hall 50 staff, Rimrock Dining Hall 80 guests.

Key Responsibilities

Spiritual Leadership

• Model Christ in word, deed and actions.
• Model and promote Young Life’s mission, core values, and strategic plan.
• Pray for kids, Young Life volunteers, and fellow Young Life staff.  Ensure that all ministry at RockRidge Canyon is designed and carried out with a dependence on prayer that flows from a personal relationship with Jesus Christ.
• Pursue spiritual growth.

Food Services

• Ensure that RRC operates in compliance with Public Health regulations and FoodSafe guidelines to safeguard the health of guests and volunteers. 
• Ensure proper cleanliness and sanitation of kitchens, pantries, fridges, freezers, stoves / ovens and storage areas prior to, during and after each camp use. All FS equipment, laundry & linens are to be properly cleaned and stored following use. Work areas are to be left clean and tidy.
• Ensure that kitchens, dining rooms and coffee stations are properly shut down at the end of each day and in a state of readiness for all YL sponsored camps, guest groups, etc.
• Monitor the condition of kitchen equipment and dining rooms and furnishings. Report maintenance issues to Site & Facilities as needed.
• Develop a file of recipes for small and large groups. Acquire and test new recipes and maintain a library of proven recipes for a variety of guest groups and ensure buffet labels indicated proper ingredients.
• Provide alternative menu items to accommodate special diets / allergies.
• Keep a permanent record of menus and the groups they were served to.
• Facilitate pick up, distribution and/or receiving of supplies and materials.
• Minimize waste and encourage recycling. Train staff to properly save and reuse leftovers.
• Ensure that safety for all workers (including yourself) is priority one. Enforce best practices, identify hazards and take corrective measures.
• In the event of an emergency, follow established policies and procedures.  All staff are expected to work together to ensure a coordinated response under the leadership of the VP, Property Operations. 

Record Keeping and Purchasing

• Maintain a running inventory of all food supplies, paper and chemicals. Order needed supplies in advance and check invoices for accuracy. 
• Build, maintain and use a database of volunteers, suppliers, etc. in conjunction with Office and other Property staff.
• Process all invoices in a timely manner. 
• Build a yearly budget based on group rentals and summer camping and operate within the established budget.
• File all equipment warranty papers and manuals / info in conjunction with Site & Facilities manager.

Rental Season and Young Life Ministry

• The Food Services Manager is expected to cook for the majority of Guest Group bookings. This includes working weekends during the rental season.
• Work closely with Property and Assigned Staff to facilitate the summer schedule and other YL events
• Ensure adequate training and supervision of Work Crew Bosses and other crew during the summer of Kitchen and Dining Room responsibilities.
• Work closely with Assignment Teams, Work Crew, Summer Staff and Interns to help make their experience a positive time of personal growth.

Personnel

• Provide positive, professional and effective leadership for all employees and volunteers working within Food Services.
• Recruit, hire, train and supervise volunteers and casual Food Services employees ensuring that they clearly understand the scope of their responsibilities and the performance standards required. This will entail the use and/or development of training manuals and seminars. 
• Schedule Food Services staff and approve timesheets for casual hourly staff
• Provide feedback designed to improve performance and assist them as required to ensure success.
• Participate in professional or spiritual development courses, seminars or conferences as directed by or approved by the VP, Property Operations. 
• Be a positive spiritual leader and example to those you work with and serve. 

Relationships

• Build and maintain positive relationships on and off the property with all contacts, both personal and professional, as an ambassador of Christ. 
• Build and maintain a prominent and positive profile for YL and RRC in all spheres of the local community.
• Coordinate with the VP, Property Operations and other staff to ensure that tasks are being performed to standards, in proper priority, in a timely manner and in harmony with the rest of the camp operation.
• Lead by example in cooperating with other departments to work as a team and produce a well functioning body.
• Attend all staff meetings. 

Managerial Responsibilities

• Follow and enforce camp policies and support RRC’s philosophy and mission.
• Develop and present Food Services related goals, policies and budget requests to the VP, Property Operations for approval.
• Meet bi-weekly with the VP, Property Operations and to discuss goals and Food Services activities.
• Attend weekly RRC Leadership meetings and participate in decision making for property operations

Qualifications

Spiritual

• Personal knowledge and experience of the saving work of Jesus Christ.
• Agreement with Young Life’s Statement of Faith. Adhere to Young LIfe’s Codes of Conduct.
• A demonstrated passion for evangelism and discipleship of youth. 

Education 

• ITA Red Seal Professional Cook Certification strongly preferred.

Experience

• At least five years work experience in the food service industry.
• At least three of those five years in a managerial or managerial support role.
• Young Life background (volunteer, camping experience, etc.)
• Experience in organizing tasks and supervising people.
• Experience in managing the administrative aspects of the Food Service department.
• Clear, professional communication skills – both verbal and written.
• Legally entitled to work in Canada.

Other Certification

• Must maintain current FoodSafe II certification.
• Must maintain standard Level I First Aid certification.
• Valid Class 5 BC Driver’s License and clean Driver’s Abstract or equivalent.

Skills and Abilities

• Demonstrated ability to organize and direct all Food Services Operations in the kitchen and dining room.
• Able to provide effective spiritual leadership
• Model responsible work habits, effective servant leadership and stewardship
• Excellent time management skills and conflict resolution,  including directing multiple people and tasks to meet meal deadlines in a calm and effective manner
• Serve great food that continues to establish the reputation of great food at RRC and enjoyment of guests

Work Conditions

Work Location

• Work is performed in a rural camp setting. 
• Work is performed in a variety of settings, including office, kitchen, refrigerators, outdoors and indoors.  
• It requires occasional travel by car, bus or airplane to other cities within Canada and/or the United States to attend training events or conferences. 

Physical Requirements

• The work is active in nature, and yet may require periods of time in an office environment. 
• Standing for many hours can be expected in the kitchen and lifting heavy items may happen from time to time.
• Work may require lifting up to 50 lbs.  
• Work is not sedentary and requires the employee to walk or stand for up to 70% of the time.  
• Employee is required to look at a computer screen and use a keyboard for up to 30% of the time. 
• The employee is required to see, talk and hear.  

Work Conditions

• Work is deadline driven. 
• Work is seasonal and at times there will be large volumes of work to undertake. 

Hours of Work

• Generally, the work week is 40 hours. 
• Work weeks in excess of 40 hours will be required during peak times. 
• This position is required to work a non-traditional work schedule including early mornings, late nights, weekends and split shifts. 
• Working weekend shifts and statutory holidays can be expected. 
• Flex time will be granted and approved by the VP, Property Operations.

Hazards

• This position may include situations that are potentially dangerous and work is to be performed  in a safe manner at all times. 
• Working around both hot and cold kitchen equipment, cleaning chemicals and sharp objects happen daily. Going from hot to cold environments can be expected as well. 
• Alertness and attention to standard operating procedures is a job requirement.

Other

• Due to the nature of the job, and our commitment to a safe environment for teenagers and volunteers, the individual is subject to a criminal record check, including a vulnerable sector search.