Our mission and core values are brought to life by our culture. It’s who we are, who we aspire to be and how we show up every day. We are cause-driven. We don’t just show up; we show up with purpose. We are welcoming: we are open to all. We are a place where you can belong and become. We are genuine: we value you and embrace your individuality. We are hopeful: we believe in you and your potential to become a catalyst in the world. We are nurturing: we support you in your journey to develop your full potential. We are determined: above all else, we are on a relentless quest to make our community stronger, beginning with you.
· Minimum age of 21 years.
· Completion of an approved food service management program, or at least five years of food service management experience, including staff development and team leadership.
· Valid SERV Safe Manager Certification, or ability to obtain within 90 days of employment.
· Flexible work schedule, including availability for some nights and weekends.
· Strong organizational skills and the ability to manage multiple priorities in a dynamic environment.
· Demonstrated ability to work effectively with a diverse range of participants, staff, and volunteers.
· Manage workload that varies by season, with high activity during spring, summer, and fall, and flexible scheduling options available in winter months.
· Plan, develop, and update menus that deliver high-quality meals, accommodate special dietary needs (e.g., allergies, vegetarian/vegan), and meet all USDA recommended guidelines.
· Oversee and participate in the preparation and service of all meals, ensuring consistency and excellence in food quality and presentation.
· Manage food service operations within the approved budget, including cost control, vendor selection, and purchasing of food and supplies.
· Conduct monthly inventory of all food and supplies; coordinate bi-annual deep cleaning of kitchen facilities.
· Attend food service conferences and food shows to stay current on industry trends, products, and best practices.
· Recruit, hire, train, schedule, and supervise food service staff, fostering a positive and collaborative team environment.
· Maintain all food preparation, storage, and serving areas in a clean, orderly, and sanitary condition, in compliance with all local, state, and federal regulations.
· Ensure all kitchen equipment is properly maintained and arrange for repairs or replacements as needed.
· Proactively identify and address risks to minimize accidents, illness, or injury in the kitchen and dining areas.
· Collect and evaluate feedback from program participants and staff to continuously improve the food service program.
· Assist with light housekeeping tasks during the off-season, as needed, based on group needs and hours worked.