Position Title: Food Service Coordinator
Department/location: Glacier View Ranch/ Ward, Colorado
Immediate Supervisor: Director of Camp Ministries
Supervisory Responsibilities: Some Supervision
Status: Full-time, Exempt
Wage Scale: Assistant Departmental Director (80-98%)
Salary Range: $3,708 to $4,264 per month (starting salary based on years of service, education and job-related relevant experience)
The mission of the Rocky Mountain Conference is to lovingly support and empower every member in our conference to know Christ and to make Him fully known through education, outreach, and service, and by communicating hope and encouraging an intimate connection with each other and with Christ.
The Food Service Coordinator position ensures that Glacier View Ranch guests are served meals that are healthy, balanced and appetizing. The position is an essential component that supports the ministry of GVR, as mealtime provides a framework for not only nutritional sustenance, but also for meaningful fellowship and thoughtful conversation.
Essential Duties and Responsibilities:
- Plan menus that are varied, nutritionally balanced, and appetizing.
- Ensure that meals are prepared economically, paying close attention to serving size and number of guests.
- Stock supplies, such as food and utensils, in serving stations, cupboards, refrigerators, and/or salad bars.
- Ensure to take care of food orders, shortages, and/or guest special orders/needs.
Prepare and serve food to GVR guests:
- Operate cooking/baking/food preparation equipment and utensils.
- Prepare food according to menus, based on the numbers of portions to be served.
- Ensure that food is fully cooked, palatable and ready to be served.
- Distribute food to serving area, arranging items in a logical, practical, appealing order.
- Package leftovers for storage.
Clean and organize eating, service and kitchen areas:
- Clean kitchen and work areas before and after each meal.
- Inspect equipment and kitchen appliances on a regular basis to ensure they are working properly.
- Take a regular log of freezer and refrigerator temperatures.
- Keep storage areas, including refrigerator and freezer, clean, organized, and tidy.
- Clean dining room and work areas, including the kitchen and food storage areas.
- Set up the dining room, including serving tables as well as guest tables and chairs.
- Wash dishes, pots, pans, utensils, and other cooking equipment after meals.
- Sweep and mop floors when necessary and at the end of each meal.
- Remove/bag trash, placing it in designated pickup area
- Communicate with the Director of Camp Ministries to ensure the operation of the dining hall aligns with the overall goals of the GVR Camp Program
- Wears the GVR food service uniform when on duty with guests present and requires uniform for employees working in the dining hall
- GVR chef’s coat
- Hair net or head covering, use of gloves, and use of face covering, as necessary
- Communicate with guests regarding questions, comments, and complaints
- Work with Group leader, Director, Associate Director, coworkers and other team members/volunteers, in a professional manner.
- Supervisory responsibilities:
- Seasonal Summer Camp Food Service Assistants during the camp program in the summer months (6-8 employees)
- With large groups where food service demands are high, Food Service Coordinator may be asked to supervise co-workers, full-time GVR staff, part-time GVR staff, and volunteers who are assigned to work in the kitchen in a support role
Additional Duties and Responsibilities:
- Cleaning floors, bathrooms, furniture, windows, and other surfaces in the facility
- Checking outside sidewalks and entry areas and picking up any trash found there/maintaining the area for overall cleanliness and visual appeal
- Emptying trash receptacles into the dumpster
- Reporting when supplies are needed and reporting any items needing maintenance or repair to the immediate supervisor
- Immediately reporting any on-the-job injury
- GVR general maintenance support
- GVR general operations support.
- Active part of all activities associated with guest registration, walk-through, on-call activities, guest services, and general guest relations
- Assist the Youth Ministries Director with operation and facilitation of GVR usage to help with the successful operation of Summer Camp programs, including supervision of assigned Summer Camp staff.
The following Performance Factors are used during the annual review process to determine if the employee is meeting job expectations
- Attendance and punctuality: The employee can be depended on to be available and attend necessary meetings
- Employee can be depended upon to complete work in a timely, accurate, and thorough manner and is conscientious about assignments
- The employee communicates effectively both verbally and in writing with supervisors, colleagues, GVR visitors
- Wearing the armor of the Fruits of the Spirit, the employee exhibits a professional manner in dealing with others and works to maintain constructive working relationships.
- The employee works to maintain the department budget
- The employee commits to being a life-long learner and sets measurable goals (short- and long- term) for both personal and professional growth
- Displays an active understanding of and follows Colorado’s food safety regulations and
- Has a thorough working knowledge of food handling
- Has the ability to evaluate information and use individual judgment to determine whether food planning, food preparation, serving or maintenance processes comply with food- related laws, regulations, or industry standards.
- Has the ability to inspect kitchen and food preparation equipment, appliances, or work areas to identify noticeable problems or potential safety
- Culinary degree a plus
- Soft Skills
- Active Listening: Must be able to give full attention to what other people are saying, taking time to understand the points being made, asking questions as appropriate, and not interrupting at inappropriate times
- Service Orientation: Actively looks for ways to help people
- Time Management: Manages one’s own time and has the ability to manage the time of others
- Monitoring: Can monitor/assess their own performance to make improvements or take corrective action
- Critical Thinking: Uses logic and reasoning to identify the strengths and weaknesses of alternative solutions, conclusions or approaches to problems
- Safety Responsibility
- Proactive mindset: seeks to identify safety concerns and address problems before they occur
- Knowledge of and adherence to safety standards: county, state, and federal guidelines for food service operations including industry standard regulations and emergency orders
- Willingness to learn and adapt: regularly checks for updated guidelines and willing to take additional trainings as required
- Competencies (skills and personal characteristics that an individual should possess in order to be successful in this position)
- Critical Thinking
- Time and organizational management
Typical Physical Demands:
While performing the duties of this job, the employee must be able to to stand and/or walk for extended periods of time (several hours at a time) while preparing, serving and cleaning up after meals. Must be able to work in a fast-paced, high pressure environment. Must have the ability to stand, walk, bend, kneel, and reach over head. Must have the ability to occasionally lift up to 50 pounds and carry those objects/items for short distances. Due to the location of the kitchen, employee will be required to use stairs. Must be able to effectively communicate in English both orally and in writing.
The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
While working in the kitchen, the employee will be exposed to excessive heat temperatures while using common kitchen appliances such as the stove, oven, dishwasher, and sink (hot water). In addition, many items in the kitchen are sharp and potentially dangerous. The employee will also be exposed to chemicals and solutions that are commonly used to clean and disinfect the kitchen, dining and serving areas. Employees are expected to use great skill and care when working around and with such items. Employee must be able to work at high altitudes as Glacier View Ranch is located in the mountains in Ward, Colorado. Employee may also spend time working at Mills Spring Ranch in Casper, Wyoming.
The Food Service Coordinator is a full-time, salaried position. The position requires flexibility in hours available for work and will include evenings and weekends. The position is a full-time, salaried position and while the salary is based upon a projected 38 hours per week, the actual number of hours required during any given week are those needed to fulfill the responsibilities of the position. Furthermore, it is recognized that the schedule may vary at different times of the year.
Please Note: The statements found in this job description are meant to describe the overall general nature and level of the work performed by an employee functioning in this position. The tasks, duties, responsibilities, functions, skills, talents, etc. outlined in the description is not an exhaustive list and should not be construed as such. Rocky Mountain Conference Administration reserves the right to modify this job description as/when needed in order to fulfill the mission of the Conference.
All employees are expected to uphold the values of the Rocky Mountain Conference of Seventh-day Adventists. Employees are missionaries, demonstrating a desire and a commitment to sharing the love of Christ. Every act should be seen as a way to witness.
If interested, apply here.