This posting is no longer available. This is either because the employer has filled the position or the position has closed. Click here to find more jobs like this one.
Camp Eagle, Inc.

Food Service Director

Camp Eagle, Inc.
Glorieta, New Mexico, United States

Date Posted: 08/05/2016
Categories: Camp Jobs - Food Services
Job Type: Full-Time

Job Description:



Title: Food Service Director
Department: Operations
Reports To: Director of Operations


Glorieta Camps exists to inspire Christ like change through outdoor adventure, authentic
relationships and Biblical truth. Glorieta is located about 15 miles East of Santa Fe, New Mexico
on 2400 acres (400 acre campus) in the Sangre De Christo Mountains. We are searching for our
next Food Service Director to oversee the efficient production and quality service of meals to our
guests and staff in support of our vision and mission.
Job Purpose: To fulfill our mission by providing all guests and staff of all programs with meals
for the duration of the program which at least 95% of our guests enjoy, while considering quality
and efficiency of production.
Job Scope: Glorieta Camps serves over 30,000 guests annually, with 80% of those guests
attending in the summer months. During the summer, there are two full kitchens running, with
the main dining hall serving three family style meals a day to over 2000 guests and staff seven
days a week, while family camp kitchen is serving 150. The food service director’s core
responsibilities are to ensure adequate food service to five programs running simultaneously
(Conferences, Group Camp, Day Camp, Wilderness, and Family Camp). Duties also include
overseeing ordering, inventory, budget, financial controls, menu planning, production, staffing
(full time, summer staff, and volunteers) and schedules. During non summer months the core
responsibilities are to serve food to school groups and retreats, and an occasional large event or


Job Duties:
 Assist in the hiring, transfer, promotion, demotion, or dismissal of food service
 Hold regular team and one on one meetings and tacticals with staff for clarity of
goals and responsibilities and ways to maintain and build trust.
 Create staff scheduling system to ensure kitchen is properly staffed.
 Often hold in-services and training for staff in food service, guest service, food
safety, risk management, policies and procedures.
 Hold staff accountable to ensuring a healthy and safe facility according to Health
Department and internal standards.
Menu Development:
 Work with program staff to develop a family style menu, outdoor meal, or catered
menu that is guest focused, yet takes into account, waste reduction, cost, and
production efficiency.
 Often lobby for food service feedback from guests, staff, and kitchen staff
 Provide a way for food service feedback at all times, providing education for
others on the process for food service feedback
 Create system for common sense checks during menu planning to make sure
guests don’t eat too many of the same type of meal
 Annually revisit procedures to serve guests and staff with food allergies;
determine how to help themselves in basic ways to heat and store food –
balancing minimal direct staff involvement with serving people well
 Oversee food ordering and inventory
 Follow proper receiving, storage, and preparation techniques to insure that all
food items are maintained at a high quality until consumed
 Create and implement an efficient system for food inventory and ordering
Food Production & Sanitization:
 Oversee development of written policies and procedures to ensure that food is
prepared and served in a sanitary and safe environment
 Ensure legal work and dining environment at all times
 Oversee development of and implement of written standard operational
procedures for efficient and effective food preparation and distribution
 Work with maintenance department or vendors to ensure equipment is in good
working condition
 Provide a way for non-scheduled staff to join the preparation and cleaning of
meals in a safe, legal, and helpful way – if they desire
 Oversee development of a standard and schedule for deep cleans of all food
service things
 Ensure cleaning standards go beyond the kitchen, into dining areas, outdoor trash
and delivery areas, walk-in fridge/freezer, vehicles, storage closets, under and
behind equipment, and remote kitchens
Customer Service:
 Oversee development of and implementation of written quality standards for the
presentation and service of food at tables, lines, and salad/cereal/drink bars
 Monitor guest surveys for food service responses - responding often to guests that
respond negatively in a way that attempts to win them over or at least let them
know they’ve been heard
 Provide system of accountability for staff using checklists for meal, preparations,
orientations, and clean up to ensure accountability is being provided
 Communicate regularly with program directors to ensure a healthy relationship
and dialogue of guest needs/wants, placing a high value on guests needs and
 Establish and implement policies and procedures for guest safety and risk
Financial Management and Recordkeeping:
 Often analyze food and materials costs, looking for cheaper options while keeping
quality and efficiencies and inventory control in mind.
 Develop and implement policies and procedures for tracking food waste – with an
effort to reduce waste
 Keep records, in accordance with the law, policies, and procedures
 Be knowledgeable on all food service contracts
 Monthly detailed inventory and variance report
 Track expense at a per plate cost and look for ways to reduce cost and not
sacrifice quality.


Other Duties of ALL Glorieta Camps Staff:
Glorieta Camps operates year-round. We have guests on the premises almost every day of the
year. Serving guests is our number one priority, and therefore ALL staff must participate in
guest service in some capacity. Tasks may include cooking, cleaning, facilitating group
activities, running retail locations, general maintenance of camp property, and work projects as
needed. There are groups here on all weekends, and all staff members will be required to work
certain weekends as needed.


Education, Abilities, Skills, Experience:
The “ideal” candidate will have:
 Educational equivalent of a Bachelor’s Degree or 4 years of experience in the food
service industry in a director or supervisory role.
 Certifications in food safety (i.e. ServeSafe) and knowledge commercial food service and
safety standards from Health Department.
 Excellent managerial and experience in providing a positive work environment for many
college age students that will assist in the kitchen during the entire year
 Passion and ability to plan, prepare, and serve meals under time constraints in volumes
that are needed at this location.
 Proficiency in Microsoft Excel & Word, typing, basic computer skills, managing people,
public speaking and teaching, basic math skills
 Excellent personal hygiene and manners
 Willingness to perform routine tasks regularly and on time, with deadlines weekly and
monthly for most tasks
 Desire to serve long hours and without recognition, be relational, and be hospitable
towards guests and staff of all ages in a professional and friendly manner
 Ability to problem solve, fix things, and think outside of the box
 Attitude of enthusiasm, taking initiative, willingness to learn, integrity, flexibility


Travel: There will be some travel periodically for trainings


Physical Demands:
Ability to lift 60lbs, sit for many hours in an office, stand for many hours consecutively while
working in the kitchen, bend, squat, be on hands and knees while cleaning, climb stairs, and be
around strong cleaning chemicals on a daily basis
Ability to be able to work late at night and early in the morning and some days for many hours
consecutively many times during nights and weekends


Work Environment:
Will consistently work indoors and outdoors in summer, winter, and rainy weather conditions, on
slippery surfaces, around hot appliances, and sometimes in buildings with no central heat or a/c


Compensation: Annual Salary, On-site housing, medical insurance, 401(k) retirement package
after one year, paid vacation time


Disclaimer: This job description is not a complete picture of all tasks, duties, or community
responsibilities and is subject to change at any time at the discretion of the Director