ALTO FRIO BAPTIST ENCAMPMENT

Job Descriptions

Assistant Food Service Director

  1. Position Description

Assigned to the Food Services Team in anon-exempt position.

  1. Principal Function

Assists the Food Services Director in the management, supervision, and quality control of the camp food service operations.

  1. Classification –Full-TimeHourly
  1. Relationships
  2. Internal
  3. Reports directly to the Food Services Director of AFBE
  4. Reports indirectly to the Administrator of AFBE.
  5. Relates to all Staff in the food service operations of the

camp.

  1. External
  2. Relates to camp guests in the preparation and serving

meals and refreshments.

  1. Relates to food service vendors and repairmen.
  2. Relates to all guests, when appropriate, in a courteous and helpful manner.
  1. Accountability
  2. Assist Food Service Director with quality control of the food service operations.
  3. Assists in supervision for shift employees on the Food Service Team.
  4. Provides leadership for employee training for the Food Service Team and

Assist in training of all kitchen staff.

  1. Responsible for compliance with all applicable state and local health regulations pertaining to food service operations.
  2. Assist in maintaining a food stock inventory and planning for minimal waste of food stock.
  3. Overseesand participates in the preparation and serving of conference center meals, banquets, and breaks.
  4. Oversees daily cleaning of dining hall, wiping tables, chairs after each meal. Removing and deposing of all trash.
  5. Record quantities, types and preparation methods of food served.
  6. Provides for special food service operations which include, but arenot limited to:

A.Special Diet needs.

B.Banquets services.

C.Beverage service for camps.

D.Break service for camps.

Page 2-Job Descriptions

Assistant Food Service Director

  1. Assists in maintaining safety for both employees and guests by being observant at all times, assisting guests when needed and notifying managers of any safety concerns.
  2. Provide quality customer service, anticipating and meeting guest’s needs to ensure a positive Alto Frio experience.
  3. Perform other tasks as assigned.
  1. Characteristics

A.Demonstrates a commitment to Christ and church, preferably a member of a local Southern Baptist church.

B.High School diploma is the minimum requirement and preferably

technical school, cooking school, and /or a college degree.

C.Has experience in management and supervision of a kitchen

operation.

D.Has a minimum of threeyears experience in institutional food service.

E.Has an aptitude to grow and learn additional skills.

F.Has ability to work with minimum supervision.

G.Frequently required to stand, walk, sit, bend, stoop kneel, climb, talk, hear

ride.

H.Regularly lift and /or move up to 25 pounds, frequently lift up to 40+ pounds, and occasionally lift and /or move up to 75 pounds.

I.Required to use hands and fingers to feel, handle or operate objects, tools or controls; and to reach with hands and arms

J.Required to have vision abilities to include close vision, distance vision, color vision, peripheral vision, depth perception, and ability to adjust focus.

K.Available to travel overnight to fulfill job responsibilities.

L.Able to use reasoning ability to apply commonsense understanding to carryout written and oral instructions and has the ability to deal with problems in a variety of situations.

M.Attend continuing education as appropriate.

N.Required to have a valid driver’s license, a safe driving record, and proof of automobile insurance.

O.Keep in confidence any sensitive matters relating to the conference center or guest relations.

P.Should be able to work satisfactorily under pressure and demonstrate a poise that reflects the views and principles of Alto Frio Baptist Encampment.

Revised 9/14