Valle Crucis Conference Center at the Historic Mission School

Food Service Manager

The Valle Crucis Conference Center, a ministry of the Episcopal Diocese of Western NC, is searching for a Food Service Manager who has a passion for preparing nourishing and delicious food for groups of up to 150. Must be an organized, self-motivated team player who enjoys working with people. The Dining Hall serves approximately 18,000 meals per year in an idyllic setting overlooking a lovely farming valley. Food service manager will oversee all food service planning, preparation, staffing, administration, and cleanliness, organization, and maintenance. Ideal candidate works well in a collaborative and close-knit setting, and above all is passionate about providing delicious, nourishing, sustainably sourced food and who understands food as part of a larger ministry of community, environment, and faith.

Competitive salary ($42-50,000/year) and excellent benefits package provided, including medical, life, and pension. Please send resume, list of 3 professional references, and letter of intent to Margaret Love at director@vcconferences.org. Must be over 18 with a valid driver’s license; background check and interview will be required. Position open until filled.

Qualifications:

• Associates’ degree or higher in culinary arts, hospitality and/or food service management
• 3-5 years’ experience in a commercial kitchen or restaurant setting
• 2-3 years in a supervisory, management, or administrative role
• Current ServSafe Certification strongly preferred
• Experience with community gardens, organic gardening practices, local food grower initiatives, or other community-based food initiatives a bonus.

Cooking:

• Must have an absolute passion to provide delicious food. Meals and menus must be innovative, interesting, nourishing, and above all, tasty.

Community:

• Develop and maintain lasting, meaningful partnerships with local food growers, community gardens, and sustainable agriculture initiatives. Understand and appreciate Valle Crucis as part of a larger context of mountain community, learning, and Episcopal faith.

Staff:

• Responsible for identifying staffing needs; works with director to fill needed positions; supervise, monitor, and evaluate all food service staff; implement performance management; work with director to release employees if necessary.
• Trains all personnel in proper hygiene practices, kitchen cleanliness, and customer service standards
• Writes all kitchen schedules, ensures all shifts are covered and work is distributed equitably
• Assigns personnel to cleaning, organizing, food prep, and cooking duties as required

Administration:

• Works with director and business manager to ensure accurate guest meal counts
• With minimal supervision, develops all menus, bearing in mind nutrition, taste, variety, cost, guest requirements, seasonality and ingredient availability
• Orders all food, ensures quantity and quality specified
• Manages relationships with all food service vendors
• Develops cost analysis methods and report costs per meal to Director on monthly basis
• Develops and maintains records system, including appropriate food safety and cleaning logs
• Monitors waste and educates employees in how to minimize waste
• Maintains first in/first out system for rotating both refrigerated and dry stock

Physical Plant:

• Oversees dining room, kitchen, storerooms, loading/unloading, recycling area, and dumpster area
• Responsible for cleanliness of the kitchen, dining hall, and peripheral storage and break rooms
• Responsible for all health inspection ratings
• Oversees any cleaning or light maintenance of area
• Works with property manager and director to schedule all heavier maintenance or repair
• Checks all equipment to ensure proper working order
• Analyzes mechanical and structural needs of kitchen and develops and monitors five-year plan

Other:

• Other duties as assigned by director