Food Service Director

Working Title:

Food Service Director Annual Salary:

$ 2 1.00/hour

Hours:

Full Time / 40 hours per week

Announcement Type:

Open Closing Date:

M

• ay 4, 202 6, or until filled

County:

Sussex Location :

Southeast 4-H Educational Center, Wakefield, VA, Sussex County

SECURITY CHECK

Employment contingent upon results of background and fingerprint search.

Minimum Qualifications:

Ø Experience as a cook preferably at a camp or for large groups / military / catering / etc. Ø Ability to schedule kitchen staff one month in advance Ø Ability to order food Ø Current Safe Staff Food Manager Certification Ø Training and experience in cooking for large groups Ø Ability to work well with others at camp Ø Ability to prepare food for special groups (diabetics, vegetarians, etc.) as needed Ø Current CPR and first aid certifications. Ø Desire and ability to work with children outdoors. Ø Ability to relate to one's peer group. Ø Ability to accept guidance and supervision. Ø Good character, integrity, adaptability and flexible. Ø Enthusiasm. Sense of humor, patience and self-control.

Responsible to:

Center Director General Responsibilities:

1. Create schedule for kitchen staff 2. Supervise kitchen and dining room staff to be sure all job duties are being performed to meet PBC Health Department Standards and Airfield expectations 3. Maintain kitchen, refrigeration, and storage areas to meet PBC Health Department Standards 4. Place food orders for biweekly planning 5. Work to estimate needs, and to order, receive and store food stuffs and supplies 6. Fry, boil, broil, roast, steam, grill meat, poultry and/or vegetables 7. Prepare soups and gravies 8. Short-order cook, bake, or butcher as needs 9. Function as general full time, all-round cook for all meals and special events 10. Clean and prepare food service areas for use 11. Help move supplies around kitchen 12. Wash dishes, glasses, silverware, pot and pans by hand or machine, as needed 13. Sweep and mop kitchen 14. Clean and wash trash cans at least once a week 15. Mix tea, juice and other drinks 16. Take out trash from kitchen 17. Clean spillage in kitchen 18. Make sure dishwasher area is kept clean 19. Straighten counter and clean after each meal 20. Evaluate current season and make suggestions for following season 21. Maintain employee records, review payroll, complete paperwork to comply with laws and regulations 22. Keep records of supplies and purchases 23. Maintain a ServSafe® Food Protection Manager Certification 24. Be able to work flexible hours, weekends, evenings and take on additional responsibilities when asked 25. Develop and plan menus in coordination with event planners and program director Be prepared to accept and follow through on any other duties or responsibilities that may be assigned by the facilities operation manager, Program Director 27. These are not the only duties to be performed. Some duties may be reassigned and other duties may be assigned as required

Essential Functions:

1. Ability to communicate and train staff 2. Visual and auditory ability to identify and respond to environmental and other hazards related to the activity 3. Ability to communicate and work with staff and provide necessary instruction to staff 4. Physical strength to lift/unload/move food and supplies around kitchen; and to lift dishes to their storage location 5. Physical ability to respond appropriately to situation requiring first aid 6. Cognitive abilities to use kitchen equipment safely, operate electrical and mechanical equipment; operate dishwasher while maintaining appropriate temperatures; determine cleanliness of dishes, food contact surfaces and kitchen area; and assess condition of food Cooks will need to direct Junior Staff to assist in the kitchen in all areas except working with the ovens. Weekly cleaning of Specific Areas of Kitchen

• Pantry
• Walk-in Refrigerator
• Stove
• Walk-in Freezer
• Shelves
• Vents in Hood
• Warming ovens

To Apply:

S ubmit a cover letter, resume, and three references that include their contact information to Kathy Guindon, Center Director, at kathyg22@vt.edu. Notification will be made to those individuals following the closing date. For questions about the position, contact Dr. Guindon via email.

Pay:

$21.00 per hour

Benefits:

401(k) Dental insurance Health insurance Paid time off Paid training

Work Location:

In person Food Service Director 15189 Airfield Road, Wakefield, VA 23888 $21 an hour - Full-time $21 an hour -

Full-time Working Title:

Food Service Director Annual Salary:

$ 2 1.00/hour

Hours:

Full Time / 40 hours per week

Announcement Type:

Open Closing Date:

M

• ay 4, 202 6, or until filled

County:

Sussex Location :

Southeast 4-H Educational Center, Wakefield, VA, Sussex County

SECURITY CHECK

Employment contingent upon results of background and fingerprint search.

Minimum Qualifications:

Ø Experience as a cook preferably at a camp or for large groups / military / catering / etc. Ø Ability to schedule kitchen staff one month in advance Ø Ability to order food Ø Current Safe Staff Food Manager Certification Ø Training and experience in cooking for large groups Ø Ability to work well with others at camp Ø Ability to prepare food for special groups (diabetics, vegetarians, etc.) as needed Ø Current CPR and first aid certifications. Ø Desire and ability to work with children outdoors. Ø Ability to relate to one's peer group. Ø Ability to accept guidance and supervision. Ø Good character, integrity, adaptability and flexible. Ø Enthusiasm. Sense of humor, patience and self-control.

Responsible to:

Center Director General Responsibilities:

1. Create schedule for kitchen staff 2. Supervise kitchen and dining room staff to be sure all job duties are being performed to meet PBC Health Department Standards and Airfield expectations 3. Maintain kitchen, refrigeration, and storage areas to meet PBC Health Department Standards 4. Place food orders for biweekly planning 5. Work to estimate needs, and to order, receive and store food stuffs and supplies 6. Fry, boil, broil, roast, steam, grill meat, poultry and/or vegetables 7. Prepare soups and gravies 8. Short-order cook, bake, or butcher as needs 9. Function as general full time, all-round cook for all meals and special events 10. Clean and prepare food service areas for use 11. Help move supplies around kitchen 12. Wash dishes, glasses, silverware, pot and pans by hand or machine, as needed 13. Sweep and mop kitchen 14. Clean and wash trash cans at least once a week 15. Mix tea, juice and other drinks 16. Take out trash from kitchen 17. Clean spillage in kitchen 18. Make sure dishwasher area is kept clean 19. Straighten counter and clean after each meal 20. Evaluate current season and make suggestions for following season 21. Maintain employee records, review payroll, complete paperwork to comply with laws and regulations 22. Keep records of supplies and purchases 23. Maintain a ServSafe® Food Protection Manager Certification 24. Be able to work flexible hours, weekends, evenings and take on additional responsibilities when asked 25. Develop and plan menus in coordination with event planners and program director Be prepared to accept and follow through on any other duties or responsibilities that may be assigned by the facilities operation manager, Program Director 27. These are not the only duties to be performed. Some duties may be reassigned and other duties may be assigned as required

Essential Functions:

1. Ability to communicate and train staff 2. Visual and auditory ability to identify and respond to environmental and other hazards related to the activity 3. Ability to communicate and work with staff and provide necessary instruction to staff 4. Physical strength to lift/unload/move food and supplies around kitchen; and to lift dishes to their storage location 5. Physical ability to respond appropriately to situation requiring first aid 6. Cognitive abilities to use kitchen equipment safely, operate electrical and mechanical equipment; operate dishwasher while maintaining appropriate temperatures; determine cleanliness of dishes, food contact surfaces and kitchen area; and assess condition of food Cooks will need to direct Junior Staff to assist in the kitchen in all areas except working with the ovens. Weekly cleaning of Specific Areas of Kitchen

• Pantry
• Walk-in Refrigerator
• Stove
• Walk-in Freezer
• Shelves
• Vents in Hood
• Warming ovens

To Apply:

S ubmit a cover letter, resume, and three references that include their contact information to Kathy Guindon, Center Director, at kathyg22@vt.edu. Notification will be made to those individuals following the closing date. For questions about the position, contact Dr. Guindon via email.

Pay:

$21.00 per hour

Benefits:

401(k) Dental insurance Health insurance Paid time off Paid training

Work Location:

In person