|Title:||Food Service Director|
|Reports to:||Executive Director|
|Salary:||Starting $38,000-41,000 DOE|
|Posting date:||June 22, 2021|
Founded in 1978, Eagle Bluff is a 501(c)(3) nonprofit organization. As a year-round residential environmental learning center, we provide accredited education programs and outdoor adventures to over 16,000 children, adults, and families each year. We are located in rural southeastern Minnesota, just a few miles from the small historic town of Lanesboro in Fillmore County. Through hands-on learning in nature, we aim for people to leave Eagle Bluff with experiences that stick with them and inspire them to become lifelong stewards of the environment. Providing guests with an outstanding food service experience is essential to the success of our programs.
Eagle Bluff provides food service to overnight and day use groups such as schools, summer camps, and adult retreats on both weekdays and many weekends (especially in the summer). Our campus can accommodate 248 overnight guests and on transition days it is not uncommon for the dining hall to serve 500 meals for lunch. Staff are provided lunch as a benefit to employment. Food service is also an important benefit to the 12 staff living onsite and participating in our Fellowship training program.
We are seeking an individual who will lead our kitchen in preparing high quality, healthy food for a wide variety of user groups. Most of our guests are youth (5th-8th graders) who visit our campus for multiple days with teachers and parent chaperones. Our menu must be focused around this age group but also have the ability to satisfy adult guests. It is also essential that we are able to meet the many dietary needs of our guests and staff, which often include creating balanced, nutritious meals for non-dairy, vegetarian, vegan, or gluten free items. We also strive to use locally sourced/grown products.
The culture of Eagle Bluff is centered around continuous improvement, flexibility, problem solving, and solution orientated mindsets. We are seeking a Food Service Director who has these qualities and will ensure all guests are treated in a hospitable and welcoming manner. An ideal candidate will have a variety of life experiences, patience, a sense of humor, and knowledge of federal and state laws, regulations, and local and state health ordinances. A typical work week is 40 hours but work days may fluctuate depending on programming,
- Oversee menus, food preparation, portion sizes, and the overall presentation of food for school age and adult groups
- Orders food and beverages, equipment, and supplies and manages the inventory
- Customize menus to meet a group’s age or dietary needsMonitor food costs
- Inspects supplies, equipment, and work areas to ensure the kitchen is in proper working order
- Ensures employees comply with health and food safety standards/regulations as well as Eagle Bluff personnel policies
- Accommodates guests whose needs can change and investigates and resolves complaints regarding food quality or service
- Interact with diverse populations and adapt service, menus, etc. to meet their needs
- Considers sustainability when purchasing food products, menus, and packaging; has a focus on local purchasing and procurement of produce (i.e. using a local farmers market)
- Interview, hire, train, and supervise dining hall staff
- Scheduling food staff and assist/supervise the food service preparation, serving and clean up.
- Monitor kitchen staff hours and signs off on payroll
- Work closely with education program staff to problem solve and make improvements to service, operations, etc. to ensure that food service is meeting the programmatic needs of the organization
- Maintain food service records including kitchen lots and the archiving of essential records; track data from year to year on group/school’s needs
- Set an example for professionalism and a solution-oriented mindset
- Communicate with group leads when they have questions regarding menus or dietary needs.
- Work with education staff to coordinate various events which may include banquets, brunches, buffet luncheons, and formal dinners. This includes room set up, creating menus, food preparation and service, and room tear down and clean up.
- Attends necessary meetings with other managers and directors including a monthly management meeting to review program feedback
- Work closely with the Fellowship and Summer Camp managers to ensure bulk items are kept in stock and procedures are followed in regards to on-site staff food/meals
- 2 years experience in food service or formal training in a wide variety of food preparation and presentation.
- Able to be flexible and work with interruptions in a positive manner and in an environment with a number of staff, students, and parents/guardians often present
- Food safe certification
- Able to maintain self-control under stressful situations and workload pressures without exhibiting negative behaviors (e.g., loss of temper, rudeness, use of foul language, etc.)
- Must be available for flexible hours/schedules as needed by schedule.
- Willingness to serve guests who are diverse and have a wide range of dietary needs.
- Maintain a positive attitude and style that contributes to the overall public relations of Eagle Bluff
- Able to use logical reasoning principles to arrive at solutions to work related problems for which no established procedures exist
- 5+ years experience in food service or formal training in a wide variety of food preparation and presentation.
- Demonstrated experience crafting menus and cooking food which meets a wide variety of dietary needs
- Experience with purchasing food products, menus, and packaging that is environmentally friendly and procured locally.
While performing the duties of this job, the employee is regularly required to:
- Stand; walk; use hands and fingers to handle, or feel objects, tools, or controls; and talk or hear.
- Reach with hands and arms.
- Be on his/her feet for extended periods of time.
- Squat, stoop or kneel, reach above the head and reach forward.
- Use hand strength to grasp utensils or carry pots and pans.
- Frequently bend or twist at the neck and trunk more than the average person while performing the duties of this job.
- Lift and/or move up to 50 pounds such as crates, bags or cartons of canned food or fresh produce.
- Sometimes push/pull items such as tables, or bulk food carts.
- Specific vision abilities required by this job include close vision, color vision, peripheral vision, depth perception and the ability to adjust focus.
While performing the duties of this job, the employee regularly works indoors. The employee will work near or with food preparation equipment. The employee may occasionally work with toxic or caustic chemicals such as degreasers and sprays. The employee must be able to meet deadlines with severe time constraints. The noise level in the work environment is usually moderate.
- Meals during work hours
- 7 paid holidays and 5 flex days; PTO beginning at 4 weeks
- The option to receive health insurance; Eagle Bluff pays 60% of premium.
- Health Saving Account: If enrolled in an EB plan, Eagle Bluff will match up to $35 per paycheck.
- If the employee opts out of health insurance and enrolls in another/partner’s plan, Eagle Bluff will pay the employee up to $140 per month.
- Retirement accrual of 4% of gross wages
- Professional development funds
First review of applications will begin on July 12, 2021. To apply, submit cover letter specifying qualifications and resume to firstname.lastname@example.org or by mail:
Eagle Bluff ELC
Attention: Colleen Foehrenbacher
28097 Goodview Dr.
Lanesboro, MN 55949
Eagle Bluff ELC does not sponsor work visas, thus, in compliance with federal law, all persons hired will be required to verify eligibility to work in the United States by completing the required I-9 form upon hire. Employment will require the selected candidate to pass all background, criminal record, fingerprinting, reference checks.
Eagle Bluff ELC is an equal opportunity employer that promotes and values diversity. We do not discriminate on the basis of race, ethnicity, religion, national origin, gender, gender identity, sexual orientation, age, marital status, veteran status, or disability.
All employees are required to satisfactorily perform the essential functions of their positions. The essential functions listed above are not intended to be construed as an exhaustive list of all responsibilities, duties, and skills required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions of the job. However, no accommodations will be made which may pose serious health or safety risks to the employee or other or which impose undue hardship on the organization.
Job descriptions are not intended as and do not create employment contracts. The organization maintains its status as an at-will employer. Nothing in this job description restricts management’s right to assign or reassign duties and responsibilities to this job at any time. Employees can be terminated for any reason not prohibited by law.