Sioux Falls, SD, United States
Apr 05, 2021
Overviewn**This is a temporary/seasonal position that will run from May 24-August 13. The working hours will be from 7am-2pm Monday-Friday**n nMISSION STATEMENT: **MEMBERS ONLY**SIGN UP NOW***., an international movement, is an evangelical part of the universal Christian church. Its message is based on the Bible. Its ministry is motivated by the love of God. Its mission is to preach the gospel of Jesus Christ and to meet human needs in His name without discrimination.n nSUMMARY: Coordinate, train and manage summer staff in preparation and serving of food, sanitation, safety and food storage, and inventory. Maintain records and prepare reports. Enforce all health standards and regulations established by the Department of Health. Groups served range in size from 30 u2013 250 people including adults. Usual group size: 100-150, ages 6-18.nResponsibilitiesnESSENTIAL DUTIES AND RESPONSIBILITIES include the following. Other similar and related duties may be assigned.nAssist in planning weekly menus meeting requirements of USDA Summer Food Service Program nOversee all food preparation nSupervise the cleaning of the kitchen and food service storage facilities. nAssist in the serving of meals. nAssist in ordering food; maintaining costs within the prescribed budget nMaintain accurate records (menus, food orders, food production, inventories, etc).nProvide for special food needs such as cookouts, snacks and special events, as well as for persons with special diet needs.nParticipate in the total camp program when appropriate and as long as primary duties are not neglected.nParticipate in all staff meetings and devotions.nRegular attendance at work is an essential function of the position.n nSUPERVISORY RESPONSIBILITIES: Directly supervises two employees: Second Cook and Cook's Helper. Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws. Responsibilities include training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems.nQualificationsnQUALIFICATIONS: To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.n nEDUCATION and/or EXPERIENCE: Two years of college and a minimum two years documented experience and/or training in food service management.n nLANGUAGE SKILLS: English proficiency sufficient for communication with supervisors, co-workers, clients and customers. Ability to read, analyze, and interpret general business periodicals, professional journals, technical procedures, or governmental regulations. Ability to write reports, business correspondence, and procedure manuals. Ability to effectively present information and respond to questions from groups of managers, clients, customers, and the general public.n nMATHEMATICAL SKILLS: Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals. Ability to compute rate, ratio, and percent and to draw and interpret bar graphs.n nREASONING ABILITY: Ability to solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists. Ability to interpret a variety of instructions furnished in written, oral, diagram, or schedule form.n nCOMPUTER SKILLS:nTo perform this job successfully, an individual should have knowledge of Microsoft Word and Excel or similar software. The ability to use the internet efficiently.n nCERTIFICATES, LICENSES, REGISTRATIONS: nAnnual Summer Food Services Program (SFSP) training required (will provide).n nOTHER QUALIFICATIONS: Must pass all applicable background checks. Ability to manage and supervise subordinates.n nPHYSICAL DEMANDS: The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.n nWhile performing the duties of this job, the employee is frequently required to stand; walk; sit; use hands to finger, handle, or feel; reach with hands and arms and talk or hear. The employee is occasionally required to climb or balance and stoop, kneel, crouch, or crawl. The employee must regularly lift and/or move up to 25 pounds and frequently lift and/or move up to 50 pounds. n nWORK ENVIRONMENT: The work environment characteristics described here are representative of those that an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.n nWhile performing the duties of this job, the employee is regularly exposed to outside weather conditions as well as fluctuating temperatures. The employee is occasionally exposed to moving mechanical parts. The noise level in the work environment is usually moderate.