Food service staff positions provide vital support for the ongoing ministries of organizations and are usually under the supervision of the Executive Director or other director.
Head Cook – Camp Shalom Christian Camp
Maquoketa, IA
https://campshalomia.org/
LOM – Lutheran Outdoor Ministries
Job Description
People: • Model Camp Shalom’s Purposeful Hospitality value (what this looks like will be discussed together). • Train and supervise any staff and volunteers in appropriate food service safety, meal prep, and operating systems. • Fulfill all responsibilities in this job description consistently and in a timely manner. Production: • Proactively order appropriate-quality food product, supplies and equipment to ensure no shortages occur. o Degrees of quality for the above will be agreed upon through discussion with the Interim ED and Program Director. • Ensure that all meals for each week of camp are served in both Village, Outpost, and other occasional locations on time. o Ensure that post-meal clean-up systems are safe, efficient, and
Demonstrated experience in organizing for, preparing of, and delivery of three meals/day for groups of 30-130. • Demonstrated ability to receive input and feedback on menu planning and ordering of appropriate food and supplies. • Demonstrated agreement with and support of Camp Shalom’s core values, mission, and ministry purposes. • Takes a proactive role in anticipating, communicating, and meeting the needs of campers, staff, and the camp. • Understands the need for attentiveness to appropriate stewardship of resources (budget, food, supplies, people, etc.). • Maintain a good working relationship with Food Service Vendors and related systems. • Able to acquire and maintain appropriate ServeSafe certification. • Able to comply with and enforce all relevant State, and County health department requirements and American Camping Association accreditation standards.
continually improved. • Ensure that the kitchen, dishwashing area, and food storage spaces/units are kept to external health and safety requirements. • Report all equipment repair needs to the Maintenance Director in a timely manner. • Operates all kitchen equipment correctly, ensuring that they all work properly • Keeps kitchen and food storage areas clean and sanitized up to Health Department Standards
Contact
Joel Rude
563-323-2790
execdir@campshalomia.org
Deadline
5/27/2025