Spruce Lake Ministries encourages persons from a variety of traditions to a deeper faith in God through Jesus Christ. In this peaceful setting in the heart of the Pocono Mountains in northeastern Pennsylvania, Spruce Lake and Pinebrook provide Christian church, family and corporate groups with lodging, meeting spaces and meals for their next event or retreat. Spruce Lake and Pinebrook also hosts summer camps, programmatic retreats, and outdoor education programs throughout the year.

The Pinebrook Food Service Manager (FSM-PB) provides oversight of dining room and kitchen operations of our Pinebrook location. The FSM will be the primary on-the-floor leader responsible for executing the dining details of the retreat center's daily guest and event itinerary. From coordinating guest's snack and coffee breaks to managing large-scale dinner buffets. The FSM ensures that the front-of-house and back-of-house teams work in harmony delivering warm, efficient hospitality. The FSM is a tactical problem-solver who excels at motivating staff and maintaining high standards in a fast-paced environment. The FSM-PB is a member of the Pinebrook Leadership Team.

Prerequisites:

• Possess spiritual maturity from a growing personal relationship with Jesus Christ.
• Must fully embrace and align with SLM's vision, mission, statement of faith and core values.
• Demonstrates evidence of inspirational leadership and management abilities.
• Conduct him/herself behaviorally in a manner that is above reproach, realizing that the greatest potential for ministry is achieved through the witness of Christ-like individuals.

Accountability: Accountable to FS Director and Pinebrook Director

Supervision: FS Head Cook, FS Cooks, FS Prep Cooks, and Kitchen Assistants.

Qualifications

• Associate degree in culinary arts is a plus.
• Three plus years of progressive cooking and operational experience in commercial kitchen, camp, or hospitality setting.
• Three plus years of progressive supervisory experience in building and leading high-performing food service teams.
• Knowledge of food service regulations and operational protocols.
• Knowledge of food and nutrition for creating nutritious, appealing meals.
• Proficiency with scheduling software and MS Office Suite.
• Excellent communication and conflict management skills.
• Valid ServeSafe manager certification and/or local health department food handler credentials.
• Flexible schedule that accommodates evenings, weekends, holidays and rotating shifts.