Food Service Director and Cook

The Role: Food Service Director and Cook

Reports to: Executive Director

Meet Alton Bay Christian Retreat Center: The Alton Bay Christian Retreat Center (ABCRC), also known as the Alton Bay Camp Meeting Association (ABCA), is a year-round ministry located in Alton Bay, New Hampshire. ABCRC offers a diverse range of lodging and meeting facilities.

Vision: To be a place where Jesus is Lord, God speaks, and lives are changed

Mission: To be a place that welcomes people to experience God through Christian community and Biblical truth, impacting the New England Church and beyond

Established in 1863, ABCRC proudly celebrates its 161st year of continuous Gospel proclamation. Throughout its rich history, countless individuals have found faith and fellowship here, gathering with fellow Christians to celebrate the name of Jesus. ABCRC's signature Christian Camp Meeting and summer programs offer a unique space to encounter Christian artists, speakers, and concerts. They provide a community atmosphere for believers to enjoy the grounds, find rest, and worship together. Beyond hosted programs, ABCRC welcomes guests to bring their own retreats and pursue a deeper connection with God. This unique location in New Hampshire offers inspiration, recreation, and relaxation for people of all ages. ABCRC serves as a haven for Evangelical Christian retreat groups of all ages seeking a special place of reflection and connection in New England.

About the Food Service Director and Cook:

The Food Service Director provides supervisory leadership and coordination over all of Alton Bay Christian Retreat Center food venues, food purchases, meal planning and preparations, cooking and staffing. This includes, but is not limited to, supervisory oversight of the ABCRC staff (Full-time, part-time, and seasonal) training and certification compliance. This position provides a specific focus on the day-to-day operational activities supporting ABCRC ministries. The Food Service Director will be responsible for ensuring that all procedures and staff are aligned with and will advance the mission, vision, and values of ABCRC. 

He or she will have a winsome and welcoming presence that connects well with members, cottage owners, guests, and the staff of ABCRC.  The Food Service Director will be an effective visionary leader who capably maintains the health of the staff and the complete organization. 

Food Service Director's Responsibilities Include: 

Retreat Season – Lombard Center Main Dining Facility

1.    Create full menus for incoming retreats based on previous years' menus and/or preferences (i.e., groups that do not prefer pork), including any "reasonable" special dietary needs of group members (i.e., gluten-free, etc.).

2.    Purchase/prep/prepare meals for retreats as scheduled.  At the end of the weekend, clean out/organize the fridges and freezers for the following week's orders.

3.    Schedule and train staff/volunteers for the kitchen as final guest numbers in retreats/meals are confirmed. Typical meals should be staffed with a cook (serve safe certified), an assistant to the cook (serve safe certified), a dishwasher and a "front" house person to set & clear tables etc.

4.    There are occasional requirements/requests for single meal events [ie: Business lunches, seasonal "parties" (like Christmas), weddings, and community dinners.

Camp Advenchur (Camp A) – Retreats and Rentals

1.    During the initial opening (mid-June) of the kitchen and lodge - clean and wash EVERYTHING - dishes, fridges, freezers, floors, counters, tables, stoves, ovens, and grills. Then, plug in fridges and freezers to bring up to acceptable temperatures for product sustainability.

2.    Bring supplies to Camp A (ie: paper goods - plates, bowls, cups (cold & hot), plastic forks, knives, spoons, paper towels, bathroom tissues, soap, condiment packets (ketchup, mayo, mustard, relish), syrup and ingredients to cook for retreats. Bring only food for the fridge and freezer that will be cooked that weekend.

3.    A separate staff may need to be hired for Camp A like a dishwasher or "assistant" to the cook as needed.

4.    CLOSING DOWN - After the last retreat group has been served at Camp A, wash/sanitize all the tables in lodge and fold them up against the wall to wash the floor. Clean out all freezers, fridges with bleach, unplug and leave doors open.

5.    Finish bringing ALL inventory back down to the main campus. Wash down the entire kitchen as in the opening, turning pots and bowls upside down to eliminate creature homes

The Sandbox – Summer Snack Shack at Back Bay

1.    During the initial opening (mid-June) the sandbox – Clean out all freezers and refrigerators and plug in to be sure they're working correctly/efficiently. Thoroughly sweep out and clean all counters, sinks, utensils, shelving, cash register, etc. 

2.    Communicate with the maintenance staff to put up the canopy over The Sandbox deck.

3.    Heat and clean grill - make sure all tanks are filled with propane.

4.    Bring snacks and supplies (ie: paper goods - plates, bowls, cups (cold & hot), plastic forks, knives, spoons, paper towels, bathroom tissues, soap, condiment packets (ketchup, mayo, mustard, relish), as needed.

5.    After fridges and freezers are up to temperature... bring in the rest of the inventory, including supplies for Smoothies.

6.    Schedule Sandbox help (hire several teens for shifts, plus volunteers where possible. Staff for each shift at The Sandbox should include 1 person (serve safe certified) to grill daily Mon -Sat as well as a paid helper at the window to take grill orders and sell items inside The Sandbox. Other volunteers or staff can be plugged in as needed.

7.    Set up an initial cash drawer (start up cash) for registers. Get cash from the business office (Katie) and regularly communicate about needs for ones, tens, fives, and change as needed. Collect all monies DAILY - fill in tally sheets and return the money to the business office (Katie).

8.    Closing The Sandbox - Return all food and inventory to the main kitchen. Clean all fridges and freezers with bleach, unplug and leave doors open. Wash down all sinks, counters, shelving, as in opening. Have Maintenance shut off water (stack furniture inside prior to cold/freeze weather).

Summer Dining Hall – Lombard Center Main Dining Facility

1.    Pastry/Coffee offered mornings for Coffee with the Director and other small group meetings.

2.    Sunday lunches served after the Tabernacle services (from July4th week - Labor Day weekend Sunday). Prepare the menu for each Sunday, order necessary food weekly, prepare/serve.

3.    Arrange for and supervise a volunteer to greet the incoming guests and run the cash register for the meal.

4.    Ice Cream will be open after every evening service/concert and around other scattered events - schedule staff or volunteers to cover shifts (setup, serve, clean up).

5.    Close Ice Cream - use up all the leftover Ice Cream for desserts for retreats.  Clean and defrost ice cream freezer. Wash and sanitize all counters and equipment.

Required Education, Experience, Characteristics and Qualifications:

Education & Experience

1.    5+ years’ experience showcasing effective leadership in a commercial kitchen, restaurant or other food service environment.

2.    5+ years’ experience in menu planning, food preparation and cooking in a commercial kitchen, restaurant or other food service environment.

3.    Bachelor’s degree or equivalent certified professional credentials preferred.

Personal Characteristics & Qualifications

1.    Must profess faith in Jesus Christ as Lord; accept ABCA’s Statement of Faith; practice Christian values in daily interactions with all cottage owners, members, retreat guests, and visitors; and joyfully work to advance our ABCA mission through this position.

2.    Demonstrate a true desire and ability to be a team player within the staff and the whole ABCRC community. We all work in collaboration to steward our spiritual, financial, capital and human resources to best accomplish our stated community mission.

3.    Exhibit leadership characterized by humility, strength, and visionary thinking

4.    Possess the ability to translate vision into actionable strategies and inspire others to join the journey

5.    Showcase expertise in effective staff management and team leadership

6.    Command a strong presence and possess persuasive communication skills to represent ABCRC both locally and beyond

7.    Uphold a commitment to discretion and confidentiality in all matters pertaining to ABCRC relationships

8.    Possess a comprehensive understanding of the intricacies of New England culture