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Job ID #1295

Black Rock Christian Camp and Retreat Center
Location	Quarryville, Pennsylvania (USA)
Updated	October 08, 2026
Position
Title	Sous-Chef
Responsibilities	1.Responsible to assist the Executive Chef in preparation and serving of all meals for campers and staff. This includes serving healthy, nutritious meals that are well received by the various age groups and at the appointed times, serving the meals in an attractive, appealing style and having sufficient amounts available. 2. Responsible to ensure the cleanliness and sanitation of the kitchen. Also ensure the health and safety of the guests and staff as it pertains to food service. This includes: Maintaining high standards of personal and professional cleanliness. Meeting or exceeding health regulations (i.e. local and state). Responding immediately and resolving promptly all known problems in this area. 3. Responsible to manage the food cost of meals and assist the Executive Chef in running a cost effective department. 4. Responsible to communicate with and assist all departments with food service needs. This includes: helping train staff, coordinating meals for program or volunteer events and providing necessary equipment. 5. Responsible to train and supervise the dish crew and cooks in the food service department. 6. Responsible to manage the hours of all kitchen staff, in accordance with labor laws. 7. Responsible to attend staff meetings, communication meetings and other staff functions and to ensure the attendance of subordinates at appropriate meetings and functions when possible. 8. Responsible to work in cooperation with other staff members with a willingness to assist in other departments should the need arise. 9. To be able to clearly share the Gospel using Scripture. 10. To put ministry to people over physical tasks when needed. 11. To perform other tasks as assigned by the Executive Chef or Executive Director.
Pay	$55,000/year + (pending experience)
Timeline	Full-time
Second Position
Title	Executive Chef/Food Service Director
Responsibilities	1. Plan menus taking into consideration the group's size, age, ethnic background, and dietary guidelines. Menu should include variety, color, and balanced nutrition. 2. Purchase food seeking out the best suppliers from a quality/price standpoint, giving preference, when possible, to local suppliers. Work within the guidelines of the approved food service budget. 3. Hire, train, supervise and evaluate assigned staff. Conduct periodic safety and sanitation seminars for part time staff. Schedule staff as needed to meet our guest’s meals requests. Hire new staff as needed. Conduct terminations as necessary. 4. Properly maintain the kitchen and its equipment, being specifically responsible for the proper operation of the equipment and the instruction of the other Food Service staff in its use. 5. Provide not only the technical leadership for the Food Service department but also spiritual leadership, communicating and meeting regularly with them. 6. Keep a clean, sanitary kitchen with routine schedules for cleaning equipment, walk-ins, storage areas, and other items. Ensure appropriate staff have the needed ServSafe Training 7. Become familiar enough with both kitchens to direct the operations of either, doing periodic evaluations of both staff and procedures. 8. Work with and along side Black Rock Retreat committee members and program department heads involved in special food related activities. 9. Meet with the Executive Director on a weekly basis. Attend and participate in all Department Head meetings. 10. Revise the Food Service manual and recipe files at least annually.
Pay	$68k/year + (pending experience)
Timeline	Full- time
Other Information
Accepting	Christian Applicants Only
This business is	A Christian business
Contact Information
Contact	Elena Sarkissian
Contact E-mail	ElenaS@brr.org
Website	http://www.blackrockretreat.com/about-us/employment/

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