Retreat Staff
part time • Camp Spofford
To be a place where people can know Jesus, follow Him together and rest in the beauty of God’s creation.
Benefits:
- Bonus based on performance
- Employee discounts
- Flexible schedule
- Free food & snacks
- Free uniforms
- Training & development
Our Retreat Staff team is vital to the daily operations of Camp Spofford’s Guest Group operations. Primarily, the Retreat Staff team serves in our dish room and kitchen; however, there are occasionally tasks in our Facilities, Housekeeping, Program, and Guest Services departments.
This job requires weekend availability, with shifts often beginning on Friday evening and ending Sunday afternoon. Staff are not expected to work the entire weekend, but are expected to have flexibility in hours available and willingness to work all three days when needed. Mid-week shifts are limited, but available depending on the season.
Retreat Support Staff should demonstrate competence in the following:
Retreat Support Staff should demonstrate competence in the following:
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Flexibility: Willingness to work in a variety of departments, with various responsibilities, dependent on the weekly and seasonal needs of the Camp. In addition, a willingness to work with a variety of people and managers.
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Behave Ethically: Understand ethical behavior and business practices, and ensure that own behavior and the behavior of others is consistent with these standards and aligns with the values of the organization
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Communicate Effectively: Speak, listen and write in a clear, thorough and timely manner using appropriate and effective communication tools and techniques.
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Foster Teamwork: Work cooperatively and effectively with others to set goals, resolve problems, and make decisions that enhance organizational effectiveness.
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Organize: Set priorities, develop a work schedule, monitor progress towards goals, and track details, data, information and activities.
- Solve Problems: Assess problem situations to identify causes, gather and process relevant information, generate possible solutions, and make recommendations and/or resolve the problem.
JOB DESCRIPTIONS
Dish Crew (Reports to Assistant Chef)
Our Dish Crew is responsible for cleaning plates, bowls, cups, utensils, and kitchen cookware after each meal. They work in our dishpit area, utilizing a three-bay sink to scrub tough messes, a rinse sink, and a large commercial dishwasher. The Dish Crew is responsible for thoroughly cleaning each item brought into the dish pit and for retuning each piece to its correct place. They also assist during meal times by stocking new plates in the buffet area and stocking the drink fridge with juice and milk.
- Wash all dishes, utensils, and kitchen equipment and return them to their proper places
- Put out appropriate dishes on buffet lines, specialty bar, and salad bar before each meal
- Wipe down the dish room sinks and counters after each meal
- Empty and take out dish room and buffet area trash and cardboard
- Operate, clean, and power down the dishwashing machine
- Sweep and mop the floors in the kitchen, dish room, and buffet area as needed, and at the end of each weekend
- Maintain an orderly dish room counter for guests to deposit dishes
- Assist the kitchen in various food preparation or cleaning projects in between meals
Food Service (Reports to Food Service Director)
Our Kitchen Crew is responsible for preparing, serving, and cleaning up each meal we serve. They assist the Food Service Director and Assistant Chef in preparing ingredients, cooking food, properly labeling buffets, stocking buffets during meal times, clearing buffets after each meal, and storing leftovers. All work must be done according to ServSafe standards, which our Food Service Director and Assistant Chef are well versed in. They will assist the Kitchen Crew in making sure proper precautions are taken when handling and storing food.
Our Kitchen Crew is responsible for preparing, serving, and cleaning up each meal we serve. They assist the Food Service Director and Assistant Chef in preparing ingredients, cooking food, properly labeling buffets, stocking buffets during meal times, clearing buffets after each meal, and storing leftovers. All work must be done according to ServSafe standards, which our Food Service Director and Assistant Chef are well versed in. They will assist the Kitchen Crew in making sure proper precautions are taken when handling and storing food.
- Assist in food preparation in a safe and efficient manner
- Maintain a clean workspace (prep counters, floors, etc.) in the kitchen area
- Transfer prepared food from the kitchen to the warmer and buffet lines
- Set up the buffet lines, specialty bar, and salad bar before each meal with food, utensils and condiments
- Keep buffet lines well stocked and clean while serving guests
- Clean buffet lines, counters, and salad bar after each meal
- Maintain an orderly specialty bar and well stocked toaster counter
- Properly label and store leftover food in the refrigerators and freezer
- Empty and take out trash in the kitchen area
Housekeeping (reports to Housekeeping Director)
- Assist in the cleaning of accommodations in preparation for guest usage
- Maintain a fully stocked and organized supply room
- Daily and weekly cleaning of public bathrooms
- Seasonal deep cleaning in heavy used areas
Dining Room Host (Reports to Guest Services Coordinator)
Our Hosting Crew is responsible for the operation of the FOH (front of house/dining room). They are tasked with making sure tables are cleaned and properly stocked, organizing and stocking the beverage station with coffee, hot chocolate, tea, and occasionally specialty drinks, putting water pitchers on tables, and keeping an eye out for guests who may be in need of assistance. They serve as the “face” of Camp on their shift, and need to embrace a spirit of excellent customer service.
- Be attentive to guests’ needs, questions, and concerns during the meal
- Set tables: 8 chairs, 8 cups, napkins, salt/pepper, group name label in center
- Prepare and serve coffee (make sure to leave at least a full carafe between meals)
- Set out water pitchers on tables
- Serve drink options appropriate to each meal (e.g. juice for breakfast, iced tea or lemonade for lunch or dinner)
- Maintain a well-stocked tea, hot chocolate, and coffee station
- Fill silverware dispensers before and/or after meal and refill as needed during meal
- Wipe down and sanitize all tables after meals (double check, even if guests did so)
- Take out dining room trash as needed, but always after dinner
- Sort and put away clean pitchers, cups, mugs, and silverware
- Reset the tables at the end of the meal
- Vacuum after meals as needed, and always a full vacuum after the last weekend meal
- Provide assistance where necessary to kitchen and dishroom (especially watching the salad bar and getting dishes from bins to the dishroom)
Compensation: $9.00 - $12.00 per hour
About Camp Spofford
Camp Spofford serves families, couples, kids, churches, and individuals seeking refuge from the daily grind of life and connection into something greater than themselves. We have a deep love and passion for Jesus and seek to help others discover that same passion for themselves. We value relational community, and believe that following Jesus is best done together; so, everything we do is born out of a deep sense of connection. We operate in a gorgeous part of the country (center of New England) that naturally lends itself to rest, so we strive to make our guest experience as refreshing as possible. We do all of this through Family Camp and Youth Camp (both overnight camp and day camp) in the summer season, along with weekend and some full-week retreats during the Fall, Winter, and Spring.
While there are unique features of the Summer Season compared to the Retreat Season, there are some things that you’ll find here at any time during the year: amazing food, refined facilities, friendly (and goofy) staff members, lots of coffee, and a whole lot of fun activities.
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