Food Service Manager / Head Chef

Summary

The Food Service Manager / Head Chef leads all aspects of food service across all sites, with a primary focus on Green Lake Bible Camp and Shores of St. Andrew. A key part of this role is hands-on cooking, ensuring that campers, retreat guests, and staff enjoy exceptional, nutritious, and appealing meals. In addition to meal preparation, this position oversees menu planning, budgeting, purchasing, inventory, staff supervision, training, and food safety standards—all while upholding GLLM’s commitment to hospitality and community.

Essential Duties and Responsibilities

1. Food Service Management

• Serve as the head cook, preparing meals that align with food philosophy, menu plans, dietary needs, and food safety standards.
• Develop, plan, and oversee menus to ensure nutritious, appealing meals accommodating dietary restrictions and preferences are served.
• Establish and uphold quality standards for taste, presentation, nutrition, and food safety.
• Ensure safe food preparation, storage, and serving practices, including strict compliance with ServSafe guidelines.
• Oversee proper management of dietary accommodations and allergen awareness, ensuring guest safety and satisfaction.
• When other groups do not have food service, plan and provide regular “family meal” that foster community for all staff, utilizing leftovers and available ingredients.

2. Inventory and Budget Management

• Manage food service budgets, controlling costs through strategic purchasing, inventory management, and minimizing waste.
• Maintain accurate and timely inventory records, ensuring efficient storage, rotation, and usage of food supplies.
• Communicate with vendors and manage relationships to obtain high-quality products at the best possible prices.

3. Staff Leadership and Development

• Supervise, hire, train, evaluate, and mentor food service staff, fostering a culture of teamwork, excellence, and radical hospitality.
• Keep staff growing with regular training in cooking skills, safety, cleanliness, and great guest service.
• Provide clear communication, performance feedback, and coaching to ensure staff achieve departmental and organizational objectives.

4. Operational Oversight

• Collaborate with directors and program leaders to synchronize meal schedules with camp and retreat programming.
• Continuously assess and improve food service processes, staying current on industry trends, dietary practices, and best practices for camp food service.

Qualifications and Requirements

• Experience and proven expertise in large/medium-scale food service management, culinary arts, menu planning, budgeting, purchasing, and food safety.
• Demonstrated leadership skills with a proven ability to supervise, train, and motivate diverse teams.
• Strong organizational and planning skills, with experience managing budgets and controlling expenses.
• Excellent interpersonal and communication abilities, capable of modeling radical hospitality.
• ServSafe Food Manager Certification (or ability to obtain immediately upon hire).
• Ability to effectively engage with campers, guests, staff, and external partners.
• Flexible availability, including weekends and peak camp/retreat periods.

Working Relationships (Internal/External)

• Executive Director: Strategic planning, budgeting, and overall operational goals.
• Associate Director: Provides leadership support for food service operations, ensuring alignment with broader camp and retreat programming. Collaborates on staffing, scheduling, and operational efficiencies.
• Director of Administration: Budget and purchasing support.
• Program Directors: Coordinating meal schedules, special dietary needs, and camper experience.
• Director of Hospitality: Coordinating meal schedules, special dietary needs, and guest experience.
• Maintenance/Facilities Team: Facility needs, equipment maintenance, and operational efficiency.
• Retreat hosts: Serving and setup support, dishes, cleaning, and guest communication.
• External Vendors: Food purchasing, supplies, and contract management.

Supervises

• Food Service Assistants
• Seasonal/Summer Kitchen Staff
• Ministry/Hospitality Associates (as assigned)

Compensation: $24 per hour / Full individual healthcare and 25% family / Dental insurance / 6% retirement contribution / generous PTO, holiday, and sick leave. 32-40 hours per week

Supervisor: Executive Director

Classification: Non-Exempt

Job Type: Full-time

Pay: $24.00 per hour

Expected hours: 32 – 40 per week

Benefits:

• Dental insurance
• Health insurance
• Paid time off
• Retirement plan

Shift:

• Day shift

People with a criminal record are encouraged to apply

Work Location: In person

Salary : $24