Food Service Manager

Description

Position Summary

The Food Services Manager is responsible for managing and coordinating the day-to-day food service operations of Family Camp. This includes planning and preparing nutritious and appetizing meals, ensuring compliance with all state and federal sanitation and safety requirements, stewarding the food service budget, and maintaining accurate records. The Food Services Manager provides oversight, training, and direction to food service personnel, while fostering a Christ-centered, service-oriented kitchen environment that enriches the overall guest experience.

Requirements

Responsibilities
1. Leadership & Team Oversight

• Select, assign, schedule, supervise, and evaluate food service personnel and volunteers.
• Provide regular training in areas such as food production, sanitation, safety, USDA program regulations, and equipment use.
• Foster a positive, team-oriented kitchen culture built on service and excellence.
• Adhere to MPD (Ministry Partner Development) requirements as outlined in policy.

2. Meal Planning & Food Service

• Plan menus that comply with state and federal guidelines while meeting the nutritional needs of families.
• Ensure meals are balanced, appetizing, and delivered in a timely manner.
• Monitor food production and service to ensure planned menus are followed, and substitutions meet meal requirements.
• Maintain complete production records for all meals served.

3. Food Safety & Compliance

• Ensure compliance with all federal, state, and local laws regarding food safety and sanitation.
• Develop and enforce procedures for receiving, storing, and distributing food and supplies.
• Maintain a clean, safe, and efficient kitchen environment in accordance with health regulations.
• Ensure proper maintenance and cleanliness of kitchen facilities and equipment.

4. Resource & Budget Management

• Maintain a financially sound food service program through effective budgeting and stewardship.
• Prepare, administer, and evaluate the food service department budget.
• Assess needs and develop specifications for competitive bids, requisitions, and purchases of food, commodities, supplies, and equipment.
• Oversee inventory of all food, supplies, and equipment.

5. Guest Experience & Coordination

• Coordinate meal/snack service with camp schedules and events to enrich the guest experience.
• Provide occasional hospitality support for special events or VIP guests.
• Work closely with the Director of Camp Events and other departments to ensure food service supports overall ministry goals.

Skills, Abilities, and Characteristics

• Knowledge of food service practices and procedures.
• ServSafe Manager Certification (or willingness to obtain).
• Strong organizational and administrative abilities, including budgeting and record keeping.
• Ability to initiate and follow through on projects with limited supervision.
• Effective communication skills with employees, vendors, and guests.
• Willingness to work in a camp setting and maintain flexible hours.
• Desire to glorify God through faithful stewardship and service in the kitchen ministry.

Physical Demands

• Ability to stand for extended periods in a busy kitchen environment.
• Physical ability to lift, bend, stoop, and carry items up to 40 lbs.
• Visual and auditory ability to identify hazards and respond appropriately.