Job Title: Food Service Manager

Salary: Based on Qualifications & Experience

Schedule & Hours

● This position is part-time and seasonal.

● Summer Camp Season (Mid-May – August): - 55 hours per week.

● Retreat Season (September–May): - 15 hours per week.

● Requires flexible availability, including weekends and evenings as needed

● Additional camp position could be available to complete a year-round full time schedule

Job Purpose

The Food Service Manager is responsible for overseeing all aspects of food service operations at Camp Beechpoint, including the kitchen, dining areas, food service equipment, and inventory. This role requires a hands-on leader who will serve as the primary cook and manage a team to deliver high-quality meals for summer camp, retreats, and special events.

The Food Service Manager will model and uphold the mission of Camp Beechpoint and maintain a personal relationship with Jesus Christ. This position plays a key role in ensuring an excellent dining experience while promoting safety, efficiency, and stewardship of resources.

Key Responsibilities

Food Service Operations

● Plan, prepare, and oversee the production of meals for campers, staff, and guests for summer camp, retreats, and events.

● Develop menus that are nutritious, cost-effective, and accommodate dietary restrictions when possible.

● Ensure compliance with all food safety regulations, health codes, and sanitation standards.

● Maintain a clean, organized, and efficient kitchen environment at all times.

● Oversee the use, care, and maintenance of kitchen equipment and arrange repairs as needed.

Team Leadership & Volunteer Coordination

● Recruit, train, and supervise kitchen staff, interns, and volunteers.

● Create work schedules, assign tasks, and provide ongoing coaching to ensure team success.

● Maintain a volunteer and vendor contact database for scheduling and communication.

Inventory & Budget Management

● Maintain accurate inventory of food, supplies, and equipment.

● Order food and supplies in a timely manner, balancing quality and cost efficiency.

● Manage relationships with food donation suppliers (e.g., FCC, Hungry for Christ) and plan menus incorporating donated items.

● Assist in creating and managing the annual food service budget and track expenses.

Safety & Compliance

● Monitor and test kitchen safety systems (fire extinguishers, alarms, suppression systems) and schedule annual inspections.

● Ensure staff and volunteers are trained in safe food handling and proper use of equipment.

Qualifications

Listed below are the minimum qualifications required to successfully perform this job. These qualifications must comply with provincial human rights legislation.

● Has a sincere love for God and a desire to see campers come to Jesus.

● In agreement with Beechpoint’s mission, vision, and statement of faith.

● Minimum age 21 (preferred).

● A minimum of 2 years of experience managing a kitchen.

● A minimum of 2 years of culinary experience.

● Experience in menu planning.

● Flexibility and experience working with volunteers and staff of various ages and experience levels.

● Interest in God’s ministry through food service.

● Excellence in attitude and work ethic (patient, enthusiastic, self-controlled, dependable, emotionally mature, and ministry-minded).

● ServSafe Certification is required, but can be acquired after hire, if necessary

Working Conditions and Requirements

Christian camping is a unique ministry with unique demands. Staff must be flexible and able to adapt to ever-changing and demanding circumstances. Staff are expected to prioritize work, be flexible, and be responsive to the need of the moment. All camping ministry servants must be adaptable and committed to graciously facing challenges as they emerge.

● Able to lift, carry, push, and pull up to 50+ lbs.

● Time standing and sitting varies based on job requirements.

● Ability to work flexible hours, including evenings and weekends during peak seasons.